A compressed air system can be used to protect your produce from going bad. It also makes it safer during the transportation process. But like with any tools in the factory or kitchen, it can become dirty. This could cause mountains of problems in food safety! What type assessment should be taken to make sure it is safe to use?
Summary of Web Video, Compressed Air System Risk Assessment:
Do I need to Test?
More than 70% of production facilities use compressed air in the manufacturing process. Experts like the Compressed Air & Gas Institute (CAGI) and the International Organization for Standardization (ISO) agree that the primary contaminants to monitor are particles, water, and oil (PWO). The primary sources of contamination in a compressed air supply include the intake air quality and the compressor itself. Other significant sources include distribution piping, storage receivers, and point-of-use items such as valves, gauges, flexible tubing, and fittings. Does your system filter these contaminants out? Where does your compressed air system add additional contaminants that need to be monitored or filtered? Are these contaminants detrimental to your product? Where are your HACCP critical control points, and are you monitoring them?
International Food Safety & Quality Network (IFSQN)
This is part of the IFSQN webinar series