Cleanrooms are facilities used in technological or scientific fields to prevent potential cross-contamination, the presence of abrasive substances, or to certify a product’s sterility. Cleanrooms are classified according to the particles present in the air; however, there are various standards governing this. For this reason, we sometimes come across such disparate references as ‘Class 1000 cleanrooms’, ‘Grade B’ or ‘ISO 8’, which can be confusing. Find out how cleanrooms are classified and what criteria are used to determine which class they belong to.
Cleanrooms in the food industry are designated areas within food production facilities used for the manufacture of products and the processing of foodstuffs. These areas must meet a series of requirements to ensure food safety.
Food safety refers to the set of conditions that guarantee product quality, prevent cross-contamination and avoid the transmission of viruses and diseases in food.
Cleanrooms in the food industry are areas designed and prepared for these purposes. They are facilities created specifically to reduce the risks of food contamination. In these areas, physical, chemical and microbiological parameters are monitored to ensure appropriate levels of hygiene and prevent all types of contamination.
It is therefore understood that a cleanroom in the food industry is a space specially equipped, maintained and designed for the safe production of food.
All of these involve measures that ensure rigorous control over the cleanliness and maintenance of the cleanrooms where food products are processed, and where various protection options are available to guarantee this level of hygiene and control. One possible option to facilitate this process is the installation of so-called sanitary panels.
Sanitary panels for the food industry form a cladding system designed to protect and cover certain areas to keep the facilities as clean as possible. Furthermore, sanitary panels for cleanrooms require supervised assembly to ensure correct installation; they must always meet specific requirements to function optimally, such as proper lighting, natural or mechanical ventilation, temperature control, and ease of cleaning and disinfection in environments where food is handled.
Food safety regulations are very extensive. Although there are European rulings (and WHO recommendations), it is the autonomous community and the Inspectorate of the Ministry of Health, Social Services and Equality that approve a company’s hygiene standards. Similarly, they are responsible for determining whether products are fit for human consumption and whether the premises are suitable for food production. The main standards for cleanrooms in the food sector are:
GMP (Good Manufacturing Practices) regulations, or Normas de Correcta Fabricación (NFC), are laws derived from European regulations, administered by the Spanish Agency for Medicines and Health Products (AEMPS), which aim to ensure high product quality in order to meet minimum consumer safeguards.
These guarantees are achieved through the analysis and prior design of the areas by industry professionals to promote optimal hygiene and safety conditions throughout the various processes the product undergoes in the food industry.
ISO standards are of paramount importance and must be adhered to, as they set out strict international guidelines that must be followed when designing cleanrooms; and in the specific case of the food industry, there are certain key specifications that must be taken into account.
Within these standards, ISO 14644-1 applies to the production and processing of food products. It sets out the necessary classification of mandatory cleanliness levels, divided into grades (from A to D) and differentiated by the maximum permitted concentrations of airborne particles within cleanrooms.
The use of cleanrooms enhances hygiene standards by reducing the presence of germs and fungi.
We design and install cleanrooms for companies operating in the food industry.
One of the most important factors is the temperature at which the meat is packaged. Cleanrooms in the meat industry must be equipped with temperature monitors, and operations must never be carried out at temperatures exceeding 12 °C. When handling perishable goods, it is essential to monitor the cold chain, as if it is broken the meat will become unusable; therefore, it is recommended to work at an average temperature of 7 °C or below.
However, the temperature also depends on the type of meat to be refrigerated and can vary significantly. To preserve the product, it is not recommended to exceed the following temperatures:
We specialise in all of these areas and manage the entire design, construction and maintenance process. Furthermore, regulations require the use of cleanrooms in companies that manufacture items intended to come into contact with food. These industries are also subject to rigorous controls, such as the aforementioned HACCP.
En todos ellos somos especialistas y gestionamos todo el diseño y el proceso de construcción y mantenimiento. Además, la normativa obliga a utilizar salas blancas en las empresas que fabrican elementos que van a estar en contacto con los alimentos. Estas industrias, así mismo, están sujetas a rigorosos controles, como el citado APPCC.
Cleanrooms must meet a number of requirements, such as temperature, humidity, air quality, pressure and lighting. Cleanrooms comply with the relevant regulations, which enable them to achieve the required level of environmental purity.
The food industry relies on cleanrooms. First and foremost, it requires not only the building materials and air handling systems but also the layout and design in order to comply with European Regulation 852/2004.
No, there is no specific type of cleanroom designed for use in the meat industry in particular. Different types of cleanrooms are classified according to the level of airborne contaminants they can contain, so it will be necessary to check the relevant regulations in the sector to decide which type to choose, as well as to check whether there are any other regulations that favour one type over another.
Yes, compliance with HACCP principles is mandatory across the entire agri-food sector (with the exception of primary production). HACCP is therefore mandatory for all types of businesses involved in any stage of the food chain, whether it be the production, sale or distribution of food products, and not just within the meat industry.
