food processing methods canning flash cards

What openings exist throughout the facility, and how might they affect the system?ĭelving into these questions, and understanding the needs of the facility as a whole, enables planners to “pull apart” the building and see how the components need to work together, adds Follmer.Establishing zones of control helps prevent unwanted contaminants from entering into clean areas and guides the placement and size of air supply and exhaust throughout the facility. What are the air pressurization requirements? It is necessary to achieve the correct balance between supply air and exhaust air in each space to maintain proper pressurization and, in turn, reduce or eliminate undesirable conditions.What are the adjacent spaces, and how might they affect the area air handling system?.What are the sanitation methods and protocols?.What risks are inherent with the product/process?.What production volumes will be handled?.

For example, the airflow needs of a raw meat facility will be different than those of an RTE meat plant or pasteurized dairy processing facility. What kind of product is made at the site? The specific food group the facility will be handling will determine how zones of control should be applied and, therefore, how the building’s airflow should be coordinated.Mike Follmer, Hixson Architecture & Engineering vice president/project architect, lists several key considerations: Several factors influence proper airflow design in a new plant. Clearly, each plant-whether it’s in the planning stage or already in existence-needs to be scrutinized by experts who understand airflow and have methods to quantify airflow patterns. But for older plants, some changes might be in order. Building a plant with a “straight-through” design layout or separate facilities can do the trick. There are several ways to ensure airflow is optimally designed to keep clean areas clean. Tools to test or design new airflow systems.

Food processing methods canning flash cards