In order to ensure the hygiene and cleanliness of the food, it is not enough to clean the raw material, cleaning the working personnel and the materials, tools and equipment used. The weather conditions of the environments where food is produced, stored, stored, transported and offered for sale are also a very important factor.
In the air, there are substances necessary for living things to breathe. However, there are also impurities and microorganisms in the form of large and small particles in the air. These microorganisms, which are free in the air or attached to substances, can cause various disorders. In this respect, microbial hazards to be transmitted from the air constitute a risk for the food business, produced foods, plant workers and consumers. Depending on the density and types of these microorganisms, food spoilage and food poisoning may occur. Therefore, it is very important to control the ambient air especially in food producing establishments and storage areas.
The outside air can be controlled in these areas and fresh air can be provided. In the meantime, microbiological measurements are made by using suitable devices in the air inside. The most common microorganisms in the air are bacteria and fungi. Bacteria suspended in the air are contaminated by food contamination or people breathe this air and various respiratory diseases occur. There are many systems used to measure the microbial load of air.
Air Hygiene Examination How?
The aim of the Food Hygiene Regulation issued by the Ministry of Food, Agriculture and Livestock in 2011 is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to the consumer.
In this context, according to the principles of the regulation, it is necessary to install adequate and adequate natural or mechanical ventilation systems in food producing establishments. In addition, mechanical air flow from the area of the dishes to the clean area must be prevented. The ventilation systems to be installed must be placed in a suitable location for filter cleaning or for easy access to parts that need to be replaced.
Today, most of the test and inspection organizations perform hygiene and sanitation examinations in accordance with national and international standards and with an impartial approach. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of this accreditation.
In the test and inspection studies, the principles of Food Hygiene Regulation and TS 2003 Food Production Facilities Hygiene and Sanitation - General Rules published in 13027 are complied with.
Mechanical or natural ventilation systems should be installed in order to prevent the temperature to rise too much, to prevent condensation of steam, to prevent dust formation and to change the polluted air. The openings of these ventilation systems must have a screen or a protective device made of non-wearing materials. In addition, the grill or protective devices must be easily removable and attachable for easy cleaning.
Production facilities should be installed in such a way as to prevent the penetration of environmental pollutants such as harmful organisms in the air, dust and smoke. Windows and similar openings with natural ventilation points should be made of materials that do not allow contamination. In addition, the windows should be covered with fine mesh, easily removable, easy to clean and maintenance-free wire. Window sills should never be used as shelves.
our organization TÜRCERT Technical Control and Certification Inc.is also operating on the basis of the authority it receives from national and international accreditation bodies. It provides air hygiene inspection services to enterprises with a competent manager and employee staff and a strong infrastructure.