At HVDS we help clients in the Food Industry with cleaning and maintenance of air filtration and extraction systems. Our hygiene teams work to ensure that systems are suitable for use, hazard free and audit compliant. A typical job for us that meets this criteria is Extract Flue Cleaning.
A typical brief:
Customers typically request that we go on-site in order to assess and subsequently clean their oven or fryer extract flues.
Our teams come across a range of scenarios when carrying out these jobs. Here are two examples of what the HVDS team have found on separate occasions:
The images above show two different cases of what can come from an extract flue assessment and clean – specifically an extract flue that has been poorly maintained over time. The image on the right clearly demonstrates what happens when an extract flue experiences very heavy use but has not been experiencing a regular cleaning regime.
So, what is wrong with these pictures?
The chocolate looking substance, otherwise known as “liquid firelighter”, can cause an enormous fire and safety hazard to large factories which is why cleaning, assessment and early intervention are critical.
Solving the problem – how did we proceed?
When it comes to Extract Flue Cleaning our hygiene team works to clean out the systems, leaving them in a safe and audit compliant state as you can see below.
What could have been done to avoid this situation?
A regular maintenance plan is always advised to avoid situations like the one you see above. In terms of how often you should get your flues cleaned – this timeline gives a good indication:
- Heavy use (12-16 hours a day): every 3 months
- Moderate use (6-12 hours a day): every 6 months
- Light use (2-6 hours a day): every 12 months
How can HVDS help you
At HVDS we offer free ‘behind the scenes’ surveys to give you peace of mind, as well as offering cleaning and maintenance services to keep your air and extraction systems in good working order.
Contact us today on 01785 256 976 to find out more about our clean air solutions.
The demand for food processing has reached an all-time high and will continue to grow, especially as the demand for fresh and mostly unprocessed foods rises. So what can food production plants do to to ensure the highest possible standards of hygiene?
The Cornerstone in Prevention of Food Contamination
Depending on the hygiene requirements, the food plant should be zoned into at least three areas: B, M and H, standing for basic, medium and highest levels of hygiene, described in more detail below:
High hygiene ( high risk) zone
The highest level of hygiene must be maintained in these enclosed areas for the processing and packaging of products. A “High Hygiene” room, which, in food processing is the equivalent of a cleanroom, must be completely contained. This zone is typical for open processing, where even short exposure of product to the atmosphere can result in a food safety hazard All dangers that could lead to food contamination or microbial growth must be effectively controlled or prevented. The objective for H zones is to control all product contamination hazards and to protect the interior of food processing equipment from exposure to atmosphere. Filtered air must be supplied to this area.
Medium hygiene (high care) zone
The objective here is to directly control or reduce the potential sources of contaminants in order to protect food production from contamination. It includes process areas where products are produced that are susceptible to contamination, but where the consumer group is not especially sensitive and where no further microbial growth is possible in the product in the supply chain.
Basic hygiene (low risk) zone
This includes, for instance, areas where the packaged foods are stored and which therefore require only a basic level of hygiene. Examples of a Basic zone include the area outside the buildings within the perimeter of the site where the objective is to control or reduce hazards created by unauthorized personnel entry and hazards created by water, dirt, dust and presence of animals. Also Basic zones include warehouses that store both raw materials and packed processed products, offices, workshops, power supply areas, canteens and redundant buildings/rooms. The objective for a Basic zone is to control or reduce hazards created by birds and pests.
It is clear that in the food industry a hygienic production environment is critical for optimum processes and to meet with the relevant regulatory requirements and therefore the implementation of hygienic design into food processing facilities is vital.
Such an environment can prevent development of pests, avoid product contamination and facilitate cleaning and sanitation and preserve hygienic conditions both during and after maintenance.
HVDS provide a range of high quality, energy efficient air filtration, ventilation, air handling and air extraction products, including HVAC air filters.
For more information and advice on the impact of air filtration and ventilation contact us at HVDS on 01785 256976 or firstname.lastname@example.org.