Ulpatek supplies filters and cleanroom equipment for food and beverage production. Filter selection should follow the site’s food safety assessment and the conditions around exposed products.
Good hygiene practices (GHP) and a HACCP-based food safety system provide the starting point. Apply the food safety regulations relevant to the product and market.
Codex guidance on food hygiene calls for ventilation that limits airborne contamination and controls temperature, humidity and odours where needed. Air should not move from contaminated areas into clean areas, and the ventilation system should be accessible for cleaning and maintenance.
A yoghurt filling line does not have one universal ISO cleanroom class or a fixed number of filter stages. Set the air cleanliness target from the process assessment and verify the installed system against that target.
Where the process requires local protection over an exposed filling point, fan filter units or unidirectional airflow equipment may form part of the design. Select the filter, airflow and coverage for the equipment and process. Any shelf-life claim must be supported by product and process validation; it cannot be promised from a filter class alone.
