Compressed Air in a food factory is often considered as a part of utilities and its importance in food production is often overlooked. Electricity, steam, and water often attract all the attention and investment and the compressed air system is often neglected. Compressed air generated at the compressor house is often presumed to be clean and filtered to the required ISO level ready for use in the factory.    

But what happens when that “clean filtered” compressed air leaves the compressor room to perform its job of work in the factory? What legacy debris, rust, oil, water vapour, particulates, bacteria are hiding in your compressed air network ready to be blown directly on to your food products, associated food contact surfaces and packaging? The risk of microbiological, physical, or chemical contamination is high.   

Current guidance from the likes of BRCGS, IFS, FSSC 22000 and SQF is vague and with the release from the GFSI of Scopes J1 and J2 there is an increased focus on hygienic design and food safety.Now is the time to reassess your compressed air at point of use filtration in light of your HACCP and prerequisite requirements.