{"id":2138,"date":"2022-03-07T16:41:59","date_gmt":"2022-03-07T22:41:59","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2138"},"modified":"2022-03-08T11:08:57","modified_gmt":"2022-03-08T17:08:57","slug":"la-importancia-de-la-calidad-del-aire-en-la-industria-alimentaria-2","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/la-importancia-de-la-calidad-del-aire-en-la-industria-alimentaria-2\/","title":{"rendered":"La importancia de la calidad del aire en la industria alimentaria"},"content":{"rendered":"\n\n\n\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row column_structure=\u00bb3_5,2_5&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#d2e9e2&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Hoy en d\u00eda el control de los riesgos de contaminaci\u00f3n de alimentos toma cada vez m\u00e1s importancia. La calidad del aire en el ambiente de una planta y del aire comprimido utilizado para los diferentes procesos es un factor que los productores de alimentos deben considerar como punto importante de control.<\/p>\n<p>El aire se considera una fuente de contaminaci\u00f3n al ser un veh\u00edculo muy propicio para el arrastre de part\u00ed\u00adculas tanto f\u00edsicas, qu\u00edmicas y biol\u00f3gicas que causan problemas que van desde el retiro de los productos en el mercado, hasta problemas a la salud por contaminaci\u00f3n del producto con microorganismos provenientes del aire. En esta edici\u00f3n revisaremos aspectos importantes del control de la calidad del aire utilizado en el procesamiento de los alimentos.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Calidad_del_aire.jpg\u00bb alt=\u00bbCalidad_del_aire\u00bb title_text=\u00bbCalidad_del_aire\u00bb align=\u00bbcenter\u00bb force_fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Suministro de aire durante la manipulaci\u00f3n de los alimentos<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]El aire es un elemento que se suministra durante la fabricaci\u00f3n de alimentos para las siguientes funciones:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/manipulacion_de_alimentos.jpg\u00bb alt=\u00bbmanipulacion_de_alimentos\u00bb title_text=\u00bbmanipulacion_de_alimentos\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Asegurar una ventilaci\u00f3n adecuada con flujos de aire en las diferentes \u00e1reas de una planta de alimentos.\n\u2022 Como aire comprimido para el funcionamiento de algunos equipos como l\u00edneas de empacado, sellado, lecho fluidizado, etc.\n\u2022 Como ingrediente en algunos procesos: carbonataci\u00f3n de bebidas, sistemas de aireaci\u00f3n para procesos de fermentaci\u00f3n, envasado as\u00e9ptico, productos aireados, etc.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb15px||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#d2e9e2&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><em><strong>Para estas funciones, debe asegurarse la calidad del aire de tal manera que no represente un riesgo de contaminaci\u00f3n para los productos que se fabrican.<\/strong><\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Fuentes de contaminaci\u00f3n del aire<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]En una planta de alimentos la contaminaci\u00f3n del ambiente puede provenir del aire exterior o del suministro de aire comprimido utilizado para los diferentes procesos, en donde la contaminaci\u00f3n tambi\u00e9n proviene de la toma del aire del ambiente y del propio compresor.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Tipos de contaminantes<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Los contaminantes m\u00e1s comunes en el aire son: part\u00ed\u00adculas de suciedad, oxido de metales, holl\u00edn, polen, cristales de sal, vapor de agua, vapor de aceite y microorganismos.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>El concepto de salas limpias o \u00abcleanrooms\u00bb<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]De acuerdo al est\u00e1ndar ISO 14644-1:1999, el t\u00e9rmino de \u00abcleanroom\u00bb o sala limpia es un \u00e1rea en la que se controla la concentraci\u00f3n de part\u00ed\u00adculas en el aire, y que se construye y se utiliza de tal manera que reduce al m\u00ed\u00adnimo la introducci\u00f3n, generaci\u00f3n, y la retenci\u00f3n de las part\u00edculas dentro del \u00e1rea. Tambi\u00e9n se controlan otros par\u00e1metros pertinentes, por ejemplo, temperatura, la humedad, y la presi\u00f3n, seg\u00fan sea necesario.[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/ejemplo-calidad-de-aire.jpg\u00bb title_text=\u00bbejemplo calidad de aire\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbejemplo calidad de aire\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]En la norma ISO 14644-1:1999 se establece una clasificaci\u00f3n de salas limpias o ambientes controlados. En la siguiente tabla se muestra como cada clase se define por el n\u00famero de part\u00edculas de determinado tama\u00f1o presentes por metro c\u00fabico.[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Clasificacion-de-las-salas.jpg\u00bb title_text=\u00bbClasificacion de las salas\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbClasificacion de las salas\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]El t\u00e9rmino de sala limpia es muy aplicado en la industria farmac\u00e9utica donde se requieren mayores niveles de pureza. En la industria de los alimentos y bebidas no hay valores de referencia establecidos para una sala limpia. La aplicaci\u00f3n del t\u00e9rmino sala limpia deber\u00e9 estar basado para cada proceso en particular y con base en los resultados derivados de un an\u00e1lisis de riesgos.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/sala_limpia.jpg\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbsala_limpia\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Un par\u00e1metro que puede tomarse como referencia para plantas de alimentos es la clasificaci\u00f3n que reporta Fitzpatrick (1994) para las siguientes \u00e1reas:[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Tabra-Servicio.jpg\u00bb title_text=\u00bbTabla Servicio\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbTabla Servicio\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Control de la calidad del aire<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]El control de la calidad del aire debe basarse en mecanismos que aseguren un nivel as\u00e9ptico del mismo, tanto del que forma parte del ambiente interno, como del que proviene de los equipos utilizados en el proceso (aire comprimido).[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/ejemplo-calidad-de-aire.jpg\u00bb title_text=\u00bbejemplo calidad de aire\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbejemplo calidad de aire\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Filtros terciarios<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Para el \u00e1rea de procesamiento de alimentos, los filtros recomendados son los terciarios, que se refiere a los Filtros de Part\u00ed\u00adculas de Aire de Alta Eficiencia:\n\n\u2022 HEPA (High Effiency Particular Air) : Los filtros HEPA tienen el 99,97% de eficiencia para la remoci\u00f3n de part\u00ed\u00adculas de 0,3 \u00b5m de di\u00e1metro o mayores.\n\n\u2022 ULPA (Ultra Low Penetration Air): tienen un 99,9995% de eficiencia para la remoci\u00f3n de part\u00ed\u00adculas de 0,12 \u00b5m de di\u00e1metro o mayores.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/filtros_terciarios.png\u00bb alt=\u00bbfiltros_terciarios\u00bb title_text=\u00bbfiltros_terciarios\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Normatividad<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 The Institute of Environmental Sciences and Technology (IEST) recomienda el uso de filtros HEPA y ULPA en su normativa: IEST-RP-CC021, IEST-RP-CC023 y IEST-RP-CC034.\n\n\u2022 La FDA establece los requerimientos para el tratamiento del aire en plantas de alimentos en su apartado 21 CRF110 alineado a los requerimientos de ISO e IEST.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb15px||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#d2e9e2&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Para asegurar la <strong>calidad del aire comprimido<\/strong> tambi\u00e9n es necesario instalar barreras (filtros). Estos incluyen:<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Estos filtros se aplican en procesos donde se requiere una calidad de aire est\u00e9ril como es en los procesos de:\n\n\u2022 Saturaci\u00f3n\/presurizaci\u00f3n de tanque\n\u2022 Inyecci\u00f3n de aire usado en productos a base de agua\n\u2022 Procesos as\u00e9pticos\n\u2022 Envasado as\u00e9ptico\n\u2022 Tanques de incubaci\u00f3n\n\u2022 Tanques de maduraci\u00f3n\n\u2022 Fuerza motora para ingredientes\n\u2022 Tanques de ventilaci\u00f3n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/aire_esteril.jpg\u00bb alt=\u00bbaire_esteril\u00bb title_text=\u00bbaire_esteril\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Filtros de aire est\u00e9ril. Se utilizan para el contacto directo con la superficie de los alimentos, est\u00e1n dise\u00f1ados para eliminar todos los microorganismos viables presentes en el aire a 99.9999 % de eficiencia para part\u00edculas de 0.01 micras.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Filtros de entrada.<\/strong> Se colocan como una primera defensa, estos deben monitorearse rutinariamente y reemplazarlos de acuerdo a las recomendaciones del fabricante.<\/p>\n<p><strong>Filtros coalescentes.<\/strong> Se utilizan para eliminar eficazmente residuos de agua (humedad), contaminantes s\u00f3lidos de combustibles y aceites lubricantes. Se utilizan en las salidas finales de compresores para los distintos procesos donde se requiere el aire comprimido.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/tipos_de_filtro.jpg\u00bb alt=\u00bbfiltros_terciarios\u00bb title_text=\u00bbtipos_de_filtro\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#d2e9e2&#8243; custom_margin=\u00bb10px||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Safe Quality Food (SQF) es el primer sistema de certificaci\u00f3n reconocido por la Iniciativa Global de Seguridad Alimentaria (GFSI), que ha comenzado oficialmente a exigir el monitoreo de la calidad del aire en el proceso de fabricaci\u00f3n de alimentos en los Estados Unidos.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>Normatividad para aire comprimido<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]La calidad del aire comprimido empleado en la industria alimentaria, especialmente cuando es utilizado como ingrediente, o en superficies de contacto directo con alimentos, es considerada como un punto cr\u00edtico de control (PCC) bajo los est\u00e1ndares de HACCP. Cuatro principales organizaciones han emitido las gu\u00edas de referencia donde se establecen los requisitos de la calidad del aire comprimido.[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Organismo.jpg\u00bb title_text=\u00bbOrganismo\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbOrganismo\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_margin=\u00bb10px||0px||false|false\u00bb custom_padding=\u00bb10px||10px||true|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Recomendaciones generales para garantizar la calidad del aire<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Disponer de sistemas de ventilaci\u00f3n que permitan el flujo positivo de aire en las diferentes \u00e1reas de una planta de alimentos.\n\n\u2022 Establecer programas de monitoreo que incluyan actividades de mantenimiento preventivo de filtros, registros de limpieza, cambio de piezas, etc.\n\n\u2022 Los compresores de aire, boquillas y mangueras deben estar en buen estado y mantenerse en condiciones higi\u00e9nicas.\n\n\u2022 Es recomendable realizar pruebas microbiol\u00f3gicas por lo menos una vez al a\u00f1o para validar el sistema de filtraci\u00f3n de aire.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/garantia_del_aire.jpg\u00bb alt=\u00bbgarantia_del_aire\u00bb title_text=\u00bbgarantia_del_aire\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Fuentes<\/strong><\/p>\n<p><span>Fitzpatrick, B.W.F. 1994.\u00a0<\/span><em>Contamination control in the food industry \u00c2\u2013assembly of food components in clean rooms<\/em><span>. Swiss Food, Vol. 16.<\/span><br \/><span>3-A Sanitary Standards, Inc. 3A 604-05: Accepted practices for supplying air under pressure in contact with milk, milk products, and product contact services. McLean, Va.: 3-A Sanitary Standards, Inc.; 2004.<\/span><br \/><span>3-A Sanitary Standards, Inc. 3A 609-03: Accepted practices for a method of producing culinary steam. McLean, Va.: 3-A Sanitary Standards, Inc.; 2004.<\/span><br \/><a href=\"http:\/\/www.donaldsonlatam.com\/\">www.donaldsonlatam.com<\/a><br \/><a href=\"http:\/\/www.ies.org\/\">www.ies.org<\/a><br \/><a href=\"http:\/\/www.sqfi.com\/\">www.sqfi.com<\/a><br \/><a href=\"http:\/\/www.bsac.com\/\">www.bsac.com<\/a><br \/><a href=\"http:\/\/www.ifs-certification.com\/\">www.ifs-certification.com<\/a><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n\n","protected":false},"excerpt":{"rendered":"<p>Hoy en d\u00eda el control de los riesgos de contaminaci\u00f3n de alimentos toma cada vez m\u00e1s importancia. La calidad del aire en el ambiente de una planta y del aire comprimido utilizado para los diferentes procesos es un factor que los productores de alimentos deben considerar como punto importante de control. El aire se considera [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[32],"tags":[],"class_list":["post-2138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-practicas-operativas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La importancia de la calidad del aire en la industria alimentaria - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/la-importancia-de-la-calidad-del-aire-en-la-industria-alimentaria-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La importancia de la calidad del aire en la industria alimentaria - FSI\" \/>\n<meta property=\"og:description\" content=\"Hoy en d\u00eda el control de los riesgos de contaminaci\u00f3n de alimentos toma cada vez m\u00e1s importancia. La calidad del aire en el ambiente de una planta y del aire comprimido utilizado para los diferentes procesos es un factor que los productores de alimentos deben considerar como punto importante de control. 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