Exploring the design of a clean and dust-free workshop in a winery

The dust-free workshop refers to the removal of particulates, harmful air, bacteria and other pollutants in the air within a certain space, and the indoor temperature, cleanliness, indoor pressure, airflow velocity and airflow distribution, noise vibration and lighting, static electricity Controlled within a certain range of demand, and given a specially designed room. The clean room is also called Clean Workshop, clean room, and clean room. The interior has the characteristics of maintaining the cleanliness, temperature, humidity and pressure required by the original requirements. The purification workshop has several grades according to factors such as regional environment and purification degree.

Wine: refers to a low-grade wine made from crushed, separated, fermented, and aged grapes. It is fermented with or blended with other fruits. Wines such as juices or flavors that are not fermented are not to be called wines.

1. Site selection

Wineries should be located in a non-toxic, non-polluting source and other areas that may affect the health of wine production.

2. Factory area and road

The winery must have a clean environment. The plant area should be greened to minimize the exposed area. The green belt should be planted with evergreen shrubs and flowers. The production area should not be planted with flying trees and rich aroma trees to prevent the wine from being polluted and affected. The factory area shall be divided according to administrative, living, production and auxiliary systems. The administrative, living and production areas must be separated by a certain distance and on the upwind side of the dominant wind direction. The main roads in the plant area should be wide and smooth, so that the flow of people and logistics should be separated or fixed to ensure safety and cleanliness. The pavement of the main roads in the plant area and entering the plant area shall be paved with materials that are not easy to dust, such as concrete, asphalt, and stones. The road surface shall be flat, free of accumulated water, and have sufficient drainage facilities. The environmental sanitation of the winery must comply with the provisions of the Environmental Protection Law of the People's Republic of China.

3. Plants and facilities

The design and facilities of the microbial culture room and the sterile cotton processing room sterile room must meet the technical requirements for aseptic operation. The room must have a small sterile room with a buffer room and a complete disinfection facility. The door of the buffer room should not be directly opposite the door of the sterile room, at least 90°. Avoid outside air entering the sterile room directly. The washing filter board processing room must be hygienic and clean, well sealed, free from dust and mold contamination. The plant and facilities must be suitable for the characteristics and requirements of wine production, reasonable layout, the area and space of the plant must be compatible with the production capacity, the building structure and decoration should be conducive to cleaning and maintenance, and the plant should have a maintenance period. The production workshop should be laid out according to the process flow, avoiding repeated residence and preventing cross-contamination and mixing of raw materials, semi-finished products and finished products. The ground should be paved with non-absorbent, impervious, non-slip, anti-corrosive and non-toxic materials, without cracks and easy to be washed and disinfected. The ground should have a slope of 1% to 2% and a drainage system to ensure smooth drainage and no water on the ground; the sewer in the workshop should have a reliable liquid sealing device. The wall shall be composed of materials that are impervious to water, non-absorbent, washable, and impervious. The surface shall be smooth and crack-free, and painted with a light color, non-toxic, non-shedding, easy to clean, disinfect, and sterilize. The corner should be curved. Clean room doors should have a smooth and non-absorbent surface, tightly closed, and set up fly-proof facilities such as screen doors, screens, water curtains, and air curtains according to the actual needs of each workshop. The height of the window sill is above 1m, and the inner window sill should be inclined downward by 45°. The ceiling should be protected from dust accumulation, mold growth and material flaking. It should be easy to rinse and free of condensation. The floor and walls of the original auxiliary storage warehouse shall be constructed of cement or other impervious materials. The storage shall be clean and dry, and shall be protected from fire, moisture, rodents, insects and proper ventilation.

4. Sanitation facilities

The water supply system winery should have sufficient domestic water in accordance with GB5749. If necessary, it can be equipped with water storage equipment. The water storage equipment should have anti-pollution measures. For cooling, fire protection, refrigeration and other water that is not in contact with wine, it must be transported in separate pipelines, not cross-linked to the drinking water system, and set up a clear color in the proper position of the pipeline, with production water (including drinking water) The pipeline is different. When using recycled water, there must be corresponding technical measures to ensure that the water quality meets the required standards. Wastewater and waste gas treatment system factories must have waste water and exhaust gas treatment systems, and often inspect, maintain and maintain good working conditions. The discharge of waste water and waste gas should meet the requirements of GBJ4. There must be a dressing room that matches the number of workshops. The locker room should be connected to the workshop and a locker should be set up.

The toilets and bathroom factories of the winery should have toilets and bathrooms that are suitable for the number of employees. The toilets and bathrooms should be properly positioned, clean and hygienic, with no bad smell, and doors and windows should not be directly opened to the production workshop. The screen must be installed with screens and screen doors. The floor should be flat and easy to clean and disinfect. It should be flushed and equipped with hand washing facilities. The water switch should be pedal-type. The wall skirt should be made of light-colored tiles or impervious materials. Handwashing and disinfection facilities in the dust-free workshop of the winery should be provided with foot-washing equipment and hot and cold water, warm air drying equipment, cleaning agent and disinfectant for washing, and waste paper receiving box. keep clean.

The lighting factory should have sufficient lighting and natural lighting. The lighting in the workshop should be equipped with safety shields. Explosion-proof lamps should be used in the fermentation, filling, packaging workshop and finished product warehouse. Partial illumination can be added to each inspection process.

Ventilation and dust removal production workshops should have good ventilation and dust removal facilities to maintain air circulation and proper temperature and humidity. Local exhaust equipment should be set up in workshops that use steam or cooking heating. Effective dust removal and ventilation equipment should be installed in all sections with more dust.

The waste storage facility factory should set up a waste storage facility at a suitable location away from the production workshop. The facility is sealed, easy to clean, and can effectively prevent pest breeding and pollution of raw materials and water sources.

Dangerous goods management and use factories must set up dedicated warehouses and use lockers to store pesticides, chemicals and other toxic substances. These items must be marked with a visible toxicity mark, kept by a person, and rules of use. When using toxic drugs such as various pesticides in the plant, it must be approved by the competent authority and used by designated personnel. Proper measures should be taken to prevent contamination before use. The storage and management of highly toxic drugs shall comply with the relevant regulations promulgated by the State.

The containers, pipes, and tools of the bartending room should be cleaned after each cooling, and should be cleaned according to the process hygiene requirements before cooling. The cooling temperature should be controlled according to the process requirements. The mixing room must be well ventilated and lit, and the floor should be kept clean at least once a week.

Fermentation process The equipment, tools, pipelines, walls and floors of the hygienic fermentation room, pool and yeast culture room should be kept clean to avoid the growth of mold and other bacteria. The storage room (pool), the filter room, the washing machine, the equipment, the tools, the pipes, the walls, and the floor should be kept clean and disinfected regularly. Before and after fermentation, it is necessary to carry out sanitary management according to the process requirements. Filtered cotton, diatomaceous earth, and filter paperboard should meet sanitary requirements. Coatings used in containers containing and transporting raw wine must meet hygienic standards and be applied in strict accordance with the process requirements.

Standardization of ingredients All kinds of raw materials and auxiliary materials should be strictly in accordance with standardized formulas to ensure that the finished wines meet the qualified standards. The sanitary floor of the underground storage room should be kept clean, free from accumulated water and odorless; the walls are free of mold growth and the lower drains are unblocked. Disinfect and sterilize at least once a week. The wine container is kept clean. Open-air tank hygiene requirements Open-end fermentation tanks and wine storage tanks should be kept clean, the top of the tank should be covered, the wine outlet should have sanitary protection devices, and it should be strictly cleaned and disinfected before use. Open-air tanks should have strict management system and fire and rain protection measures. There should be walls around the cylinders. Cement floors should be built to facilitate cleaning and cleaning, and to keep them clean and hygienic.

The sugar chamber liquefied sugar chamber should be clean, the ground should be clean, no sugar stains, dirt, and walls should be made of light-colored ceramic tiles. The room should be equipped with ventilation and dust-proof facilities. The sugar-making pan must be made of materials that meet food hygiene standards. Workplaces and utensils should be cleaned after work.

The container used for frozen frozen wine must be made of stainless steel to prevent corrosion and mold. The freezing room should be cleaned and disinfected frequently, kept clean, free of odor and mold-free. Refrigerated containers should be disinfected and cleaned regularly.