Positive air pressure

Importance of Positive Air Pressure

When thinking of potential sources of contamination that can be seen with the naked eye, many things come to mind. For example, products can be contaminated by improper employee handling, improper handwashing, or someone is wearing a soiled coat. Whereas most sources of contamination are ‘unseen’ they do exist. Examples include but are not limited to: improperly cleaned food contact surfaces, biofilm, chemical residue by non-food chemicals, and many more.

Yet, there is another important hazard that is often overlooked, even though it could be floating in the air around us. Airborne pathogens such as Listeria mono, spoilage organisms in the form of mold spores and many other microbes float through the air in the direction of air pressure. These organisms can affect low, medium and high risk products (i.e., Categories 1, 2A and 2B). As such, the way the air flows within your facility is crucial for reducing the amount of biological contamination in your product.

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Validation Considerations for Positive Air Pressure

To deal with this eventuality, the Food Safety Enhancement Program (FSEP, CFIA) has made provisions under ventilation controls in the Premises program, section A.2.3.2 Ventilation systems ensure that air flows from the least contaminated areas to the most contaminated areas. For example, you do not want the microbes flowing from your raw beef production area, to your ready to eat packaging area!

Our team of highly trained professionals have the experience and tools needed in order to evaluate and validate your airflow process and reduce the risk of microbial contamination. If your facility wants to achieve HACCP recognition or BRC/SQF certification, validating positive air pressure is critical and mandatory.

Don’t wait for it to happen to you, call us today and we will provide a free assessment of your process and tell you what you need in order to grow and protect your business!

Daniel Dorigiola

Co-Owner / QA Manager – Venetian Meat and Salami Co. Ltd., Hamilton, Ontario

“We have used the services from Quantum Food Solutions for a number of years to help us manage our written food safety program and validate our food safety controls (e.g., cooking, cooling, fermented/dry-cured products). We are very pleased with their practical approach to resolving issues and finding opportunities for process improvement. We certainly appreciate the high level of service they continue to provide our company and highly recommend their services”.

Pawel Zwerello

HACCP Coordinator, Sikorski Sausages, London, Ontario

“Renzo is very knowledgeable in Food Sciences, and we hired him as a process authority to help us approve a custom process, which received ‘no objection’ from CFIA. Renzo works in an efficient, professional and timely manner. We look forward to working with Renzo in the future, and have no reservations on recommending him to others looking to improve their processes and take their Food Safety to the next level. Thanks Quantum!”

Marius Kamerbeek

Plant Manager, Erie Meats, Listowel, Ontario

“We manufacture cooked meat and poultry products at our federal facility. We hired Quantum to evaluate our cooking processes including our smokehouses and spiral oven. We appreciate their high quality of service that has enabled us to comply with CFIA and FSIS requirements. We certainly recommend their services.”

Pete Holowachuk

Quality Manager, Winkler Meats Ltd., Winkler, Manitoba.

“We are a CFIA inspected plant certificated to the BRC Global Standard for Food Safety. Renzo came to us highly recommended and we have contracted him on multiple occasions to validate our cooking and chilling processes. He uses a practical approach and specialized tools that allow him to provide a fairly comprehensive service. We look forward to working with him again and definitely recommend him to anyone looking for a robust, yet affordable food safety service.”

Stefan Cartmale

General Manager, Bright Cheese Ltd., Bright, Ontario.

“Thank you Quantum for all of the work to help us attain BRC certification. It has been one of the most rewarding achievements of my lifetime and I am so proud that we were able to achieve the BRC AA rating! By doing so, it has opened many new doors for us and also enable us to expand and continue to grow our business. We definitely recommend Quantum’s food safety services.”

Ramon Eberle

Plant Manager, Stonetown Artisan Cheese Ltd., St. Marys, Ontario.

This is to acknowledge that Renzo Gomez from Quantum Food Solutions facilitated the
installation of a solid HACCP plan, which allowed us to reach our goal of becoming federally licensed with CFIA. Thanks to our upgraded food safety standards, we were able to get in to business with Farm Boy and sell our product in new markets outside of Ontario. His service is affordably priced, very streamlined and his communication is honest and straight forward. It was a pleasure to work with Renzo Gomez and we are looking forward to work with him again in the future”

Julia Banton

Vice President of Operations, Kitchen Partners Limited, Edmonton, Alberta.

“Renzo has a wealth of knowledge, whilst maintaining a logical and common sense outlook to the tasks ahead. His approach is unique to that of other consultants I have worked with, in that he is pragmatic and makes light work of global codes/standards. We definitely look forward to continuing to work together and highly recommend Quantum to anyone looking to upgrade their food safety and quality systems.”

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