Hygiene-Sanitation Inspection of Food Production/Consumption Facilities
Hygiene design, hygienic materials, and end product characteristics for air-conditioning and cooling products are tested under the following standards in accordance with European and international standards. As a result of the tests conducted, products are certified as hygienic.
In the hygiene certification process, units for the hygienic requirement for ventilation are determined.
For the controls to be applied at the customer's site, a sample is made operational. The area is designated.
First, controls are performed without operating the sample in the existing area. These controls include:
Ventilation controls are then started in the area. The quality of internal and external air is assessed.
Air particle and air microbiology samples are taken from the environment.
Microbiological control samples are collected from the surface of the sample.
Microbiological swab control is carried out in the environment where the sample is operating.
The final controls are carried out after the sample has been operated for approximately 24 hours.
Comfort and physiological air conditioning
Reduction of particle and microorganism concentrations
Reduction of odor sources and the spread of harmful gases
Control of heat loads
Control of air speed
Material knowledge control and final swab analysis
The standards used for evaluation are listed below.