Mark Hoffman, Department Manager at SSOE Group, was recently featured in this article in Food Engineering Magazine. The article works to demystify airflow and room pressure questions in relation to food production, and offers expert suggestions to ensure cleanliness is achieved and cross-contamination avoided — namely at points in the process where the product is most vulnerable. From pressure differential gauges and processors, to filtration options and software tools, this article effectively covers a lot of ground, offering a collection of valuable tips that are far from intuitive.
With over 30 years of industry experience, Hoffman has an extensive background comprised of detailed engineering, GMP audits, CIP evaluations, and sanitary design reviews. He advocates designing production spaces according to “relative room pressurization, with the highest pressure in the cleanest room.” Spaces where Ready-to-Eat (RTE) products reside need particular turns in airflow to drive out contaminants. These turns in airflow are applicable provided there is a separation of raw and finished product.
To read the full article, click here.
