Free advice on new compressed air code
Free advice is being offered to manufacturers of food and drink to help them comply with a new Code of Practice on the use of compressed air, following concerns about spiralling production costs.
Fears had been raised that the Code, published in May by the British Compressed Air Society in conjunction with the British Retail Consortium, would place an extra cost burden on manufacturers as they attempted to improve the purity of air. Compressed air is extensively used in the production of food and drink.
The code, which is designed to be used within companies' hazard analysis critical control point (HACCP) procedures, sets out recommendations covering all aspects of compressed air quality. These include humidity and microbiological contamination, in line with levels specified by the international standard for air quality ISO 8573.1. However, one of the biggest concerns has centred on the costs of reducing oil contamination of air in direct and indirect contact with food and drink. This comes from the use of oil-cooled, lubricated compressors.
Compressed air filtration and purification specialist Domnick Hunter, which has recently been working with baker Warburtons to improve its compressed air quality, is staging a free seminar on October 5 at the Nottingham Gateway hotel to help project engineers, quality assurance and technical managers with the new code's implementation.
The seminar will provide recommendations for the installation and maintenance of cost effective compressed air purification systems. It will also cover the European Industrial Gas Association (EIGA) specification for food-grade nitrogen and explain the benefits of nitrogen generators, which can give cost savings for modified atmosphere packaging.
For more details about the seminar, visit http://www.domnickhunter.com/foodmanufacture
