SQF EDITION 9.0

The main air purity updates for risk assessment in the F&B industry affect Food Manufacturing 11.7.1.2, Pet Food Manufacturing 4.7.1.2, Animal Product Manufacturing 9.7.1.2, and Dietary Supplements 17.7.1.2. Our support team can be reached at 512-263-0498 to answer specific questions or you can find more specific information here.

First and foremost is to come to the determination whether your Food Manufacturing facility is classified as a high-risk food processing facility. The updates to air purity testing may require additional testing to remain compliant. Our support team can be reached at 512-263-0498 to guide you through new testing requirements and set you up for updates to any additional changes regarding SQF air quality standards.

High-risk areas require a higher level of hygienic practice to prevent contamination of exposed food by pathogenic organisms or airborne allergens. These are rooms where food is post-process and may be subject to contamination. (1) air in food products facilities is a vector of contamination, moving from one place to another. Contaminants can be dispersed by aerosols consisting of solid (e.g., dust) or liquid (e.g., condensation water) microscopic particles dispersed in the air. These particles may carry microorganisms (bioaerosols) such as pathogenic bacteria or fungi or even viruses, spores, or allergenic substances.