According to the Compressed Air and Gas Institute (CAGI) and the International Organization for Standardization (ISO), the three major contaminants in compressed air are solid particles, water, and oil. CAGI promotes proper use of air compressors with various educational tools, while ISO 8573 is directed at the very specific areas of compressed air purity and test methods, which this article will address. Microorganisms are also considered a major contaminant by CAGI, but will not be discussed in this article.
ISO and CAGI
Compressed Air Best Practices® (CABP) Magazine and the Compressed Air and Gas Institute (CAGI) cooperate to provide readers with educational materials, updates on standards and information on other CAGI initiatives. CABP recently caught up with Rick Stasyshan, Technical Director for the Compressed Air and Gas Institute (CAGI) to provide readers with some insights into the benefits of CAGI’s Verified Performance Program for refrigerated compressed air dryers.
NFPA 99 Medical Air
In the U.S. as an example, the NFPA has taken the view that if your compressor draws in good clean ambient air, the air stays clean through the compressor, is then dried and filtered, when you deliver it to the patient it will be entirely satisfactory. After all, when you went into the hospital that’s what you were breathing and when you leave you will breathe it again!
Food Grade Air
Compressed air is a critical utility widely used throughout the food industry. Being aware of the composition of compressed air used in your plant is key to avoiding product contamination. Your task is to assess the activities and operations that can harm a product, the extent to which a product can be harmed, and how likely it is that product harm will occur. Assessing product contamination is a multi-step process in which you must identify the important risks, prioritize them for management, and take reasonable steps to remove or reduce the chance of harm to the product, and, in particular, serious harm to the consumer.
Health and safety issues are a major concern in the food industry. Not only can contaminated food products endanger consumers, but they also can cause significant damage to a company’s reputation and bottom line. Contamination can come from many sources—industrial lubricants among them. With the abundance of lubricated machinery used in the food industry, lubricant dripping from a chain or escaping through a leak in a component can prove catastrophic. Even with the most prudent maintenance and operating procedures, along with a strict HACCP (hazard analysis and critical control points) plan, contamination may still occur.
Any modern food manufacturing facility employs compressed air extensively in the plant. As common as it is, the potential hazards associated with this powerful utility are not obvious and apparent. Food hygiene legislation to protect the consumer places the duty of care on the food manufacturer. For this reason, many companies often devise their own internal air quality standards based upon what they think or have been told are “best practices.” This is no wonder, as the published collections of Good Manufacturing Practices (GMPs) that relate to compressed air are nebulous and difficult to wade through.
Compressed Air Best Practices® Magazine and the Compressed Air and Gas Institute have been cooperating on educating readers on the design, features, and benefits of centrifugal compressor systems. As part of this series, Compressed Air Best Practices® (CABP) Magazine recently caught up with Rick Stasyshan, Compressed Air and Gas Institute’s (CAGI) Technical Consultant, and Ian MacLeod of CAGI member company, Ingersoll Rand. During our discussion, we reviewed some of the things readers should consider when installing a centrifugal compressor system.
ISO 22000 is a food and beverage (F&B) specific derivative of ISO 9001, a family of standards from the International Organization for Standardization that details the requirements of a quality management system. It is a quality certification that can be applied to any organization in the food chain — from packaging machine manufacturers to the actual food processing facilities.
Compressed air is used in more than 70 percent of all manufacturing activities, ranging from highly critical applications that may impact product quality to general “shop” uses. When compressed air is used in the production of pharmaceuticals, food, beverages, medical devices, and other products, there seems to be confusion on what testing needs to be performed.
Compressed Air Best Practices® (CABP) Magazine recently spoke with Rick Stasyshan, Compressed Air and Gas Institute’s (CAGI) Technical Consultant, and Mr. Neil Breedlove of CAGI's Centrifugal Compressor Section and member company, Atlas Copco Compressors, about centrifugal air compressors. Specifically, the discussion outlined how various inlet conditions can impact the performance of centrifugal air compressors.
Organizations across the world are gaining control of their energy spending by measuring and managing their utilities. In doing so, they may be using standards such as ISO 50001:2011 (energy management systems — requirements with guidance for use) to help set up an energy management system (EnMS) that will improve their energy performance. This improved performance might lower energy bills, making products more affordable in the marketplace and improving an organization’s carbon footprint.
Compressed air is the most common utility used in a typical industrial facility. It encompasses most operating aspects of the plant. The compressed air system can end up being the most expensive utility due to the focus that if production is running - then leave the system alone. Processes and machines are added and as long as the compressor can handle the increasing load - all is good. This brings us to our subject matter. The plant adds a process, a specialty coating line, requiring respirator protection. The plant determines supplied air respirators are the best choice. They want to be responsible and do the right thing so they start by reviewing what OSHA has to say on the subject.
SQF is a food safety management company that conducts audits and reports its findings on companies that voluntarily subscribe to its services. Once an audit is performed, SQF releases the data; from this data, other companies can determine who they want to use for packaging and manufacturing. To facilitate the process, SQF has released a guide that provides directives for processes used in manufacturing.