Compressed air is a critical utility commonly used in food and beverage. So, why is it frequently overlooked as a Critical Control Point?

The Quality of Compressed Air used in food manufacturing is such a critical factor to the final product consumed, that four major governing organizations have specifically identified the need for compressed air monitoring. Often looked at as a Critical Control Point (CCP), this utility known as
compressed air is now finding its way into the Pre-Requisite Program (PRP) rather than just the Hazard Analysis and Critical Control Point (HACCP) plan. Compressed air has the ability to contaminate a final product with particles, water, oil or microorganisms. The International Standardization for Organization (ISO), the British Compressed Air Society (BCAS), the British Retail Consortium (BRC), and the Safe Quality Food Institute (SQF) all either suggest or require regular monitoring of compressed air used in the food, beverage and packaging industries. In addition the Canadian Food Safety Enhancement Program (FSEP) has identified compressed air and gas used in processing and packaging as a potential source of contamination. However, compressed air quality is still often overlooked.