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Food/Beverage Air

SQF Compressed air purity is essential to many manufacturing, food processing, bottling and packaging operations.  High-quality compressed air provides energy for pneumatic conveyer and handling systems that transport liquids and powders during the production cycle. Compressed air influences the safety of wrapping, sealing, labeling and palletizing these products for shipping or storage. SQF Compressed Air Purity is critical for providing food products and packaging that are not only cost effective to process but safe to eat or drink. 

New regulatory changes require compressed air testing. SQF, BRC, GFSI, and FSMA all mandate testing of compressed air systems that come directly or indirectly into contact with your product.

We are happy to provide your company with a no cost consultation call to help you assess your testing needs. Our team members are air testing experts.

Our Testing Program Offers:

  •  Mold and Bacteria Testing
  •  Testing for SQF, BRC and FSMA Reliable Results and Online Report Access
  • Same Day Results for Air/Gas Testing
  • AIHA-LAP, LLC Accredited Lab
  • ANSI/ISO/ASQ 9001-2008 Compliant
  • ISO 17025-2005 Compliant
  • Test to a Wide Range of Custom and Industry Standards
  • HACCP and PCQI Certified Staff

REQUIRED BY SQF CODE 7.2  (SQF Edition 8 released April 5th. We are currently updating this page)

  • Verify and validate air is not a source of contamination
  • Test at a minimum of annually
  • Air compressor should use food grade oil where indirect or direct contact with the product will occur


  • Air should be filtered at point of use, filter size recommended is 0.1 micron (for most uses)
  • Source of contaminants to be considered are microbiological, non-viable particulate, moisture, oil and chemical as well where applicable


  • ISO 8573-1:2010 is listed as a very good reference…for quantifying air quality
  •  OVER TESTING TO CLEAN ROOM AND STERILE STANDARDS SUCH AS ISO 8573 [1:2:1] or [2:4:2] is almost always unnecessary for the food sector and not specified by any certification body in the food, beverage or packaging industry.
  • Over testing is costly leading to increased maintenance, additional  system components and unwarranted corrective action procedures.
  • Running an initial baseline test is a great start to setting up a specification that meets your needs.    

The Food and Beverage manufacturing industry can apply principles of the HACCP (Hazard Analysis and Critical Control Point) system and a risk analysis.  The seven HACCP principles are included in the international standard ISO 22000 Food Safety Management System (FSMS). This standard is a food safety and quality management system incorporating the elements of prerequisite programs (GMP & SSOP), HACCP and the quality management system, which together form an organization’s Total Quality Management system.

For FDA and Compressed Air Testing regulated operations in the United States, HACCP compliance is currently regulated by 21 CFR part 120 & 123.  Additional food safety resources  include the Global Food Safety Initiative (GFSI), International Organization for Standardization (ISO), British Compressed Air Society Limited (BCAS), Food Safety Modernization Act (FSMA), Canadian Food Inspection Agency (CFIA) and the Safe Quality Food Program (SQF).

Compressed air is a Critical Control Point (CCP) and includes direct contact or indirect contact with a food or beverage product. Midstate Air Testing suggests performing a baseline, no specification comparison, testing on new or untested systems to help determine the appropriate specification requirements.  We can also provide compressed air purity for your own custom specifications.

Food, beverage and packaging facilities must develop a careful understanding of their products and testing protocol to ensure the compressed air that is critical to their food manufacturing operations is used consistently and responsibly.

* If your specification requires a breakdown of oil mist from particulate a 48 hour turnaround is required to meet this specification.

** Wikipedia HACCP References