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How to ensure compressed air quality in food production

Compressed air is used at nearly every stage of food production—from mixing and processing to packaging and bottling. But if the air isn’t clean, safe, and properly treated, it can introduce contaminants into your product line. Whether it comes into direct contact with food or not, compressed air quality in the food industry must meet strict standards to protect consumers and maintain regulatory compliance. In this guide, we explain why food-grade compressed air matters, which contaminants pose a risk, and how to control air quality with the right equipment.

Why compressed air needs to be treated in food production

Air straight from a compressor contains a mix of contaminants: oil, water vapour, and solid particles. If these impurities make their way into your process—through a nozzle, valve, or conveyor—it could impact product quality, shelf life, or even consumer safety. In many applications, compressed air is classified as a Critical Control Point under HACCP or ISO 22000, meaning it must be monitored and controlled just like any food ingredient.

Understanding contamination risks

Compressed air can interact with food in several ways:

 

  • Direct contact – The air directly touches the food or ingredients (e.g. drying, sparging, or air knives).
  • Indirect contact – The air contacts surfaces that touch the food (e.g. conveyors, filling equipment).
  • Non-contact – The air is used in a utility role (e.g. valve actuation), but contaminants can still enter the system if there's backflow or leakage.

 

Each type of contact requires different levels of air purity, which is why understanding the risk is key to designing the right air treatment solution.

Food production

What standards apply?

Most food manufacturers follow ISO 8573-1:2010, which defines air purity classes for three types of contaminants:

 

  • Particles
  • Water (vapour and liquid)
  • Oil (aerosols and vapour)

 

The required class depends on your application’s risk level. For example, air used in direct contact with food might require Class 1 for oil, Class 2 for particles, and Class 2 for moisture.

 

Food producers may also need to comply with:

 

  • HACCP/GFSI requirements
  • FDA or EU food contact guidelines
  • Retailer-specific standards

Solutions for producing food-grade compressed air

Filters
Install high-efficiency coalescing and particulate filters to remove oil aerosols, dust, and solid contaminants. Always place filters as close to the point of use as possible.

 

Dryers
Use a refrigerant or desiccant dryer to reduce water vapour in your compressed air system. Dry air helps prevent bacterial growth, corrosion, and ice formation.

 

Oil-free compressors or after-treatment
If you use oil-lubricated compressors, downstream filtration is critical. Alternatively, oil-free compressors reduce the risk at the source.

 

Dew point and air quality monitoring
Continuously measure dew point and air quality to ensure your system remains in spec. Many food manufacturers monitor dew point at multiple points in the line.

Get in touch

Compressed air may not be an ingredient, but it’s just as important. Without proper treatment and monitoring, it can introduce hidden risks into your process. Need guidance on choosing the right air treatment setup for your food production? Speak with one of our specialists to get tailored advice on meeting ISO 8573-1 standards and keeping your compressed air clean, safe, and compliant.

Contact our air treatment experts