{"id":997618,"date":"2026-09-16T08:00:00","date_gmt":"2026-09-16T06:00:00","guid":{"rendered":"https:\/\/kienzler-klima.de\/?p=997618"},"modified":"2026-08-19T11:27:36","modified_gmt":"2026-08-19T09:27:36","slug":"what-certifications-should-textile-ventilation-system-food-industry-meet","status":"publish","type":"post","link":"https:\/\/kienzler-klima.de\/en\/what-certifications-should-textile-ventilation-system-food-industry-meet\/","title":{"rendered":"What certificates should a textile ventilation system for food businesses meet?"},"content":{"rendered":"
\n

Textile ventilation systems for food production facilities must meet a range of certifications and documentation requirements that go far beyond a simple CE marking. Of primary importance are HACCP compliance, food-grade material certificates, and demonstrated cleanability. The following sections answer the most important questions that planners and operators should ask when selecting a suitable system.<\/p>\n

Which standards apply specifically to ventilation systems in food production?<\/h2>\n

Ventilation systems in food production are governed primarily by the European Food Hygiene Regulation EC 852\/2004, DIN EN 13779 for ventilation systems in non-residential buildings, and VDI 6022 as the central framework for hygienically designed air handling systems. Together, these standards define the requirements for materials, cleanability, and air distribution.<\/p>\n

EC 852\/2004 obliges food businesses to design and equip all areas in a way that minimizes contamination risks. This explicitly includes technical installations such as ventilation systems. VDI 6022 specifies these requirements for air handling technology: it establishes how systems must be planned, operated, and maintained to prevent microbiological contamination of indoor air. Anyone using a textile air duct<\/a> in a food production facility must be able to document compliance with these standards.<\/p>\n

In addition, industry-internal standards play a role. Food companies such as Nestl\u00e9 or Coca-Cola have their own supplier and facility standards that exceed the legal minimum requirements and must be verified on a case-by-case basis.<\/p>\n

What does HACCP compliance mean for a textile ventilation system?<\/h2>\n

HACCP compliance for a textile ventilation system means that it is designed in such a way that it does not jeopardize any critical control points within the HACCP framework. In practical terms, this means the system must not introduce particles, fibers, or pathogens into the production area, and it must be capable of regular cleaning without compromising food safety.<\/p>\n

The HACCP concept (Hazard Analysis and Critical Control Points) is legally required in food production. For ventilation technology, this means in practice that the system must be incorporated into the facility’s HACCP analysis. Textile ventilation systems offer a structural advantage here: the even distribution of air across the entire duct surface eliminates dead zones with stagnant air where pathogens could accumulate. This aspect must be explicitly addressed in the HACCP documentation.<\/p>\n

Another key point is traceability. HACCP requires seamless documentation. This also applies to the ventilation system: cleaning intervals, material certificates, and maintenance records must be archived and made available upon request.<\/p>\n

What material certificates must the textile itself provide?<\/h2>\n

The textile material of a ventilation duct for the food industry must be demonstrably food-safe. Relevant certificates include OEKO-TEX certification and, depending on the application, a declaration of conformity in accordance with the EU Food Contact Materials Regulation EC 1935\/2004.<\/p>\n

EU Regulation EC 1935\/2004 governs which materials may come into contact with food. Even if a textile air duct does not directly touch food, indirect contact cannot be ruled out in areas with open production. In such cases, operators and inspectors frequently require a corresponding declaration of conformity from the manufacturer.<\/p>\n

OEKO-TEX Standard 100 certifies that the textile has been tested for harmful substances and contains no health-hazardous materials. For food facilities with high hygiene standards, this is a minimum requirement. In addition, the fire protection properties of the material should be permanently integrated into the yarn itself, rather than applied through subsequent coatings that could peel off or wash out. Anyone considering a textile air duct<\/a> should explicitly ask the manufacturer about these material details.<\/p>\n

How does cleanability affect certification requirements?<\/h2>\n

The cleanability of a textile ventilation system is a central criterion for approval in food production facilities. Systems that cannot be completely and verifiably cleaned do not meet the requirements of VDI 6022 and the Food Hygiene Regulation.<\/p>\n

Textile air ducts offer a practical advantage over conventional sheet metal ducts: they can generally be fully dismantled and cleaned in standard industrial washing machines. The critical factor is that the textile material retains its technical properties after washing \u2014 meaning air permeability, dimensional stability, and fire protection. Manufacturers must demonstrate that these properties are maintained after a defined number of wash cycles.<\/p>\n

In terms of certification requirements, this means concretely: a cleaning verification document proving the wash resistance of the material is part of the documentation that an operator must present during a hygiene inspection. Cleaning intervals should also be established in writing and integrated into the facility’s HACCP system. The application areas of textile ventilation systems<\/a> in the food industry demonstrate that this hygiene concept works well in practice.<\/p>\n

When is CE marking alone not sufficient?<\/h2>\n

CE marking alone is almost never sufficient in food production facilities. It merely confirms that a product meets the European minimum requirements for placing on the market, but says nothing about food suitability, HACCP compliance, or hygiene appropriateness.<\/p>\n

The CE mark is a market access indicator, not a quality seal. For use in sensitive areas such as food production, additional documentation is required: material certificates, declarations of conformity under EC 1935\/2004, test reports on wash resistance, and documentation that enables integration into the facility’s HACCP system. Facilities certified under IFS (International Featured Standards) or BRC (British Retail Consortium) will scrutinize far more during audits than the CE mark covers.<\/p>\n

Even during official inspections by veterinary authorities or food safety agencies, CE marking is not sufficient as proof. Operators are obligated to demonstrate the hygiene suitability of all technical installations, and this includes ventilation technology.<\/p>\n

Which certificates should a planner actively request from the manufacturer?<\/h2>\n

A planner should actively request at least the following documents from a textile ventilation system manufacturer: OEKO-TEX certificate, declaration of conformity under EC 1935\/2004, fire protection documentation specifying permanence, wash resistance verification, and a declaration of VDI 6022 conformity.<\/p>\n

These documents form the basis for the facility’s HACCP documentation and for potential audits under IFS, BRC, or internal company standards. In practice, a planner should systematically request the following documents:<\/p>\n