Beverage Plant Sanitation
Most soils found in beverage plants are high in sugar content, water soluble, and relatively easy to remove. However, control of raw materials is essential to ensure a method of detoxifying a finished product that is contaminated. Bacteria of greatest significance in breweries are non-sporeformers. Spray cleaning is most effective, through the incorporation of a properly blended, low foaming cleaning compound with specific cleaning properties for the soil that exists. Sanitizers such as chlorine, iodine, or an acid anionic surfactant are recommended for the final rinse in fermenters, cold wort lines, and coolers.
Rigid sanitation increases during the winemaking process and peaks at bottling time. A combination of wet and dry cleaning is usually most appropriate. Wine manufacturing equipment should be dismantled as much as possible, thoroughly washed with water and a phosphate or carbonate cleaner for nonmetallic surfaces and caustic soda or equivalent for cleaning metal equipment, and then sanitized with hypochlorite or an iodophor. Installation of a circular spray head inside a tank will help remove tartrates, as will soaking with soda ash and caustic soda. Fillers, bottling lines, and other packaging equipment can be cleaned with a cleaning-in-place (CIP) system. Prompt processing of grapes after picking will reduce fly infestation.
The control of raw materials is essential for distilled spirits. Yield and product acceptability are compromised if sanitary conditions are not maintained.
KeywordsCleaning Cleaning compounds Construction Contamination Pasteurization Sanitizing
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