Scribd
Upload
43 views2 pages

BOT Policies and Procedures: Hose CIP

1) All hoses must be rinsed and stored properly to prevent liquid buildup and ensure fittings are not on the floor. 2) Plant water hoses should be inspected every 6 months for fraying and replaced if sanitation is poor. 3) Process hoses must be cleaned-in-place (CIP'd) according to a schedule to maintain sanitation, with certain areas requiring more frequent cleaning. 4) Hoses must be properly identified and cleaning records kept to ensure all are cleaned.

Uploaded by

Yen Nguyen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
43 views2 pages

BOT Policies and Procedures: Hose CIP

1) All hoses must be rinsed and stored properly to prevent liquid buildup and ensure fittings are not on the floor. 2) Plant water hoses should be inspected every 6 months for fraying and replaced if sanitation is poor. 3) Process hoses must be cleaned-in-place (CIP'd) according to a schedule to maintain sanitation, with certain areas requiring more frequent cleaning. 4) Hoses must be properly identified and cleaning records kept to ensure all are cleaned.

Uploaded by

Yen Nguyen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Doc ID:

73709
Page: 1 of 2

Date Written: Anheuser-Busch, Inc Revised by:


7/23/92 ONE OF THE ANHEUSER-BUSCH COMPANIES J. C. ECKSTEIN
BOT Policies and Procedures
Date Revised: Approved By:
12/4/01 J. W. Serbia

Tree Location: BREWERY OPERATIONS >> SANITATION AND CLEANING >> CLEAN IN PLACE (CIP) >> HOSE CIP

Title: HOSE CIP

Hose CIP

All hoses must be rinsed with water immediately after use and rolled out to remove any
liquid. Hoses must be stored such that the fittings are not on the floor. The outside
surface of hoses must also be kept clean.

Plant water hoses should be inspected for fraying every 6 months. Ends may be cut if
excessive fraying exists and the general sanitation of the hose appears acceptable. If
ends are frayed and sanitation is poor, the hose should be discarded and replaced.

All process hoses must be CIPd according to the following schedule as a minimum
recommendation. Certain areas may require more frequent CIP to maintain proper
sanitation standards.

Starting Cellar: Daily. This includes wort pumping hoses as well


as yeast recovery lines.
Alpha Cellar: Weekly
Chip Cellars: Weekly
Schoene and Finishing Cellars: Monthly

A numbering system or identifying mark as well as accurate records should exist to


ensure all hoses are included when hose CIP takes place.

Temperatures must not exceed hose manufacturer specifications. Purple Snake,


Continental and Goodall hoses must not be exposed to temperatures greater than 140oF.
All process hoses CIP'd at temperatures higher than 100oF must have the coupling bands
welded together; however, all hoses should be equipped with these bands for the
purpose of general safety. Any hoses used for CIP ONLY (not for beer or any related
product) must have a pressed fitting or a pin installed through the band, ferrule and hose
to ensure safe CIP operation.
Page: 2 of 2
Procedure #: 73709

Prior to cleaning, hose gaskets should be removed and the hose fitting and gasket should
be hand-cleaned with sulfamic acid. The cleaned gasket should be replaced in the hose
fitting prior to CIP. After CIP, the gasket should be removed again. The hose nut and
gasket should be thoroughly rinsed with hyamine and then reassembled before using.

New hoses should be CIPd prior to use.

Revisions:
P. J. Kraemer/S. P. Michalak - 9/22/92
J. C. Eckstein - 12/4/01

You might also like