R.
O WATER OR CIP WATER
- PERIODICALLY CLEANING of
MEMBRANE
- SENDING WATER FOR MB TESTING
- REPLACING PREFILTERS
Brewer Safety and Hygiene
• Basic need for every brewery
• WASH BASIN,
• DISINFECTANT SOAP
(not santoor)
• Paper towels
• DON’T BREW IN SNEAKERS. GET SAFETY SHOES
• BOOTS AND HAND GLOVES (PVC COATED - Chemical and
heat resistant)
BREWERY FLOOR/DRAIN
• WHEN NOT BREWING/TRANSFERING FLOOR
SHOULD BE ABLE TO REMAIN DRY
• CHECK LEAKAGES
• Don’t use black tiles, use white or lighter
colour. Scrub floors periodically with Caustic
• FLOOR SLOPE ¼ in per foot minimum ½ in also
good.
• Drainage too shallow. Should be deeper like a
trench and sloped toward the main drain
LIGHTING/ VENTILLATION
• NO DARK DINGY AREAS LEADS TO MOSS
GROWTH especially where there is condensation.
Have windows to allow sunlight in or install
SOLAR TUBES (NEW TECH) saves electricity
• Plenty of ventilation, separate operation
• Good Exhaust for removing steam else
condensation will occur
• Don’t have to rely on central conditioning of
restaurants as their operation times can be
different.
BREWHOUSE CIP
• CIP PHE immediately after brew if not all the
other vessels. Don’t allow build up of matter.
• Dismantle all brew house piping and check once a
year for malt scales. Clean thoroughly all valves
and dead ends.
• Remove gaskets (esp DIN fitting users) and scrub
with tooth brush
• Shadow areas – roof of tanks
• Clean MALT room and mills. Dust off flour, keep
dry don’t use wet.
FV AND Brite tanks
• Remove gaskets from MANHOLES and rinse with
caustic and hot water every cip cycle
• Top manholes are ignored
• Dismantle racking arm. Lots of dead end zones
• Don’t use cold water for final rinse
• Brite tanks need similar cleaning as FV after every
batch of beer.
• How many brewers inspect FV with torch after
cleaning cycle?
CIP SOLUTION AND ACCESSORIES
• Don’t use Flakes– Dangerous (reaction with
hot water)
• Use Diversey or Ecolabs (prefer Ecolabs) little
expensive but less quantity required. More
effective disolution
• Not as dangerous
• Check expiry dates on package.
• Cip spray ball inspection
Sterilization vs Disinfection
• Sterilization and disinfection are both methods of
decontamination. Disinfection is aimed at killing the
microbes to a level that the infection does not get
transmitted and it does not necessarily kills all the
microorganisms present in the equipment being
disinfected. However, sterilization is a process of
decontamination wherein all the microorganisms
present on the surface of the equipment is killed and
the object is called as sterile. Sterilization process is
also known to kill all the spores present on the object
to be sterilized. In short we can say that sterilization
kills all the viable microorganism whereas disinfection
only reduces the number of viable microorganisms.
HOSES
• USE PROPER food grade HOSES FOR CLEANING AND
TRANSFER
• Crimped for safety
• AFTER USE, HANG TO
DRY
• Store fittings in
disinfectant in a bucket
• Don’t leave Hoses on the Floor
• Don’t use screw clamps, crimp your
hoses. Clamping creates dead spots
in hose
Welding
Fine grind areas or replace if unable to reach.
Crevices are hiding spots for Bacteria
DISPENSING AREA
• Under the bar area, Python tubes all coated in
fungus and moss
• Clean susceptible areas periodically.
• Clean lines every 2 weeks with 40 C - 3%
Caustic solution. Let it soak before rinsing with
40 C warm water. 2-3 times.
• Dismantle taps once in 3 months and clean
thoroughly. Taps with spring should not get
stuck after finishing dispense
Conclusion
• Cleaning is a collective effort – NOT FOR
HOUSEKEEPING STAFF!
• Brewers should have a keen sense of
observation sight / smell
• Swacch Bharat needs Swacch Breweries!
