pyrobrewer
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This post is not meant to be the be all and end all of sanitary practice but the start of a hopefully intelligent discourse. I accept that more may be added or even deleted it is a topic for discussion subject to peer review - dont get agitated it is not a threat to anyone - really
If you are not a person who uses generaly accepted good sanitary practice, start a new thread to extoll the virtues of your method and wallow in your own coliforms.
Hygiene and sanitation
What is hygiene? It can be defined as
The use sanitary principles for the preservation of health and well being, and product quality.
What is sanitation?
The creation and maintenance of conditions favourable to good health. That is conditions free of pathogens (disease causing organisms) and other harmful substances.
The creation and maintenance of conditions favourable to high product quality, i.e. conditions free of spoilage causing organisms and other harmful substances
Sanitation is the use of procedures and chemicals to cause a general reduction in the microbial count 10-5 (or 100,000 times lower)
However Sanitation is a waste of time and money if soils are not properly/efficiently removed first This means Cleaning
What is cleaning?
Removal of soils from the surfaces that come into contact with beer or beer making equipment.
o Separation of soil by mechanical action scrubbing
o Aided by dissolving in water
Use of surfactants
Use of acids
Use of alkali
o Dispersion of soil in an aqueous solution enhanced by use of appropriate detergents and decreased particle size.
o Prevention of re-deposition of dispersed soil
o Water most frequently used cleaning medium ( the universal solvent)
Functions Pre rinse of large soil particles, wetting agent, solvent for cleaning and sanitising agents, solvent for soils, final rinse to remove sanitising agents
Must be free of microorganisms, foreign colours and odours, minerals and other dissolved matter.
Soils may consist of, but not limited to, Scum, Grease, Dust, Burnt material, Cleaning agents, Rust, Food residues, Beerstone, You
Cleaning agents - Detergents
o Emulsifiers compound with emulsification power have both hydrophobic and hydrophilic part break down fats and oils into small particles that are dispersed and suspended in an aqueous solution
o Surfactants are compounds that lower the surface tension of water. Also called wetting agents or surface active agents. Allows closer contact with soil deposit and water
Cationic surfactants
Ineffective as detergents and effective bactericides
Anionic surfactants
Very effective detergents and ineffective bactericides
Non ionic surfactants
Excellent wetting power and ineffective bactericides
Food Deposits
Lubrication oils and grease
Fats
o Inorganic Best removed by Water, solvents and alkaline cleaners
Hard water deposits magnesium and calcium carbonates
Metallic deposits Rust and other oxides
Alkaline deposits films left after improper rinsing
Factors effecting cleaning performance
1. Time
Contact time with surface being cleaned
2. Action
Physical force exerted on surface Elbow grease or other
3. Concentration
The amount of cleaner used
4. Water
Quality of water
5. Nature
Composition of soil
6. Surface
What material is being cleaned
Sanitation methods
Thermal Sanitation
Expensive in energy consumption
Requires long holding times 20mins or longer in some cases
Heat has to be able to reach all areas
o Steam most expensive, water vapour often mistaken for steam. You see steam (condensed water vapour) you cant see water vapour
o Water Held at 80c plus and requires long holding times
Radiation sanitation
Rarely used even commercially and never (?) at home
Chemical Sanitation
Wide range available
Effectiveness depends on
o Exposure time
o Temperature
o Concentration
o pH
o Equipment cleanliness
o Water hardness
Desired properties for a sanitiser
o Rapid kill
o Microbial destruction range Kill them all let (insert deity of choice) will sort them out
o Soluble in water
o Non toxic non irritating ( to humans)
o Easy to use
o Inexpensive and readily available
o Stable both concentrate an in use form
Hygiene should not be looked at in isolation, it is an integration of Personal Hygiene
Workroom Hygiene
Plant and Equipment Hygiene
These different areas should be understood and taken seriously by the competent brewer
If you are not a person who uses generaly accepted good sanitary practice, start a new thread to extoll the virtues of your method and wallow in your own coliforms.
Hygiene and sanitation
What is hygiene? It can be defined as
The use sanitary principles for the preservation of health and well being, and product quality.
What is sanitation?
The creation and maintenance of conditions favourable to good health. That is conditions free of pathogens (disease causing organisms) and other harmful substances.
The creation and maintenance of conditions favourable to high product quality, i.e. conditions free of spoilage causing organisms and other harmful substances
Sanitation is the use of procedures and chemicals to cause a general reduction in the microbial count 10-5 (or 100,000 times lower)
However Sanitation is a waste of time and money if soils are not properly/efficiently removed first This means Cleaning
What is cleaning?
Removal of soils from the surfaces that come into contact with beer or beer making equipment.
o Separation of soil by mechanical action scrubbing
o Aided by dissolving in water
Use of surfactants
Use of acids
Use of alkali
o Dispersion of soil in an aqueous solution enhanced by use of appropriate detergents and decreased particle size.
o Prevention of re-deposition of dispersed soil
o Water most frequently used cleaning medium ( the universal solvent)
Functions Pre rinse of large soil particles, wetting agent, solvent for cleaning and sanitising agents, solvent for soils, final rinse to remove sanitising agents
Must be free of microorganisms, foreign colours and odours, minerals and other dissolved matter.
Soils may consist of, but not limited to, Scum, Grease, Dust, Burnt material, Cleaning agents, Rust, Food residues, Beerstone, You
Cleaning agents - Detergents
o Emulsifiers compound with emulsification power have both hydrophobic and hydrophilic part break down fats and oils into small particles that are dispersed and suspended in an aqueous solution
o Surfactants are compounds that lower the surface tension of water. Also called wetting agents or surface active agents. Allows closer contact with soil deposit and water
Cationic surfactants
Ineffective as detergents and effective bactericides
Anionic surfactants
Very effective detergents and ineffective bactericides
Non ionic surfactants
Excellent wetting power and ineffective bactericides
Soils are classed as
o Organic - Best removed by acid type cleaners
Food Deposits
Lubrication oils and grease
Fats
o Inorganic Best removed by Water, solvents and alkaline cleaners
Hard water deposits magnesium and calcium carbonates
Metallic deposits Rust and other oxides
Alkaline deposits films left after improper rinsing
Factors effecting cleaning performance
1. Time
Contact time with surface being cleaned
2. Action
Physical force exerted on surface Elbow grease or other
3. Concentration
The amount of cleaner used
4. Water
Quality of water
5. Nature
Composition of soil
6. Surface
What material is being cleaned
Sanitation methods
Thermal Sanitation
Expensive in energy consumption
Requires long holding times 20mins or longer in some cases
Heat has to be able to reach all areas
o Steam most expensive, water vapour often mistaken for steam. You see steam (condensed water vapour) you cant see water vapour
o Water Held at 80c plus and requires long holding times
Radiation sanitation
Rarely used even commercially and never (?) at home
Chemical Sanitation
Wide range available
Effectiveness depends on
o Exposure time
o Temperature
o Concentration
o pH
o Equipment cleanliness
o Water hardness
Desired properties for a sanitiser
o Rapid kill
o Microbial destruction range Kill them all let (insert deity of choice) will sort them out
o Soluble in water
o Non toxic non irritating ( to humans)
o Easy to use
o Inexpensive and readily available
o Stable both concentrate an in use form
Hygiene should not be looked at in isolation, it is an integration of Personal Hygiene
Workroom Hygiene
Plant and Equipment Hygiene
These different areas should be understood and taken seriously by the competent brewer
