sanitizer remains on a surface after its applica-
tion and subsequent drying, preventing recon-
tamination of the sanitized surfaces.
There should be a regular program of sur-
face and air monitoring for bacteria, yeasts,
and molds in the filling area. The Hazard
Analysis and Critical Control Points Concept
(HACCP) utilizes chemical and microbial
monitoring to guarantee safe food produc-
tion. These monitorings are always com-
pared against reference standards. Microbial
monitoring in aseptic beer filling needs to be
developed within that aspect of the beer
industry. A base line of data should be gath-
ered and statistically evaluated against fin-
ished product quality.
Bottle Cleaning
Centralized high-pressure, low-volume
cleaning equipment has improved the effi-
cacy of bottle cleaning. (Chapter 11
describes the principle and capabilities of
this equipment.) Tenacious soil can be
removed from very difficult-to-reach areas
such as conveyors, bottle fillers, cappers, and
casers.
Sanitation in Storage Areas
In addition to suggestions provided for
storage areas of other food facilities dis-
cussed in this book, it is appropriate to rec-
ognize the need for proper storage of
materials such as grain, sugar, and other edi-
ble dry products. Screw conveyors should be
cleaned on a schedule basis. This is especially
true for the dead ends of conveyors where
dormant residues can accumulate. The ends
and junctions of conveyors should be
cleaned at least once a week. The free-flow-
ing section of a conveyor should be equipped
with hinged covers for easy cleaning and
inspection. After conveyors have been
cleaned thoroughly, they should be fumi-
gated with a nonresidual fumigant. Empty
bins should be thoroughly swept (and prefer-
ably vacuumed) prior to fumigation. Regular
checks should be made of material cleaned
out for possible infestation. (Chapter 13 pro-
vides a detailed discussion of recommended
pest control measures that may apply to stor-
age areas at beverage plants.)Brewing Area Sanitation
Spray cleaning is faster and more depend-
able than manual cleaning and can reduce
downtime. Although unheated water can be
used, a water temperature of up to 45ºC can
increase the chemical reaction of the clean-
ing compound with the soil. If glass-lined
tanks are used, the maximum water temper-
ature should be 28.5ºC to reduce damage due
to sudden temperature fluctuation. Temper-
atures above 45ºC should be discouraged
because of condensation problems and
increased refrigeration requirements. In fact,
it is advisable to lock in specific temperature
or high-temperature cutoff switches to con-
trol water temperature. Caustic soda clean-
ing compounds should not be used because
they attack soldered ends. Scale formation in
aluminum vessels can be removed with 10%
nitric acid, applied as a paste mixed with
kaolin.
Initial and maintenance costs of hoses and
fittings suggest the viability of stainless steel
lines (even though stainless steel is quite
expensive). Circulation cleaning of product-
in and product-out lines can be accom-
plished by the use of U-type fittings to
connect the tank valve to both lines. Indus-
trial spray nozzles for equipment cleaning
can be positioned to clean areas such as
vapor stacks on kettles and strainer troughs
in hop strainers and to provide continuous
cleaning for conveyor belts. The brewing
area should be cleaned at least once per
week, and debris and other soils should be
removed daily.
Beer stone, (a primarily organic matter in
a matrix of calcium oxalate) is one of theBeverage Plant Sanitation 359