North Carolina   State  University

Presents
A Brewer's Guide To
CLEANING AND SANITATION
GOOD MANUFACTURING HOW CLEANERS WORK
PRACTICES (GMP'S)
Cleaning removes debris where
GMP's form the foundation of a food
unwanted microbes can multiply or
safety system that will later include
form hard to remove biofilms
SSOP's and HACCP plans 
Most cleaners are surfactants that use
Adhering to GMP's will prevent your
a hydrophobic end to bond to grease
work area from becoming too dirty
and oil with a hydrophilic end to wash
The more hygienic you design your
away with water like dish soap does
plant the easier it will be to clean
Cleaning is done prior to sanitizing
HOW SANITIZERS WORK STANDARD SANITATION
Sanitizers act on an intercellular OPERATING PROCEDURES (SSOP'S)
component such as the cell wall, Sanitizing should be performed on
membrane, or ribosomes to kill thoroughly cleaned surfaces
microbes or inhibit their growth All sanitizers used in your plant
Bacteriocidal sanitizers kill should be FDA approved such as
bacteria, bacteriostatic sanitizers chlorine dioxide, peracetic acid,
inhibit their growth   quatenary ammonium or iodine
Food contact sanitizers must Only apply food contact sanitizers
achieve a 5-log microbe reduction to production equipment because
within 30 seconds of contact time they are safe for human ingestion

CLEANING FIRST, SANITIZING SECOND

GMP's defined by FDA, companies create own SSOP's

Record who cleaned and sanitized what & when

Store acids/bases seperately and away from production equipment

TARGET OF CLEANING TARGET OF SANITIZING

= =
VISIBLE FOOD SOILS INVISIBLE MICROBES

Always clean from top to Equipment should be cleaned and

bottom to stop debris spreading
Cleaning solutions should be
measured by using test strips,
pH meters, or titration to
ensure proper concentration
CIP: Cleaning in place
COP: Cleaning out of place
sanitized after each production run 
Every sanitizer has its own required
concentration, temperature and pH
range to verify before applying
Always leave sanitizers to stay on
equipment for specified time to
inhibit microbes from growing 

CLEANING VERIFICATION SANITIZING VERIFICATION

If there is any soil you can see, smell, or touch
the surface is not clean enough
You should always test the pH of your final
rinse water to make sure no cleaners end up in
your final product to avoid a potential lawsuit
Cleaning alone is insufficient to prevent growth of
pathogens or spoilage microbes
If available, use an ATP bioluminescence meter and
verify under 10 RLU's (Relative Light Units) on
product lines after sanitizing

Never proceed to sanitizing until cleaning has Never proceed to production until sanitation has
been verified by trained personnel
been verified by trained personnel

Always Wear Personal Protective Equipment

Whenever Handling Chemical Solutions!!!
Contact Your Chemical Supplier or Refer  to  the MSDS
(Material Safety Data Sheet) For More  Detailed Information