Lesson 2 - Cleaning Systems and Control
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This lesson explores the concepts of hygienic design and the Cleaning-in-Place (CIP) systems in the brewery. We examine the nature of soils, the chemicals used to remove them and how we can validate cleaning effectiveness. We also consider the optimisation of modern cleaning systems within the brewery.
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Preface
Microorganisms are opportunistic organisms that are able to colonise diverse environments. As such, it is vital that we design and operate our plants to minimise the threat of their invasion.
In this lesson, we focus on soils (dirt) and the cleaning materials used to remove them and sanitise surfaces. We also cover the principles and operation of cleaning systems used in the brewery.