Lesson 2 - Cleaning Systems and Control

Before we discuss cleaning systems for a brewery, we need to consider the plant and environment in which they operate. When designing and building a brewery, we must create an environment that is easy to keep clean and where microorganisms cannot survive. Often, these details are neglected, which leads to persistent microbial contamination later on.

While the aspect of plant design and materials of construction are covered in detail in Module 3 of the Diploma in Brewing, we can briefly reflect back on some of the good design principles for a hygienic plant.

1. Brewery must be located in an area where there is low risk product contamination
2. Temperature and humidity must be controlled to protect product
3. Buildings must be easy to clean
4. Materials of construction must not contaminate product
5. Raw materials must be stored away from sources of contamination
6. Product must be segregated from raw materials
7. Vessels and pipework must be of hygienic design
8. All ancillary equipment, fittings and joints must be of hygienic design
9. Drainage systems for all areas must be appropriately sized and hygienic

If the above is not done correctly when the plant is installed, areas will be difficult to clean, dead legs will receive inadequate cleaning, and unhygienic conditions will lead to biofilm build-up. This will result in corrosion and failure of plant equipment.