Lesson 2 - Cleaning Systems and Control
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.
Lesson Sign-off
This lesson introduced us to the subject of cleaning systems and control. It explored the soils encountered and the detergents used to dissolve and remove them. We then looked at the design and operation of CIP systems, including spray devices in vessels. Lastly, we briefly considered environmental optimisation and quality checks relevant to CIP operation.
You should now be able to:
- Explain the concept and operational principles of hygienic brewing plants
- Understand the overview of design and operational principles of Cleaning-in-Place (CIP) systems
- Recognise the nature, purpose, function and application of detergents and sanitisers
- Summarise the measurement of cleaning effectiveness
A self-assessment lesson now follows, which will allow you to assess the level to which you have attained the outcomes of this lesson.