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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Lesson Information
Pre-requisite Knowledge:
1. Introduction to Hygiene (Hygiene/Lesson 1)
Learning Outcomes:
1. Explain the concept and operational principles of hygienic brewing plants.
2. Understand the overview of design and operational principles of Cleaning-in-Place (CIP) systems.
3. Recognise the nature, purpose, function, and application of detergents and sanitisers.
4. Summarise the measurement of cleaning effectiveness.