Lesson 6 - Hygienic Design
Completion requirements
Done: View
To do: Go through the activity to the end
In this lesson we will discuss the principles of hygienic design and how it is applicable in the brewing industry. Hygienic design covers equipment that is in contact with the product, as well as equipment and the environment that is not in contact with the product.
Point of Reflection - Reconvene
Welcome back! So, what were your thoughts?
Here a few key points that are worth considering:
-
Vessels are much larger than other equipment.
-
The product is typically stored in a vessel for a longer period and thus there is more opportunity for microbiological growth to occur.
-
Vessels cannot be cleaned by simple in-line cleaning like with pipes.
-
Vessels typically have many inlets, outlets and other attachments.