brewery presentation ind.bg
TRANSCRIPT
Protect Your Brand with a Properly
Managed Sanitation Program
Brought to you by:Indiana Brewer’s Guild
FlexPAC Inc.Spartan Chemical
Protecting Your Brand & Managed Sanitation… What does it mean? Why is it important? How does it reduce your risks? How can it make you more profitable?
What is Sanitation? Proper sanitation contributes to the control of bacteria. It is
important to follow proper procedures which means making the right choice. There are no shortcuts in sanitation.
Consumer protection and product safety must be priorities Sanitation is the law
Written procedures Effectiveness Safety oriented Practical Training Understand the “why’s” Continuous improvement Updated regularly
Why Do We Clean? Sanitation is the law The Center for Disease Control estimates that between ten and
twenty billion dollars per year are spent on foodborne illness. 9,000 ultimately die
Government Regulation Part 110.35c of the Good Manufacturing Practice Regulations states “ all
utensils and product contact surfaces of equipment shall be cleaned as frequently as necessary to prevent contamination of food and food products.
Reduce Microbiological Contamination Maintain product quality Reduce spoilage Sanitation is focused on destroying
Chemistry of Cleaning The Principles of the Cleaning Process
Preparation Washing Rinsing Sanitizing
Another key to your success will be the controllable factors in cleaning or TACT Temperature Agitation Concentration/Dilution Ratio Time
Chemistry of Cleaning Detergent Properties
Wetting - Breaks down surface tension Penetration – Gets down into the dirt film Emulsification Soil Suspension
Sanitation Chemical Properties pH Detergents Surfactants Emulsifiers or Suspension Agents
Soil Types & Identification Simplified Alkaline Soils
Mineral Deposits, Hard-Water, Iron/Rust, & any caustic cleaning residues
Acidic Soils Carbohydrates, carbonized soils, & other soils with food
based origins Alkaline Cleaners
Acidic soils Acidic Cleaners
Alkaline soils
Sanitation Chemi Types High-Alkaline CIP Cleaners Acidic CIP Cleaners Acidic Foaming Cleaners Alkaline Detergent Cleaners High-Alkaline Foaming Cleaners Sanitizers
Sanitizers
MOST COMMON PAA UNITS
Flow: 0.03-12 GPMOperating Pressure : 6-140 PSIInjection Range 1:4000-1:250 0.025%-0.4%Max Temp: 100FInlet/Outlet: ¾” NPT
Flow: 0.15-30 GPMOperating Pressure: 5-100 PSIInjection Range: 1:4000-1:333 0.025%-0.3%Max Temp: 100FInlet/Outlet: 1 NPT
MiniDos 12 0.4% HACPart# 112608HAC
SuperDos 30 0.3% HACPart# 113228HAC
Flow: 0.25-45 GPMOperating Pressure: 5-100 PSIInjection Range: 1:4000-1:333 0.025%-0.3Max Temp: 100FInlet/Outlet: 1-1/4 NPT
SuperDos 45 0.3% HACPart# 113230HAC
Why is Managed Sanitation Important? It’s the first step in a great Brew! Helps maintain & improve the integrity of your brew Minimizes risk of spoilage in the brew process Increase the lifespan of your equipment and assets Maximize the perception of your operation by public &
customers A properly managed sanitation program can be one of your
most valuable assets
Symptoms of Poor Sanitation…. Produce off-flavors Hazy or turbidity in beer Too much acidity in the beer Poor foam or “head” on the beer Non-desirable aromas Films on equipment and surfaces
Critical Control Points Drains Hoses & Fittings Tools External surfaces of equipment Cracks & Crevices in flooring Cracked welds, equipment crevices that are hard to scrub, & other
recessed surfaces on equipment Seals and lids on equipment Touch points on equipment and throughout brewery area FLOORS
Drains…..Where the Wild Things Are In 2004, a study by the USDA produced positive findings of Listeria in
27.8% of food plant drains in an undisclosed Midwestern State Drains harbor bacteria, active yeast, bio-films, and many other “bugs” 2 types of Micro’s – Free Form & BioFilm Typical Micro-organisms found in drains
Listeria monocytogenes Molds Un-friendly Yeasts Salmonella E.coli Other “spoilage” and/or “pathogenic” micro-organisms
Drains…..Where the Wild Things AreDo’s of Drains Develop a periodic SSOP for
cleaning the drains Train your staff on proper drain
maintenance Use foaming tools to prevent
overspray Be tenacious about cleaning
drains Scrub drain in a circular or side-to-
side motion to break up bio-film Properly care for tools that are
used for cleaning drains
Don’ts of Drains Spray directly into a drain Lay unclean drain
grates/covers on surfaces other than the floor
Touch drains and then touch other surfaces w/o washing hands
Neglect Drains Scrub drain in a vigorous up &
down motion
Color-Coding Tools for Sanitation
Foaming and Application Tools
Documentation, Documentation, Documentation Master Sanitation Plan Proper HAZCOM/GHS Program SSOPs – Standard Sanitation Operating Procedure Safety cards and proper labeling Sanitation Manual Titration or Concentration Log – Sanitizer & Cleaners
Verify & Validate Use Titration Kits to maintain effective & consistent chemical solutions Verify PPM for your PAA Sanitizing solution to ensure adequate concentration to achieve Sanitizing efficacy Control costs and ensure sanitation requirements are met Your chemical partner can provide you with an index for concentration analysis
ATP Testing – Hygiena Ensure V2 Ability to measure and use for cleaning trends with sanitation “Sleep Better at Night”
Master Sanitation Plan
Chemical & Sanitizer Dilution Log
SSOP – Standard Sanitation Operating ProceduresComponents to build an SSOP Information Section SSOP Title/Application Frequency of SSOP PPE Required Chemicals Required Equipment Required Cleaning/Sanitation Procedure Notes Section
Why is Training Important?? Efficacy through standardization Optimize your processes Consistency of results reduces RISK Maintain quality of brew and integrity of equipment
– extend your assets
MOST IMPORTANT – FREES UP YOUR TIME TO DO WHAT YOU LOVE… BREW BEER!!!!
Safety – Respect Your Chemis The Do’s and Don'ts of Food Sanitation
Doers Become familiar with chemicals and their applications Read the labels and SDS on all products Know your products Use proper dilution PPE fanatics Wear recommended protective clothing when dispensing or using chemicals Wear proper footwear in the appropriate environment Lead by example, always teaching safety via PPE, etc. Know the proper methods of dealing with an injury related to chemical
exposure
Safety – Respect Your Chemis The Do’s and Don'ts of Food Sanitation
Don'ts Mix acid in chlorinated products Add water to concentrated chemical (add the chemical to the
water) Mix chemicals without following directions Dispense chemicals in unlabeled containers Transport liquid products in open containers Add chemicals to hot water unless following a written procedure
that includes the precautions Substitute chemicals Manually clean equipment when it is running
Safety - Respect Your Chemis….
Hand Hygiene and PPE Establish a policy on hand-washing and PPE Gloves should be worn, disposed, and changed frequently Per OSHA HAZCOM – proper PPE MUST be made available for
employees where needed Hands are the #1 transmission mode for micro-organisms
Importance of Hand Hygiene
Looking Forward What rules & regulations could breweries become susceptible to? FSMA, GFSI, 3rd Party Audits, HACCP Would you be ready?
Get More Out of Your Supplier Partner Direct Sellers generally are more of a 1-trick pony, have expertise,
but it’s limited to their individual product/program Brokers or Buying Groups can provide more than 1 program or
service, but aren’t generally cost-competitive and don’t bring the most value & comprehensive programs to market
An Integrated Supply Chain Partner has access to multiple key channels along with designed programs to meet the diverse needs from both a product and program perspective
Takeaways……… Having a Managed Sanitation Program is an important factor in
the consistent quality of your product There are several tools available to help you be more efficient
and effective Implement documentation as needed to standardize your
program and make it easier to cross-train Validate results and processes whenever possible Be mindful of the “future of the Brewing Industry” and the
potential changes in regulations in regards to Food/Beverage Safety
DO NOT neglect Safety – PPE, GHS/HAZCOM, BBP, etc. Utilize an Integrated Supply Chain Partner whenever possible
When You Brew That Perfect Beer “It’s Beautiful……”
Dusty Brown