Microbrewery

CIP Microbrewery F3.19

Laboratory and Life Sciences, Ultimo

Approval date: 24/03/2021

Effective from: 24/03/2021

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Contents

Introduction

The purpose of this procedure is to outline the steps taken when cleaning and sanitising the microbrewery tanks – mash lauter tun.

Purpose

Refer to this procedure to ensure that tanks are thoroughly cleaned and sanitised after use and to avoid WHS accidents.

Scope

This procedure applies to mash lauter tun operators.

Procedure

CIP

Hot rinse for 20 seconds.

Remove racking arm sample port.

Soak in 2% caustic solution.

Replace racking arm and sample port.

Recirculate approximately 40L 80oC water with 2% caustic for 20 minutes. Ensure to prime pump before use.

Hot rinse for 20 seconds.

Recirculate approximately 40 L of cold water with 2% phosphoric acid and 2% sanitiser for 20 minutes.

Flush hot water at 95oC FV temperature probe.

Bottlebrush orifices

 

Section / step 2 of procedure

List the steps of this procedure in a logical order

Responsibilities

Position

Responsibility

Richard Adamson Supervise CIP process
Operator (student) Comply with SOP and where PPE

 

Definitions

Provide terms and definitions for any acronyms or other uncommon terms specific to the procedure

Term

Meaning

WHS Work, health and safety

 

Related documents

List any documents related to the procedure. These could be templates specific to this procedure or links to related policies or supporting procedures.

This procedure should be read in conjunction with the following related documents:

Contacts

Mary-Anne Webster, Microbrewery manager

Document information and review

Document review history

Version

Description

Date modified

Author

0.1 First draft 24/03/2021 Mary-Anne Webster
0.2 First draft review DD/MM/YYYY T. Jones
1.0 First release DD/MM/YYYY J. Bloggs

Next planned review

This procedure will be review every 2 years.

Procedure due for review SS/MM/YYYY