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