Hygienic specification for brewing process

Hygienic management practices in beer brewing

This specification is applicable to the brewing process of the production line that uses water and malt as the main raw materials, adds hops, and brews beer by yeast fermentation.

General requirements

1. Each process must formulate a strict process hygiene management system and implement the regional responsibility system for environmental hygiene.

2. Effective measures should be taken for pipes, hoses, joints, valves, etc. to prevent them from falling.

3. The compressed air used for brewing beer must be filtered before use. Filter cotton must be replaced regularly.

※Saccharification

The equipment, pipelines, tools, etc. of the saccharification section should be cleaned immediately after use, and thoroughly cleaned once a week. When production is interrupted, it must be thoroughly brushed before production. Floors are disinfected with bleach solution at least once a week.

※Wort cooling

The pipelines, equipment, tools, etc. of the wort cooling process should be sterilized by hot water circulation before use; after use, it must be brushed clean; weekly brushed and sterilized with hot alkaline water and hot water. Floors are disinfected with bleach solution at least once a week.

Brewhouse systems 3vessels

※Fermentation

  1. Pre-fermentation

(1) The equipment, tools, pipes, walls and floors of the fermentation room, yeast washing room and yeast cultivation room should be kept clean to avoid the growth of mold and other miscellaneous bacteria.

(2) The breeding tank, fermentation tank, yeast barrel, yeast tank and yeast adder should be rinsed with clean water - sterilized with formaldehyde or alcohol - rinsed with sterile water.

(3) The floor of the fermentation room should be regularly disinfected with bleaching powder; the yeast culture room and fermentation room should be air sterilized regularly.

(4) After each use, the beer pipe and yeast adding pipeline should be rinsed with clean water - soaked in disinfectant - rinsed with clean water - rinsed with sterile water.

(5) The sterile water tank should be brushed at least once a month, and the sand filter should be brushed at least once a week.

(6) There must be a disinfection tank at the entrance of the pre-fermentation room, and personnel who are not in this process are not allowed to enter.

(7) The staff who wash the fermentation tank must change special rubber shoes.

  2. Post-fermentation

After the beer storage tank in the post-fermentation beer storage room is filled with beer, the room should be thoroughly rinsed immediately and fumigated with sulfur. Indoor mechanical equipment, tools, pipes, walls, and floors should be kept clean frequently, and disinfected with bleach powder solution once a week to avoid the growth of mold and bacteria.

Beer fermenting tanks

  3. Filter

(1) The walls and floors of the beer filter room and cotton washing room, as well as mechanical equipment, tools, and pipelines should be kept clean; walls and floors should be disinfected with bleach powder solution at least once a week; formaldehyde or peroxygen should be used for tools and pipelines Sterilized with acetic acid solution.

(2) The floor of the sake room should be brushed with bleach solution at least once a week. bright beer tanks must be cleaned every time they are used. Intermittent use must be thoroughly disinfected and cleaned with disinfectant.

(3) Filter cotton must be sterilized with hot water; diatomaceous earth and cardboard should be properly preserved to prevent pollution.

※Filling

1. The material of the container

The materials used to make containers (including glass bottles and metal cans) shall comply with the relevant national food hygiene standards.

2. Inspection of the container

It should be strictly inspected in accordance with the hygiene and quality standards of various containers, and can only be used after passing the test. The use of recycled old bottles must be strictly inspected, and the use of recycled old bottles contaminated with toxic substances or odors is strictly prohibited.

3. Cleaning and disinfection of containers

(1) The container before filling must be thoroughly cleaned and disinfected. The cleaned container should not be alkaline, and should be free of peculiar smell, sundries and greasy dirt.

(2) The cleaned container must be used up in time to avoid contamination.

(3) The bottle washing machine must be cleaned before use, and the lye should be replaced in time to ensure that the concentration meets the requirements. The backflushing spray pipe must be thoroughly brushed to ensure the spray pressure.

(4) The turnover box should be cleaned regularly, and dirt and debris should not be brought into the workshop.

4. Drinking and sterilization.

(1) The filtered sake should be filled and capped (capped) in time according to the specified time. The sealing quality should meet the relevant standards.

(2) Pasteurization should be carried out according to the process regulations after sealing.

5. The logo of the finished product

The finished product label must comply with the provisions of food hygiene regulations and the national standard GB7718-87 "General Standard for Food Labeling".

CIP Cart systems