2 comments on “Cleaning in place

  1. I have two questions for you:
    1) Will insufficient cleaning cause infections of the beverages?
    2) Doesn’t this technique waste a lot of water?
    In the food industry, I think the largest hazard will always be infections of bacteria and fungi. For optimal cleaning I believe all hazards should be eliminated, but with as little toxic products as possible and as little water as possible.

    • Insufficient cleaning of preparation tanks won’t cause infections immediately because beverages will be pasteurized after bottling (I explained pasteurization in my first post). But when you don’t clean, micro-organisms will keep growing and the next beverage you make will be contaminated a lot more. In that case it’s more difficult to kill all those by pasteurization. That is why one must clean the tanks. However tanks will never be sterile because they are open!

      This technique does indeed waste a lot of water. That is the reason why you can work with a retour pump. With this pump the product can circulate over the object (the tank thus in this case) there is a control on the returning product. Conductivity is measured, when this is low enough the product goes in the tank again, when it exceeds limits product is wasted. In the company they have their own water purification installation where this waste water is purified.

      The main hazards are fungi and yeasts because of the high acidity of the beverages few bacteria will grow. However in beverages like pina colada, cream jenever or vegetable juice one can find allergens (milk, celery). In this cases cleaning will be very important. If the allergen is still in the tank after cleaning this will also be present in the next beverage of the same tank.

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