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1、AS 11622000 Australian Standard Cleaning and sanitizing dairy factory equipment This Australian Standard was prepared by Committee FT/9, Dairy Detergents and Sanitizers. It was approved on behalf of the Council of Standards Australia on 15 February 2000 and published on 21 March 2000. The following
2、interests are represented on Committee FT/9: Australian Chamber of Commerce and Industry Australian Chemical Specialties Manufacturers Association Australian Dairy Farmers Federation Australian Dairy Products Federation Australian Food and Grocery Council Dairy Industry Association of Australia Dair
3、y Industry Authority of Western Australia Department of Primary Industries, Queensland Detergent and Sanitiser Manufacturers Co-op Group, New Zealand Food Technology Association of Victoria Ministry of Agriculture and Fisheries, New Zealand National Registration Authority for Agricultural and Veteri
4、nary Chemicals Safe Food Production N.S.W. Victorian Dairy Industry Authority Keeping Standards up-to-date Standards are living documents which reflect progress in science, technology and systems. To maintain their currency, all Standards are periodically reviewed, and new editions are published. Be
5、tween editions, amendments may be issued. Standards may also be withdrawn. It is important that readers assure themselves they are using a current Standard, which should include any amendments which may have been published since the Standard was purchased. Detailed information about Standards can be
6、 found by visiting the Standards Australia web site at .au and looking up the relevant Standard in the on-line catalogue. Alternatively, the printed Catalogue provides information current at 1 January each year, and the monthly magazine, The Australian Standard, has a full listing of revisions and a
7、mendments published each month. We also welcome suggestions for the improvement in our Standards, and especially encourage readers to notify us immediately of any apparent inaccuracies or ambiguities. Contact us via email at .au, or write to the Chief Executive, Standards Australia International Ltd
8、, PO Box 1055, Strathfield, NSW 2135. This Standard was issued in draft form for comment as DR 99283. AS 11622000 Australian Standard Cleaning and sanitizing dairy factory equipment Originated as AS 11621973. Previous edition 1991. Third edition 2000. COPYRIGHT Standards Australia International All
9、rights are reserved. No part of this work may be reproduced or copied in any form or by any means, electronic or mechanical, including photocopying, without the written permission of the publisher. Published by Standards Australia International Ltd PO Box 1055, Strathfield, NSW 2135, Australia ISBN
10、0 7337 3307 7 AS 116220002 PREFACE This Standard was prepared by the Joint Standards Australia/Standards New Zealand Committee FT/9, Dairy Detergents and Sanitizers to supersede AS 11621991. This Standard is the result of a consensus among Australian and New Zealand representatives on the Joint Comm
11、ittee to produce it as an Australian Standard. This Standard is one of a number of Standards dealing with dairy detergents and sanitizers. This Standard should be read in conjunction with AS/NZS 2541:1998, Guide to the cleaning-in-place of dairy factory equipment, and may also require reference to t
12、he product specifications. The objective of this revision is (a)to incorporate guidelines on verification and validation of cleaning programs; (b)to maintain the present recommended practices for the cleaning and sanitizing of dairy factory equipment; and (c)to introduce some minor changes. The term
13、 informative has been used in this Standard to define the application of the appendix to which it applies. An informative appendix is only for information and guidance. AS 116220003 CONTENTS Page SECTION 1SCOPE AND GENERAL 1.1SCOPE.5 1.2REFERENCED DOCUMENTS.5 1.3DEFINITIONS.5 1.4CLEANING AND SANITIZ
14、ING MATERIALS7 1.5WATER QUALITY.8 1.6VERIFICATION AND VALIDATION OF CLEANING PROGRAMS.8 SECTION 2GENERAL RECOMMENDATIONS FOR CLEANING-IN-PLACE (CIP) 2.1SCOPE OF SECTION9 2.2GENERAL DESIGN AND OPERATION OF CIP.9 2.3STEPS IN CIP CLEANING.9 2.4MEMBRANE FILTER SYSTEMS12 SECTION 3CLEANING-IN-PLACE OF SPE
15、CIFIC ITEMS OF EQUIPMENT 3.1SCOPE OF SECTION13 3.2COLD MILK VESSELS (INCLUDING VATS, SILOS AND TANKERS).13 3.3HOT MILK PROCESSING VATS 13 3.4PLATE HEAT EXCHANGER.13 3.5VACUUM CREAM PASTEURIZERS14 3.6PIPELINES14 3.7MULTI-FLOW HOMOGENIZERS.15 3.8ULTRA-HIGH-TEMPERATURE MILK PROCESSING EQUIPMENT.16 3.9E
16、VAPORATORS.16 3.10 DESLUDGING SEPARATORS 18 3.11 FILLERS18 3.12 CONTINUOUS BUTTER MAKERS.18 SECTION 4MANUAL CLEANING OF EQUIPMENT 4.1SCOPE OF SECTION20 4.2GENERAL PRINCIPLES20 4.3PROCEDURE20 SECTION 5MECHANIZED CLEANING OF EQUIPMENT 5.1SCOPE OF SECTION22 5.2GENERAL PRINCIPLES22 5.3CRATES FOR BOTTLES
17、 AND CARTONS.22 5.4MECHANICAL WASHERS23 SECTION 6CLEANING OF SPRAY DRYING EQUIPMENT 6.1SCOPE OF SECTION24 6.2LIQUID PRODUCT CONTACT SURFACES.24 6.3CLEANING PROCEDURES FOR DRYING AND FILTRATION SYSTEM.24 6.4DRY CLEANING24 6.5WET CLEANING25 6.6OTHER OCCASIONS FOR WET CLEANING.25 6.7FILTER CLOTHS26 6.8
18、SANITIZING PROCEDURES.26 AS 116220004 Page APPENDICES AMETHODS OF VERIFICATION AND VALIDATION OF CLEANING PROGRAMS27 BDISPOSAL OF CLEANING SOLUTION EFFLUENTS .29 CWATER QUALITY30 AS 11622000 .au Standards Australia 5 STANDARDS AUSTRALIA Australian Standard Cleaning and sanitizing dairy factory equip
19、ment S E C T I O N 1 S C O P E A N D G E N E R A L 1.1 SCOPE This Standard sets out guiding principles and recommended practices for the cleaning and sanitizing of dairy factory equipment. It applies to all dairy factory cleaning operations where the equipment is cleaned by the use of circulating li
20、quids, physically scrubbed by manual exertion or where mechanized cleaning is employed. This Standard is supplemented by AS/NZS 2541 which outlines the principles and practices of circulation cleaning-in- place procedures (CIP) for the cleaning of dairy factory equipment. 1.2 REFERENCED DOCUMENTS Th
21、e following documents are referred to in this Standard: AS 1087Sodium hypochlorite solutions for use in the dairying industry 1398Iodophors for use in the dairying industry 1803General purpose detergents for use in the dairying industry AS/NZS 1389Acidic detergents for use in the dairying industry 1
22、400Heavy-duty alkaline detergents for in-place cleaning in dairy factories 2541Guide to the cleaning-in-place of dairy factory equipment 1.3 DEFINITIONS For the purpose of this Standard, the definitions below apply. 1.3.1 Cleaning An operation designed to remove all foreign deposits or residues from
23、 equipment surfaces using physical, chemical or mechanical means. 1.3.2 Clean surface A surface, free from residual film or soil, and where (a)contamination or oxidation is not visible under good lighting conditions with the surface wet or dry; (b)no objectionable odour is apparent; (c)the surface d
24、oes not feel greasy when rubbed with clean fingers; (d)the surface shows no sign of excessive water-break while water is draining from it; (e)the surface is free from undesirable residues of cleaning and sanitizing materials; (f)no sign of fluorescence is detectable when the surface is inspected wit
25、h a long wavelength (340 nm to 380 nm) ultraviolet light; and (g)after being sanitized, the surface microbial count is within acceptable levels (see Appendix A). AS 11622000 Standards A.au 6 1.3.3 Cleaning-in-place (CIP) A method for cleaning equipment, using no direct mechanical aid to remove the s
26、oil but depending on solutions flow rate, temperature, time and the chemical properties and concentration of the detergent solution. 1.3.4 Detergents Formulated blends of chemicals capable of assisting cleaning when added to water. 1.3.5 Detergent cleaning Detergent cleaning is achieved by circulati
27、ng detergent solutions at correct use dilution in accordance with the specific recommendations for particular items and in accordance with the chemicals and/or equipment manufacturers recommendations. 1.3.6 Detergent reclaim The recovery of a reusable detergent solution. 1.3.7 Manual cleaning An ope
28、ration in which the equipment to be cleaned is dismantled, where necessary, and the residues are removed from the equipment by physical effort. 1.3.8 Mechanical cleaning An operation in which the soiled equipment is cleaned by a cleaning solution assisted by mechanical, pneumatic or ultrasonic agita
29、tion. 1.3.9 Post-rinsing Post-rinsing is the final rinsing with water to remove detergent solutions and soil residues which may adhere to the surfaces. 1.3.10 Potable water Drinking quality water. 1.3.11 Pre-rinsing Pre-rinsing is rinsing with water to dislodge easily removable product residues prio
30、r to cleaning. 1.3.12 Product contact surfaces All surfaces which are, or may be, in contact with the product during processing. 1.3.13 Product reclaim The recovery of a residual product prior to cleaning the equipment. 1.3.14 Sanitizers Substances that are capable of reducing the number of viable m
31、icro-organisms to an acceptable level on product contact surfaces. 1.3.15 Sanitizing A process which reduces the number of microorganisms in dairy plant and on utensils to an acceptable level (see Appendix A). 1.3.16 Soil Any materials which have to be removed from product contact surfaces during th
32、e cleaning process. AS 11622000 .au Standards Australia 7 1.3.17 Use dilution The concentration of the detergent or sanitizer in water which the manufacturer has recommended for use in specified application. 1.4 CLEANING AND SANITIZING MATERIALS 1.4.1 Compliance with Standards The chemicals used in
33、cleaning and sanitizing should comply with Australian and Australian/New Zealand Standards wherever they exist. For example: AS 1087, AS/NZS 1389, AS 1398, AS/NZS 1400 and AS 1803. 1.4.2 Storage The cleaning and sanitizing materials should be stored in a secure place protected from sunlight, moistur
34、e and excessive heat, and secured from children and animals. Many sanitizers are subject to deterioration with age so large stocks should not be kept. Older stocks should be finished before starting fresh containers. The cleaning and sanitizing materials should be stored in accordance with regulator
35、y requirements and chemical suppliers recommendations. 1.4.3 Usage 1.4.3.1 Manufacturers recommendations All detergents and sanitizers should be used in accordance with the manufacturers recommendations with particular attention to correct use dilutions, temperatures and contact times. These chemica
36、ls should also be used in accordance with equipment suppliers recommendations. NOTE: This Standard may indicate different usage for a product from that recommended by manufacturers. In such instances consult the manufacturer to ensure that the product is used to best effect. 1.4.3.2 Safety aspects C
37、are should be taken when handling cleaning and sanitizing materials as they can cause damage to eyes and skin and may be toxic. Appropriate clothing, including gloves and full face visor, should be worn. Special attention should be paid to the warnings given by the supplier on labels or in literatur
38、e about the materials, especially regarding protection of the skin and eyes. Detergents and sanitizers should not be mixed together nor with any other chemicals, even if being run to waste, unless done in accordance with the manufacturers recommendations. 1.4.3.3 Disposal of materials Care should be
39、 taken to ensure that used solutions of detergents and sanitizers are directed to waste drains since rapid corrosion can occur if they are allowed to remain in contact with floors. Where these liquids are fed into ponds or lagoons for treatment that depends upon biological action, particular care ha
40、s to be exercised in the selection of detergents and sanitizers to avoid severe disruption of the effluent treatment system. See Appendix B for further details. 1.4.3.4 Labelling All detergents and sanitizers to be clearly labelled as to identify at all times. AS 11622000 Standards A.au 8 1.5 WATER
41、QUALITY Water used should comply with the standards for potable water set by the relevant regulatory authority. Water hardness may necessitate the use of special detergents and excessive alkalinity may need to be neutralized. (See Appendix C.) 1.6 VERIFICATION AND VALIDATION OF CLEANING PROGRAMS All
42、 Food Safety Program or HACCP based systems should include cleaning checks to verify compliance to the procedures and the effectiveness of the program. This can be achieved through a number of checks and control of systems which are detailed in Appendix A. AS 11622000 .au Standards Australia 9 S E C
43、 T I O N 2 G E N E R A L R E C O M M E N D A T I O N S F O R C L E A N I N G - I N - P L A C E ( C I P ) 2.1 SCOPE OF SECTION This Section sets out the several steps required for CIP and covers in detail the recommended practices and reasons for each one. Variations to these general recommendations
44、are covered in detail in the appropriate clauses of Section 3. 2.2 GENERAL DESIGN AND OPERATION OF CIP 2.2.1 Efficiency of operation CIP systems should be designed and operated in accordance with the recommendations given in AS/NZS 2541. NOTE: Any circuits incorporating spray-balls require a suitabl
45、e filter, which should be cleared after each use. 2.2.2 Frequency of the operation Frequency of the operation should be typically after each days production or daily. High temperature product process lines (for e.g. hot dairy products, above 60C) may require more frequent cleaning. 2.2.3 Joints and
46、gaskets All joints and gaskets not specifically designed for permanent assembly should be dismantled and cleaned manually. At least every 6 months, all gasket joints in CIP lines should be dismantled for inspection of the gaskets. Unions and gaskets should be hand-cleaned and reassembled. Damaged ga
47、skets should be replaced. 2.3 STEPS IN CIP CLEANING 2.3.1 General The operation of a circulation CIP system usually incorporates the following six basic steps: (a)Preparation. (b)Pre-rinsing. (c)Detergent cleaning. (d)Post-rinsing. (e)Sanitizing. (f)Verification and validation of cleaning program. 2
48、.3.2 Preparation The recommended procedure is as follows: (a)Remove as much product from the system as possible, either flushing to drain or reclaiming as circumstances demand. AS 11622000 Standards A.au 10 (b)Remove and clean separately those items of equipment which cannot be effectively cleaned b
49、y CIP, or which impede the flow of the cleaning solution, e.g. agitators, air distributor pipes, filtration systems, flow controllers, product level indicators, rubber components, thermometers, valves. NOTE: Instruments, the safe ranges of which do not extend over the range of detergent concentration encountered during cleaning and sanitizing, should be rem