Beverage Industry

Hygiene Management in beverage industry

Hygiene is comprised of 2 basic steps.

Cleaning: Removal of residual product, dirt and grim build up

Sanitation: Disinfecting and elimination of microbial contamination

In beverage industry , Hygiene Management is comprised of 2 additional components.

CIP: Cleaning in Place (fixed equipment that cannot be accessed easily).

COP: Cleaning out of Place (movable equipment, floors and other accessible surfaces).

Both CIP and COP require a process of cleaning and disinfecting

– transport containers and vehicles
– conveying equipment, filters
– cooling systems, air washing devices, humidifiers and ventilation shafts
– Treatment of service and well water
– floors, walls, ceilings and drains
– stacking containers
– mixing devices
– raw material supplement
– filling plants
– CIP & cop
– equipment, machines, tools
– pipelines
– working clothes