Cleaning and Disinfection of Beer Bottling Lines. Integration of HACCP into the Enterprise Quality Management System

Maintenance of beer bottling lines can be divided into two stages-cleaning and disinfection-which are of great practical importance, as they help maintain proper sanitation levels, preserve taste, and prevent beer spoilage.

Acids, alkalis, chelating agents, and surfactants are used as cleaning agents. When cleaning lines, it is essential to follow the recommendations provided by the manufacturers of cleaning agents to achieve maximum effectiveness, completely remove beer stone, organic and mineral deposits, and prevent premature wear of the lines due to corrosion. After removing the cleaning agent from the system, the lines are rinsed with water. To ensure the quality of the rinsing process, it is recommended to monitor residual amounts of acidic and alkaline components from the cleaning agents.

The second crucial stage in beer bottling line maintenance is disinfection. Microorganisms, which are part of beer’s natural microflora and enter the lines from the environment, adhere to the inner surfaces of pipes, forming biofilms. The goal of disinfection is to reduce the number of live microorganisms on the inner surfaces of the lines, thereby preventing the emergence and spread of foodborne illnesses. Currently, disinfectants based on quaternary ammonium compounds (QACs), amines, guanidines, aldehydes, oxygen- and chlorine-containing components are widely used. Disinfectants are potentially hazardous to humans and the environment, which is why it is crucial to follow all necessary safety requirements when handling them. No matter how effective the disinfectants are, errors in preparation, improper storage, or incorrect use of working solutions may not only fail to deliver the desired results but, in some cases, may also cause serious harm to maintenance personnel. An essential aspect of disinfection procedures is monitoring the concentration of active substances in disinfectant working solutions, ensuring effective disinfection. For this reason, many companies integrate HACCP (Hazard Analysis and Critical Control Points) into their quality management systems and use test strips to monitor the concentration of disinfectant working solutions. The use of test strips ensures proper disinfection quality and eliminates errors in the preparation, use, and storage of disinfectant concentrates and working solutions.

The test strips manufactured by Delta-CT LLC are simple and quick to use, provide high testing accuracy, are relatively low-cost, do not require expensive instruments or specialized equipment, and do not demand highly qualified personnel. They are made as polymer strips with indicator zones attached. Each indicator zone consists of a matrix containing sorbents (or solid extractants), chromogens, buffers, stabilizers, wetting agents, and masking agents. The test strips come with instructions for use and a color scale indicating the detectable concentrations of active substances.

After disinfection, beer bottling lines are rinsed. For safety reasons, it is recommended to test rinse water for residual disinfectants after each disinfection. For this purpose, Delta-CT has developed a line of test strips to detect residual disinfectants in rinse water.

Implementing measures to maintain and control production sanitation ensures safe and high-quality products while enhancing the company’s positive image.