5 steps Sanitation:

1. Rinse: Rinse all surfaces with adequate water until syrup and beverages
residues are removed.

2. Clean: Clean with 1.2% caustic solution (between 60oC – 75oC) for 20
minutes.

3. Rinse: Rinse with adequate water until traces of caustic in rinse water is
nil.
* Traces of caustic solution turn phenolphthalein indicator red.

4. Sanitize: Sanitize with 100 ppm free chlorine or Hot water(at least
80oC) for 15 minutes.

5. Rinse : Rinse with fully treated water. When Chlorine solution has
been used, rinse until all traces of chlorine have been removed. When hot
water has been used as sanitizing agent, until equipment been gradually
cooled.

Note : For Overnight : Flooded the equipment with 5 ppm Chlorine solution and
Re – rinse prior to production.