GCP Sect16 Cleaning Chemicals

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GCP (All Containers): Section 16: Cleaning chemicals
Institute of Brewing and Distilling

General Certificate in Beer Packaging
(GCP)
Section 16
Cleaning Chemicals.
Plant Cleaning - Introduction
The purpose of cleaning is to permanently remove all the soil from the
surfaces of the plant and to leave it in a condition suitable for use.
The purpose of sterilising is to kill any micro-organisms that remain on the
internal surfaces of the plant after cleaning so that the wort or beer is not
subsequently contaminated.
Microbiology of Cleaning
The degree of cleanliness required for a processing plant is defined by the

potential impact of the soil (soil and/or microbes) on the resultant product.
This is largely determined by the type of product being produced in that
particular plant.
Products that are sensitive to spoilage require higher degrees of cleanliness

(hygiene) than those that are not as susceptible; therefore knowledge of the
products propensity to spoil is essential in determining an appropriate
cleaning solution. This may or may not include a sanitising/sterilisation step.
• Sterilisation is defined as the elimination of all forms of life including
microbial spores, typically this is most effectively achieved with live steam
at a minimum temperature of 120°C for a contact time of at least 15
minutes and typically is found in the pharmaceutical manufacturing
environment, but also in a microbiological laboratory autoclave for
preparing growth media, etc.
• Hygienic conditions are defined as a degree of cleanliness that eliminates
all vegetative forms of life, typically found to be suitable for most aspects
of beer brewing and other beverage plants.
• Clean conditions are defined as those suitable for the removal of all soils
but not all vegetative cells. Thus the higher the required degree of
cleanliness the more robust the cleaning process has to be and the
more important it becomes to ensure that the plant is designed for
efficient cleaning.
Control of microbiological growth thus becomes the objective of any cleaning

and sanitising programme.
Growth control can be effected by:
© The Institute of Brewing and Distilling (GCP Revision Notes Version 1 2008)
2
• limiting microbial growth by the removal of nutrients (cleaning);

or the removal of protective materials and films in the forms of scales
and biofilms;
• by removing all viable microbes by either total removal (sterilisation) or
removal of vegetative cells only (application of bactericidal agents to kill
microbes or by the application of agents that prevent growth –
bacteriostatic).
Typically control measures follow the cycles of:
• decontamination (or cleaning);
• disinfection (by chemical and/or physical agents, such as heat) to

prevent growth or eliminate viable microbes;
• sterilisation to prevent the growth of any surviving organism in

product, thus eliminating spoilage.
Detergents
A detergent is a blend of chemicals, which is put together to solubilise soil and
remove it from the surface and ensure that it does not re-deposit itself back on
the cleaned surface.
Detergents help the cleaning process by:-
• Penetrating the soil, usually by increasing the wetting power of the cleaning
liquid.
• Dissolving the soil.
• Dispersing the soil and holding it in suspension so that it does not re-
deposit.
• Carrying the soil away as the cleaning liquid is rinsed off.
Sterilants (Sanitisers)
Sterilants (sanitisers) are formulated to kill microbes and bring micro-organism
load to an acceptable level and work by:-
Creating the conditions of temperature, pH, chemical or surface activity that

destroy (kill) micro-organisms.
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16.1. Detergents
16.1.1. Action of Detergents
(a) Wetting Power.

Water is always used as the medium for carrying the detergents used in
cleaning brewing plant and water has a relatively high surface tension. That
is, it forms ‘beads’ on a surface rather than wetting it.
Most detergents contain a substance that reduces surface tension and so
increases the detergent’s wetting power.
'Bead' of water
sitting on a
surface.
Water with a
'wetting' agent
added.
Wetting agents have a tendency to foam so they may be supplemented with

some form of antifoam.
(b) Dissolving.
When a substance is dissolved, it becomes chemically bound into the liquid
and the liquid is usually clear. If soil can be dissolved in the detergent liquid,
not only can it be removed from the plant surface, it can also be carried away
easily.
The same soil
Particles of soil dissolved in a
liquid
There are two main types of soil that need to be removed from the surface of
brewing and packaging plant:-
• Organic soil which includes yeast, protein, fat and sugar.

Plant which has a lot of organic soil that needs to be removed should be
cleaned with a detergent that contains compounds that can dissolve it.
4
Alkalis like caustic soda dissolve organic soil and caustic solutions are often
used to clean fermenting vessels and brewhouse plant.
• Inorganic soil which includes scale or ‘beerstone’.

Plant in some breweries becomes scaled up quite quickly especially in hard
water areas. This plant needs to be cleaned regularly with a detergent that
dissolves scale. Acids like nitric acid or phosphoric acid are good at dissolving
inorganic soil. Sequestering agents which can be added to alkaline
detergents, are also capable of dissolving scale.
(c) Dispersion.
Not all the soil on brewing and packaging plant is soluble though insoluble soil
can be removed if it is ‘dispersed’ so that it can be carried away in the liquid.
Soil on the The same soil
plant surface dispersed in a
liquid
Detergents contain substances that help to disperse the soil and to hold it in
suspension so that it can be rinsed away.
(d) Rinsing.
It is important that at the completion of a cleaning cycle, no detergent and

accompanying soil remains on the plant surface. In other words, the detergent
must be ‘rinsable’.
Thus to be effective, a detergent must be capable of adhering to the plant
surface being cleaned; when the job is done, however it must be rinsed away.
Rinsing agents are added to the detergent to enable these two incompatible
actions to take place.
16.1.2. Detergent Chemistry
A detergent is made of the base of acids or alkalis, therefore the chemical

properties are acidic or basic.
Alkaline detergents tend to work better for two reasons:

• organic soil tends to be ‘acidic’ in nature, organic acids,
polyphenols, etc.;
• basic detergents can hydrolyse organic polymer chains, which add to
the easy removal of soil as smaller molecules.
5
(a) Ingredients
Formulated detergents used in the beverage industry comprise:
• base material, which is either alkali or acidic
• surface active molecules as wetting agents
• chelating agents or sequestrants
• flocculating agents (sometimes).
The sequestrants or chelating agents are added in order to soften water by

grabbing metal ions like calcium and magnesium. The presence of these
metal ions tends to bond dirt together by providing multiple charges for multi-
site attachment.
The surface-active molecules act as wetting agents that assist with

penetration of dirt otherwise water clings to itself due to the bipolar nature of
the water molecule. During cleaning of organic soil, like proteins, surface-
active molecules are created out of hydrolysed proteins hence foaming is
observed during cleaning.
Flocculating agents are sometimes added to facilitate the easy removal of dirt
by pulling dirt together into lumps, which are easily flushed away.
(b) Ingredients of Caustic or Alkali Detergents

Caustic detergents are made of caustic soda (sodium hydroxide) as the main
ingredient with sodium gluconate/heptonate or amino
tris(methylenephosphonic acid) as chelating agents. Other agents like EDTA,
sodium polyphosphates, zeolites are sometimes used.
Caustic or alkali detergent can be chlorinated. The choice of chelating agents

or sequestrants depends on the pH of the working solution. Their
effectiveness is pH dependant.
Caustic detergents are not suited for the cleaning of aluminium tanks. To
clean surfaces where caustic is not allowed, alkali detergents are used.
These detergents use sodium metasilicates as a base. Sometimes soda ash
or phosphates salts are used as alkali source with builder (sequestering)
properties.
Dealing with stubborn dirt found in paraflows (heat exchangers), chlorinated

caustics or chlorinated alkalis are used. The amount of available chlorine of
the working solution should not exceed 200ppm to protect stainless steel from
pitting.
Sometimes, wetting agents are added to caustic or alkali detergent to improve
penetration and rinsability of caustic.
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(c) Ingredients of Acid Detergents
In the beverage industry, acid detergents are used for descaling. The scale is
made of metal salts of oxalates, phosphates, carbonates, silicates, etc.
The acid detergent should be able to penetrate scale, for which a strong acid
component is required. To facilitate the peeling of scale molecules, a
component of acid is required that will attach itself to metal ions and act as a
sequestrant.
Acid detergents are often made of a blend of phosphoric acid and nitric acid to
a 1.2:1 ratio.
Nitric acid is a strong acid, which is good for penetrating the scale and
phosphoric acid has sequestering properties for easy removal of scale.
Acids with a higher level of nitric acid than phosphoric acid are recommended
for passivation of stainless steel.
Adding wetting agents and flocculants in acid detergent improves penetration

and removal of scale especially when the scale is not only inorganic soil.
The table below summarises the details of the most common constituents and
their contribution to the effectiveness of the detergent:-
Constituent. Effects. Benefit/problem.

Caustic soda. Dissolves organic matter. Does not rinse well.
Sterilises especially when Very hazardous and cannot be used by hand.
hot. Dissolves aluminium.
Denatured by CO2 . Spraying a tank
containing CO2 with caustic can create a
vacuum and collapse the tank.
Other alkalis. Dissolves organic matter. Less aggressive than caustic soda.
e.g. silicates Very good dispersants.
Oxidants. e.g. Help dissolve protein. Very corrosive unless at high pH.
Hypochlorite Sterilises.
Phosphates. Soil removal. Very good rinsing properties.
Acids (nitric, Dissolves scale. Corrosive in high concentrations.
phosphoric). Not denatured by CO2 .
Wetting Reduces surface tension. May cause the detergent to foam.
agents. e.g.
teepol.
Sequestering Prevent the formation of Expensive.
agents. e.g. scale.
EDTA.
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(d) Temperature.
The temperature that a detergent operates at influences its effectiveness.

The action of caustic soda, for example is much more powerful at high
temperatures than at low temperatures.
1 2 0
1 0 0
8 0
6 0
4 0
2 0
0
1 5 C 3 5 C 5 5 C 7 5 C 9 5 C
2 5 C 4 5 C 6 5 C 8 5 C
The graph illustrates how caustic soda reaches maximum effectiveness at

85°C.
(e) The factors affecting the selection of Detergents
The table below gives details of the types of detergent used to clean in the
various situations encountered in breweries and packaging plants:-
Plant to be cleaned. Detergents often used.

Bright beer tanks. Acid with wetting/rinsing agents.
• Low level of soil.
• Inert gas atmosphere.
• Requirement for sterility.
Process pipework. Caustic soda with wetting/rinsing/sequestering
• Variable levels of soil. agents. Probably used at high temperature.
• Complexity means it is difficult
to clean.
Packaging plant. Caustic soda with wetting/rinsing/sequestering
• Low level of soil. agents. May be used at high temperature if the
• Complexity means it is difficult plant is suitable.
to clean.
• Requirement for sterility.
Returnable bottles/ kegs. Caustic soda with wetting/rinsing/sequestering

• Care with materials of agents. Will be used at high temperature.
construction. Use non-caustic detergents with aluminium.
• High levels of organic soil.
• Need for good rinsability.
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Notes:-
Identify the detergents used in the following areas of your brewery:-
Bright beer tanks.
Packaging machines.
Container washing machines.
16.2 Sterilants.
There are several different types of sterilising agent, however many are either
toxic, corrosive or likely to taint the beer.
Consequently some plants rely on heat in the form of hot water or steam to
achieve sterilisation (see 16.3 below).
Chemical Sterilants
The main types of chemical sterilant are:-
• The ‘halogens’ like chlorine, bromine and iodine. Chlorine is often used in
the form of sodium hypochlorite or chlorine dioxide. Iodine can be used in
the form of an iodophor.
• Formaldehyde.
• Ammonia in the form of quaternary ammonia compounds.
• Hydrogen peroxide.
• Peracetic acid.
• Ampholytic surfactants.
16.2.1. Ingredients of Sterilants (Sanitisers)
Sterilants (sanitisers), especially those for traditional non-rinse application, are

acidic when peracetic acid or hydrogen peroxide is used as sanitiser. When
halogens like chlorine are used as sanitiser, the base material is made of
alkali for stability.
The table below summarises the properties of the various types of sterilant:-
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Sterilant Properties, benefits and problems.

Halogens, chlorine Very effective but loses effectiveness in presence of organic matter
or iodine releasing Cheap in most forms.
compounds. Dangerous as a gas.
e.g. sodium Corrosive to plant.
hypochlorite, Leaves a very strong and lingering taint if it contaminates the beer.
iodophors.
Formaldehyde. Very effective.
Cheap in most forms.
Dangerous as a gas (its use is banned in some countries).
Has a very unpleasant pungent aroma.
Chlorine dioxide Effective at low concentration
Effective against a wide spectrum of micro-organisms
Chlorine dioxide does not chlorinate; no risk of flavour taints.
Chlorine dioxide is used for disinfection in many areas:
• water disinfection,
• post or final rinse sanitiser,
• biocide for cooling towers and tunnel pasteurisers.
Quaternary Effective at low concentrations.
ammonium Adverse effect on foam stability.
compounds.
Hydrogen peroxide. Not very effective.
Will not affect beer flavour.
Safe to use but strong oxidising agent and could be a fire hazard.
Peracetic acid. Effective.
Safe at working strength, but dangerous in concentrated form.
Will not affect beer flavour.
Unstable unless combined with hydrogen peroxide.
Amphoteric Effective especially on uneven surfaces.
surfactants. Innocuous and safe to use.
16.2.2. The factors affecting the selection of Sterilants
There are different types of sanitisers for use in different areas of the plant
and they are formulated differently to minimise the negative effects that they
might have on the finished product.
• Sterilants Recommended for Non-Rinse Application
These are peracetic and hydrogen peroxide based sterilants. They are
made from the blending of acetic acid and hydrogen peroxide in the
presence of a stabilising agent. When used, the breakdown products will
be oxygen and water for hydrogen peroxide and acetic acid and oxygen
for peracetic acid.
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These types of sanitisers break down in the presence of metal ions.

Because peracetic acid is oxidising, residues could affect flavour stability
of beer if not rinsed. Apart from being used in vessel sanitation, they are
also used in sanitiser baths and in environmental sterilant formulation.
• Sterilants Recommended for Sterilant (Sanitiser) Baths
Iodophors are used in sanitiser baths because their presence can be

easily be detected with brownish red colour. Iodophors combine
elemental iodine with surface-active compound. Acid is added to ensure
that the usage concentration is at lower pH. Iodophors can taint the
product when not handled properly. Where a fear of tainting exists,
peroxide/peracetic acid based sterilants are used in baths.
• Environmental Sterilants
Environmental sterilants are used in sanitising floors, walls, external

surfaces of tanks and pipes and cleaning of drains. For these to work
effectively on surfaces, they must be able to cling to the surface to allow
for extended contact time. When rinsed off the walls, they must be easily
removed. Because the risk of contact with the product is low, there is a
wider choice of ingredients that can be used.
Quaternary ammonium compound (QAC) sterilants work by surface action.

The QAC formulations contain non-ionic surfactants like ethoxylated fatty
alcohols to boost foaming properties of the product. In order that micro-
organisms do not develop a resistance to sanitisers, different types should
be used over specific periods of time.
Gluteraldehydes are commercially available as acidic solutions and they

are activated before use by making them alkaline. They have a wide
spectrum activity against different micro-organisms. For sanitising
purposes, a 2% solution is recommended.
Biguanides and Chlorhexidines have widespread bactericidal properties.

For the product to foam, non-ionic surfactants are added.
Because of their cationic nature, anionic compounds deactivate these
sanitisers. They are also not compatible with phosphate, borate, chloride,
carbonates ions because they form salts, which are insoluble. This will
make active ingredients unavailable.
• Sterilants used in Different Areas of Processing
Chlorine dioxide has gained popularity as an effective, safe to use

sterilant. It is effective at low concentration and it is not affected by pH.
Chlorine dioxide is effective against a wide spectrum of micro-organisms.

It is effective in removing biofilms.
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Chlorine dioxide does not chlorinate, therefore there is no risk of flavour

taints. The breakdown products are chlorite and chloride.
Chlorine dioxide is used for disinfection in many areas:
o water disinfection,
o post or final rinse sanitiser,
o biocide for cooling towers and tunnel pasteurisers.
• Sanitiser for Drains
The most popular sanitiser for drains is sodium hypochlorite solution that
has been diluted to release about 5% available chlorine during use. These
must be kept separate from stainless steel equipment, as the free chlorine
settles on the moist surface causing pitting corrosion.
16.2.3. Choice of Sterilant.

The choice of sterilant depends on a number of factors:-
• Is a sterilant required? The microbiological condition of the plant may be

suitable for its purpose after the standard clean.
• Is the sterilant to be rinsed off and if so what is the microbiological quality of

the rinse water?
• Would a residual ‘taint’ affect the beer quality?
• Safety factors. Are people working in or near to the plant which is to be

sterilised?
The table below gives details of the types of sterilant used to sanitise in the
various situations encountered in breweries and packaging plants:-
Plant to be sterilised. Sterilants often used.

Wort mains, beer transfer mains, Hot water or steam.
filter mains and packaging mains. Amphoteric surfactants.
Peracetic acid.
Beer vessels. Amphoteric surfactants.
Peracetic acid.
Filtration plant. Hot water or low pressure steam.
Amphoteric surfactants.
Peracetic acid.
Packaging plant. Hot water or steam.
Amphoteric surfactants.
Peracetic acid.
Notes.
Give details of the detergents and sterilants used in a cleaning regime that
you are familiar with.
Why have those particular materials been chosen?
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16.3 Heat Sterilisation.

There are several different types of sterilising agent, however many are either
toxic, corrosive or likely to taint the beer. Consequently some plants rely on
heat in the form of hot water or steam to achieve sterilisation.
Heat is very effective as long as the plant is held at high temperature, say
90°C for at least 15 minutes.
Heat sterilisation for all micro-organisms: there is a maximum permissible

temperature for growth and survival and exceeding this will result in death
(macro-molecules lose their structure and cease to function). This is a
combination of time and temperature.
To achieve total sterilisation using steam requires contact at 120 ºC for at

least 15 minutes (as in a laboratory autoclave), but for practical purposes for
plant or for container sanitising, contact time with steam usually only requires
2 – 3 minutes to achieve the necessary level of hygiene.
Steam
Adding heat to water will increase its temperature until it reaches boiling point.
Any more heat energy added at boiling point will be absorbed, but the
temperature will not increase – instead the water will convert to gaseous
steam. This energy absorption without change in temperature will continue
until all the available water has been evaporated. There is a huge volume
increase – 1 kg of water occupies 1 litre, but 1 kg of steam at the same
pressure occupies about 1680 litres. Evaporation and condensation are
referred to as ‘phase changes’ – from the liquid phase (water) to the gas
phase (steam), or vice-versa.
At normal atmospheric pressure, water boils at 100 °C and the boiling point
increases if it is pressurised. For example at 170 kPa (gauge) or 24.5 psig, it
will not boil until 130oC (266oF). 130oC is a common temperature used for
disinfection.
Just as heat has to be added to turn water into steam, the same amount of
heat will be released when steam turns back into water. So when steam
condenses onto the surface to be disinfested, the very large quantity of latent
heat is delivered onto the surfaces. This is the biocidal agent that is so
important and effective, and is absolutely vital for assured disinfection.
If more heat is added after evaporation is complete, the temperature will

increase, and the steam becomes ‘superheated’; or ‘dry’ because there is no
moisture around. However, dry or superheated steam is much less effective at
heat sterilisation than “wet” or “saturated” steam.
Microbial contaminations are of course destroyed by heat, but because of the
huge difference in energy release, 1 minute of ‘condensing’ heat is equivalent
to many minutes, even hours, of ‘dry’ heat. The table below shows the
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comparative disinfection times for various conditions, also a target for assured
destruction of beer spoilage organisms.
1
TAB LE 1 C O M P A R A T IV E S T E R IL IS A T IO N T IM E S
M O IS T H E A T DRY HEAT
(S a tu ra te d s te a m ) (S u p e rh e a te d s te a m )
T e m p . ºC T im e T e m p . ºC T im e
100 2 0 h o u rs 120 8 h o u rs
110 2½ h o u rs 140 2 ½ h o u rs
115 5 0 m in u te s 160 1 hour
121 1 5 m in u te s 170 4 0 m in u te s
125 6 ½ m in u te s 180 2 0 m in u te s
130 2 ½ m in u te s
R e c o m m e n d e d p ro c e d u re fo r d e s tro y in g
a ll b e e r-s p o ila g e o rg a n is m s 2 :
1 3 5 ºC 1 m in u te
It is not just enough to have high pressure steam for disinfection. The steam
must have a minimum temperature, which varies, from brewery to brewery,
but should be in the region 130-135oC. The steam should be close to
saturation, with no more than 4oC of superheat, so that it will condense on the
surfaces and deliver up its latent heat. And a minimum contact time must be
maintained for assured disinfection.
As an example, assured high-quality disinfection will be achieved if a contact

time of 60 seconds is achieved with saturated steam at 135oC.
Some packaging installations use clean steam from a clean steam generator for
use on the internal wash and fill areas. This removes the risk of there being any
traces of feedwater treatment chemicals and pipe scale in the steam.
The steam is raised typically from demineralised water.
Clean steam is corrosive thus components of the system should be
manufactured from 316 stainless steel
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16.4 General Plant Cleaning.

Cleaning Techniques
(a) Manual
In manual cleaning, the normal steps of cleaning are followed i.e. pre-rinsing
by removing as much loose dirt as possible followed by use of detergent at
the correct concentration and scrubbers. The scrubbing material should not
scratch the surface being cleaned. Therefore scrubbers or steel wools should
be avoided. The surface that has been cleaned should be rinsed thoroughly
with potable water.
(b) High Pressure Cleaning
High pressure cleaning combines high pressure, high temperature and

detergent. This cleaning technique allows effective cleaning of surfaces that
are difficult to access, e.g. top of pipes and ceilings. Cleaning at high
pressure (high hydraulics) and high temperature will minimise the detergent
usage. The use of a high pressure gun at appropriate pressure will ensure
that even stubborn soil is removed.
(c) Foam Cleaning
In foam cleaning, the working solution is diluted with air. Strong detergent
solutions can be used. Because of dilution with air, small quantities of water
are used. The generated foam adheres to dirt, emulsifying and loosening it.
The foam is removed by rinsing with water.
(d) Cleaning In Place (CIP)
Cleaning-in-place (CIP) systems allow vessels, piping, valves and other

equipment to be cleaned without dismantling all or part of the items. Surfaces
are exposed to controlled conditions where detergents act on the surfaces to
eliminate soil and to sanitise.
Details on in-place cleaning systems are covered in Section 17.
(e) Room and building finishes.
The buildings that house brewing and packaging plant should be designed so
that:-
• The floors can be cleaned easily. This means good drainage and well
finished floors possibly tiled.
• The walls can be cleaned easily. Possibly tiled walls.
• The plant can be accessed for maintenance, ideally without the need for
scaffolding.
• There is adequate lighting with access for maintenance.
• There is good ventilation.
15
16.5 Safety - Potential Hazards when working with

Detergents and Sterilants.
Detergents are designed to dissolve organic matter and sterilants are
designed to kill it; consequently, these are dangerous materials for people to
handle.
In the most countries, under the control of substances hazardous to health or

C.O.S.H.H. legislation, manufacturers are required to issue technical
information on any cleaning materials they supply. This information covers
recommended usage concentrations and actions to be taken in case of
accidents.
An analysis of the risks indicates the following methods of reducing the

hazards:-
• If a detergent or sterilant is considered too dangerous then choose an

alternative which is safer.
• Isolate people from the hazard, for example in CIP (Cleaning in Place)
systems, detergents and sterilants are kept in automatically topped up
tanks and away from the staff. They are also stored in suitably sized bunds
and kept away from other materials that would react together.
• Implement control measures like ‘safe systems of work’ that when followed,
eliminate risks to the staff. An example would be a ‘permit to work’
procedure for the maintenance of CIP equipment.
• Ensure that people in the proximity of detergents and sterilants use

protective equipment especially eye protection (goggles), gloves, boots and
overalls.
• Install safety showers in areas where risks are highest like detergent and
sterilant delivery points.
• Inform people who work with detergents and sterilants of the potential
hazards.
16
Safety Requirements of Cleaning Chemicals and Materials
Cleaning of tanks and pipe lines require the use of harsh chemicals which are
strong acids and strong bases. Sometimes, oxidising compounds are used.
Safety precautions, as required by Occupational Health and Safety
legislations (ISO 18000), have to be considered when using these chemicals.
Components of these chemicals may have short or long-term affect on the
health of the employees. Some components can affect the health of the
consumer at parts per million levels.
The safety of the environment has to be considered as well, which means that
the products used have to comply with environmental legislation with respect
to handling of spillage.
Every material used must be accompanied by Material Safety Data Sheet

(MSDS).
An MSDS should disclose the following:

manufacturer’s details
product identification
composition information on ingredient
hazards identification
safety first measures
fire fighting measures
accidental release measures
handling and storage
exposure control and personal protection
physical and chemical properties
stability and reactivity
toxicological information
ecological information.
The MSDS is meant to give enough data about the product that assist the
user to make an informed technical decision. A user will only know about this
safety information if the information provided is read and the supplier is
questioned to get clarity. There is still a culture of not going through the
MSDS document before the product is used.
17
Hazards Identification - European hazard symbols
These hazard symbols for chemicals are defined in Annex II of Directive

67/548/EEC.
Corrosive (C) Oxidizing agent (O)
Highly flammable (F) Extremely

flammable (F+)
Harmful (Xn) Irritant (Xi)
Toxic (T) Very toxic (T+)
Explosive (E Dangerous for the

environment (N)
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Notes.
What type of detergents and sterilants are used in your plant?
What safety precautions during both storage and use are employed in this
plant?

GCP Sect16 Cleaning Chemicals

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1

GCP (All Containers): Section 16: Cleaning chemicals

Institute of Brewing and Distilling

The degree of cleanliness required for a processing plant is defined by the

Products that are sensitive to spoilage require higher degrees of cleanliness

Control of microbiological growth thus becomes the objective of any cleaning

Growth control can be effected by:

• limiting microbial growth by the removal of nutrients (cleaning);

Typically control measures follow the cycles of:

• decontamination (or cleaning);

• disinfection (by chemical and/or physical agents, such as heat) to

• sterilisation to prevent the growth of any surviving organism in

Detergents help the cleaning process by:-

Creating the conditions of temperature, pH, chemical or surface activity that

(a) Wetting Power.

Wetting agents have a tendency to foam so they may be supplemented with

• Organic soil which includes yeast, protein, fat and sugar.

• Inorganic soil which includes scale or ‘beerstone’.

It is important that at the completion of a cleaning cycle, no detergent and

16.1.2. Detergent Chemistry

A detergent is made of the base of acids or alkalis, therefore the chemical

Alkaline detergents tend to work better for two reasons:

Formulated detergents used in the beverage industry comprise:

• base material, which is either alkali or acidic

• surface active molecules as wetting agents

• chelating agents or sequestrants

• flocculating agents (sometimes).

The sequestrants or chelating agents are added in order to soften water by

The surface-active molecules act as wetting agents that assist with

(b) Ingredients of Caustic or Alkali Detergents

Caustic or alkali detergent can be chlorinated. The choice of chelating agents

Dealing with stubborn dirt found in paraflows (heat exchangers), chlorinated

(c) Ingredients of Acid Detergents

Adding wetting agents and flocculants in acid detergent improves penetration

Constituent. Effects. Benefit/problem.

The temperature that a detergent operates at influences its effectiveness.

The graph illustrates how caustic soda reaches maximum effectiveness at

(e) The factors affecting the selection of Detergents

Plant to be cleaned. Detergents often used.

Returnable bottles/ kegs. Caustic soda with wetting/rinsing/sequestering

The main types of chemical sterilant are:-

• Ammonia in the form of quaternary ammonia compounds.

16.2.1. Ingredients of Sterilants (Sanitisers)

Sterilants (sanitisers), especially those for traditional non-rinse application, are

Sterilant Properties, benefits and problems.

16.2.2. The factors affecting the selection of Sterilants

• Sterilants Recommended for Non-Rinse Application

These types of sanitisers break down in the presence of metal ions.

• Sterilants Recommended for Sterilant (Sanitiser) Baths

Iodophors are used in sanitiser baths because their presence can be

Environmental sterilants are used in sanitising floors, walls, external

Quaternary ammonium compound (QAC) sterilants work by surface action.

Gluteraldehydes are commercially available as acidic solutions and they

Biguanides and Chlorhexidines have widespread bactericidal properties.

• Sterilants used in Different Areas of Processing

Chlorine dioxide has gained popularity as an effective, safe to use

Chlorine dioxide is effective against a wide spectrum of micro-organisms.

Chlorine dioxide does not chlorinate, therefore there is no risk of flavour

• Sanitiser for Drains

16.2.3. Choice of Sterilant.

• Is a sterilant required? The microbiological condition of the plant may be

• Is the sterilant to be rinsed off and if so what is the microbiological quality of

• Would a residual ‘taint’ affect the beer quality?

• Safety factors. Are people working in or near to the plant which is to be