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Hygiene Symposia
Asia Pacific Section conducted 3 Brewery Hygiene and Cleaning Symposia in Australia in late March/early April 2011. The first one was in Perth at the Monk brewery on 31st March, the second on the 6th April at True South Brewery in Melbourne and the third was at the Lord Nelson Hotel in Sydney on 11th April.
The programme for each venue was the same and is set out below. To downlaod the Presentations please go to Technical Papers section.
Institute of Brewing and Distilling Asia Pacific Section
B REWERY HYGIENE & CLEANING SYMPOSIA
PROGRAMME
SESSION 1
Introduction Editor
1.1 Why Cleaning is Important - Key Note Speaker
Sydney – Mike Preston – Alectia
Perth – George Ritchie – Fosters Group
- The Importance of proper cleaning and sanitation procedures in breweries.
- The risks and costs of not having proper procedures (examples of brewery closures due to poor hygiene and/or inconsistent beer quality). Morning Tea
SESSION 2
2.1 An Introduction to Beer Spoilage organisms & Flavour Taints in Beer– Ecolab
D Lowry for NZ / Malcolm Swalwell in AUS
„X Beer spoilage organisms
„X Biofilms
„X At what stages of the brewing process can these bacteria be present and impacts on quality/flavour.
„X Chemical taints – detergent & sanitizer residues
2.2 Designing Hygienic Plants Mike Spencer - Brewtique
„X What is a hygienic design?
„X Plant layout & design
„X Design faults – dead legs/’shadows’/sweeping bends/poorly draining vessels/flexible hoses/surface scratches/corrosion.
Lunch
SESSION 3
3.1 How to Clean Effectively
Ecolab Malcolm Swalwell in AUS / Greg Dixon in NZ
„X What chemicals to use in which parts of the brewery and their effects
„X Difference between cleaning and sanitising
„X Manual versus CIP cleaning.
„X Typical brewery soils – what they look like and how to remove
„X Chemical concentrations /time/Temperature/Mechanical action
„X CIP systems
„X How to Know if Cleaning is Effective:
3.2 How to Sanitize Effectively Peter Bruce -Sopura
„X Sanitizer options – PAA/Chlorine/Iodine/QAC’s
„X Cleaning & Sanitising of equipment externals, fillers, conveyors, hoses, walls, floors, drains etc.
3.3 How to Handle and Safely Store Chemical Cleaners - Peter Bruce -Sopura
„X Chemical shelf life
„X Safe storage & handling of various different chemicals
„X Kits available to assist with storage, handling and spills
Q & A + Tea & Coffee
Participants will have the opportunity to raise any questions arising from the symposia with a panel of Presenters. Participants preferably to provide Questions in advance but questions will be taken from the floor.
SESSION 4
4.0 Flavour tasting and Training „X Tainted beer samples provided for tasting
„X Various samples will be supplied to demonstrate common faults in beer, many of which will demonstrate the impacts of failure to clean equipment properly.
Pre Dinner Networking Drinks
Networking Dinner (at participant’s cost)
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