leanliness in plants is essential and ATP can be used as an established indicator of cleanliness. If microorganisms are transferred from one food product to another, this can result in spoilage, lower quality, and reduced stability of the products. In liquids, turbidity or biofilms can result.
For example, if pipelines are not cleaned efficiently, biofilm formation will occur. If water is not circulated enough, this leads to an increased number of bacteria, which in turn increases the measured ATP values. Filling systems, if poorly maintained, are prone to severe biofilm formation, which can occur within just a few hours. By regular tests of the rinse water, while cleaning, the results of disinfection and cleaning measures can be monitored and recorded.
The Lumitester Smart and LuciPac A3 Water are used to easily and quickly determine the status before and after cleaning.
Cleaning in Place CIP for Critical Hygiene Requirements
The CIP process is mostly used in breweries and the pharmaceutical industry. The cleaning process differs depending on the product to be processed and consists of four steps:
- Pre-rinsing with water removes coarse contaminants
- Rinsing of the system with a caustic solution or cleaning agent
- Intermediate rinsing with an acid
- Clear rinsing of the system with water
Optionally, disinfection can be done at the end of the process. Multi-stage cleaning covers all built-in components of the plant such as valves, pumps as well as sensors, and ideally frees them from cleaning chemicals, microbes, bacteria, and other substances. Sampling after each intermediate step monitors the overall process.
The standard method for cleaning process plants can also be used for cleaning boilers, reaction vessels, pipelines, and machines. CIP systems are not only found in breweries and pharmaceutical plants, but also, for example, in cheese factories, dairies, and milk drying plants, as well as in companies that manufacture frozen products.