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Date:         Mon, 30 Dec 2002 16:39:21 -0800
Reply-To:     Frank <frank001@WORLDNET.ATT.NET>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Frank <frank001@WORLDNET.ATT.NET>
Subject:      Re: A WARNING!!! (Was: Cleaning the water tank!?)(long)
Content-Type: text/plain; charset="iso-8859-1"


I have worked as an engineer on automated CIP (Clean In Place) systems for
various beverage/fruit juice producers (including wine and beer).


The standard cleaning procedures in the food/beverage industry are to flush
the
lines and equipment with water, followed by a 10 min chlorine flush,
followed
by a final water rinse.


At the end of a run of product, or if the equipmet is not to be used for
some
time, or after the equipment/lines have been in service for an extended
period
of time, the procedure is; water flush, chlorine flush, water flush, caustic
(lye) flush, and final water rinse.  No one to my knowledge uses vinegar or
similar methods for the purpose of disinfecting.




Frank
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