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Winery Sanitation

Winery Sanitation. VWT 280 - Winery Operations Bryan Avila. Ideal Cleaning and Sanitation Regime. Safe Least amount of time Cost effective Accomplishes the goal Does not impact wine quality. Basic Cleaning & Sanitizing Steps.

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Winery Sanitation

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  1. Winery Sanitation VWT 280 - Winery Operations Bryan Avila

  2. Ideal Cleaning and Sanitation Regime Safe Least amount of time Cost effective Accomplishes the goal Does not impact wine quality

  3. Basic Cleaning & Sanitizing Steps Scrape, shovel and rinse visible debris from equipment surface Scrub surface to loosen stuck particles with detergent or caustics Rinse detergent and particles from surface Sanitize to kill bacteria

  4. The Risk of Inadequate Sanitation Inadequately cleaned winery surfaces allow for microbial blooms Wines are subject to many opportunities for infection from harvest to bottling Microbial blooms may be large enough to impact the wine’s quality or change the wine style

  5. Overview Sanitation Guide for Wineries Cleaning Rinsing Sanitizing Sanitary Equipment Design Sanitary Facilities Design

  6. Sanitation Guide for WineriesWine Institute, 1963 (A. Davison) Keep the winery clean and free of refuse both inside and outside Inspect the winery premises, the equipment and cooperage at least once a month and do this on a regularly scheduled basis Keep all winery equipment clean and in good working condition. Equipment should be arranged in an orderly way and the work areas free of clutter Use plenty of clean water, sterilizing materials and cleaning agents Get rid of harmful bacteria, mold, insects and rodents. Then take any measures to prevent recurrence of these pests

  7. 3 Cycle Cleaning Clean in caustic to remove and loosen debris Neutralize caustic with citric acid Kill remaining germs with sanitizer

  8. Pre-Cleaning

  9. Pre-Cleaning First step in cleaning is to remove the visible debris Rinse away large particles with cold water until water runs clear Use warm water to dissolve tartrates, proteins and other organics Use mechanical cleaning methods where possible to accelerate process

  10. Pre-Cleaning

  11. Mechanical Cleaning Two main types of cleaning: Mechanical and Chemical Mechanical cleaning uses physical methods to move visible debris Non abrasive scrubbers – ie. Plastic brushes, in-line hose scrubbers Pressure washers Tank and barrel washers and spray balls – low and high impact

  12. Cleaning

  13. Mechanical Cleaning Job

  14. Chemical Cleaning Chemical cleaning is the use of detergents, cleaners, and surfactants Cleaners such as caustics breakdown proteins and lipids so that they may be detached from the surface Surfactants are wetting agents that lower the surface tension of a liquid and help to solubilize debris Detergents are a cocktails of cleaners and surfactants used to soluabilize debris. Important variables are concentration, contact time and application Many detergents are brand names and formulas containing the above cleaning agents

  15. Detergents

  16. Rinsing

  17. Water Rinse To move debris from equipment to drain following cleaning To remove cleaning agent in preparation for the sanitization cycle Use the best quality water possible

  18. Water Quality • Chemical and Sensory Properties should be known • Analyzed 2 or three times a year depending on the source (city vs. well) • pH, alkalinity, calcium hardness, iron, silica, TDS, and standard plate count for microorganisms • Potable • No particulates • Low in odorous compounds (musty aromas)

  19. Water Hardness • Hardness increases with the increased presence of calcium, magnesium and other alkali metals • Hard water precipites detergents before they can work • Especially bicarbonates • Scale deposits are very tough to clean and provide attachment surface for dirt and microorganisms

  20. Sanitizing

  21. Sanitizing Sanitizing has specific bactericidal properties Once a surface is clean, it must be sanitized A registered sanitizer must be able to provide a 99.999% reduction Follow manufacturer dosage rates Post-rinse sanitizers do not require rinsing

  22. Sanitizers

  23. Sanitizers

  24. Chlorine, Iodine & Bromine Chlorine and Iodine should not be limited for used on winery equipment as it is a precursor to TCA Iodine and Bromine are also halides capable of the similar reactions leading to similar products

  25. Chlorine Dioxide: Key Comparisons Advantages Disadvantages Must be generated on-site High equipment cost ($25K) is typically rented High training costs Cost of the sodium chlorite is high Decomposes in sunlight Must be made on-site • Taste and odors are controlled by chlorine dioxide • Under proper generation conditions DBPs are not formed • Chlorine dioxide is easy to generate • Minimally influenced by pH

  26. Validation of Cleaning • Take samples of rinse water to ensure to be sure that your cleaning regimen worked • Various common methods of assessing cleaning effectiveness • ATP Bioluminesence • Viable cell plating • Temperature Strips • Beware of shadowing in when performing CIP operations – (Clean in place)

  27. Safety Many cleaners and sanitizers have the ability to cause skin and eye burns and/or produce toxic gasses Be sure to reference your MSDS to check for the required Personal Protective Equipment

  28. Prevention

  29. Sanitary Equipment Design Basics

  30. Overview • Sanitary Design Basics for Product Contact Surfaces • Product Contact Surface Attributes • Materials of Construction • Surface Texture and/or Finish • Construction & Fabrication • Non-Product Contact Surfaces • Food Equipment Installation

  31. Sanitary Design Basics for Product Contact Surfaces Developed by the food industry to minimize food-bourne pathogens Food industry now conforms to Good Manufacturing Practices set forth by FDA Unsanitary design means equipment is not easily cleanable The surfaces of food equipment are divided into product and non-product contact surfaces

  32. Product Contact Surface Attributes • Smooth • Impervious • Free of cracks and crevices • Nonporous • Nonabsorbent • Non-contaminating • Nonreactive • Corrosion resistant • Nontoxic • Cleanable • Durable and maintenance free

  33. Materials of Construction • Stainless Steel • Preferred general use metal for food contact surfaces • 304 or 304L stainless steel is minimum grade • 316 or 316L SS are more resistant to SO2 gas

  34. Materials of Construction • Copper: • can leach into the food product and is reactive with wine • Not recommended for treating sulfides • Aluminum: • Not recommended for food contact • Aluminum is very reactive with in wine pH

  35. Other Metals • Mild steel and cast iron: • Used only for structural support or with appropriate coating • Galvanized iron: • Should be avoided as a food contact surface because it is highly reactive with acids

  36. Surface Texture and/or Finish Surfaces must be smooth, durable, and free of cracks and crevices Ground or polished stainless steel surfaces meet a No. 4 ground surface Unpolished surfaces should meet a No. 2 or mill finish The smoothness stainless should be about 30-39 Ra (180 grit)

  37. Construction & Fabrication Angles should be rounded Equipment should be sloped to allow draining

  38. Construction & Fabrication Permanent Joints should be butt welded Eliminate dead legs

  39. Construction and Fabrication Ensure no leakage of equipment fluids into product Components should be accessible and removable for cleaning Avoid threaded equipments Non-product surfaces of equipment should be cleanable Tubular steel equipment framework and eliminate liquid catch areas

  40. Suitable Non-Metals • Food grade plastics and rubber • Vessels are cheap but more susceptable to biofilms • Ceramics • Glass

  41. Sanitary Valves and Connections

  42. Equipment Installation

  43. Sanitary Facilities Design Basics

  44. Sanitary Facility Design Design a routine schedule for cleaning all areas Remove waste food or garbage daily Spot clean spills and accidents Train maintenance personnel in sanitation

  45. Sanitary Facility Design Make all food handling and storage areas accessible to routine cleaning Eliminate harborage areas for pests Follow 18 inch rule for storage containers Ensure tight fittings on walls and doors

  46. Sanitary Facility Design Slope the grounds properly for adequate drainage HVAC should be routed to move air from the cleanest room to the dirtiest You must instill in each employee the knowledge and desire to maintain cleanliness in a plant

  47. Pest Control Set traps for rodents Bug zappers to attract flies away from product Door blowers provide an air barrier to flies Use plastic strip doors in high traffic areas

  48. Review Sanitation Guide for Wineries Cleaning Rinsing Sanitizing Sanitary Equipment Design Sanitary Facilities Design

  49. END

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