Cleaning and Disinfection Procedures for Food Grade Hoses

2023/11/01 09:27

Cleaning

1) Wash the hose with hot water or detergent solution for 20 minutes at a temperature of +50°C to +65°C; in any case, the temperature must be higher than +43°C.

This cleaning process helps to remove food residues from the hose.

2) If cleaning agents are used for cleaning, the hose must be washed again with water to ensure that any residual cleaning agent is removed. It is recommended that this procedure

The temperature of the hot water during the cleaning process should be between +50℃ and +65℃. Please choose a low concentration of detergent to avoid repeated hot water cleaning.

Sterilisation

Recommendations for chemical sterilisation of food hoses.

-Sanitising cleaning of hoses for 20 minutes at room temperature using a nitric acid solution at a concentration of 3% or at 75°C at a concentration of 0.1%.

-Wash the hose for 20 minutes with an aqueous solution containing chlorine (Cl) (max. concentration 1% at + 65 °C).

- Use an aqueous solution of sodium hydroxide (NaOH) with a concentration of 5% at room temperature, or in the range of temperatures +55°C to 75°C, with a concentration of no more than

2% aqueous solution of sodium hydroxide (NaOH) for twenty minutes.

The choice of the correct disinfection procedure depends on the microbiological composition of the equipment.

Hoses that have been sterilised with chemical products must be washed with potable water for a further period of not less than 30 minutes.


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