Steps for Cleaning and Sterilising Food Grade Hoses

Cleaning

1) Clean the hose for 20 minutes with hot water or a detergent solution at +50°C to +65°C; in any case the temperature must be above +43°C. The hose must be cleaned with hot water.

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

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

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

Sterilisation

Recommendations for disinfecting food hoses chemically.

-Sanitise the hose for 20 minutes at room temperature with a 3% nitric acid solution or at 75°C with a 0.1% nitric acid solution.

-Clean the hose for 20 minutes with an aqueous solution containing chlorine (Cl) at a maximum of 1 % at +65°C.

- Use a 5% aqueous sodium hydroxide (NaOH) solution at room temperature, or a 2% sodium hydroxide (NaOH) solution at a temperature range of +55°C to 75°C for up to 20 minutes.

Soak the hose for twenty minutes at room temperature in a 5% sodium hydroxide (NaOH) solution in water or at a concentration of no more than 2% NaOH in water at temperatures between +55°C and 75°C.

Selection of the correct disinfection procedure depends on the microbiological composition of the equipment.

Hoses disinfected with chemical products must be washed with drinking water for at least 30 minutes.