Doc ID:

73707
Page: 1 of 9

Date Written: Anheuser-Busch, Inc Revised by:

7/20/92 ONE OF THE ANHEUSER-BUSCH COMPANIES K. P. WHITE
BOT Policies and Procedures
Date Revised: Approved By:
7/24/03 J. W. Serbia

Tree Location: BREWERY OPERATIONS >> SANITATION AND CLEANING >> CLEAN IN PLACE (CIP) >> CIP
GUIDELINES

Title: CIP GUIDELINES

CIP Guidelines

CIP, or Cleaning in Place, is an extremely effective and consistent method for cleaning
lines and vessels. However, effective cleaning methods rely on proper execution of
cleaning procedures. This document lists necessary parameters for proper mechanical
and chemical cleaning action and is divided into the following sections:

1. CIP Methods
2. Automatic CIP- Cycle Steps
3. Pickle Barrel CIP
4. Cleaning Solutions - Strength, Temperature, And Exposure Time
5. CIP Frequency
6. Aseptic Release System - CIP
7. Double Block and Vert Valve Cleaning

Safety

Always utilize all available safety devices and be aware of safety hazards. Strictly enforce
safety procedures for all CIP and cleaning. Important areas to watch are:

Personal Protective Equipment - goggles, wetsuit, gloves, etc.

Lock-out Tag-out procedures
Safety ferrules or pins in hoses (see Brewing Policies and Procedures 9.3.3 Hose
CIP for more details).
Emergency wash stations, procedures, etc.

Written Procedures

Due to the infrequency of CIP compared to daily operations, it is important that CIP
procedures be well documented to ensure they are properly carried out. All procedures
should be maintained in the Standard Operating Procedure (SOP) system.
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Procedure #: 73707

1. CIP Methods

Three methods of cleaning in place exist: high pressure spray, low pressure spray,
and turbulent flow.

High Pressure Spray

Gama Jets or Toftejorg Jets are used at Anheuser-Busch to create a high pressure
spray that physically removes soil with strong impingement force. These spray jets
rotate and turn to spray in all directions surrounding the jets in a period of time
determined by the gearing of the jet. Most jets require approximately 10 minutes for a
full rotation. The size of the nozzles must match the vessel size or application.

The gears of the jets are lubricated with the liquid being sprayed. This eliminates the
danger of introducing lubricant into a vessel where it could leak into product.

If large particles are in the cleaning solution they can create excessive wear on the
gearing and plug up the spray nozzles. The suspended solids typically found in
caustic will not damage or plug a spray jet.

When cleaning with spray jets, frequently check to ensure all jets within a vessel are
turning. DO NOT OPEN THE VESSEL. Listen for the sound of impingement force
and feel the vessel for temperature differential. A maintenance program that regularly
services spray jets must be instituted to prevent non-operational spray jets.

Low Pressure Spray

Older CIP systems use a low pressure spray head (chicken head, saucer, sprayball,
etc.) to wet the cleaning surface. This is not mechanical but chemical cleaning
because soil removal is contingent on chemical breakdown of the soil with the
cleaning solution to a point where the soil can easily be washed away. This method of
cleaning is not as effective as high pressure cleaning, however with proper exposure
time, immediate cleaning upon emptying a tank, and occasional hand cleaning as
precleaning, low pressure cleaning can be effective.

Low pressure spray heads can clog more easily than high pressure jets, therefore
checks for proper operation are vital. Programs should be implemented to check
spray heads on a routine basis.

Because of the nature of chemical cleaning the correct concentration of the cleaning
solution is extremely important for effectiveness in soil removal.
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Turbulent Flow Cleaning

Piping is cleaned in place by pumping liquid through at a rate high enough to create a
large turbulent layer between the liquid and inside pipe surface. Turbulent flow exists
at velocities greater than 6 feet/second. (See attached chart for line sizes, flowrates
and corresponding velocities). This turbulent flow acts as a scrubbing agent to
mechanically remove soil and build-up. Where it is impossible to reach the needed
flowrates longer chemical exposure periods will be needed to effect a proper cleaning
action. Steps should be taken to investigate the feasibility of equipment modification
needed to achieve proper turbulent flow.

2. Automatic CIP - Cycle Steps

The following steps outline a basic cleaning cycle. Additional steps may be required
depending on the situation.

1. Product recovery
2. Preparation of vessel or lines for CIP
3. Prerinse
4. Cleaning solution circulation
5. Drain
6. Tempered water rinse
7. Final rinse
8. Check for proper cleaning and residual caustic
9. Sterilization (where applicable)
10. Return to service

A. Product Recovery

All product should be reclaimed from vessels and lines before cleaning if at all
possible. This can best be done by pressing with water after the last product
movement. Often this step is part of a product movement sequence rather than
part of the CIP cycle. Care must be taken not to contaminate the product with
water.

B. Preparation of Vessels for CIP

Caustic Cleaning: A vessel must first be vented of all CO2 present. The vent
should remain open during the entire CIP process. Care
should be taken to ensure no random spray shoots out the
vent as a safety hazard. For best results the vessel door
should be opened and a CIP door set in place (see Design
Considerations). All vent lines and zwickles should likewise
be included in CIP by attaching a CIP supply line reduced to a
safe pressure by orifice.
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Acid Cleaning: Pressurized vessels can be cleaned with acid in a CO2

atmosphere. This method is most useful in finished beer tanks
where little organic build-up occurs. Time and CO2 will be saved.

Cleaning under pressure requires only reducing tank pressure but

not total ventilation of the CO2 atmosphere. Therefore, no CIP
door can be installed but vent and zwickle cleaning lines should
still exist.

All leaking valves, liners, sightglasses, etc., should be repaired or replaced at this
point.

C. Prerinse

In a prerinse step, ambient water is flushed through a process line to clear out the
majority of loose soil and build-up and to equalize any large temperature
differences. This step is important because it prevents contamination of cleaning
solution and tempers vessels and lines before pumping heated cleaning solutions
through the system. If the product recovery step occurs prior to prerinse, prerinse
can be shortened or eliminated to save water and time.

D. Cleaning Solution Circulation

Cleaning solution is pumped through lines at turbulent flow rates or through spray
heads in vessels to expose all areas to the cleaning solution. Either caustic or acid
can be used depending on the cleaning requirement. Temperature of the cleaning
solution is likewise dependent on the cleaning requirement.

1. Caustic cleaning

Most vessels can be cleaned with 2.0-2.5% caustic solution. The vessel must
be properly prepared prior to introducing caustic as caustic will react with CO2
and can collapse a vessel. For concentrations, temperatures, and exposure
times see subheading #4.

Glass lined tanks must be cleaned with less than 1% caustic (see Brewing
Policies & Procedures 9.3.1 CIP Glass Lined Tanks).

2. Acid Cleaning

A 2.5% acid solution should be used for all acid cleaning. Either phosphoric or
sulfamic acid should be used depending on the application.
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Procedure #: 73707

E. Drain

If ideally installed, the caustic tank in a CIP system should be physically located at
a level lower than the vessels and lines being cleaned. This allows proper draining
of the lines and vessels and minimizes mixing water and cleaning solution. A drain
step should exist between each change to and from rinse water and caustic to
minimize mixing caustic and water.

F. Tempered Water Rinse

Following the hot caustic cycle, vessels must be rinsed with100oF tempered water
to avoid large temperature drops which can damage vessels. Note: Where
tempered water is not available, ambient water can be used.

G. Final Rinse

Following a tempered water rinse, all lines and vessels must be flushed with
ambient city water. In those cases where city water quality is poor, plant carbon
filtered water should be used.

H. Final Check

After the final rinse, the residual water should be checked with phenopthalein or
pH paper to ensure no residual caustic remains.

The vessel should be visually inspected to ensure it has been thoroughly cleaned.
If not clean, repeat the CIP procedure being sure all parameters (caustic strength,
temperature, etc.) are within specification.

I. Sterilization
o
As applicable, lines and vessels should be sterilized with 180 F sterilization water.
Sterilizing yeast brinks, cold wort settlers, and yeast draw-off lines reduces the
possibility of microbiological contamination.

Double block and vent valves shall be pulsed a minimum of three times during
sterilization. Valve pulse duration need only be long enough to establish full port
flow from the vent port. For a sterilization only operation, a flush cycle shall
precede the sterilization cycle to prevent the baking on of product on the valve
seats.

J. Return to Service

After the vessel has been properly cleaned all original equipment (standpipes,
doors, gaskets, etc.) should be put back in place after thorough cleaning,
disinfection and repair. Drop receivers or CO2 pressure vessels should be gassed
by allowing a small stream of CO2 to flow into the bottom of the vessel and vent air
out the top. See Brewing Policies and Procedures 6.1.2 Drop Receiver Purge
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Procedure #: 73707

After Solution, 6.1.1 Chip Tank Gassing Procedures and 7.3.1 CO2 Gassing Of
Finishing Cellar Tanks for background information. The CO2 supply must be
sterile to avoid contaminating the clean tank.

Process lines requiring CO2 purity should be pressed out with adjusted water or
CO2. Pressing out with CO2 can create high CO2 levels in the cellars; therefore, all
CO2 should be vented to the atmosphere.

3. Pickle Barrel CIP

Where an in-place CIP system does not exist, a pickle barrel should be used to
circulate caustic through a spray jet. The cleaning solution strength must be checked
during caustic circulation to ensure proper concentrations are used. If no method
exists for automatic or spray cleaning, hand cleaning is still an option. However,
proper safety precautions and lock-out/tag-out procedures must be followed.

4. Cleaning Solutions - Strength, Temperatures And Exposure Times

A. Caustic

All areas must be cleaned for minimum of 30 minutes with 2.0-2.5% caustic at
140oF except the Brewhouse which requires 180oF and may need less exposure
time for proper cleaning. This must be determined locally.

Maintain the required concentration as closely as possible. Never fluctuate more

than 0.5% from the required concentration.

Caustic must contain the proper additives see Brewing Policies & Procedures 9.1.1
TC1 Formulation (Caustic) and 9.1.3 Cleaning Materials Restrictions.

Glass lined tanks must be cleaned with less than 1% caustic (see Brewing Policies
& Procedures 9.3.1 CIP Glass Lined Tanks).

B. Acid

A 2.5% acid solution should be used for all acid cleaning. Either phosphoric or
sulfamic acid should be used depending on the application. See Brewing Policies
and Procedures 9.1.3 Cleaning Materials Restrictions for more details.

5. CIP Frequency

CIP should be completed using the following chart times as a minimum:

Vessel or Piping Cleaning Frequency

Cookers Monthly
Dedicated Mash Cooker Daily
Mash Piping Monthly
Lauter Tubs Every Two Weeks
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Procedure #: 73707

Vessel or Piping Cleaning Frequency

Plate Inspections Yearly

Kettles Daily or More if Needed
Holding Kettle Daily
Hot Wort Receiver Monthly or More if Needed
Knockout Lines & Strainer Daily (new installations)

Aerator (stripper) Daily (Rinse w/180oF water after each

use
Cooler Daily
Cold Wort Settler Daily (sterilize after each use)

Cold Wort Line, Yeast Injection and Daily or More Based on Yeast
Hoses Management

Air Injection System Monthly

Fermentors
Fermentor CO2 Collect & Vent Lines
After each use. Must be recleaned if not
filled within 24 hours of last CIP.
Once every 2 months for new
installations when production allows.
Quarterly for all other locations.

Yeast Recovery Lines Before Yeast Collection

Yeast Brinks After each use. Must be re-cleaned if not
used within 24 hours of last CIP.

Kraeusen Tank Daily - must be re-cleaned if not used

within 24 hours of last CIP
Kraeusen Lines and Hoses Daily

Drop Lines and Hoses Weekly

Drop Receiver Weekly

Chip Tank After each use - must be re-cleaned if not

used within 48 hours of last CIP
Chip Torpedoes 2 months
Chip Cooker Every 3 months
Chip CO2 Lines1 Every other month
Chip to Schoene Lines, Coolers and Weekly
Hoses
Schoene CO2 Lines1 Quarterly
Yeast Separators Daily
ACP Systems Monthly
Schoene Tank Monthly
Schoene Out Lines Weekly
Filter CO2 Lines1 Quarterly
K-Filters Weekly
Precoat Tank and Lines Monthly
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Procedure #: 73707

Vessel or Piping Cleaning Frequency

Body Feed Tank Lines Monthly

Filter Beer Supply Headers Every two weeks
2
Filter Beer Release Headers Every two weeks
Filter Beer Tanks Monthly

Adjusted Water Tanks Monthly

Adjusted Water Lines Monthly
Degassifier Monthly
G-Beer Tanks After Every Use
G-Beer Lines Weekly
Reprocess Line After Every Use
Draft Filter Beer Tanks Every Two Weeks
Sheet Filter After every Filter Change
Release Lines (non-aseptic) Every two weeks
Draft Release Lines (non-aseptic) Weekly
Can Lines Weekly
Bottle Lines Weekly
Tempered Water Tank Twice a Year
Rinse Water Tanks Twice a Year
Reclaim Water Tanks Twice a Year
1. CIP CO2 lines more frequently if beer gets in the system. Allow weekly micro trackers to be your guide.
2. Non-2 week releasing cycle lines should undergo CIP if down for the weekend.

6. Aseptic Release System CIP

These systems require special cleaning procedures outlined in Policies and

Procedures 8.5 Sterile (Aseptic) Filtration.

7. Double Block and Vent Valve Cleaning

Double block and vent valves (Cherry-Burrell, Tuchenhagen, APV) require valve seat
lifting during CIP to clean both sides of a valve seat. The cleaning solution then drains
out between the valve seats. This sequence should be part of the automatic cleaning
sequence.

Double block and vent valves shall be pulsed a minimum of three times during the
caustic circulation and final rinse phases. Valve pulse duration need only be long
enough to establish full port flow from the vent port. Valve pulsing should be visually
inspected on a regular basis.
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Procedure #: 73707

Chart 1
Velocity Cleaning Requirements

Pipe Diameter (Inches) Flowrate (gpm) Velocity (ft/sec)

2 75 6.0
3 165 6.0
4 275 6.0
6 600 6.0

Revisions:
W. Allen 7/03/03
K. G. Fahrenkrog 1/24/03
K. P. White 12/11/02
K. G. Fahrenkrog 5/23/02
K. G. Fahrenkrog 4/5/02
J. C. Eckstein 12/4/01
J. C. Eckstein 7/11/01
K. P. White 9/17/99
K. P. White 11/3/98
J. S. Mennen, K. L. Hrenko, J. D. Vaughn 7/24/98