BS 5305-1984 Code of practice for cleaning and disinfecting of plant and equipment used in the dairying industry《乳品工业工厂与设备的清洁和消毒实用规程》.pdf

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1、BSI Bao BSX5305 84 Lb24bh7 00b3570 L BS 5305 : 1984 UDC 637.1 .O2 : 614.48 British Standards Institution. No part of this publication may be photocopied or otherwise reproduced with however the latter have been retained in connection with UHT plants to describe the process intended to destroy or rem

2、ove living organisms. Compliance with a British Standard does not of itself confer immunity from legal obligations. BSI BS*5305 84 m Lb24bb 00b3592 5 m BS 5305 : 1984 Contents Page Foreword Inside front cover Committees responsible Back cover Code of practice Section one. General 1 Scope 2 Definitio

3、ns Section two. Detergency and detergents 3 Fundamentals of cleaning process 4 Raw materials for detergents 5 Formulation and selecton of detergents Section three. Disinfection and chemical agents 6 Fundamentals of disinfecting processes 7 Types of disinfecting and chemical agents 8 Formulation of d

4、etergent/disinfectants 9 Selection of disinfecting agents and detergenddisinf ectants Section four. Management of cleaning and disinfecting products 10 General 11 Hazards in transport and use of chemicals used in cleaning and disinfecting processes Section five. General introduction to cleansing ope

5、rations 12 Types of soil 13 Micro-organisms on surfaces and the effects 14 Plant and equipment to be cleansed 15 Examples of equipment requiring special of disinfecting agents treatment Section six. Cleaning and disinfecting operations at the dairy farm 16 General 17 Milking machine cleaning and dis

6、infecting 18 Refrigerated farm bulk milk tanks 19 Plate or tubular coolers 20 In-line milk filters 21 Milk meters 22 Milk bottles 23 Milkcans 24 Tables, shelves, etc. processes Section seven. Cleaning and disinfecting operations at the processing dairy 25 General 26 Milkcans 27 Pumps and pipelines 2

7、8 Cotton filter cloths 3 3 4 4 6 8 8 12 13 15 15 16 16 16 17 25 25 27 28 28 28 28 29 29 30 30 30 31 29 Heat exchangers 30 Batch-type holding plants 31 Evaporators 32 Homogenizers 33 Storage and transport tanks 34 Bottle-washing machines 35 Water softeners 36 Milk bottles 37 Milk bottle crates 38 Con

8、tainer-filling machines Section eight. Cleaning and disinfecting operations for butter-making and butter-packing equipment 39 General 40 Heat exchangers 41 Separators 42 Cream pasteurizers and vacuum treatment plants 43 Pipelines for cream 44 Cream storage tanks 45 Continuous butter-makers and butte

9、r-reworkers 46 Butter churns 47 Transfer trolleys and preparation tables 48 Extruders and packing machines 49 Blenders 50 Shivers 51 Wire cutters, rubber gloves and utensils Section nine. Cleaning and disinfecting operations for cheese-making and cheese-packing equipment 52 Cheese-starter vessels 53

10、 Cheese-milk pasteurizers 54 Pipelines to cheese vats 55 Cheese vats 56 Curd coolers and mechanical drainers 57 Curd mills, mechanical mixing drums and pre-moulders 58 Curd conveyors 59 Traditional moulds and presses 60 Large-scale and continuous cheese-making equipment 61 Cheese cloths 62 Mixers, r

11、akes, curd knives, salters and similar ancillary equipment 63 Cheese store 64 Whey disposal channels 65 Miscellaneous equipment Section ten. Cleaning and disinfecting operations for processed cheese-making and processed cheese- packing equipment 66 General 67 Cheese-cleaning rooms 68 Cheese-grinding

12、 rooms 69 Emulsifying.salt-dispensing rooms 70 Cheese-processing rooms Page 31 34 34 35 37 38 38 39 40 40 43 43 43 43 43 43 44 44 45 45 46 46 46 47 47 47 47 48 48 48 48 48 49 49 49 49 49 50 60 50 51 51 1 BSI BSx5305 84 W L624bb 0063573 i W BS 5305 : 1984 Section eleven. Cleaning and disinfecting ope

13、rations for yogurt-making and yogurt-packing equipment 71 General 72 Yogurt-milk storage vessel 73 Meat exchangers 74 Homogenizers 75 Culture, fermenting and fruiting vessels 76 Cans and lids 77 Pumps and pipelines . 78 Yogurt bottle-filling and carton-filling and applng machines 79 Yogurt-starter v

14、essels Section twelve. Cleaning and disinfecting operations for ice cream equipment 80 General 81 Soft-serve ice cream and chilled shakes 82 Factory-manufactured ice cream Page 52 52 52 52 52 52 52 52 52 53 53 53 Section thirteen. Cleaning and disinfecting operations for plant and equipment used in

15、the production and transport of concentrated milk and dried milk 83 General 84 Evaporators 85 Concentrated milk coolers 86 Homogenizers and high pressure pumps 87 Drying plant feed balance tanks and pipellnes 88 Concentrated milk transport tankers 89 Frequency of cleaning and disinfecting evaporator

16、s and associated equipment 90 Spray drying plant 91 Roller drying plant 92 Cold air powder transport systems 2 Tables 1 Surface-active agents 2 Chemical disinfecting agents 3 Suitability of detergents and chemical agents related to materials of construction 4 Guide to procedures recommended for disi

17、nfecting dalry plant and equipment Page 57 57 57 57 57 57 57 58 58 58 5 6 18 21 BSI BS*5305 84 m Lb24bb Section one. General 1 Scope This British Standard describes procedures for cleansing, .e. cleaning and disinfecting, of plant and equipment used in the dairying industry. It covers the use of det

18、ergents, disinfectants and combined detergents/disinfectants. Although reference is made to certain precautions, this .standard does not contain specific or comprehensive advice on health and safety precautions and further advice should be sought as appropriate. NOTE 1, Attention is drawn to BS 5226

19、 which provides further details concerning cleaning and disinfecting of milking machine installations. NOTE 2. The titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of this British Standard the following definitions apply. 2.1

20、 approved chemical agents. Disinfecting agents or detergent/disinfectants approved jointly for use in England and Wales* by the Minister of Agriculture, Fisheries and Food and the Secretary of State for Social Services and the Secretary of State for Wales under regulation 27(6)(aI of the Milk and Da

21、iries (General) Regulations 1959. The list of approved chemical agents is revised periodically. 2.2 available chlorine. The quantity of chlorine equivalent to the oxygen released when the chlorine-containing disinfecting agent is completely decomposed to chloride and oxygen. NOTE. The use of the ter

22、m available chlorine is confined in practice to liquid hypochlorites and solid chlorine-releasing agents in which the disinfecting action follows a ready hydrolysis to hypochlorous acid and its subsequent decomposition to chloride and oxygen. 2.3 buffering. Stabilizing the pH value of a solution. 2.

23、4 chilled water. Clean water at a temperature of less than 5 C. 2.5 cleaning. The process of removing soil. 2.6 cleansing. As in various milk and dairies legislation, a combination of cleaning and disinfecting processes. 2.7 clean water. Water that, at the point of use, is of a quality sufficient to

24、 comply with the classification set out 00b3594 9 BS 5305 : 1984 Code of practice. Section one in Section 4, Standards of Bacterial Quality, of Reports on Public Health and Medical Subjects No. 71*. NOTE. In the case of small rural supplies, if bacteriological examination of samples repeatedly shows

25、 inability to comply with the ca (b) a cleaning treatment with detergent solution so that the soiled surface is freed from soil; (c) one or more rinses of the cleaned surfaces with clean water (see 2.7) so that they are freed from released contaminants and detergent solution. . These are basic steps

26、; full details of how they are applied to all .the major cleaning tasks in the dairy industry are given in sections five to thirteen. 3.2 Processes occurring During cleaning treatment with the detergent solution th! following processes occur: (a) wetting of the soiled surface; (b) removal of the soi

27、l from the surface by solution, emulsification, chemical action and/or mechanical action; (c) dispersion and suspension of the undissolved soil within the bulk of the solution. During the subsequent rinsing process it is essential that a detergent has good rinsability, .e. that the detergent solutio

28、n should be capable of holding the soil in suspension whilst the solution is being diluted during the rinsing operation, so that there is no redeposition. This also means that the detergent solution should leave no residual detergent film on the rinsed surface*. 3.3 Water The use of soft water is to

29、 be preferred in cleaning processes involving alkaline detergents, from the viewpoints of detergent economy, efficiency of detergent action and prevention of scale formation. Attention is, however, drawn to the possible corrosion risks involved in the use of soft water in non-alkaline conditions. Th

30、e advice of the plant manufacturer should be sought on this point. 4 Raw materials for detergents 4.1 General Detergent products are formulated from a wide range of detergent raw materials, each being selected to contribute some desired property to the final product. The most important of these raw

31、materials fall within the groups described in 4.2 to 4.9. 4.2 Inorganic alkalis The most widely used inorganic alkalis are: (a) sodium hydroxide (caustic soda); (b) tetrasodium orthosilicate; (c) disodium metasilicate (sodium metasilicate); (d) trisodium phosphate; (e) sodium carbonate (soda ash, so

32、da crystals); (f) sodium hydrogen carbonate (sodium bicarbonate). These raw materials contribute the desired degrees of alkalinity, buffering and rinsing power to the final formulation. Thus, if high alkalinity is required, sodium hydroxide or sodium orthosilicate will form a large proportion of the

33、 mixture. These materials should be handled with care because they can cause severe burns on the skin. In use, caustic alkalis are generally converted to carbonates. In the absence of sufficient suspending or sequestering agent, this will eventually cause scale or bloom to appear on equipment and ut

34、ensils. Tetrasodium orthosilicate, disodium metasilicate and trisodium phosphate are very effective for removing heavy soil. They also possess good buffering and rinsing properties. Because of their lower alkalinity, sodium carbonate and sodium hydrogen carbonate are used in detergent solutions whic

35、h come into contact with the skin. 4.3 Acids The most widely used acids are: (a) inorganic acids, e.g.: (1 ) nitric acid; (2) orthophosphoric acid (phosphoric acid); (3) sulphamic acid (sulphamidic acid); (b) organic acids, e.g.: (1 ) glycollic acid (hydroxyacetic acid); (2) gluconic acid. These raw

36、 materials are used in formulations designed for the removal of tenacious soil, such as milkstone, which is frequently met in the dairying industry. These materials should be handled with care because they can cause severe burns on the skin. In addition they are corrosive and for this reason they ma

37、y have to be used with corrosion inhibitors. 4.4 Sequestering agents Typical examples of sequestering agents are: (a) sodium polyphosphates; (b) ethylenediaminetetra-acetic acid (EDTA) and its salts; (c) gluconic acid and its salts. They are included in detergents to prevent hard water scales develo

38、ping or to prevent or remove milkstone. * Attention is drawn to the requirements of the appropriate milk and dairies legislation (see 2.1). 4 BSI BSW5305 84 U 1624669 0063596 2 Ionic class Anionic BS 5305 : 1984 Section two Chemical family Formulae Sodium alkylbenzenesulphonate Sodium primary alkyl

39、sulphate . Sodium alkylpoly (oxyethylene) sulphate RCs H4 SO3 Na ROS03 Na R(OCH2 CH2 ),OSO3 Na Their inclusion in a formulation may also improve rinsing properties and the overall detergency of solutions containing surface-active agents. 4.5 Surface-active agents The wetting, emulsifying, dispersing

40、, foaming and overall detergent properties of a cleaning solution are to a large extent dependent on the conditions existing at the interfaces between liquid and the surface to be cleaned, liquid and oil or other soil, and liquid and air. Some of these agents may be designed essentially as wetting a

41、gents, others as emulsifying agents, dispersing agents and detergents. Some possess all these properties to some degree whilst others possess only one or two. As opposed to soap, which may be regarded as the oldest surface-active agent, most of the modern surface-active agents are stable in acidic s

42、olutions; furthermore, their performance is not appreciably affected by the hardness salts in water. Each year the number of surface-active agents available for use in dairy detergents increases. Some are intended to be used alone as general-purpose detergents, but many are used to improve the perfo

43、rmance of dairy detergents and detergent/disinfectants formulated for specific duties. Surface-active agents are generally classified as anionic, non-ionic or cationic, depending upon how they dissociate in aqueous solution (see note to table 1). A fourth class consists of amphoteric or ampholytic s

44、urface-active agents which contain anionic and cationic groupings. These agents possess anionic properties in the alkaline range and cationic properties in the acidic range. Anionic and cationic surface- active agents are mutually incompatible. Examples of the more common surface-active agents withi

45、n this class are set out in table 1. 4.6 Suspending agents Suspending agents assist in keeping undissolved soil in suspension. Typical examples are starch and sodium carboxymethyl cellulose. 4.7 Inhibitors Inhibitors are used to minimize the corrosive attack of acids and alkalis on metals. Since man

46、y inhibitors are specific in their applications and some are toxic, the manufacturers instructions should always be followed. 4.8 Anti-foaming agents Anti-foaming agents may also be incorporated for special applications. 4.9 Chemical disinfecting agents Chemical disinfecting agents may be incorporat

47、ed with detergents to provide balanced products which both clean and disinfect. Examples of the types which are used for this purpose are given in table 2. Only those brands of disinfectants and chemical agents approved by the authorities concerned in accordance with the appropriate milk and dairy l

48、egislation are permitted as alternatives to steam or boiling water for the disinfection of milk equipment. Table 1. Surface-active agents I I Non-ionic I Ethoxylated alkanols I R(OCHzCH2 ),OH I Cationic I Quaternary ammonium compounds I (RI R2 R3 R4) N. Halogen I I Amphoteric I Alkylaminoalkanoic ac

49、ids I RNH (CH),.COH I NOTE, R, R, R, R, and R, in the formulae in the table represent organic radicals. Anionic agents dissociate in aqueous solution giving rise to surface-active anions, e.g. RQSO,. Non-ionic agents do not ionize in solution. Cationic agents dissociate in aqueous solution giving rise to surface-active cations. 5 BSI BS*5305 84 m Lb24bb7 00b3577 4 m BS 5305: 1984 Section two Table 2. Chemical disinfecting agents Chemical disinfecting agent Chlorinated trisodium orthophosphate 1,3-dichloro-5,5-dimethyl hydantoin Sodium dichloro-isocyanurate Sodium hypoch