DIN 6650-6-2014 Dispense systems for draught beverages - Part 6 Requirements for cleaning and disinfection《鲜饮料配送系统 第6部分 清洁和消毒要求》.pdf

《DIN 6650-6-2014 Dispense systems for draught beverages - Part 6 Requirements for cleaning and disinfection《鲜饮料配送系统 第6部分 清洁和消毒要求》.pdf》由会员分享，可在线阅读，更多相关《DIN 6650-6-2014 Dispense systems for draught beverages - Part 6 Requirements for cleaning and disinfection《鲜饮料配送系统 第6部分 清洁和消毒要求》.pdf（13页珍藏版）》请在麦多课文档分享上搜索。

1、December 2014DEUTSCHE NORM DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (NAL)DIN-SprachendienstEnglish price group 9No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,

2、has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.260!%A9“2300422www.din.deDDIN 6650-6Dispense systems for draught beverages Part 6: Requirements for cleaning and disinfection,English translation of DIN 6650-6:2014-12Getrnkeschankanlagen Teil 6: Anforderungen an Reinigung und

3、Desinfektion,Englische bersetzung von DIN 6650-6:2014-12Systmes de distribution de boissons Partie 6: Exigences de nettoyage et de dsinfection,Traduction anglaise de DIN 6650-6:2014-12SupersedesDIN 6650-6:2006-04 andDIN 6650-6Corrigendum 1:2006-07www.beuth.deDocument comprises 13 pages08.15 DIN 6650

4、-6:2014-12 2 A comma is used as the decimal marker. Contents Page Foreword 3 1 Scope 4 2 Normative references 4 3 Terms and definitions .4 4 Cleaning and disinfection target 5 5 Cleaning and disinfection intervals .5 6 Cleaning and disinfection procedures 7 6.1 General 7 6.2 Chemical cleaning .7 6.3

5、 Chemical-mechanical cleaning 7 6.4 Disinfection methods 7 7 Requirements for cleaning agents and disinfectants 8 7.1 General 8 7.2 Requirements for mechanical cleaning devices 8 7.3 Requirements for cleaning agents and disinfectants 8 8 Requirements for cleaning equipment 8 9 Cleaning and disinfect

6、ion procedures 8 10 Documentation of cleaning and disinfection 9 11 Testing 9 11.1 Checking the success of cleaning operations .9 11.2 Determining the need for cleaning .9 11.3 Microbiological testing for specific types of beverage. 10 11.3.1 Water coolers 10 11.3.2 Beer 10 Annex A (normative) Micro

7、biological testing to determine cleaning success in accordance with 11.2 . 11 Annex B (informative) Microbiological testing of filtered beer 12 Bibliography . 13 DIN 6650-6:2014-12 3 Foreword This standard has been prepared by Joint Working Committee NA 012-00-04 GA Gemeinschaftsarbeits-ausschuss FN

8、CA/NAL: Getrnkeschankanlagen of the DIN-Normenausschuss Chemischer Apparatebau (FNCA) (Process Engineering Standards Committee) and the DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (NAL) (Food and Agricultural Products Standards Committee). In NAL the standardization work was co

9、ordinated within Working Committee NA 057-02-01 AA Lebensmittelhygiene. This standard was prepared in cooperation with the study group Getrnkeschankanlagen of the Berufsgenossen-schaft Nahrungsmittel und Gastgewerbe (BGN) (Food and Restaurant Employers Liability Insurance Association). Attention is

10、drawn to the possibility that some of the elements of this document may be the subject of patent rights. DIN shall not be held responsible for identifying any or all such patent rights. DIN 6650 consists of the following parts, under the general title Dispense systems for draught beverages: Part 1:

11、General requirements Part 5: Safety, hygienic and application-technical requirements and testing of ready-for-use dispense systems for draught beverages, component assemblies and components Part 6: Requirements for cleaning and disinfection Part 7: Hygienic requirements for the installation of bever

12、age dispensing systems Part 8: Requirements for point of use water coolers Part 9: Water coolers Amendments This standard differs from DIN 6650-6:2006-04 and DIN 6650-6 Corrigendum 1:2006-07 as follows: a) the terms and definitions in Clause 3 have been updated and brought in line with the new editi

13、on of this standard; b) in 5.1, requirements for the application of the cleaning and disinfection intervals specified in Table 1 have been modified; c) more detailed examples are given for beverage groups in 5.1, Table 1; d) more detailed requirements are given for cleaning and disinfection in 5.2;

14、e) in 5.3, requirements are now specified for disposable products; f) requirements for cleaning agents and disinfectants are now more detailed (Clause 7); g) in 9.4, requirements regarding the cleaning and disinfection procedures are now more detailed; h) the term “certification” has been replaced b

15、y the term “testing” (Clause 11); i) the requirements for testing specified in Clause 11 have been thoroughly revised and now include the determination of the necessity for cleaning, and in 11.3 microbiological tests for specific beverages; j) the new normative Annex A specifies microbiological test

16、 methods to determine the need for cleaning which serve the purposes of self-inspection; k) the new informative Annex B introduces a microbiological test method for testing filtered beer which can be used to determine the microbiological condition of a dispense system; l) the Bibliography has been u

17、pdated. Previous editions DIN 6650-6: 2002-04, 2006-04 DIN 6650-6 Corrigendum 1: 2006-07 DIN 6650-6:2014-12 4 1 Scope This standard specifies requirements for a) cleaning and disinfection targets, b) cleaning and disinfection intervals, c) cleaning and disinfection procedures, and d) cleaning agents

18、 and disinfectants for beverage dispense systems. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest editi

19、on of the referenced document (including any amendments) applies. DIN 6650-1, Dispense systems for draught beverages Part 1: General requirements DIN 6650-5, Safety, hygienic and application-technical requirements and testing of ready-for-use dispense systems for draught beverages, component assembl

20、ies and components DIN 10113-2, Determination of surface colony count on fittings and utensils in food areas Part 2: Semiquantitative swab method DIN 10516, Food hygiene Cleaning and disinfection 3 Terms and definitions For the purposes of this document, the terms and definitions in DIN 6650-1, DIN

21、6650-5, DIN 10516 and the following apply: 3.1 soil any unwanted matter, including product residues, microorganisms, residual detergent or disinfecting agents 3.2 cleaning removal of soil 3.3 need for cleaning necessity of carrying out a cleaning procedure 3.4 success of the cleaning operation achie

22、vement of the cleaning target Note 1 to entry: Whether a cleaning target has been reached is determined using a suitable method. 3.5 mechanical cleaning device tool used to mechanically remove soil Note 1 to entry: Mechanical cleaning devices include brushes or sponge balls to clean tubing. DIN 6650

23、-6:2014-12 5 3.6 disinfection chemical and physical methods for killing microorganisms down to a level which is neither harmful to health nor impairs the quality of the foodstuffs SOURCE: DIN 10516:2009-05, 3.7 3.7 application time the time which a means of cleaning or disinfectant takes to remove s

24、oil or to achieve disinfection SOURCE: DIN 10516:2009-05, 3.9 4 Cleaning and disinfection target Cleaning and disinfection shall ensure that all soil is removed that can adversely affect beverages, syrups, components and systems, including any residues of syrup or beverages, microorganisms and their

25、 metabolic products. After cleaning and disinfection there shall not be any residues of cleaning agents or disinfectants in or on the beverage dispense system. The cleaning and disinfection target shall be deemed to have been reached if testing as specified in Clause 6 does not result in any negativ

26、e findings. 5 Cleaning and disinfection intervals 5.1 Beverage dispense systems shall be cleaned and disinfected at regular intervals so that beverages and syrups are not adversely affected. The minimum cleaning and disinfection intervals are given a) in the information provided by the beverage manu

27、facturer, b) in the information provided by the system manufacturer, c) by a particular need, or d) in Table 1, where no other information as in a) to c) is available. In some cases a particular need can be determined on the basis of favourable hygienic conditions, a well-designed system and the cle

28、aning method used. If the particular need see item c) above requires longer cleaning and disinfection intervals than those specified in Table 1, achievement of the hygiene target shall be demonstrated as specified in 11.2. If, for example, the dispense system is operated with a low output or with lo

29、nger pauses between use, at higher storage temperatures and under adverse ambient conditions, then there will be a greater need for cleaning, which shall be satisfied by using a more intensive cleaning method or by shortening the cleaning and disinfection intervals in Table 1. If the need for cleani

30、ng cannot be determined and no information is available, then the cleaning and disinfection intervals laid down in Table 1 apply. If soiling occurs before the system is due to be cleaned and disinfected according to the intervals as in Table 1, then these intervals shall be shortened or the cleaning

31、 and disinfection procedure shall be modified. DIN 6650-6:2014-12 6 In particular, the following are indicative of soiling: 1) deposits of any kind, 2) atypical odours (e.g. of vinegar at dispensing valves or of lactic acid at the dispense head or plug-in coupling), 3) sensory changes to the beverag

32、e (e.g. fermentation bouquet), or 4) other observations such as mould on surfaces, turbidity of normally clear beverages, formation of slime on dispensing valves or barrel connectors. Table 1 Cleaning and disinfection intervals Beverage groupaExamples Cleaning and disinfection intervalsDaysReady-to-

33、serve drinks: Fruit juice, fruit nectar, beverage based on fruit juice; milk 1 Alcohol-free beer 1 to 7 Beer 7 Wine, wine-based hot drinks (e.g. mulled wine) carbonated, non-alcoholic cooled beverages, e.g. cola and other sodas/fizzy drinks 7 to 14 Syrup, liquors, spirits 30 to 90 Water (carbonated

34、and non-carbonated)90 to 180 aFor mixed beverages containing ingredients from different beverage groups, the cleaning interval shall be that of the beverage requiring the shortest interval.5.2 Beverage dispense systems shall also be cleaned and disinfected a) immediately before commissioning, b) imm

35、ediately before any interruption of operation (e.g. vacations or seasonal operation), except in the case of water coolers, c) before the system is brought back into operation, and d) each time the type of beverage being dispensed is changed. In addition: 1) Components that come into contact with bev

36、erages and air (e.g. dispensing valves, taps, spouts, mixing valves, drip trays, flushing valves) shall be cleaned and, where necessary, disinfected at least once a day after operation ends. 2) Connectors shall be cleaned and, where necessary, disinfected before each connection and immediately after

37、 being disconnected from the beverage or syrup container. 5.3 In the case of disposable products such as dispensing valves, beverage or syrup containers, and tubing for beverages or syrups, the manufacturers information and requirements regarding replacing these products shall be observed. DIN 6650-

38、6:2014-12 7 6 Cleaning and disinfection procedures 6.1 General The following parameters are crucial for the success of cleaning operations, depending on the type of soiling: a) application time of cleaning agents and disinfectants b) cleaning and disinfection intervals, c) type and concentration of

39、cleaning agents and disinfectants, d) type and use of mechanical cleaning agents, and e) the temperature. In order to remove soil from the inner and outer surfaces of system components, an effective combination of the above parameters is necessary. Mechanical cleaning is capable of removing deposits

40、 and, to a limited extent, reducing microbial contamination by rinsing, but it is not capable of killing the actual microorganisms. For this reason, mechanical cleaning shall always be combined with chemical cleaning and disinfection. 6.2 Chemical cleaning In chemical cleaning, a suitable cleaning a

41、gent is applied to remove soil from the component being cleaned. Chemical cleaning alone should only be used where chemical-mechanical cleaning as in 6.3 is technically not possible, e.g. due to varying tubing diameters. 6.3 Chemical-mechanical cleaning In chemical-mechanical cleaning, chemical clea

42、ning agents are supplemented by mechanical agents to improve effectiveness. Chemical-mechanical cleaning shall be given preference over chemical cleaning as in 6.2. 6.4 Disinfection methods Proper cleaning is a prerequisite for effective disinfection. Disinfection can follow a combined chemical or c

43、hemical-mechanical procedure or be integrated with such as a single-step procedure. The use of combined cleaning agents/disinfectants is permitted if it is ensured that all soil is completely removed from the system by the cleaning process, and that the same cleaning agent and disinfectant provides

44、proper disinfection. Disinfection may be either: a) chemical (use of a chemical disinfectant), b) thermal (using hot water or steam), or c) chemical-thermal. In addition to the requirement that the agents be compatible with the component materials, thermal disinfection also requires that the compone

45、nt material is able to withstand temperatures up to those used during thermal disinfection, because otherwise the material can be damaged. DIN 6650-6:2014-12 8 7 Requirements for cleaning agents and disinfectants 7.1 General 7.1.1 The cleaning agents and disinfectants used shall be those recommended

46、 by their manufacturer or provider as being effective for beverage dispense systems. 7.1.2 After they are used, it shall be possible to completely rinse or remove cleaning agents and disinfectants out of components in contact with syrup and beverages, without leaving any agent or disinfectant residu

47、es. 7.1.3 Chemical cleaning agents and disinfectants shall comply with the relevant legislation on foodstuffs. 7.2 Requirements for mechanical cleaning devices Mechanical cleaning devices such as sponge balls and hand brushes shall be suitable for removing residues of syrup, beverages and deposits f

48、rom all components in contact with these liquids. 7.3 Requirements for cleaning agents and disinfectants Chemical cleaning agents and disinfectants shall be suitable for removing residues of syrup and beverages, microorganisms, and deposits from all components in contact with these liquids. Cleaning agents and disinfectants shall be selected to suit the particular type of soiling. Suppliers of cleaning agents and disinfectants shall provide users with all information relevant to safety, health and the environment. 8 Requirements for c