AS/NZS 2541:1998

1 - AS/NZS 2541:1998 GUIDE TO THE CLEANING-IN-PLACE OF DAIRY FACTORY EQUIPMENT
4 - PREFACE
5 - CONTENTS
7 - FOREWORD
8 - SECTION 1 SCOPE AND PRINCIPLES
8 - 1.1 SCOPE
8 - 1.2 REFERENCED DOCUMENTS
8 - 1.3 GENERAL CONSIDERATION
9 - 1.4 SOILS
9 - 1.5 MECHANISMS OF SOIL REMOVAL
9 - 1.5.1 General
9 - 1.5.2 Chemical mechanisms
10 - 1.5.3 Physical factors in soil removal
10 - 1.5.4 Temperature
10 - 1.5.5 Time
11 - 1.5.6 Flow volume and flow rates
12 - 1.6 SANITIZING
12 - 1.6.1 The need for sanitizing
13 - 1.6.2 Types of sanitizers
13 - 1.6.3 Physical sanitizing
13 - 1.6.4 Chemical sanitizing
13 - 1.7 CIP CYCLES
13 - 1.7.1 Limitations
13 - 1.7.2 Design factors
14 - 1.7.3 Basic factors
16 - SECTION 2 DESIGN AND INSTALLATION
16 - 2.1 GENERAL
16 - 2.2 SINGLE USE OR RE-USEOF DETERGENT SOLUTIONS
16 - 2.3 GENERAL FACTORS AFFECTING DESIGN AND EFFICIENCY
16 - 2.4 SURFACES
17 - 2.5 PIPELINE ASSEMBLY AND SUPPORT
17 - 2.6 PLACEMENT OF SPRAY HEADS
17 - 2.7 DISMANTLING AND INSPECTION
17 - 2.8 DEAD SPOTS
18 - 2.9 PUMPING RATES AND PUMP SIZING
18 - 2.10 DETERGENT CYCLES, TANK NUMBERS, AND CAPACITIES
19 - 2.11 DEGREE OF PROGRAMMING
19 - 2.12 SERVICES REQUIRED
20 - 2.13 DETERGENCY
22 - SECTION 3 PERFORMANCE TESTING
22 - 3.1 GENERAL
22 - 3.2 QUALITY OF CLEANING
22 - 3.3 PRODUCT QUALITY
22 - 3.4 EQUIPMENT SURFACE CONDITION
22 - 3.4.1 Visual
23 - 3.4.2 Microbiological
23 - 3.4.3 Pressure/temperature indications
23 - 3.4.4 Corrosion
23 - 3.5 WATER QUALITY
23 - 3.6 MONITORING EFFECTIVENESS OF CLEANING
23 - 3.6.1 General
23 - 3.6.2 Daily routine
24 - 3.6.3 Periodic test
24 - 3.7 TROUBLE SHOOTING
24 - 3.8 MONITORING MECHANICAL OPERATION
24 - 3.9 MONITORING SYSTEM OPERATION
24 - 3.10 MAINTAINING EQUIPMENT OPERATION
25 - SECTION 4 EFFLUENT DISPOSAL
25 - 4.1 GENERAL
25 - 4.2 EMPTYING OF PRODUCT SYSTEM
25 - 4.3 PRE-RINSE CYCLE
25 - 4.4 DETERGENT USE
25 - 4.5 ECONOMIC DISPOSAL
25 - 4.6 TRAINING
26 - APPENDIX A - THE USE OF CHANGE PLATES OR HOOK-UP PLATES
30 - APPENDIX B - INTERPRETATION AND TROUBLE SHOOTING
32 - APPENDIX C - MILK SOIL TYPES AND DETERGENT INGREDIENTS
32 - C1 MILK SOIL TYPES
32 - C2 CHEMICALS USED
32 - C2.1 Types
32 - C2.2 Alkalis
33 - C2.3 Surfactants
33 - C2.4 Acids
33 - C2.5 Enzymes
33 - C2.6 Oxidizing agents

Provides guidance for the implementation and efficient operation of CIP systems in the dairying industry. Basic principles and the recommended procedures established by practice have been outlined. Applies to all cleaning operations where equipment is cleaned by use of circulating liquids rather than by manually scrubbing.

This Standard sets out guiding principles and presents recommended practices for the cleaning of dairy factory equipment by means of cleaning-in-place (CIP) procedures. It applies to all dairy factory cleaning operations where equipment is cleaned by the use of circulating liquids, in contrast to being physically scrubbed by manual exertion. For specific methods of cleaning all items of equipment, reference should be made to AS 1162.

First published in Australia as AS 2541-1982.
Jointly revised and designated AS/NZS 2541:1998.