BS 5305:1984

Foreword
Committees responsible
Code of practice
Section one. General
1 Scope
2 Definitions
Section two. Detergency and detergents
3 Fundamentals of cleaning process
4 Raw materials for detergents
5 Formulation and selection of detergents
Section three. Disinfection and chemical agents
6 Fundamentals of disinfecting processes
7 Types of disinfecting and chemical agents
8 Formulation of detergent/disinfectants
9 Selection of disinfecting agents and detergent/
    disinfectants
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 cleaning
                  operations
12 Types of soil
13 Micro-organisms on surfaces and the effects of
    disinfecting agents
14 Plant and equipment to be cleansed
15 Examples of equipment requiring special treatment
Section six. Cleaning and disinfecting operations
                  at the dairy farm
16 General
17 Milking machine cleaning and disinfecting processes
18 Refrigerated farm bulk milk tanks
19 Plate or tubular coolers
20 In-line milk filters
21 Milk meters
22 Milk bottles
23 Milk cans
24 Tables, shelves, etc
Section seven. Cleaning and disinfecting operations
                  at the processing dairy
25 General
26 Milk cans
27 Pumps and pipelines
28 Cotton filter cloths
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 Container-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 butter-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 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, rakes, 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 rooms
69 Emulsifying-salt-dispensing rooms
70 Cheese-processing rooms
Section eleven. Cleaning and disinfecting operations
                  for yogurt-making and yogurt-packing
                  equipment
71 General
72 Yogurt-milk storage vessel
73 Heat 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 capping
    machines
79 Yogurt-starter vessels
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
Section thirteen. Cleaning and disinfecting operations
                  for plant and equipment used in 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 pipelines
88 Concentrated milk transport tankers
89 Frequency of cleaning and disinfecting evaporators
    and associated equipment
90 Spray drying plant
91 Roller drying plant
92 Cold air powder transport systems
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 disinfecting
    dairy plant and equipment

General aspects of detergency, detergents and disinfecting agents. Guidance on formulation, selection, management, on soils and microorganisms, and surfaces from which they are to be removed. Specific cleansing operations for dairy farms and processing dairies, and for equipment for butter, cheeses, yogurt, ice cream and concentrated and dried milks.

This British Standard describes procedures for cleansing, i.e. cleaning and disinfecting, of plant and equipment used in the dairying industry. It covers the use of detergents, 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 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.