Doc ID:

73707
Page: 1 of 9

Date Written: Anheuser-Busch, Inc Revised by:

7/20/92 ONE OF THE ANHEUSER-BUSCH COMPANIES Kelly White
BOT Policies and Procedures
Date Revised: Approved By:
3/26/07 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. Cleaning Solutions Strength, Temperature, and Exposure Time
3. Automatic CIP- Cycle Steps
4. Pickle Barrel CIP
5. CIP Frequency
6. Aseptic Release System - CIP
7. Double Block and Vent 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 Hose CIP Policy Docid 73709 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

Gamajet style cleaning machines are used at Anheuser-Busch to create a high

pressure spray that physically removes soil with strong impingement force. See BDS
for Vessel Cleaning Machines, Docid 134041 for approved Cleaning Machines and for
further details. 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 chart below 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.

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
8 and above 600 (minimum) Based on actual flowrate &
pipe size

2. Cleaning Solutions - Strength, Temperatures And Exposure Times

A. Caustic

The recommended minimum cleaning time is 30 minutes. Optimum cleaning

times should be determined at the brewery.

A 2.0-2.5% caustic solution shall be used for stainless steel cleaning. Maintain the
required concentration as closely as possible. Never fluctuate more than 0.5%
from the required concentration.

Caustic temperature is 140F except for the Brewhouse which is 180F.

Caustic must contain the proper additives see TCI Formulation (Caustic) Policy
Docid 87964 and Cleaning Materials Restrictions Policy Docid 73702.

Glass lined tanks must be cleaned with less than 1% caustic (see CIP Glass Lined
Tanks Policy Docid 73911).

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 Cleaning
Materials Restrictions Policy Docid 73702 for more details.

3. Automatic CIP - Cycle Steps

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

A. Product recovery
B. Preparation of vessel or lines for CIP
C. Prerinse
D. Cleaning solution circulation
E. Drain
F. Final rinse
Vessels
Lines
G. Check for proper cleaning and residual caustic
H. Sterilization (where applicable)
I. 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. To protect the tank from damage
due to possible vacuum conditions, the vessel door should be
opened and a CIP door set in place (see Chip Tank BDS
Docid 53793). All vent lines and sample valves should
likewise be cleaned by attaching a CIP supply line reduced to
a safe pressure by orifice.

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 sample valve 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
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Procedure #: 73707

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 is recovered via a water pressout or a vessel is
rinsed after use, the 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 CIP Glass
Lined Tanks Policy Docid 73911).
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.

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. Final Rinse
Lines
o Lines shall be flushed with plant filtered carbon water. If filtered carbon
water is not available, city water may be used with brewing director
approval.
Vessels
o Vessels must be rinsed with tempered water to avoid large temperature
drops which can damage vessels. Tempered water temperature shall be
140F for 180F caustic systems and 100F for 140F caustic systems.
Tempered water shall be made up from plant filtered carbon water. If
filtered carbon water is not available, city water may be used with brewing
director approval.
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G. Final Check

After the final rinse, the residual water should be checked with phenopthalein or
pH paper to ensure no residual caustic remains. The phenol check frequency
can be reduced if the brewery determines that the CIP system provides repeatable
and reliable rinsing of the process being cleaned.

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.

H. Sterilization

Refer to Sterilization Policy Docid 87963.

I. 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 (if necessary). 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 the following P&Ps for background
information:
Drop Receiver Purge After Solution Policy Docid 73596
Chip Tank Gassing Procedures Policy Docid 73595
CO2 Gassing Of Finishing Cellar Tanks Policy Docid 73710

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.

4. 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.

5. CIP Frequency

CIP should be completed using the following chart times as a minimum. Micro
conditions may warrant more frequent cleaning.

Brewhouse
Vessel or Piping Cleaning Frequency
Cookers Monthly
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Procedure #: 73707

Enzyme System Monthly (cleaned as part of cooker CIP)

Dedicated Cereal Cooker Daily
Mash Piping Monthly
Lauter Tun Every Two Weeks
Brew Holding Kettle Daily
Kettles Daily or More if Needed
Hot Wort Receiver Every Two Weeks
Knockout Lines & Strainer Daily (new installations)
Wort Aerator Daily (Sterilize after each use)
Cooler Daily (typically cleaned with wort aeration
& cooling train)
Zinc (injection line) Daily (cleaned as part of WAC train)
Zinc (supply system) Monthly
BME System Monthly
Gypsum Slurry System Monthly
Syrup System Monthly Hot Water Flush only
Mash Water tank and lines Yearly
Sparge Water tank and lines Yearly

Starting/Fermenting Cellar
Vessel or Piping Cleaning Frequency
Cold Wort Settler Daily (sterilize after each use unless
there is a pending CIP) Must be sterilized
within 24 hours of any fill.
Cold Wort Line, Yeast Injection Daily or more based on yeast
(Piping/Hoses), and Air Injection Lines management. Refer to P&P docid 73734
exposed to Cold Wort for further CIP and sterilization
requirements.
Yeast Washing Before and after each use
Air Injection System (Lines not exposed Monthly
to Cold Wort)
Fermentors After each use. Must be recleaned if not
filled within 24 hours of last CIP.
Fermentor CO2 Collect & Vent Lines Once every 2 months for new
installations. Quarterly for all other
locations.
Yeast Recovery Lines Daily or based on yeast management.
Must be cleaned before a culture yeast
recovery. Must be sterilized within 24
hours of any recovery.
Yeast Brinks CIP and sterilized on empty. (Re)
Sterilized within 24 hours of use.
Kraeusen Tank CIP and sterilized on empty. (Re)
Sterilized within 24 hours of use.
Krausen Lines and Hoses Daily
Alpha to Chip Transfer System Weekly
(Piping/Hoses)
Drop Receiver Weekly (typically cleaned with Alpha to
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Procedure #: 73707

Chip Lines

Chip Cellar
Vessel or Piping Cleaning Frequency
Chip Tank After each use must be re-cleaned if not
used within 48 hours of last CIP
Chip Washers Every 2 months
Chip Torpedoes 2 months
Chip Cooker Every 3 months
Chip Cellar CO2 Lines1 Every other month

Schoene/Finishing Cellar
Vessel or Piping Cleaning Frequency
Chip to Schoene Lines, Coolers, Weekly
Schoene Receivers, Ice Machines, and
Hoses
Schoene Cellar CO2 Lines1 Quarterly
Chip Yeast Separators Daily
ACP Systems Monthly
Schoene Tank Monthly
Schoene Out Lines Weekly
Finishing Cellar CO2 Lines1 Quarterly
Schoene and Filtered Beer Balance Monthly
Tanks
K-Filters Weekly
Trap Filters After every cartridge change
Bulk DE Makeup system Monthly
Precoat Tank and Lines Monthly
Body Feed Tank & Lines Monthly
BME System Weekly
HAB II System Weekly
Flavor Injection Systems Weekly
Tannin Makeup System Monthly
Tannin Injection System Monthly
Filter Beer Supply Headers Every two weeks
Filter Beer Release Headers2 Every two weeks
Release Line Surge Tanks Every two weeks
Filter Beer Tanks Monthly (Quarterly, if vessel rinsed
weekly with adjusted water)
Degassifier Monthly
Adjusted Water Tanks Monthly
Adjusted Water Lines 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
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Procedure #: 73707

Release Lines (non-aseptic) Every two weeks

Draft Release Lines (non-aseptic) Weekly

Miscellaneous Systems
Vessel or Piping Cleaning Frequency
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 as outlined in Policies and

Procedures Aseptic Filling Guidelines, Docid 73598.

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.

Revisions:
K. P. White 9/18/06
K. P. White 9/15/05
K. Scholl 7/22/04
K. White 1/15/04
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