Winery Cleaning and Sanitation
Cleaning and Sanitation Manual
The first step in any effective cleaning and sanitation program is the development of a detailed, up-to-date manual. This manual should establish a systematic procedure for cleaning and sanitizing each major piece of winery equipment, listing the frequency, method, and materials to be used for cleaning and sanitizing. For each cleaning and sanitizing procedure discussed in the manual, the weight or volume of material used should be given relative to the amount of water used, along with the concentrations of each material involved. All chemicals used in a cleaning and sanitation program should follow recommendations provided by suppliers. The manual should also include the schedule of routine microbiological assessments or surveys to evaluate the sanitary conditions and, hence, the effectiveness of the cleaning and sanitizing operation. The manual should include an outline of safety precautions, along with any instructions regarding the use of protective clothing and protective equipment. Material Safety Data Sheets (MSDS) pertaining to chemicals used should be included in the manual. Finally, it is essential that the manual be kept up to date, by a designated person of the winery.
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