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The cleaning and sanitizing suggestions set forth below are guidelines only.
It is necessary that all applicable government regulations pertaining to the cleaning and sanitizing of the food hoses and food hoses assemblies be
followed and adhered to and which governmental regulations supersede the guideline contained herein.
The life of the hose is affected by the cleaning and sanitizing process due to the mechanical and chemical stresses which occur during the cleaning
and sanitizing procedure. The service period of rubber hoses is dependent on their formulation and the environment of use which in turn is influen-
ced by the product, process temperature, cleaning and bactericidal compounds and time of exposure. Users should frequently monitor the physical
condition of the rubber hose material product contact surfaces. Such observations are necessary to determinate the actual sanitary service period of
rubber hoses. It is further recommended that the rubber hose be replaced before surface imperfections or sloughing occurs. Routine replacement
schedules should be established and followed.
Food hose users should be guided by their own, if applicable, or specific industry cleaning and sanitizing procedures and standards. For example
the wine industry may have different standards than the dairy industry and any standards applicable to a specific industry supersede the guideline
contained herein.
The cleaning and sanitizing of food hoses and hose assemblies is intended to remove any food particles or residues including detergents or disin-
fectant that may be the source of harmful bacteria microorganism or other sources of contamination. The effectiveness of the guidelines contained
herein are dependent upon the practices and care taken by the users.
CLEANING AND SANITIZING STEPS
1. FREQUENCY The frequency of the cleaning and sanitizing cycle needs to be done according to
the type of food or beverage being conveyed and the contamination risk level. In principle, the cleaning and sanitizing process should be conducted
on a frequent basis.
2. WASHING Thoroughly washing the hose with hot potable water is the first step in the cleaning process. Washing with hot potable water will fa-
cilitate the cleaning of the hose but does not eliminate the need to clean the hose with the appropriate detergent followed by the disinfection of
the hose. The temperature of the hot water and duration of the washing/rinsing cycle will depend upon the characteristic of the material/products
being conveyed.
The initial washing/rinsing with hot potable water should be completed as soon as possible after the conveyance process is completed. All residual
water and residue from the initial washing/rinsing cycle must be drained away completely.
3. CLEANING/DISINFECTINGThe selection of a specific detergent and of a specific disinfectant will depend on the material/products being conveyed.
The recommendation of the manufacturer of the detergent and of the disinfectant should be strictly followed especially regarding concentration
levels.
After the cleaning of the hose with detergent followed by the rinse of it with potable water, the hose must be sterilized either with steam or with
chemical solution.
Steam is classified as “Physical” disinfectants: its effectiveness in eliminating bacteria and other contaminants varies according to the material/pro-
ducts being conveyed and the procedure employed by the users.
Chemical disinfectant such as caustic soda, nitric acid, per-acetic acid, phosphoric acid, chloroacetic acid or other acids suitable for disinfecting
food hoses must be carefully selected to ensure optimal effectiveness while also assuring maximum safety and health. When selecting a particular
disinfectant it is necessary to pay strict attention to concentration levels, temperature, cycle time, etc. The type of product/material being conveyed
be taken into consideration when selecting a specific disinfectant.
As soon as the disinfecting treatment with chemical solutions is made, the hose must be carefully and for a sufficiently long time rinsed with potable
water to eliminate any chemical residues from the disinfecting treatment.
4. PROCESS CONTROLS The result of the cleaning and sanitizing process must be regularly checked to ensure that all contamination and residuals
have been eliminated. Any non conforming events need to be addressed in a corrective action procedure.
The life of the hose is affected by the cleaning and sa-
nitizing process due to the mechanical and chemical
stresses which occur during the cleaning and saniti-
zing procedure.
The service life of rubber hoses is directly dependent
on frequency and time of exposure to PHYSICAL and
CHEMICAL disinfectants.
Users should frequently monitor the physical condi-
tion of the rubber hose material product contact sur-
faces.
Such observations are necessary to determinate the
actual sanitary service period of rubber hoses.
The present tabulation is based on tests and on ge-
nerally available sources, and believed to be reliable.
However must be used as a guidance only since it
does not take in consideration all variable that may
be encountered in actual use such as and not limited
to duration of exposure and stability of the fluid and
possible contamination.
Guidelines for cleaning and sanitizing food hoses
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