Quality Control - IDD Processing & Packaging SQUIRE PLUS 2 Operation Manual

12. QUALITY CONTROL

Quality Control (QC) is a system of maintaining set standards, by testing output samples against
specifications. Continued inspection and corrective actions will maintain the desired level of quality in
the Product and reduce manufacturing errors.
Ensure that the keg machine functions properly and the five cleaning and test procedures listed below
(A through E), are effective.
A – D T
ETERGENT
Perform these steps as noted below, to ensure quality control.
The detergent set, detergent tank(s), and QC checks should all be made before starting an operating
shift. It should also be checked at least twice during each 8-hour shift. Adjust frequency to meet the QC
department comfort level.
•
The acid titration level (phosphoric) range should be between 0.25% to 0.4% v/v
•
The alkali titration level (caustic) range should be between 1.5 to 2.5% v/v
B – K W C
EG ATER
Carry out this check once a day, and then reduced to the QC department comfort level frequency.
1) Complete the entire wash head and sanitizing sequences. Allow it to continue through the sterilizing
sequence and then reject (stop) it immediately prior to commencing the racking head sequence. At
this point, perform the following:
a) Cool the keg by placing a cold water hose around the outer surfaces
b) Tap the keg with a QC Sample or Funnel Coupler
•
Invert the keg in order to remove the contents via the CO
•
Allow the keg to drain or force out contents with air or CO
•
The condensate or rinse residuals in a 50 liter or 1/2 barrel keg normally measures
between 40 to 80 ml. A limit of 100 ml. should be set as the maximum allowable limit
2) Titrate test the condensate obtained from the keg to ensure that there is no acid and/or alkali carry-
over from the wash head
•
If steam is used for purging, it's Ph. must be a known factor
3) Repeat the checks:
a) Get a new keg and allow it to complete the sequences through the racker head
b) Run and complete the wash and sanitizing sequences
c) Reject the keg prior to starting the beer filling sequence
d) The quantity of condensate present in the keg should be less than 15ml
C – M
ICROBIOLOGICAL
Perform these steps at least once every two weeks, to ensure quality control.
Methods of performing a microbiological integrity check vary slightly. The main objective is to ensure
that consistency in sampling is maintained
i.e. Having introduced the sterile liquid into the keg, each keg should be rotated a set number of times
to ensure all surfaces have been covered equally before it is extracted. A known quantity should
always go into the keg and a known quantity should always be extracted, filtered and plated.
1) Into a washed and sanitized keg, introduce a liter of sterile liquid (preferably beer), via a sterilized
Keg Valve and Funnel Coupler
2) Remove 250 ml. of the liquid into a sterile flask
3) Split the sample into two 100 ml. samples, via Millipore Type Membranes
4) Plate and incubate the membranes on agar suitable for aerobic and anaerobic organisms
5) Check for growth
SQUIRE PLUS 2 OPERATIONS MANUAL
T
ANK ITRATION
-O A T
ARRY VER ND ITRATION
C
HECKS
PROCESS & PACKAGING, INC.
C
HECKS
www.iddeas.com
port of the coupler
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AGE
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