36. The licensee shall maintain the following hygienic conditions in the Brewery.
(1)The structure of the building of the Brewery shall be of permanent nature and shall be designed as to provide sufficient space for equipment and material storage and facilitate carrying out process operations in hygienic manner.(2)No portion of the Brewery building shall be used for domestic purposes or other food preparations.(3)All equipments shall be cleaned regularly to prevent contamination.(4)The materials used shall be free from contamination.(5)Proper care must be taken to cover the vats and vessels.(6)Tanks in the storage room for Brew should be of stainless steel material. They should be cleaned and maintained in such a way as to prevent corrosion.(7)Quality of de-mineralized water plant should be properly maintained with anionic, cationic and mixed beds for proper treatment of water.(8)The tanks and pipe lines shall be constructed with stainless steel material. The pumps shall be flame proof. Tanks and pipe lines shall be earmarked for a particular product to prevent contamination from one product to another. Pipes and fittings shall be leak proof. Motors shall be placed to prevent dripping oil into the tanks.(9)All bottles shall be thoroughly cleaned immediately before filling by automatic washing machines. Washing shall be accomplished by pre-rinse and final rinse. For final rinse de-chlorinated potable water shall be used. Bottles should be thoroughly drained after rinse so that quality of Beer is not affected after filling. Water jets in the washing machine should be so designed that the jet pressure so maintained as to thoroughly rinse the whole internal and external surface area of the bottles. Wash water in the bottle washer should be thoroughly drained and changed frequently to prevent algal growth.(10)Whenever second hand bottles are . being used, all the bottles should be pre-washed prior to feeding to the bottle washer. This should be done in the following manner:a. Pre-rinse first soaking in a tank to remove labels and other extraneous matter.b. Rinse in the second tank with hot water around 60°C and 3% caustic solution at 60°C using brushes-to clean the interior and exterior of bottles thoroughly.c. Final rinse in the third tank with potable water; and thend. Feed the bottles to the bottle washer.(11)Filler nozzles shall be of stainless steel material with poly liners or PVC to prevent chipping of bottles. Filler bungs above the nozzles shall be cleaned every day and periodically replaced to prevent particular matter settling into liquor. Filling of the product into bottles can be automatic fillers. Liquor falling on line due to breakage of bottles should be immediately cleaned and broken glass taken off to prevent contamination.(12)The licensee shall erect the plant and machinery as per the standards, as may be prescribed by the Commissioner from time to time for maintaining the specifications and quality of products.
