Hygiene is the sum of 3 cleans:
– the physical cleanliness: is the elimination of stains which adhere to a support by a mechanical process (jet, brush, overpressure) and possibly the addition of a detergent: this is cleaning or detergency;
– the microbiological cleanliness: is the elimination using a disinfectant product or biocide of undesirable microorganisms (yeasts, bacteria, molds …): this is the disinfection;
– the chemical cleanliness: is the elimination with water (rinsing), chemical contaminants, especially residues of detergent products or disinfectants used: it is the rinsing.
NB: The rinsing or dilution water of the products used must be drinkable.
systematic maintenance actions to be performed;
– written definition of how to proceed with systematic maintenance actions
(machine setting, draining, greasing, changing of consumables …);
– inventory management of spare parts;
– the maintenance plan must also mention the method of use of the products of maintenance, in particular, lubricants for parts likely to come into contact with wines.
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