Stepping into Management Knowledge

H&S training

1.16

DO

 Clean cask ales every 7 days and keg beers every 10 – 14 days  Avoid leaving more than 10 minutes before pulling through fresh solution or flushing with water to prevent sediment from re-settling  Make sure staff are aware that line cleaning is taking place.  Always wear PPE (Personal Protective Equipment) – line cleaner is a corrosive chemical and will burn skin. Wear a rubber apron, rubber gauntlet gloves and goggles. All of these must be stored in the cellar PPE station.  Always clean PPE after use – don’t leave it contaminated in splashed chemicals.  Always add cleaning fluid to water, not the other way round. Any splashes will be mostly water and cause less injury.  Clean keg coupler seals and cleaning sockets with dilute cleaner and rinse with water.  Flush the pump bleed valve and fob detector before, during and after the clean.  Use the stainless steel bucket to collect all cleaning fluid and water – Never use glass jugs or other containers from the bar – these could be mistakenly used for a drink .  Always rinse lines with clean water after line cleaner. Use 3 times the volume of the line to flush to prevent medicinal tastes in the beer • Leave detergent in lines for longer than 2 hours – it will taint the taste of the beer. • Use the wrong dilution rates, this can cause medicinal flavours in the beer – Always check the dilution rate and use a measuring jug to ensure the correct dose. • Reuse diluted detergent from a previous clean – it loses its effectiveness once mixed within a few days. • Leave water in the cleaning bottles between cleans – this can stagnate and become infected. Don’t

3.

Switch on gas supply to bottle and flush fob detectors and bleed pipes with fresh water to rinse out beer

1.

Turn off gas

2.

Fill cleaning bottle with clean water and connect couplers to cleaning sockets

Safety Assurance March 2016

H&S 1.16