The frequency of the cleaning and sanitation cycle shall be determined based on the food or drink type conveyed and according to the contamination risk. As a general rule, cleaning and sanitation must be performed on a frequent basis.

Thorough washing of the hose with hot drinking water is the first step in the cleaning process. Washing with hot drinking water makes hose cleaning easier, although it does not avert the need to wash the hose with a suitable detergent and then to sanitise it. The hot water temperature and the washing/rinsing cycle time must be selected based on the conveyed material/product specifications.

The initial washing/rinsing cycle with hot drinking water must be completed as timely as possible after product/material conveyance through the hose.  All residual water and residues from the initial washing/rinsing cycle must be fully drained.

After the hose is cleaned with the detergent and rinsed with drinking water, it must be sterilised with either steam or chemical solution.

Steam is classified as “physical” disinfectant: its effectiveness in removing bacteria or other contaminants varies according to the conveyed material/product and the disinfecting procedure implemented by the users.

Chemical disinfectants like lye, nitric acid, peracetic acid, phosphoric acid, chloroacetic acid or other acids suitable for food grade hose disinfection must be selected with care in order to achieve optimised effectiveness, at the same time providing for utmost safety and health.

When selecting a particular disinfectant, parameters such as the concentration levels, the temperature, the cycle time, etc. must be taken into careful account.

When selecting a specific disinfectant, the type of conveyed product/material must be taken into close consideration.

After completing chemical disinfection, the hose must be rinsed with drinking water thoroughly and for a long enough time to remove any residual chemicals used for the disinfection process.