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Brewery Cleaning and Sanitation Checklist

Ensure sparkling-clean beer and a spotless brewery! Our Brewery Cleaning and Sanitation Checklist simplifies compliance, prevents contamination, and boosts your brewery's reputation. Download now for a hassle-free guide to best practices.

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Pre-Operational Checks (Daily)

1 of 10

Essential checks performed before each brewing or packaging run.

Start Time of Checks

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23:45

Temperature of Incoming Water (°C/°F)

Sanitizer Solution Strength

Equipment to be Verified

Date of Check

Any Abnormal Observations (Brief)

Fermentation Vessel Cleaning

2 of 10

Detailed cleaning procedures for all fermentation tanks and associated equipment.

Cleaning Date

Cleaning Start Time

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5:00
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Cleaning End Time

0:00
0:15
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1:00
1:15
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1:45
2:00
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2:45
3:00
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4:00
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5:00
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11:15
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17:15
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22:00
22:15
22:30
22:45
23:00
23:15
23:30
23:45

Cleaning Procedure Followed (Detailed Steps)

Cleaning Solution Concentration (%)

Areas Cleaned (Check all that apply)

Notes/Observations During Cleaning (e.g., unusual residue, malfunction)

Cleaner Signature

Brewing Equipment Sanitation

3 of 10

Sanitation of mash tuns, lauters, kettles, and other brewing apparatus.

Mash Tun Cleaning Procedure

Mash Tun Temperature (Post-Cleaning)

Lauter Tun Cleaning Procedure

Lauter Tun Pressure (Post-Cleaning)

Brew Kettle Cleaning Procedure

Time of Kettle Cleaning

0:00
0:15
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4:00
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Sanitizer Used (Kettle)

Photo of Kettle Post-Cleaning

Packaging Line Sanitation (Bottling/Canning/Kegging)

4 of 10

Thorough cleaning and sanitizing of bottling, canning, and kegging equipment and lines.

Bottle/Can Pressure (PSI)

Keg Fill Level (%)

Bottle/Can Conveyor Status

Areas Sanitized (Check all that apply)

Sanitation Notes/Observations

Date of Sanitation

Time of Sanitation

0:00
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Cellar and Cold Storage Cleaning

5 of 10

Maintaining cleanliness and hygiene of cellar spaces and cold storage areas.

Last Cleaning Date

Temperature (°C)

Observations/Notes (e.g., mold, spills)

Areas Cleaned (check all that apply)

Cleaning Solution Concentration (%)

Cleaning Personnel Signature

Floor & Drain Cleaning

6 of 10

Regular cleaning and maintenance of brewery floors and drains to prevent contamination.

Date of Cleaning

Start Time of Cleaning

0:00
0:15
0:30
0:45
1:00
1:15
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5:00
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6:00
6:15
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7:00
7:15
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8:00
8:15
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9:00
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13:00
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23:00
23:15
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23:45

Quantity of Cleaning Solution Used (Gallons)

Description of Cleaning Methods Used

Areas Cleaned (Check all that apply)

Any Unusual Conditions Noted (e.g., spills, debris)

Drain Flow Rate (Gallons per Minute)

Drain Condition

CIP (Clean-In-Place) System Checks

7 of 10

Verification of CIP system functionality and appropriate chemical concentrations.

Tank Pressure (PSI) - Beginning

Tank Pressure (PSI) - End

Temperature (CIP Solution) - Beginning (°C)

Temperature (CIP Solution) - End (°C)

Cleaning Solution Used

Solution Concentration (%)

CIP Cycle Duration (Minutes)

0:00
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23:15
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Pump Performance

Any Observations or Notes

Hose & Line Inspection

8 of 10

Inspection for leaks, cracks, and proper connection of all hoses and lines.

Hose Pressure (PSI)

Hose Condition

Line Condition

Description of any observed issues

Leak Presence

Leak Measurement (if present)

Chemical Storage & Handling

9 of 10

Verification of proper chemical storage, labeling, and handling procedures.

SDS (Safety Data Sheet) Accessibility

Quantity of Sodium Hypochlorite (Bleach)

Chemical Storage Area Condition (Good/Fair/Poor)

Last Chemical Inventory Date

Chemicals Stored Incorrectly (Select all that apply)

Notes on Chemical Handling Concerns

Pest Control Monitoring

10 of 10

Inspection for signs of pests and verification of pest control measures.

Inspection Date

Area Inspected (e.g., Loading Dock, Grain Storage)

Evidence of Pests Found?

Description of Findings (if any)

Number of Traps Checked

Number of Traps with Catches

Type of Pest Caught (if applicable)

Corrective Actions Taken

Pest Control Service Provider

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