Even though the production and trade of soft drinks is not regulated by one single directive a variety of different Guidelines as Council Directive EC/83/98 or Regulation EC/1333/2008 have a massive impact. Processors are required to have a Hazard Analysis and Critical Control Points (HACCP) plan or Hazard Analysis and Risk-based Preventive Controls (HARPC) plan in place, in place to protect consumers against food-borne illness.
While facilities vary, in general, filtration is recommended at the following stages of beverage processing:
- Incoming source water: Pre-filtration of well water to remove sediment, particulates and larger microorganisms through a 25 micron filter; produces factory water suitable for equipment and container cleaning.
- Intermediate processing: Depth filtration through a 5 micron filter to remove smaller particulates and impurities shed during resin or carbon activation steps to gain particulate-controlled water – usually used for dilution of CIP reagents.
- Fine filtration: Filtration through a 1 micron filter to remove colloidal contaminants like humic acids potentially present in the water or in containers.
- Final filtration: Critical filtering through a 0.2 micron filter just prior to packaging, using a highly efficient membrane filter to capture last remaining contaminants.
- In storage: Tank vent filters on stored product in holding tanks; to prevent the ingression of airborne contaminants while equalizing tank pressure as volume changes.
Working with an experienced filtration partner can help you design a system that is both compliant and cost-effective.
These complimentary resources from Donaldson provide a head start: