Strict cleaning and disinfection methods for Mini Dairy Plant
The purpose of cleaning and disinfecting food contact surfaces is to remove the food soil needed for the growth of bacteria and other pathogens and to kill existing bacteria. The correct sequence for cleaning and disinfecting food contact surfaces is:

rinse
Clean
rinse
disinfection
rinse

Equipment cleaning methods can be divided into the following categories:

Mechanical cleaning (CIP). No partial or complete disassembly is required.
Clean up inappropriate places. Can be partially disassembled.
Manual cleaning requires full disassembly for cleaning.

One aspect that is often overlooked throughout the process is the quality and chemistry of the water used, which is usually equivalent to 95-99% of the cleaning and disinfecting solution.

Water brings detergent and disinfectant to the surface, removes contaminants from the surface, and then acts as a final rinse. Impurities in the water have a significant effect on the efficiency of detergents and disinfectants.

Water hardness is the most obvious characteristic affecting operation, but water may also contain large amounts of microbes and chemical impurities.

If the final rinse is done with contaminated water, the whole process is meaningless, so any water used for cleaning and disinfection must be free of pathogens. In some places, this means treating the water before washing.
Food safety and cleanliness - not across the board

Food manufacturers have their own Milk Production Line equipment and processes. This means that the food processing plant must be cleaned and disinfected every time to meet the needs of the manufacturer.

Test before cleaning to determine the bacteria and pathogens present and what chemicals are needed to handle them.