Explanation: Hammond et al. in 1999 commented that the brewing process is not aseptic and the occasional chance contamination will often be encountered. The processes in industries coupled with product hygiene are such that the risk of spoilage is removed or minimized significantly.

Explanation: Personnel theme focusses on motivation, supervision, selection, training and personal hygiene. It includes the training in basic microbiology and hygiene, principles and theory of CiP, housekeeping and pest control.

Explanation: Building environment includes drainage, lighting, ventilation, building security, maintenance, and cleanliness. It mainly focuses on design criteria for internal and external surfaces.

Explanation: Process control theme emphasizes the importance of the Quality Assurance system. The scope includes raw materials intake through storage to packaged product.

Explanation: The product theme emphasizes the importance that the product released to trade meets the specifications. It includes sampling, analysis plan, and specifications. Design criteria is a part of building construction and plant and equipment. Quality Assurance is a part of process control and motivation is a part of personnel theme.

Explanation: HACCP is an acronym for Hazard Analysis and Critical Control Points. It is a platform that originated in the 1960s to ensure safe food for astronauts in space. The strategy is based on the prevailing conditions.

Explanation: Ball in 1999 noted that the Cleaning in Place (CiP) is an important subject and process in industries. It is an important method that is used in the cleaning of interior surfaces of pipes, vessels, filters, etc.

Explanation: The detergent recirculation is the longest part of the CiP cycle. It is for about 30 – 60 minutes. The efficacy is determined by detergent strength, time, temperature, and flow. The strength of the detergent requires to be assured to account for contact with carbon-dioxide in alkaline recovery systems.

Explanation: The application of Chlorine dioxide in the brewing industry was reviewed by Cadwallader in 1992. It is less sensitive to pH than chlorine and does not form trihalomethanes and chlorophenols. It does not react with water and behaves as a dissolved gas.

Explanation: Biguanides are the sterilents which disrupt the microorganisms via osmotic shock. It is a non-oxidising cationic polymer and is typically used in a concentration of 600 mg/l. However, below the pH of 3, biguanides are not effective.

Explanation: Quarternary Ammonium Compounds are used in soak and manual cleaning. However, they are rarely used in CiP systems and are weak against Gram-negative bacteria. They are typically used at a concentration of 200 mg/l.

Explanation: Amphoteric compounds is an ion or molecule which can react both as an acid as well as the base. It is also used as a disinfectant that is used manually in soak or spray applications. However, it is user-friendly. It ionizes to produce cations, anions, or zwitterions.

Explanation: Pasteurization is practiced in two formats, Tunnel and Flash. Flash is also known as a plate. Both the formats differ fundamentally in duration and maximum temperature. However, tunnel pasteurization is the most widely used.

Explanation: The legislation focuses on the responsibilities of awareness and compliance with legislative requirements. There are certain laws or rules which are important for practicing hygiene in the brewing industry.