With reference from the BRITISH BEER & PUB ASSOCIATION:- The Beer Quality and Safety Panel promote the regular cleaning and maintenance of beer dispense lines. Beer is classified as a food under The Food Safety (General Food Hygiene) Regulations 1995 and the same standards of hygiene should therefore be applied to cellars as to kitchens.
Cleanliness of dispense equipment is essential to maintain high standards of quality and presentation. Hazy beers with a poor palate can often be attributed to a build-up of yeast and other micro-organisms in beer lines. Good hygiene is also essential to prevent the development of micro-organisms which could present a food safety hazard. The objective of line cleaning is to maintain a constant state of hygiene and not to wait for yeast to accumulate. The guidance therefore recommends the cleaning of beer and cider dispense systems at least every seven days.