HINDUSTAN COCA-COLA

BEVERAGES PVT. LTD

BIDADI, BANGALORE.

PROJECT REPORT
SUBMITTED BY
ARUNA.D
VANISHREE

DAVANGERE UNIVERSITY
SHIVAGANGOTRI, DAVANGERE

ACKNOWLEDGEMENT

We are deeply honoured in expressing our sincere gratitude to

Mr. Sandeep sir, the HR head for giving us this splendid
opportunity to be a part of coco-cola. We would also like to
thank Mr. Sajeesh sir, QA department head without who`s
valuable insight, this project completion would not have been
possible.
We take this opportunity to express my profound gratitude and
deep regards to my project heads Ms. Priyanka madam and Mr.
Vijaya Krishna sir who played an immense role in training and
guiding us throughout the project tenure.
We are obliged to all the staff members for providing valuable
information from their respective fields and cooperating
throughout the period of our training
Lastly we would like to thank Mr. Basavaraj Madhusudan sir,
Chairman and Head of the Department, Food technology,
Davangere University for granting us the permission to carry
out this project.

CONTENTS

1. COMPANY PROFILE
2. INTRODUCTION
3. PURPOSE FOR CLEANING
4. SCOPE AND REQUIREMENTS FOR CLEANING
5. SYSTEM FOR CLEANING
6. CONCLUSION

COMPANY PROFILE
Coca-Cola history began in 1886 when the curiosity of an
Atlanta pharmacist, Dr. John S. Pemberton, led him to create a
distinctive tasting soft drink that could be sold at soda
fountains. He created a flavored syrup, took it to his neighbour
hood pharmacy, where it was mixed with carbonated water and
deemed excellent by those who sampled it. Dr. Pembertons
partner and bookkeeper, Frank M. Robinson, is credited with
naming the beverage Coca-Cola as well as designing the
trademarked, distinct script, still used today.
Did you know? The first servings of Coca-Cola were sold for 5
cents per glass. During the first year, sales averaged a modest
nine servings per day in Atlanta. Today, daily servings
of Coca-Cola beverages are estimated at 1.9 billion globally.
Prior to his death in 1888, just two years after creating what
was to become the worlds #1-selling sparkling beverage, Dr.
Pemberton sold portions of his business to various parties, with
the majority of the interest sold to Atlanta businessman, Asa G.
Candler. Under Mr. Candlers leadership, distribution of CocaCola expanded to soda fountains beyond Atlanta. In 1894,
impressed by the growing demand for Coca-Cola and the desire
to make the beverage portable, Joseph Biedenharn installed
bottling machinery in the rear of his Mississippi soda fountain,
becoming the first to put Coca-Cola in bottles. Large scale
bottling was made possible just five years later, when in 1899,
three enterprising businessmen in Chattanooga, Tennessee
secured exclusive rights to bottle and sell Coca-Cola. The three
entrepreneurs purchased the bottling rights from Asa Candler
for just $1. Benjamin Thomas, Joseph Whitehead and John
Lupton developed what became the Coca-Cola worldwide
bottling system.

Among the biggest challenges for early bottlers, were

imitations of the beverage by competitors coupled with a lack
of packaging consistency among the 1,000 bottling plants at
the time. The bottlers agreed that a distinctive beverage
needed a standard and distinctive bottle, and in 1916, the
bottlers approved the unique contour bottle. The new
Coca-Cola bottle was so distinctive it could be recognized in the
dark and it effectively set the brand apart from competition.
The contoured Coca-Cola bottle was trademarked in 1977. Over
the years, the Coca-Cola bottle has been inspiration for artists
across the globe a sampling of which can be viewed at the
World of Coca-Cola in Atlanta. Check out a preview of the latest
art exhibit.
The first marketing efforts in Coca-Cola history were executed
through coupons promoting free samples of the beverage.
Considered an innovative tactic back in 1887, couponing was
followed by newspaper advertising and the distribution of
promotional items bearing the Coca-Cola script to participating
pharmacies.
Fast forward to the 1970s when Coca-Colas advertising started
to reflect a brand connected with fun, friends and good times.
Many fondly remember the 1971 Hilltop Singers performing Id
Like to Buy the World a Coke, or the 1979 Have a Coke and a
Smile commercial featuring a young fan giving Pittsburgh
Steeler, Mean Joe Greene, a refreshing bottle of Coca-Cola.
You can enjoy these and many more advertising campaigns
from around the world in the Perfect Pauses Theatre at the
World of Coca-Cola.

EVOLUTION OF THE COCA-COLA BOTTLE

The 1980s featured such memorable slogans as Coke is It!,
Catch the Wave and Cant Beat the Feeling. In 1993,

Coca-Cola experimented with computer animation, and the

popular Always Coca-Cola campaign was launched in a series
of ads featuring animated polar bears. Each animated ad in the
Always Coca-Cola series took 12 weeks to produce from
beginning to end. The bears were, and still are, a huge hit with
consumers because of their embodiment of characteristics like
innocence, mischief and fun. A favourite feature at the World of
Coca-Cola is the ability to have your photo taken with the
beloved 7 tall Coca-Cola Polar Bear.
Did you know? One of the most famous advertising slogans in
Coca-Cola history The Pause That Refreshes first appeared in
the Saturday Evening Post in 1929. The theme of pausing with
Coca-Cola refreshment is still echoed in todays marketing.
In 2009, the Open Happiness campaign was unveiled globally.
The central message of Open Happiness is an invitation to
billions around the world to pause, refresh with a Coca-Cola,
and continue to enjoy one of lifes simple pleasures. The Open
Happiness message was seen in stores, on billboards, in TV
spots and printed advertising along with digital and music
components including a single featuring Janelle Monae
covering the 1980 song, Are You Getting Enough Happiness?
The happiness theme continued with Open the Games. Open
Happiness featured during the 2010 Winter Olympic Games in
Vancouver, followed by a 2010 social media extension,
Expedition 206 an initiative whereby three happiness
ambassadors travel to 206 countries in 365 days with one
mission: determining what makes people happy. The
inspirational year-long journey is being recorded and
communicated via blog posts, tweets, videos and pictures.
Experts have long believed in the connection between
happiness and wellness, and Coca-Cola is proud to have played
a part in happy occasions around the globe. In Atlanta, check

out the Coca-Cola Theater at the World of Coca-Cola and see

the magic that goes into every bottle of Coca-Cola.

INTRODUCTION
The Coca-Cola Company is the worlds largest beverage
company with almost 500 brands ranging from the actual CocaCola to products such as Sprite, Fanta, POWERADE, Minute
Maid, and many, many more.

The product was originally born in Atlanta, Georgia, in 1886

where Dr. John Smith Pemberton, a local pharmacist, produced
a caramel-colored liquid, and when it was done, carried a jug of
the new product down the street to Jacobs pharmacy. Here, the
mixture was combined with carbonated water and sampled by
customers who all agreed this new drink was something
special. So Jacobs pharmacy put it on sale and sold it for 5
cents a glass.

Later Dr. Pembertons partner and bookkeeper Frank Robinson

invented the name and the lettering which has been written the
same way ever since.
Today, the Coca-Cola Company has been in business for 125
years, employs 139,600 people, and sells 1.6 billion beverages
each day in more than 200 countries.

PURPOSE OF CLEANING AND SANITIZATION

Ensure facilities and manufacturing equipment are clean and
sanitary, free from cross-contamination and residual cleaning
and sanitizing agents, and take into consideration the safety
and environmental impact of cleaning and sanitizing practices.

SCOPE OF CLEANING AND SANITIZATION

Apply to the operations manufacturing concentrate, beverage
base, finished beverages or other finished products for The

Coca-Cola company. Apply housekeeping section to

warehousing and distribution facilities.

REQUIREMENTS
Document and implement a cleaning and sanitation
program that ensures manufacturing equipment (external
and internal) and plant infrastructure is:
o Clean and sanitary; and
o Free from cross contamination, including allergens
and residual cleaning and sanitizing agents.
The program must meet applicable regulations and
include:
o Validated cleaning and sanitizing procedures,
equipment, frequencies, agents and technologies.
o The amount of time equipment can remain idle
between usage.
o Revalidation of the cleaning and sanitizing after any
change in procedures, equipments, frequencies,
agents, technologies, local regulations or the
introduction of new product categories.
o A plant-specific changeover matrix, which is reviewed
and updated periodically and on the introduction of
new products.
o Line layout and inspection plan for piping, spray
balls, sight glasses, sample ports, valves and tanks.
o Approval from local religious authorities (when
applicable).
o Treated water final rinse (unless validated for
portable water rinse and approved by the
group/business unit).
o Microbiological monitoring plan to ensure the
effectivenss of cleaning and sanitizing, including the
cleaning and sanitizing equipment. Intiate corrective
action when satisfactory microbiological test results
or trends occur.

HOUSEKEEPING PROGRAM
Implement a housekeeping program which includes:
o Roles and responsibilities;
o Nature and frequency of housekeeping activities;
o List of approved cleaning agents, their concentration
and method of application and
o Selection and supervision of contract organizations.
The scope of the housekeeping program must include at a
minimum:
o Facilities grounds (perimeter and surrounding areas);
o Processing areas (water treatment, manufacturing,
packaging);
o Storage areas (internal and external);
o Laboratory;
o Wash/change room facilities;
o Cafeteria/lunchroom; and
o Office areas.

SYSTEM FOR CLEANING

6 LINES :
1.
2.
3.
4.

PET 600
KOMBI
WATER LINE
RGB CSD

5.
6.

RGB MAAZA
HOT FILL LINE

CIP FOR PET 600 :

Three step process :
1. Pre rinse with reused water
Frequency 5 mins.
2. OSA-N (11.5%)
Frequency 15 mins.
3. Final rinse with treated water
Frequency 10 mins.
F low rate 35k/hr.
Total time taken for CIP 45 mins

CIP FOR KOMBI

Three step process :
1. Pre rinse with reused water
Frequency 5 mins.
2. OSA-N (11.5%)
Frequency 15 mins.
3. Final rinse with treated water

 Frequency 10 mins.
F low rate 35k/hr.
Total time taken for CIP 45 mins

CIP FOR WATER TREATMENT PLANT (WTP)

1. PSF (pressure sand filter):
Cleaning through raw water.
frequency three days once.

2. ACF(activated carbon filter):

Cleaning through processed water.
frequency three days once.

3. DSF(down flow softner):

Cleaning through processed water.
frequency three days once.

4.Raw water tank :

2-3 ppm of cl is mixed in water stored for an hour.
Later back wash is done.
Frequency yearly once.

5.RO ( reverse osmosis) stream :

Step 1 :
Chemicals : permaclean 67+ permaclean 33
Water quantity : 1000 lit

 Chemical quantity : permaclean 67 20 kgs (2%) ,

permaclean 33 - 20 kgs (2%).
Cleaning solution pH : 10.5-11.5
Cleaning time : two hours.
Sequence : 30 mins. Circulation and 30 mins.
soaking.

Step 2 :
Permeate water flushing till pH neutralize.

Step 3 :

Chemicals : permaclean 77
Water quantity : 1000 lit.
Chemical quantity :
PC 77 40 kgs. (4%)
Cleaning solution : pH 3.5 - 4
Cleaning time : 2 hrs.
Sequence : 30 mins. circulation and 30 mins.
soaking.

Step 4 :
Permeate water flushing till pH neutralize.

Step 5 :

Chemicals : PC -11
Water quantity : 1000 lit.
Chemical quantity : PC 11 5kgs(0.5%)
Cleaning solution : pH 3.5 4
Cleaning time : one hour.
Sequence : 15 mins. circulation and 15 mins.
soaking.

4. De-alkylization
Back wash

 Frequency on need basis

CIP FOR RGB-CSD :

3 step (HOT CIP) :

Pre rinse warm water
Caustic rinse (1.5%)
Final rinse normal water
o Temperature maintained (85 degree)
o Frequency 48 hours.

3 step (COLD CIP) :

Pre rinse warm water
OSA-N (11.5%)
Final rinse normal water
o Temperature maintained (40 degree)
o Frequency 48 hours.

CIP FOR RGB MAAZA

3 step process :
Pre rinse warm water
Caustic rinse (1.5%)
Final rinse normal water
o Temperature maintained (88 degree)
o Frequency 24 hours.

6 step process :
Pre rinse warm water
Caustic rinse (1.5%)

Final rinse normal water

Phosphoric acid (3%) for every 6 batches
Hot water rinse
Final rinse normal water

CIP FOR HOT FILL LINE

3 step process :
Pre rinse warm water
Caustic rinse (1.5%)
Final rinse normal water
o Temperature maintained (room temperature)
o Frequency 1 hour 20 minutes

6 step process :

Pre rinse warm water

Caustic rinse (1.5%) at 85 degree
Final rinse normal water
Phosphoric acid (1.2%)
Hot water rinse
Final rinse normal water
o Temperature maintained (room temperature)
o Frequency 2hours

CIP FOR RAW SYRUP ROOM

3 step process :
Caustic rinse : 1.5 %

o Pre rinse
o Caustic circulation
o Final rinse
OSA-N : 11.5 %
Hot water rinse
o Pre rinse
o Hot water circulation
o Final rinse
o Frequency 24 hour

5 step process :

Pre rinse normal water

Caustic rinse 1.5%
Pre rinse - normal water
Hot water circulation
Final rinse normal water
o Frequency on need basis

CIP OF RINSER
External cleaning foaming agent SU 727 ( 1% w/v 10
g/lit)
Internal cleaning caustic ( 1.5%) at 85 degree, OSA-N
reagent 11.5%
Frequency every 48 hrs/once

CIP OF WARMER
Hot water sanitization 100degree
Frequency on need basis

CIP OF BLOW MOULDER

External cleaning with Restoline solution
Frequency one hour

CIP OF LABELLING

Internal cleaning Melto-o-cleaning

Frequency - one hour
External cleaning 3M stainless cleaner and polish
Frequency - on need basis

CIP OF SHRINK TUNNEL

Conveyor access water cleaning

Frequency weekly/once for half n hour
Vacuum air cleaning
Frequency 20 minutes

CIP OF PALLETISER & ROBO PACK

Air cleaning vacuum and electric materials
Water cleaning external machinery parts.

CLEANING AND SANITIZATION OF RGB CSD

Filler foam sanitation
o Frequency weekly once
o Chemical used SU727
Mojonnier external cleaning
o Frequency weekly once with water
Conveyor manual cleaning
o Frequency weekly once
o Cip or Cop is done for 48 hours once
Vacuum pump recovery tank
o Frequency need basis
Crown chute and hopper
o Frequency need basis
Conveyor sanitation
o Frequency quarterly
ASEBI cleaning
o Frequency need basis
Fumigation
o Frequency weekly once

 Bottle washer discharge cleaning

o Frequency 48 hours once
Rinse compartment draining
o Frequency need basis
Hyaro compartment
o Frequency need basis
Rinse compartment chlorine
o Frequency weekly once
Washer jet cleaning
o Frequency weekly once
Washer filters and strainers cleaning
o Frequency every change over
Crate washer
o Frequency need basis

NOTE:
Filler foam sanitation to be done with SU-727 hypodes.
Conveyor sanitation to be done with SU-319
Warmer sanitation to be done with 50 ppm chloride
solution
COP to be done once in a week if CIP is carried out after
each run

CLEANING AND SANITIZATION OF PET

600
Filler foam sanitation
o Frequency every change over and start up
Star blend external cleaning
o Frequency weekly once
Warmer cleaning
o Frequency after every run
Warmer sanitation
o Frequency weekly once
Conveyor sanitation
o Frequency 4months once

 Fumigation
o Frequency need basis
Filler flushing
o Frequency every 4 hours

NOTE:
Filler foam sanitation to be done with SU-727 hypodes.
Conveyor sanitation to be done with SU-319
Warmer sanitation to be done with 50 ppm chloride
solution
COP to be done once in a week if CIP is carried out after
each run.

CLEANING AND SANITIZATION OF KOMBI

Filler foam sanitation
o Frequency before every CIP
Star blend external cleaning
o Frequency weekly once
Warmer cleaning
o Frequency after every run
Warmer sanitation
o Frequency weekly once
Conveyor sanitation
o Frequency 4 months
Fumigation
o Frequency need basis
Filler flushuer
o Frequency every 4 hours

NOTE:
Filler foam sanitation to be done with SU-727 hypodes.

 Conveyor sanitation to be done with SU-319

Warmer sanitation to be done with 50 ppm chloride
solution
COP to be done once in a week if CIP is carried out after
each run.

CLEANING AND SANITIZATION OF RGB

MAZAA

Bottle washer
o Frequency 24hours once and weekly maintainance
Filler
o Frequency 24hours once
Pasteurizer
o Frequency on need basis
Tilt conveyor
o Frequency on need basis
Cooling conveyor
o Frequency 24hours once
Caser and uncaser
o Frequency need basis

NOTE:
Filler foam sanitation to be done with SU-727 hypodes.

 Conveyor sanitation to be done with SU-319.

Caser and uncaser is cleaned with air.

CLEANING AND SANITIZATION OF WATER

LINE

Ozonator external cleaning

o Frequency daily once
Conveyor manual cleaning
o Frequency -48 hours once
Bottle blower cleaning
o Frequency daily once
Air conveyor cleaning
o Frequency 24 hours once
Capper cleaning
o Frequency 24 hours once
Preform hopper cleaning
o Frequency 24 hours once
Closure hopper cleaning
o Frequency 24 hours once
Fumigation
o Frequency on need basis

NOTE:
Fumigation is to be done with SU-727

 For remaining equipments air is used for cleaning on need

basis water is used

CONCLUSION

After the completion of project we tried to relate the experience

in the work place with knowledge learned in the institution. In
our project with Hindustan coca-cola beverages, we learned
about cleaning, sanitization and CIP of all the lines. Which not
only gave theoretical knowledge but also gain practical
experience. Meanwhile, we enjoyed the training the fullest and
we are very sure that this training will help in our future.