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* Clean first using an effective cleaner, and then apply a disinfectant/sanitizer as a second step.
* Use 180°F (82°C) hot water for 60 minutes to disinfect stainless steel and other heat tolerant materials.
* For any plastics that cannot be treated with heat, especially tubing, keep separate plastics for use with potential contaminants such as ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', and ''[[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|Saccharomyces cerevisiae'' var. ''diastaticus]]''.
* Replace rubber and plastic parts such as gaskets as often as recommended by the manufacturer or when wear is apparent.
* When operating a commercial brewery, invest in a quality control lab and procedures to identify inefficient hygiene practices.