Whitepaper: A guide to CIP in the food processing industry
Tetra Pak Processing whitepaper that shares what we know about efficient and intelligent cleaning (CIP), and its role in guaranteeing food safety.
Cleaning in place, or CIP, refers to all those mechanical and chemical systems that are necessary to prepare equipment for food processing, either after a processing run that has produced normal fouling or when switching a processing line from one recipe to another. Cleaning in place means that cleaning takes
place without dismantling the system.
CIP is an important component in guaranteeing food safety in food processing plants. Successful cleaning between production runs avoids potential contamination and products that don’t meet quality standards. Carrying out CIP correctly – from design to validation – ensures secure barriers between food flows and cleaning chemical flows.
It is also important that CIP is carried out effectively and efficiently, and contributes to an overall low total cost of ownership (TCO). From the point of view of food processing, any cleaning time is downtime – the equipment is not productive. Cleaning must also be carried out safely, because very strong chemicals are
involved that can be harmful to people and to equipment. Finally, it should be carried out with the least impact on the environment by using minimal amounts of water and detergents and by maximising the re-use of resources.
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