Cleaning in place
securing food safety
What is “cleaning in place”?
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 and wear, or when switching a processing line from one recipe to another.
Why is CIP important?
Cleaning is a must in the food industry, and an essential prerequisite to secure food safety and product quality. Cleaning is an integrated part of the whole production cycle. Cleaning is in focus because this has a major impact on availability and operational cost, which in turn contributes to the producer’s overall performance including the ability to reduce energy, utility and detergent consumption.
Why focus on cleaning?
- Ensure food safety and product quality
- Meet legislation
- Maximize uptime and minimize downtime
- Decrease environmental load
Who is this handbook for?
This handbook is for production managers, project managers, quality managers and others who help operate food processing plants. It’s also useful for R&D staff who are developing new products or planning investments in new plant equipment or new processing lines.
Be one of the first to receive the the Tetra Pak handbook “Cleaning in place – securing food safety” due in December and find out all you need to know about cleaning in place. Use the link at the top of the page.
