What is Clean in Place?
Clean-in-Place (CIP) is a cleaning program that will pump fluid through processing equipment maintain sanitary conditions. I'll review CIP systems for a processing unit. A CIP program is integrated into a processing system. A feed water line, instrumentation to measure temperature, flow, pressure, and conductivity is needed for control purposes. The primary cycles that I will present are the detergent cycle, descaling cycle, and rinse cycle. Specific time and temperature recommendations from chemical manufacturers will be taken into consideration by production facilities when installing CIP systems. The Food Safety and Modernization act (FSMA), which was signed into law in 2011 by President Obama has given the food industry a number of regulations that some are finding difficult to comply with. Allergens in particular are of interest - many recalls as of late have been attributed to manufacturers not declaring allergens on their nutritional labels. If a factory has equipment that produces multiple different products containing different allergens - then the cleaning protocols cannot be allowed to fail. The CIP system is critical for production facilities.
http://www.youtube.com/watch?v=hZ_ZqjdtTMI
Allergen swab kits, and ATPase kits are widely available if you are concerned about allergen safety and microbial contamination with your cleaning practices. You may be very surprised to see how ineffective manually cleaning can be if not done by the book...
http://hubpages.com/technology/Clean-in-Place-CIP-systems-in-food-manufacturing
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