Successful CIP Cleaning

Cleaning and sanitation play key roles in ensuring that the final product from the manufacturing process achieves the desired quality standard. Clean-in-place (CIP) is becoming common in food, beverage, and dairy facilities as the most cost effective method for cleaning. This paper will provide a concise overview of the operation and principles of CIP cleaning, an introduction into managing equipment fouling, and the role that cleaning chemicals play in the cleaning process.

Paper published with permission.