ï What is CIP?
ï Why is CIP important ?
ï What do I need to know?
Who should attend / will benefit?
Operations, Technical, Project Managers, Quality Assurance, Quality Control and other relevant personnel who operate food processing plants. This course would be also useful for R&D and NPD staff who develop new products or are planning new investments in plant equipment.
Benefits of attendance / what will you learn?
Cleaning In Place
ï Safety and environmental aspects of CIP
ï What are the 4 T’s?
ï How each of the T’s affect the outcome of your CIP
ï Mechanical action (turbulence)
ï Chemical force (turbidity/titration)
CIP Delivery Systems
ï Components of a CIP system
ï The CIP station
ï Single and multiple delivery systems
ï CIP system safety
ï Control and data acquisition systems
ï Water quality and its effects on CIP
ï Verification and validation
ï Post-CIP testing (chemical/microbiological)
ï Detergents and acids
ï Concentrations and the effect on a successful CIP
ï Base caustics and acids vs blended chemicals
ï In-line measurement of concentration/temperature
ï Environmental considerations
Common Issues With CIP Systems
ï What constitutes a successful CIP
ï What should I look for during CIP to ensure success
ï Preventative maintenance items that affect CIP systems
ï How can I optimise a CIP system to increase plant availability
ï How can I save money and time on my current system
ï Capital investment justifications
ï What are the problems that I have experienced