Considerations for effective CIP systems

摘要

The production of safe food and drink products is of paramount importance to producers and maintaining hygienic - in some cases sterile -production environments and equipment is a key requirement for modern food processing machinery. Apart from the simplest systems, most equipment today, particularly that which contains pipework, enclosed spaces and small apertures, is cleaned in situ without the need for dismantling or opening, and with minimal operator intervention - a technique which is known as cleaning-in-place (CIP).