The manual on In-Place Cleaning of Dairy Equipment published for the French Society of Dairy Technology in 1959 marked the end of a transition period from the tedious procedure of dismantling and manual washing of dairy plants to that of in situ cleaning and disinfecting treatment. Cleaning and sanitisation of process plants is one of the most critical aspects of food processing to ensure the organoleptic quality of the final product, the health and safety of the consumer and the profitability of theplant. Cleaning-in-place (CIP) is the cleaning of complete items and pipeline circuits without dismantling equipment and with little or no involvement on part of the operator. The process involves the circulation and spraying of cleaning solutions through the equipment under quality controlled and reproducible conditions. CIP has been used in dairy and beverage plants for many years. As security and quality standards have been increased, CiP has been adapted in other plants such as processed food.
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