Clean-In-Place: Best Practices to Improve Operations - PACK EXPO Innovation Stage Series

Clean-in-Place Guidelines for Consumer Products Manufacturers

Clean-in-Place (CIP) is widely used in the production of products such as food, dairy, beverages, cosmetics, personal care, pharmaceutical, nutraceuticals, pet food and bio-tech to remove soil from product contact surfaces without disassembly by circulating, spraying or flowing chemical solutions onto and over the surfaces in the processing configuration. The OpX Leadership Network has developed Clean-in-Place Guidelines for Consumer Products Manufacturers, outlining generic definitions, equipment considerations, best practices and protocols for CIP that can be leveraged across multiple process lines to drive improved operations, product quality, consumer safety and sustainability results.
Released Autumn 2017
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presentation / Recorded Sep, 2017

Clean-In-Place: Best Practices to Improve Operations

Learn how Clean-in-Place (CIP) best practices can improve your operations. Caitlin Lucia, senior process engineer, Campbell Soup Company, presented Clean in Place: Best Practices to Improve Operations at PACK EXPO Las Vegas. Widely used in the manufacturing of consumer goods, the CIP process removes contaminants from product contact surfaces. This OpX Leadership Network work product can be applied across process lines to improve operations and meet standards for consumer safety and sustainability.

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