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
webinar / Recorded May, 2014

Hygienic Equipment Design for Low-Moisture Food Manufacturing

This webinar is presented by David Drum of Kellogg Co., Matt Swanson Campbell Soup Co. and moderated by Joyce Fassl of Food Engineering magazine. It presents OpX’ Engineering Solutions Group’s uniform, One Voice approach to the most common, non proprietary sanitary equipment designs that meet the base food safety requirements for food manufacturing. You’ll learn about the key elements of and must have hygienic requirements, including the role of hygienic zones, risk assessment and variation in wet and dry clean environments.


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