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.
The One Voice Vision: Sanitary Machine Design Requirements for Low Moisture Food Manufacturing
By Stephen Perry, Managing Director, OpX Leadership Network, Madinah Allen, Senior Director of Corporate Engineering and Technology, Snyder's - Lance, John Keenan, Corporate Engineering Leader, Post Foods, Joyce Fassl, Editor, Food Engineering - Moderator
Currently, the Food Safety Modernization Act (FSMA) does not have a mandatory validation requirement for Clean-in-Place (CIP) sanitation, but many consumer packaged goods companies are taking a proactive approach to food safety measures. To assist with this process, the OpX Leadership Network has developed the Clean-in-Place Checklist, a companion document to the Clean-in-Place Guidelines for Consumer Products, to assist companies looking to organize, develop and validate a documented CIP plan for processing equipment. The checklist document outlines major activities that should take place and helps identify any deficiencies.
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