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 Feb, 2016

Strategies to Achieve One Voice in Hygienic Equipment Design for Low-Moisture Foods

Last year, the OpX Leadership Network released “One Voice for Hygienic Equipment Design for Low-Moisture Foods” to highlight design criteria and set the framework for a Joint Collaboration Process (JCP) that enables CPGs and OEMs to work towards common goals. Join representatives from Kellogg Company as they share implementation strategies to achieve one voice in hygienic design. This webinar will review:

  • Ways CPGs and OEMs can use the JCP to implement hygienic equipment design criteria for low-moisture foods,
  • Case studies highlighting strategies to get all stakeholders on board with project goals and desired outcomes, and
  • A live Q&A session with Kellogg Company representatives.


You May Also Like