A Guide for the CIP Multiverse

The OpX CIP document is a treasure trove of information on CIP systems. It has documents, recommendations, and legacy knowledge in one place and guides users through a clear, stepwise process to ensure an effective CIP system.

The CIP for CPGs: Clean-in-Place Guidelines for Consumer Packaged Goods Manufacturers work product provides definitions, equipment considerations, best practices, and protocols for CIP. Source: PMMI’s OpX Leadership Network.
The CIP for CPGs: Clean-in-Place Guidelines for Consumer Packaged Goods Manufacturers work product provides definitions, equipment considerations, best practices, and protocols for CIP. Source: PMMI’s OpX Leadership Network.

For many, clean in place (CIP) conjures up images of CIP standards and techniques from the dairy industry that has served as a beacon of best practices for many decades. But what about the many manufacturers who process food, beverages, cosmetics, personal care, pharmaceuticals, nutraceuticals, pet food, and bio-tech products? Turns out that there’s not just one universe—the dairy industry—but a multiverse of manufacturers for whom CIP guidance is warranted.

The situation defined the need for consumer packaged goods (CPG) manufacturers—CIP guidance beyond dairy only—and became the goal of PMMI’s OpX Leadership Network’s CIP Solutions Group when it developed the CIP for CPGs: Clean-in-Place Guidelines for Consumer Packaged Goods Manufacturers work product in 2018. A goal of this document is to outline generic definitions, equipment considerations, best practices, and protocols for CIP that can be leveraged across multiple process lines to drive improved operation, product quality, consumer safety, and sustainability results.

A key feature of this document, like all OpX work products, is that it is developed by CPG and OEM practitioners currently active in manufacturing—by industry, for industry! Accordingly, the document is organized around the day-to-day challenges and solutions for CIP cleaning and sanitation as follows:

Cleaning – definitions, reasons to clean, and cleaning approach.

Cleaning in Place – preparation, pre-rinse, wash, cleaning solutions, fluid characteristics and time, sanitation, final rinse, and inspections and testing.

CIP Equipment and Sanitary Design – relevant CIP standards and guidelines, CIP equipment, and CIP systems.

Validation Activities – validation, verification, and monitoring.

Glossary – definitions.

CIP Tools and Resources – checklist for CIP, examples of CIP systems, guidelines for common design considerations, and 10 commandments for CIP design and references.

For document users, there are key considerations to keep in mind:

1. While the Food Safety Modernization Act (FSMA) does not currently have a mandatory validation requirement for CIP cleaning and sanitation, a well-designed CIP system can help meet the recommendations of FSMA on cleaning and sanitation.

2. This CIP guidance for CPG companies is specifically developed for manufacturers that use “wet” cleaning procedures. Operations that avoid water and moisture for cleaning, using “dry” cleaning techniques, use practices and procedures that are not the focus of this CIP document.

Another key feature of this document is the use of leadership guidance throughout it. As there is no one method for CIP cleaning and sanitation that fits all manufacturing and processing applications, this leadership guidance assists the user with important considerations when determining the appropriate activities for its CIP system. 

Make plans to visit PACK EXPO International in Chicago, November 8-11, to see the latest technologies for food processing and packaging machinery and materials.

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