Verifying your CIP process

A new guidelines tool developed by PMMI’s OpX Leadership Network offers best practices and protocols for CIP that can be leveraged across multiple process lines.

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Many food and beverage processors want evidence that their clean-in-place (CIP) programs are effective. Developing a verification plan and documenting the results of CIP cleaning procedures help satisfy the needs of a food company’s food safety personnel, corporate management and consumers, and shows that a processor is proactively employing food safety measures.

A new guidelines tool developed by PMMI’s OpX Leadership Network can help processors with activities associated with CIP systems. Clean-in-Place Guidelines for Consumer Products Manufacturers provides generic definitions, equipment considerations, best practices and protocols for CIP that can be leveraged across multiple process lines to drive improved operational, product quality, consumer safety and sustainability results.

The document outlines major activities that should take place and helps identify if any deficiencies are found. Several resources are also listed to assist processors with CIP activities. For sanitation strategies, it is important for processors to work closely with chemical suppliers to choose the compounds and procedures used for cleaning equipment and food contact surfaces to remove target soils. 

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