Cleaning in place (CIP) has become standard practice in
almost all dairy, beverage and processed-food production plants brought about
the ever increasing pressure to increase uptime of the process. Over the past
10–15 years, the industry technology has seen increased demands from customers
in terms of CIP verification and validation to provide improvements in plant
hygiene, finished product quality, and related shelf-life and microbiological
considerations.
The cleaning process will usually
consist of a series of discrete stages or cycles, generally including:
