Clean in Place (CIP) is a program for cleaning the interior surfaces of production equipment without dismantling the installed system. This automated cleaning method is commonly used in the food and beverage industry to remove both organic and mineral residues from the production process.

Sanitation is the subsequent step in the cleaning system. After the series of process equipment is cleaned, it is followed by a treatment to ensure the equipment is in a hygienic condition, reducing the number of microorganisms to a safe level.

 

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If your CIP and sanitation program is not optimal, some potential problems include:

• Losses due to rejected products
• Poisoning from products that are not clean and hygienic
• Revenue decline due to the inability to meet market demands
• Excessive costs due to product recalls, compensation for poisoning, and building brand awareness

More than 40% of sterilization issues are caused by cleaning problems.

 

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Solutions

To ensure the CIP and sanitation processes run optimally (so that product quality meets expectations), the following aspects must be considered:

• Accurately determining cleaning parameters
  • Cleaning temperature: Set temperature (Alkali 70 – 80°C, Acid 60 – 70°C)
  • Mechanical action: Turbulent flow of cleaning fluid
  • Chemical concentration: Check with titration/conductivity
  • Cleaning time: Set the cleaning duration
• Identifying types of contaminants to determine the appropriate chemicals
• Using sanitizer chemicals if heat sterilization is insufficient to kill microorganisms on the equipment
• Identifying critical points and conducting cleanliness tests and micro swabs after the CIP and sanitation process

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