Mastering the Cleaning in Place Process
Although your employer will likely have specific protocols in place, here are the basics of Cleaning in Place:
• The right solutions - Adequate flow of a detergent solution, water rinse, and sanitizing solution through pipes or other means is necessary. In your ANSI-accredited course, you’ll learn about the importance of proper solution concentrations.
• Adequate circulation - These solutions must come into contact with all interior food or beverage surfaces.
• Proper drainage - Any good CIP system will be self-draining or have an easy way to drain cleaning and sanitize solutions.
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