18 Jan 2019 What does CIP stand for in food safety?
When people are asked about food safety protocols, they usually think about food storage or cooking procedures. While these are crucial aspects of ensuring that food services are provided safely and effectively, there is also a range of manufacturing procedures that are just as important. One of these procedures is known as CIP, or Cleaning in Place, and it is an essential element of food preparation.
What is a CIP system?
In a food processing facility, there are a number of food safety issues to consider, and the equipment cleaning procedure is one of the most integral. Locations can opt for a CIP (Cleaning in Place) or COP (Cleaning out of Place) arrangement in order to ensure that their machinery is sanitised effectively.
A CIP system does exactly what it sounds like – it offers an interior cleaning solution for all of the equipment, fittings, and fixtures, which can include tanks, pipes, and pumps, amongst other items.
Through a series of processes such as water flushing and temperature regulation, acid re-circulation, and agitation procedures to physically remove grime, a CIP system thoroughly cleanses all of the machinery that is regularly used throughout the day when the food is being processed and prepared.
What are the benefits of a CIP system?
Unlike a COP system, there is no manual effort required with a CIP system. The entire process is automated and controlled by technology, so that it requires just the use of an ‘on/off’ switch.
The main benefit of the CIP process is that it’s an intuitive system that provides an exceptional level of ease and convenience. Once you’ve set up your system with the correct cleaning fluids and requirements for your particular facility, there’s no need to worry as much about everyday human error.
This is a particularly crucial benefit when it comes to food safety management. With set temperatures and a fixed degree of rigorous cleaning that is regularly recorded automatically, you can be sure that your company is taking all of the necessary steps to prevent any contamination from pathogens.
A CIP system can also prove to be a very time-saving, energy-efficient and cost-effective solution for food processing companies. To learn more about this equipment cleaning options for Food Safety management and produce procedures and safe systems of work contact Magna FHS today and receive more details from our Food Safety Consultants.