CIP Cleaning procedure example for food companies

Procedure: CIP System (Cleaning in Place)

Our company has a CIP system. CIP stands for Cleaning in Place and is applicable because a production part (machine) is cleaned automatically without the object or parts thereof having to be disassembled, moved, or taken apart. We use this procedure for the use of this CIP system.

CIP System: Floor plan

There is a schematic representation (floor plan) presenting the layout of the CIP system, including the process pipelines. In addition, a validation report/inspection report is available, which includes the following points:

• The system is hygienically designed with no dead zones, limited flow interruptions, and a good drainage system.
• The nozzles and rotating spraying device effectively clean the tank by reaching the full surface of the tank. These are periodically checked for blockages.
• The CIP equipment is sufficiently separated from active production lines (for example, through the use of double valves, manual couplings, interruptions in the pipework or make-or-break connections with proxy switches as interlocks) to prevent or protect against cross-contamination.

Validation CIP System Procedure

Changes to or additions to our CIP system will be validated. All changes are tracked and recorded in the CIP system log. The CIP system must be operated in such a way that effective cleaning can be ensured:

• The process parameters, time, detergent concentration, flow rate/flow and temperatures are defined to ensure that the correct hazard is removed (e.g. mud, allergens, vegetative microorganisms, spores). These process parameters depend on the product and are validated and recorded in the event of changes.
• The concentration of the cleaning agent is checked regularly.
• A CIP process check is performed by an analysis of the rinse water and/or testing the first product that passes through the line after the CIP for the presence of cleaning fluids or by ATP testing, allergens, or microorganisms if necessary.
• The detergent tanks are stored, and a log is kept as they are tapped, cleaned, filled, and emptied. Collected rinse water is monitored for residues from the cleaning agents.
• Filters, if present, should be cleaned and inspected at a specified frequency.