Fundamental Cleaning in Place (CIP) Concepts and Application
Languages available: Brazilian Portuguese, English, Dutch, French, German, Italian, Polish, Spanish.
- CIP Concepts
- CIP Units Concepts: Single Use, Recovery, Static Leg
It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.
Cleaning in Place (CIP) is defined as the process of cleaning and disinfecting the internal surfaces of processing equipment without the need to dismantle or intervene manually.
The Fundamental Cleaning in Place (CIP) Concepts and Application course introduces the key principles of CIP system functionality, design and operation and acts as a foundation for the advanced modules.
- All levels of employees who require an understanding of the fundamental principles of CIP in the food and beverage industry
- A prerequisite for the Advanced Cleaning in Place (CIP) Concepts and Application course
- Describe the elements of a CIP system, and articulate the basic principles of CIP design
- Recognize CIP system types when you come across them
- Be able to explain the basic concepts of flow rate and pressure loss, and know why they are important
This course has been certified by The CPD Certification Service