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    CIP

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    Bilal Hassan jutt
    Critical control points

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    © All Rights Reserved
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    CIP

    Uploaded by

    Bilal Hassan jutt
    3 views18 pages
    Critical control points

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    © © All Rights Reserved

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    Critical control points

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views18 pages

    CIP

    Uploaded by

    Bilal Hassan jutt
    Critical control points

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Ammar Shabbir | Food Technologist

    CIP (Clean-In-Place)
    An efficient and automated cleaning
    process ensuring food safety and
    quality

    SWIPE
    What is CIP?
    Clean-In-Place (CIP) is a method of cleaning the
    interior surfaces of equipment, pipelines, and
    vessels in the food, beverage, and
    pharmaceutical industries without disassembling
    them.

    Ammar Shabbir | Food Technologist SWIPE


    CIP Process

    Dis-infection
    if necesary.

    Ammar Shabbir | Food Technologist SWIPE


    Step 1

    Pre-Rinse

    The first step in the CIP process involves flushing


    the system with water to remove loose debris,
    such as leftover food particles, dust, or residue.

    Objective: Remove loose debris and residues.


    Duration: 5–10 minutes.
    Water Temperature: Ambient or warm (30–
    40°C).
    Flow Rate: High enough to flush debris
    effectively

    Key Notes:
    Avoid using hot water if the residue contains
    proteins, as this may cause them to coagulate.
    Ends when the rinse water appears clear.

    Ammar Shabbir | Food Technologist SWIPE


    Step 2

    Chemical Circulation
    (Detergent Wash)

    A detergent solution is circulated to break down


    fats, proteins, and other stubborn residues stuck
    to the equipment surfaces.

    This step ensures the removal of organic


    and inorganic materials that water alone
    cannot clean.

    Chemical circulaton involves two steps:

    1) Alkalanine wash
    2) Acid wash

    Ammar Shabbir | Food Technologist SWIPE


    Ammar Shabbir | Food Technologist

    1) Alkalanine wash

    SWIPE
    Objective: Remove fats and proteins.

    Duration: 20–30 minutes

    Temperature: 50–70°C.

    Chemical Concentration: 0.5–2.0% sodium


    hydroxide or equivalent.

    Key Notes:

    Best for cleaning organic residues like fats and


    proteins.
    Monitor pH and chemical concentration
    regularly for optimal performance.

    Ammar Shabbir | Food Technologist SWIPE


    Ammar Shabbir | Food Technologist

    2) Acid wash

    SWIPE
    Objective: Remove scale and mineral deposits.

    Duration: 20–30 minutes.

    Temperature: 40–60°C

    Chemical Concentration: 0.5–1.5% phosphoric


    acid or nitric acid

    Key Notes:

    Ideal for removing inorganic residues like mineral


    scales.
    Monitor pH and chemical levels to prevent
    corrosion of equipment.

    Ammar Shabbir | Food Technologist SWIPE


    Step 1

    Post-Rinse

    Objective: Remove all chemical residues from


    the system.
    Duration: 10–15 minutes.
    Water Temperature: Ambient or warm (30–
    40°C).
    Flow Rate: High, similar to the pre-rinse

    Key Notes:

    Ensure all chemical residues are completely


    flushed out.
    Test rinse water for pH neutrality or chemical
    absence.

    Ammar Shabbir | Food Technologist SWIPE


    Step 1

    Sanitization (Disinfection)

    Objective: Kill microorganisms and ensure


    hygienic surfaces.
    Duration: 10–15 minutes.
    Temperature:
    Chemical Sanitizers: Ambient or warm (30–
    40°C).
    Thermal Sanitization: ≥80°C for 5–10
    minutes.
    Chemical Concentration:

    Chlorine-based: 50–200 ppm free chlorine.


    Peracetic Acid: 100–200 ppm.
    Quaternary Ammonium Compounds
    (QUATs): 150–400 ppm.

    Ammar Shabbir | Food Technologist SWIPE


    Types of CIP Systems

    Single-Use Systems: Fresh cleaning


    solutions used each time.
    Reuse Systems: Cleaning solutions are
    recovered and reused.
    Automated Systems: Fully automated
    with programmable settings.

    Ammar Shabbir | Food Technologist SWIPE


    Benefits of CIP

    Improved Hygiene:
    Reduces contamination risks and ensures food
    safety.

    Time & Labor Efficiency:


    Saves time and labor by automating cleaning.

    Cost Savings:
    Reduces water, chemical, and labor costs.

    Regulatory Compliance:
    Ensures adherence to hygiene and safety
    standards.

    Ammar Shabbir | Food Technologist SWIPE


    Challenges in CIP
    challenges in CIP

    High Initial Costs:


    Equipment installation and maintenance
    can be expensive.

    Monitoring:
    Ensuring chemical concentrations and
    cleaning times are precise.

    Training:
    Operators need proper training for
    effective usage.

    Ammar Shabbir | Food Technologist SWIPE


    Ammar Shabbir | Food Technologist

    CIP in the Food


    Industry

    Widely used in dairy, beverages, sauces, and


    other liquid food production.
    Critical for cleaning pipelines, tanks,
    homogenizers, pasteurizers, etc.

    SWIPE
    Real-World Example:

    CIP in Dairy Processing


    Cleaning milk processing equipments(
    pasteurizer, pipelines e.t.c)

    SWIPE

    Ammar Shabbir | Food Technologist


    Future Trends in CIP

    Sustainability:
    Development of eco-friendly cleaning agents.

    Smart Systems:
    IoT-enabled CIP systems for real-time monitoring.

    Automation:
    Enhanced efficiency with AI-driven systems.

    Ammar Shabbir | Food Technologist SWIPE


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    Ammar Shabbir | Food Technologist

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