Clean in Place CIP training is designed for people employed across the food sectors who employ CIP systems and SIP processes as part of GMP, hygiene, and cleaning systems.
Course Cost: POA
About Clean-in-Place CIP Training
Food Safe’s CIP cycle training is designed for people employed across the food sectors who employ CIP and SIP cleaning processes as part of their cleaning, hygiene, and GMP systems.
CIP is an effective cleaning sequence that replaces manual cleaning used in processing lines and factories, where constant proper cleaning of interior surfaces such as process equipment is of utmost importance for product safety. The automated method of this cleaning cycle means that a more concentrated acid and caustic wash cycle can be used, which reduces energy consumption and the cleaning time of processing equipment, compared to being cleaned manually with cleaning chemicals at lower temperatures.
Our training further builds operator verification skills, on-job competency awareness around chemical exposure risk, and cross contamination as well as microbiology while improving the company’s CIP systems effectiveness.
Cleaning equipment effectively is a critical part of any business. Our training course is suitable for: all operators, coordinators, team leaders, supervisors, engineers, managers, and staff interested in further developing their cleaning efficiency skills.
Clean-In-Place (CIP) Training Level 3-4 Dairy Sector:
Food Safe collaborates with SSBs to offer training programmes. Registration includes an SSB training agreement and administration. This training as well as the New Zealand Certificate in Dairy Processing – Levels 3-5 is available on request.
We offer CIP training for all other food sectors including food and beverage, meat, seafood, poultry, and egg processing to name a few.
Clean in Place CIP Training Course Content
- An introduction to the CIP system and critical parameters around CIP equipment
- An introduction to best practice cleaning process and cleaning solutions
- An introduction to microbiology and an understanding of how CIP and SIP systems are used to prevent microbiological and bacterial growth and contamination of the product
- An overview of the different types of cleaning solution and sanitisers and how this relates to pH knowledge
- An introduction to the right cleaning chemicals for the right soils
- Introduction to key components for CIP system to be effective (time, temperature, flow, chemical, concentration, and soil loads)
- Optimal timings for CIP; what are the points to keep in mind if the timing is not automated
- An introduction to titration checks and its role in CIP cycles
- How effective CIP is assessed – general basic CIP method checks
- Corrective and preventive actions
Why Choose us for your Training?
- Complements compliance requirements
- Is simplified and visual, and supportive of implementing learning back on-job
- Is delivered by a trained ISO 9001 & 22000 lead auditor
- Is delivered by a trainer with first-hand knowledge and experience in high compliance process lines where Food Safe also operates, such as process plants in the meat and dairy products sectors