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
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
Access and Purchase Options
Companies can purchase a package of modules to fit the needs of their workforce. Our sales representatives can help build training plans which are tailored to suit the needs of each company.
The course can also be purchased from our Hygiene Academy eStore which provides an opportunity for individuals interested in developing or refreshing their skillset to purchase on a course-by-course basis.