Best Practices for Clean in Place

Most important, though, is a CIP line that’s designed for maximum cleaning against microbial agents. With this in mind, use the proper tanks for the cleaning agents. Fluid tanks should have smooth and continuous welds, be self-draining, and their interior surfaces should be round or tubular, not flat, with no ledges or recesses that could harbor contaminants.

Then, identify and use the proper cleaning agents for your particular application. Hypochlorites are ideal for cleaning stainless steel surfaces that come into direct contact with food. Peracetic acid can be used against all microorganisms and may be applied with either cool or warm water. Acid (anionic) is an effective cleaning agent for removing hard water films or milk stone (found in dairy operations). Finally, ozone-enriched water kills microbes as effectively as chlorine without the hazardous side effects that come with chlorine’s use, and has been approved by the FDA for use on food contact surfaces.

Your CIP system must also be designed for the correct fluid flow rate to ensure cleaning “turbulence” and thorough cleaning results. The fluid flow rate through the CIP system’s process piping should be greater than or equal to 5 feet per second. The flow rate is a function of the pump size—ideally, it should be able to produce a flow rate that’s at least four times greater than that required during cleaning operations, so selecting the proper fluid pump for your CIP system is critical.

Finally, your CIP system needs to be engineered with the proper connections between the component pieces. Avoid creating lively dead areas that are outside of the cleaning agent process flow. These too are ideal locations for pathogen growth.

Even the most carefully designed CIP system will need to be monitored on an ongoing basis once it’s in use to ensure that it’s working as intended. “Automation” does not equal “automated process control.” Several items in the CIP system need to be checked on a regular basis, including cleaning chemical concentrations, pH levels, and pump/metering device performance. Also, check the water chemistry on a periodic basis. Hard water can precipitate on surfaces and clog holes, compromising fluid flow and coverage. A well-designed and well-maintained CIP system will ensure that your food-processing line is operating at maximum efficiency, and delivering results that will minimize the likelihood of food pathogen problems.

Cartee is director of marketing and business development at M.G. Newell. Reach her at [email protected]. Nhan is marketing coordinator at Heateflex. Reach her at [email protected].