12/12/2023 0 Comments Cip sip meaningThis presents a unique hazard to food safety and requires focused safety criteria to ensure reasonable continuous food safety. Public Health SignificanceÄue to their plumbing line form, their internal wetted surfaces cannot be readily accessed for inspection or for manual cleaning and sanitizing. Pronounced "sea-sip" (two syllables instead of three), CSIP systems are plumbed systems that typically use valves, pumps and control logic to sequentially wash and then sanitize food contact surfaces that are essentially, plumbing lines for liquid foods and beverages. The process is better defined as clean and sanitize in place (CSIP), as one cannot sanitize an unclean surface. Cleaning and sanitizing are discrete sequential steps, where cleaning precedes the application of an approved food contact surface sanitizer on the food contact surface of the equipment. Kinetics (in some form) is also required for plumbed systems that handle liquid foods. When food contact surfaces are cleaned and sanitized in a dishwasher, or a three compartment sink, kinetics are added in the forms of high pressure sprays, or scrubbing, or turbulent flows in a power wash type sink. Chemicals used to clean and sanitize require kinetics in one or many forms to improve efficacy. The process involves more than just rinsing wetted surfaces it is not just "cleaning" - as the current CIP acronym infers. and internationally create the need to better define and characterize hazards and reasonable interventions for liquid food preparation and dispensing systems. New and novel dispensing equipment and systems being introduced to the industry both in the U.S. Clean-in-Place (CIP) is common in liquid food and beverage processing, but is poorly defined and understood in the retail and food service industries.
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