Cleanliness is fundamental in any food processing facility. When any incidence of contamination can prompt product recall, factory closure, and ultimately reputational damage and potential litigation, maintaining food safety in your operations is paramount. A clean-in-place (CIP) system is the first line of defense, helping to drive operational efficiency, ensure that processing equipment is clean, and protect your bottom line.
However, in a sector that demands robust hygiene, traditional CIP systems have evolved while remaining defined by outdated metrics that are overly reliant on historical statistical parameters. If you measure standard factors, such as the flow in the system, conductivity, and temperature, they will show you that the cleaning cycle has fulfilled these parameters. Crucially, this will not, however, indicate the level of clean that the system has achieved.
Where cleaning is based on historical averages, CIP cycle times are in many cases too long, which in turn negatively impacts product safety and operational efficiency. The traditional cleaning sequence is based on historical and empirical sampling without gathering any automated data. Fortunately, new CIP technology exists to reduce over cleaning, preserve resources, and ensure accurate insights.
Pathogenic microorganisms such as Listeria, Salmonella, and E. coli pose a significant risk to the food and beverage processing industry. These bacteria, can build up on processing equipment. This can create the potential for cross-contamination and result in serious problems for manufacturers. Knowledge of common problem microorganisms and the risks they pose is crucial to avoid a food safety breach.| | | Next → | Single Page