Dairy Processing - May/June 2024 - 60
FOOD SAFETY
CIP or COP?
U
Dairy processors must find the right fits for their operations.
by Benton Smith | bsmith@sosland.com
pholding high standards of cleanliness gives rise to a
thriving dairy processing operation. Without adhering
to such measures, products - and profitability - can
become jeopardized.
That's why companies in the business of making dairy
products put such an emphasis on finding perfect cleaning
solutions for each and every aspect of their facilities.
According to the Innovation Center for US Dairy, clean in
place (CIP) is a common, routine cleaning regimen which can
be highly automated and is used for enclosed surfaces such
as pipelines, heat exchangers, cooling presses, vats, tanks and
cheese processors. CIP involves the circulation of cleaning
solution through pipes at a documented and prescribed flow
rate, creating turbulent flow, or through spray devices/balls
for vessels and similar equipment. These systems use time,
temperature, specific concentrated chemicals and mechanical
force to achieve maximum cleaning. Use of CIP systems
requires that the equipment is of sanitary construction, with
smooth, cleanable surfaces, and can be fully drained.
Alternately, clean out of place (COP), parts that require
manual cleaning, are disassembled and submerged in a
horizontal vessel which uses circulating detergent, heat and
agitation to remove product soil. Long pipe or small parts
require different turbulent flow patterns within the COP tank.
While CIP and COP practices are well established methods
within the broader food processing industry, technical
specialist and food production equipment consultant Craig
Reinhart said dairy processors can not rely on just one
convention to solve all of their sanitation needs.
" It isn't an either/or between CIP, COP or manually
cleaning, " Reinhart said. " Each has its place, depending on a
number of factors. "
THE CASE FOR CIP
Reinhart was a member of the working group at not-for-profit
3-A Sanitary Standards, Inc. (3-A SSI), that developed the
sanitary standard for CIP. He currently chars 3-A's working
group on plant support systems.
More often than not, he said, dairy processing decisionmakers
prefer CIP systems.
60 MAY-JUN 2024 | DAIRYPROCESSING.COM
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Dairy Processing - May/June 2024
Table of Contents for the Digital Edition of Dairy Processing - May/June 2024
Dairy Processing - May/June 2024 - Intro
Dairy Processing - May/June 2024 - 1
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