Chapter 8. CIP (Cleaning in Place)

  1. Dr. Mario Stanga

Published Online: 12 FEB 2010

DOI: 10.1002/9783527629459.ch8

Sanitation: Cleaning and Disinfection in the Food Industry

Sanitation: Cleaning and Disinfection in the Food Industry

How to Cite

Stanga, M. (2010) CIP (Cleaning in Place), in Sanitation: Cleaning and Disinfection in the Food Industry, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527629459.ch8

Author Information

  1. Via Vismara 22, 26020 San Bassano, Italy

Publication History

  1. Published Online: 12 FEB 2010
  2. Published Print: 27 JAN 2010

ISBN Information

Print ISBN: 9783527326853

Online ISBN: 9783527629459

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Keywords:

  • CIP (Cleaning in Place);
  • classification;
  • CIP parameters;
  • dairy;
  • processed food;
  • winery;
  • enzymatic cleaning;
  • food detergency;
  • chemicals;
  • tenacious contamination

Summary

This chapter contains sections titled:

  • CIP Classification

  • CIP Parameters

  • Dairy

  • Processed Food

  • Winery

  • Enzymatic Cleaning in Food Detergency

  • Chemicals for Cleaning Tenacious Contamination

  • References