An introduction to the CIP system and critical parameters around CIP equipment
An introduction to the best practice cleaning process and cleaning solutions
An introduction to microbiology and an understanding of how CIP and SIP systems are used to prevent microbiological and bacterial growth and contamination of the product
An overview of the different types of cleaning solutions and sanitizers and how this relates to pH knowledge
An introduction to the right cleaning chemicals for the right soils
Introduction to key components for CIP system to be effective (time, temperature, flow, chemical, concentration, and soil loads)
https://www.foodsafe.net.nz/food-safety-courses/clean-in-place-cip-training/
