Please note this course will take place online

What will the course cover?

An advanced Cip course will cover:  

• Brief overview of CIP.
• Why and how we verify CIP.
• CIP optimisation opportunities
• CIP validation
• Why they are Important?
• What do I need to know?

Who should attend / will benefit?

Operations Area management, Technical staff, Project Managers, Quality control and Assurance hygienists and other relevant stakeholders who operate and manage Dairy, Food, and related plants. This course would be also useful for staff who work in plant optimisation or are planning new investments in plant and hygiene equipment.

Benefits of attendance / what will you learn?

What is Clean?

• Prerequisites for successful cleaning /requirements.
• Factors influencing cleaning.
• The importance of a fully functional and verifiable Cip.

Review of Cip systems, Water, and chemicals.

• Safety and environmental aspects of CIP.
• Different Cip systems and the 4 T’s?
• How each of the 4T’s affect the outcome of your CIP.
• Chemicals and Water.
• Common issues with Cip.

Cip Verification – Is your plant doing what it was designed to do?

• Is your plant fit for purpose?
• What are you measuring and how do you report it?
• Determine if your plant is compliant – producing objective evidence.
• Are you audit ready?

Cip plant optimisation

• What have you got – Programmed versus reality.
• Water – The low hanging fruit!
• Chemicals and temperature
• The role of the chemical company and data usage.

Cip system Validation – cleaning the worst-case scenario!

• What is validation, why do we do it, removing the complexity.
• When should it be performed: At the beginning or at the end?
• Validation prerequisites
• Cleaning validation protocol
• Cleaning validation process
• Cleaning validation report
• Maintaining the validated state

Post Validation and summary

• Verification and monitoring
• Repeat frequency.
• Change management.
• Lessons learned.

Digital Badge Award

Upon successful completion of both the Fundamental Cleaning in Place, and the Advanced Cleaning in Place courses, you will be awarded a digital badge which can be used to support your CV and e-portfolio. A digital badge is an award which recognises your accomplishment in completing an unaccredited course and is referred to as a micro-credential. By taking part in the in-course activities and successfully completing the in-course questions you will qualify for a digital badge. The badge can be downloaded and included on CVs, shared via email or included on your e-portfolio (for example on LinkedIn). When a person or employer clicks on your digital badge they will see the specific details of the course, the process by which the course was given and if the course was successfully completed. Digital badges can be used to illustrate continued professional development and can supplement existing qualifications. 

Biographical Sketches of the Trainers

Nial Mullane is a UCC graduate of Dairy Science and has 35 years’ experience across several blue-chip companies in both the UK and Ireland in soft drinks manufacture with Coca Cola, Aseptic packaging of juices, milk, and sauces with Tetra Pak and both liquid UHT and powdered infant formula manufacture with Wyeth Nutrition. He has held project management, validation, and senior operation management roles in these companies. Nial has been a CIP champion for many years and frequently lectures in University College Cork, and is a Director of Northstar Training and Advisory.

John Creedon has over 33 years’ experience in the Irish Food and Drinks industry in brewing, dairy spreads, milk powders, confectionary, and infant formula. Having graduated from UCC with a BSc (Food Business) and later from TU Dublin with a MSc (Environmental Health Risk Management), he has worked in various quality, manufacturing, operational excellence, and training roles with Heineken, Glanbia, Danone, Pfizer, and Wyeth (now Nestle). He is currently responsible for training and learning including the development of subject matter experts in areas such as wet processing, drying, cleaning in place, filling, and packaging of infant formula across the five dimensions of safety, environment, quality, operational and financial performance.

Course Fee

The fee for the course is €350, which includes lectures and course manual. Partial funding may be available for eligible participants.

Registration

To find our about our next course please contact:

Clair Hoare

Special Projects Manager

Food Industry Training Unit

School of Food and Nutritional Sciences College of Science,

Engineering and Food Science,

University College Cork

email: clairhoare@ucc.ie