Short Course - Cleaning in Place (CIP)

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In this short vidow, Nial Mullane explains the importance of this fundamental training course in CIP.

 The next course is on 3 November 2021 followed by another course on 16 March 2022

"Fundamental Course in Cleaning in Place for the Food Industry", Food Industry Training Unit, School of Food and Nutritional Sciences, University College Cork (online)

Who should attend?

This course will introduce industry personnel to the fundamental concepts of CIP processes and parameters. This course is designed for those in Operations, Technical, Project Managers, Quality Assurance, Quality Control and other relevant personnel who operate food processing plants. This course would  be also useful for R&D and NPD staff who develop new products or are planning new investments in plant equipment.

What will you learn on this course?

Cleaning In Place

Safety and environmental aspects of CIP

  • What are the 4 T’s?
  • How each of the T’s affect the outcome of your CIP
  • Mechanical action (turbulence)
  • Chemical force (turbidity/titration)
  • Time
  • Temperature
  • Technology

CIP Delivery Systems

  • Components of a CIP system
  • The CIP station
  • Single and multiple delivery systems
  • CIP system safety
  • Control and data acquisition systems
  • Water quality and its effects on CIP
  • Verification and validation
  • Post-CIP testing (chemical/microbiological)

Detergents

  • Detergents and acids
  • Concentrations and the effect on a successful CIP
  • Base caustics and acids vs blended chemicals
  • In-line measurement of concentration/temperature
  • Environmental considerations

 

Common Issues With CIP Systems

  • What constitutes a successful CIP
  • What should I look for during CIP to ensure success
  • Preventative maintenance items that affect CIP systems
  • How can I  optimise a CIP system to increase plant availability
  • How can I save money and time on my current system
  • Capital investment  justifications
  • What are the problems that I have experienced

Biographical Sketches of 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 cost of the course is €350 which includes lectures and course manual.

To Register

To register please complete the online registration form.

Alternatively contact Mary McCarthy-Buckley at the details below.

Mary McCarthy-Buckley

Manager

Food Industry Training Unit

School of Food and Nutritional Sciences College of Science,Engineering and Food Science

University College Cork

email m.mccarthybuckley@ucc.ie

tel 021 490 3363 / 086 825 2210

 

Food Industry Training Unit

University College Cork , Western Road, Cork

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