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Home » Topics » Sanitation » CIP/COP

CIP/COP
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Clean-in-place (CIP) describes systems and equipment used in food processing that can be cleaned and sanitized without being disassembled or moved. Clean-out-of-place (COP) denotes systems and equipment that must be disassembled, relocated, or specialty treated in order to clean and sanitize them.

ARTICLES

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BIZTRACKS

Spiroflow, Cablevey Partner to Offer Full Line of Clean-In-Place Options

September 21, 2022

Spiroflow will now offer the full range of Cablevey tubular drag conveyors in its product portfolio, including several clean-in-place solutions with wet and dry features.


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A Tale of Unexpected Growth and Development

October 18, 2017
What do you do when you find yourself in charge of your plant’s sanitation program? How did you get here? Who in their right mind would want to be accountable for such an enormous responsibility? The shared lessons on the essentials of food sanitary plant design.  
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Reaching Effectiveness and Efficiency in Your Sanitation Cycle

August 10, 2016
Food industry professionals are often caught in the middle of the competing demands of ensuring a thorough sanitation cycle and reducing downtime.
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Progress in the Hygienic Design of Food Processing Equipment

August 5, 2015
A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.
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Chemical-Free Cleaning: Revisited

October 6, 2014
Chemical-free cleaning in the greater context of green cleaning is becoming the rule instead of the exception.
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The Critical Cleaning Zone

April 3, 2013
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  
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Hidden Contamination on Processing Equipment

February 1, 2013
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
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Ensuring Safe Food Conveyance at Every Processing Stage

February 1, 2010
Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.
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Maximizing Sanitation Efforts in Food Processing

February 1, 2009
Hygienic standards in food processing operations continue to rise with each passing year, and they have never been higher than they are today.
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May the Force (and Flow) Be With You: Importance of Flow in CIP

December 1, 2008
The most obvious way to increase the force in a processing line cleaned by clean-in-place systems is to increase the volumetric flow rate.
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More Articles Tagged with 'CIP/COP'
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Live: April 19, 2023 at 2:00 pm EDT: The fourth and final in this webinar series focuses on Core Element 4 of the New Era blueprint, Food Safety Culture and where it's headed in the future. 

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May 18, 2023

How Chlorine Dioxide Effectively Supports Your Facility's Food Safety Program

Live: May 18, 2023 at 2:00 pm EDT: Join the expert at IFC to learn more about how chlorine dioxide treatments can support your food safety program. 

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