CIP cleaning effect evaluation standard As the ideal CIP for the food industry, the cleaning effect must meet the following standards:
1. Odor: Fresh, no smell, allowing slight odor for special treatment process or special stage without affecting the safety and quality of the final product.
2. Vision: The cleaning surface is bright, no water, no film, no dirt or other. At the same time, after CIP processing, the production processing capacity of the equipment has changed significantly. The microbiological indicators of the health indicators meet the relevant requirements; they cannot cause the improvement of other health indicators of the products. Cost is an important factor in measuring the cleaning effect while at the same time meeting the conditions of cleaning. Operating CIP operations must be relatively safe, convenient, and the like. With the continuous improvement of mechanization and automation of food production.CIP systems have been widely studied and applied. At the same time, scientific advancement and market regulation, its penetration rate in food production will continue to increase.