FDA Food Code defines CIP as:

(1) "CIP" means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and SANITIZING solution onto or over EQUIPMENT surfaces that require cleaning, such as the method used, in part, to clean and SANITIZE a frozen dessert machine.

(2) "CIP" does not include the cleaning of EQUIPMENT such as band saws, slicers, or mixers that are subjected to in-place manual cleaning without the use of a CIP system.

With this definition in mind, please answer the survey questions.

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* 1. How has your company/jurisdiction determined the right cleaning and sanitizing frequency of Clean in Place or “CIP” equipment?

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* 2. How often is your company cleaning and sanitizing equipment that is a Clean in Place or “CIP” equipment? Or how often does your jurisdiction expect Clean in Place or “CIP” equipment to be cleaned and sanitized?

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* 3. Is your company or facilities you regulate using a 3rd party cleaning company for CIP equipment?

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* 4. How are you validating the effectiveness of the cleaning and sanitizing of “CIP” equipment?

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* 5. How confident are you that nonvisible food-contact surfaces of “CIP” equipment are properly cleaned and sanitized?

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* 6. What steps are taken when you and / or an inspector are unable to access sections of a piece of CIP equipment to ensure that it is being cleaned properly and frequently enough?

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* 7. Do you feel that the current manufacturer’s recommendations are adequate in ensuring that your “CIP” equipment is being properly cleaned?

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* 8. Do you feel that the current FDA Food Code adequately addresses your concerns regarding the cleaning and sanitizing of CIP equipment?

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* 9. Were you aware that the FDA Food Code differentiates between clean in place (CIP) and in-place manual cleaning?

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* 10. Does your company/jurisdiction use the FDA Food Code to establish policies, procedures, requirements, rules, or compliance with regard to cleaning procedures and/or cleaning frequency for food-contact surfaces?

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* 11. If yes to question 10, what version(s) of the Food Code are utilized (even if not adopted)?

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* 12. Does your company/jurisdiction feel comfortable assessing the effectiveness of cleaning of CIP equipment?

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* 13. Does your company/jurisdiction evaluate the cleanability of each piece of CIP equipment prior to approving its use?

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* 14. Does your company/jurisdiction evaluate the effectiveness of cleaning CIP equipment on a regular/ongoing basis?

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* 15. What type(s) of equipment do you expect to be “cleaned in place”?

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* 16. When inspecting equipment (whether as part of a daily cleaning checklist or for compliance with regulatory requirements) that contains food-contact surfaces that are not visible without disassembly, is the equipment disassembled for inspection?

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* 17. What, if anything, hinders the ability to inspect (whether as part of a daily cleaning checklist or for compliance with regulatory requirements) food-contact surfaces of equipment that are not visible without disassembly?

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* 18. Does your company/jurisdiction rely upon data other than personal visual inspection to determine cleanliness of food-contact surfaces of equipment that are not visible without disassembly?

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* 19. If Yes to Question 18, specify:

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