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Conference for Food Protection - Clean in Place

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.


1.How has your company/jurisdiction determined the right cleaning and sanitizing frequency of Clean in Place or “CIP” equipment?
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?
3.Is your company or facilities you regulate using a 3rd party cleaning company for CIP equipment?
4.How are you validating the effectiveness of the cleaning and sanitizing of “CIP” equipment?
5.How confident are you that nonvisible food-contact surfaces of “CIP” equipment are properly cleaned and sanitized?
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?
7.Do you feel that the current manufacturer’s recommendations are adequate in ensuring that your “CIP” equipment is being properly cleaned?
8.Do you feel that the current FDA Food Code adequately addresses your concerns regarding the cleaning and sanitizing of CIP equipment?
9.Were you aware that the FDA Food Code differentiates between clean in place (CIP) and in-place manual cleaning?
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?
11.If yes to question 10, what version(s) of the Food Code are utilized (even if not adopted)?
12.Does your company/jurisdiction feel comfortable assessing the effectiveness of cleaning of CIP equipment?
13.Does your company/jurisdiction evaluate the cleanability of each piece of CIP equipment prior to approving its use?
14.Does your company/jurisdiction evaluate the effectiveness of cleaning CIP equipment on a regular/ongoing basis?
15.What type(s) of equipment do you expect to be “cleaned in place”?
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?
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?
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?
19.If Yes to Question 18, specify: