Simplified 3-Step CIP Process

1. Purpose

To ensure all product-contact surfaces in the CSD and Tea-Blending lines are thoroughly cleaned, sanitized, and verified for food-safe operation.

2. Scope

Applies to all CIP-capable equipment: tanks, piping, heat exchangers, and associated valves on the CSD and Tea-Blending production lines.

3. Responsibilities

• Sanitation Technicians: Execute each CIP step per this SOP.
• Shift Supervisor: Verify completion and record results.
• Quality & Food Safety Manager: Review records daily and investigate deviations.

4. Materials & Reagents

• Alkaline detergent (as per manufacturer’s ppm)

• Acid rinse (phosphoric/citric blend)

• Sanitizer (Quaternary ammonium at X ppm)

• Clean‐in‐Place skid with flow meters

• Temperature gauges

• pH strips or inline pH monitor

• Safety PPE: gloves, goggles, apron

5. 3-Step CIP Sequence

Pre-Rinse (Water Flush)

Flush system with potable water at ≥ 38 °C for 5 minutes or until product residue is visibly removed. Confirm water clarity at discharge.

Detergent Wash

Circulate alkaline detergent solution at 1–2% w/v, 55–65 °C, for 15 minutes. Monitor and record inlet/outlet pH and temperature every 5 minutes.

Final Rinse & Sanitize

Rinse with potable water until pH returns to neutral (6.5–7.5). Circulate sanitizer for 5 minutes per label instructions. Drain and allow equipment to air-dry under positive airflow.

6. Verification & Documentation

• Log run times, temperatures, pH values, and sanitizer ppm on CIP record sheet.

• Perform ATP swab or microbiological rinse test weekly and attach results.

• Any out-of-specification → stop production, notify Quality Manager, and re-run CIP.