Is Your Third Party Equipment Food Safety Compliant? Clean in Place vs. Clean Out of Place

In meat production facilities, equipment and instruments can either be Clean In Place (CIP) or Clean Out of Place (COP).

Is Your Third Party Equipment Food Safety Compliant? Clean in Place vs. Clean Out of Place

In meat production facilities, equipment and instruments can either be Clean In Place (CIP) or Clean Out of Place (COP).

Clean In Place items are typically shaped in a way that they’re unable to be cleaned manually and are cleaned with chemicals, detergent, or heat. Clean Out of Place items are pieces of equipment that can’t be cleaned where they’re used, and are removed for manual cleaning.

When introducing new equipment to protein production facilities, the cleaning procedure for each element should be established and accommodated.

Source: food-safety.com

Let’s talk

Book a discovery call.
Or skip ahead and see your ROI.

Book 30 minutes and we'll map one line and walk you through exactly what we'd find on your floor. Most processors see payback in about three months — bring your current yield numbers and we'll show you where the giveaway is.

Book a discovery callGet an ROI estimate
10×
Typical ROI
3 months
Payback period
6 weeks
Pilot to production