You are being redirected because this document is part of your ASTM Compass® subscription.
    This document is part of your ASTM Compass® subscription.

    If you are an ASTM Compass Subscriber and this document is part of your subscription, you can access it for free at ASTM Compass

    Design Principles and Operating Practices Affecting Clean-In-Place Procedures of Food Processing Equipment

    Published: 01 January 1973

      Format Pages Price  
    PDF (324K) 14 $25   ADD TO CART
    Complete Source PDF (4.3M) 238 $74   ADD TO CART

    Cite this document

    X Add email address send
      .RIS For RefWorks, EndNote, ProCite, Reference Manager, Zoteo, and many others.   .DOCX For Microsoft Word


    The term “cleaning” in the food processing industries refers to the treatment given all product contact surfaces following each period of use to remore all physical evidence of soil and to apply a bactericidal treatment to sanitize all surfaces. The normal period of use is less than one day and all equipment is thus cleaned at least once every 24 h.

    Until recent years, cleaning of food processing equipment involved complete disassembly, manual cleaning by rinsing, brushing with solution, rinsing and sanitizing, and reassembly followed by application of sanitizing solutions just prior to processing. During the past two decades such manual cleaning procedures have been almost entirely replaced by Clean-In-Place (CIP) operations involving spray application or pressure recirculation of acid and alkaline detergent solutions under controlled conditions of time, temperature, and concentration. Such cleaning is essentially “chemical” in nature and processing equipment and CIP appurtenances are designed to permit the cleaning solution to be brought into intimate contact with all soiled surfaces and to be continuously replenished.

    Stainless steel is a nearly universal material of construction for all processing and CIP equipment incorporated in such systems. It is generally possible to design and apply equipment and programs which can produce surfaces that are physically cleaned and nearly free of bacterial contamination. Experience has shown that solutions of strong alkalis, moderately strong acids, and sodium hypochlorides are highly effective in removing organic and mineral soils of almost any nature when these solutions are utilized in the proper combination or sequence.


    cleaning, stainless steels, food processing, sanitation, food packaging

    Author Information:

    Seiberling, D. A.
    Assistant vice president, Equipment-Engineering Division, Economics Laboratory, Inc, Beloit, Wis

    Committee/Subcommittee: D12.14

    DOI: 10.1520/STP41387S