September 30, 2008

Facts about the 2005 FDA Food Code – Chapter 4 – Design & Construction of Equipment – September - 2008 - Cleanability

Our goal for writing these articles is to give you, the operator a better understanding of the current 2005 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities.

Question: The inspector that checks my facility keeps talking about CIP or Clean in Place equipment. I don’t have the slightest idea of what she’s talking about. Can you explain what CIP means?

Answer: Certain types of equipment are designed to be cleaned in place (CIP) where it is difficult or impractical to disassemble the equipment for cleaning. Because of the closed nature of the system, CIP cleaning must be monitored via access points to ensure that cleaning has been effective throughout the system.

The CIP design must ensure that all food-contact surfaces of the equipment are

contacted by the circulating cleaning and sanitizing solutions. Dead spots in the

system, i.e., areas which are not contacted by the cleaning and sanitizing solutions, could result in the buildup of food debris and growth of pathogenic microorganisms. There is equal concern that cleaning and sanitizing solutions might be retained in the system, which may result in the inadvertent adulteration of food. Therefore, the CIP system must be self-draining.

4-202.12 - CIP Equipment.

(A) CIP EQUIPMENT shall meet the characteristics specified under § 4-202.11 and shall be designed and constructed so that:

(1) Cleaning and SANITIZING solutions circulate throughout a fixed system and contact all interior FOOD-CONTACT SURFACES, and

           (2) The system is self-draining or capable of being completely drained of cleaning and SANITIZING solutions; and

(B) CIP EQUIPMENT that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior FOOD-CONTACT SURFACES throughout the fixed system are being effectively cleaned

Critical Item.  Denoted by asterisk *

"Critical item" means a provision of this Code, that if in noncompliance, is more likely than other violations to contribute to FOOD contamination, illness, or environmental health HAZARD.

Noncritical Violation. Denoted by N

8-406.11 Time Frame for Correction.

(A) Except as specified in ¶ (B) of this section, the PERMIT HOLDER shall correct noncritical violations by a date and time agreed to or specified by the REGULATORY AUTHORITY but no later than 90 calendar days after the inspection.

So long for this month

Doris Rittenmeyer, CFSP
Director – Safety Management Services
d.rittenmeyer@foodhandler.com

The foregoing is offered only to assist you in becoming informed and is not intended to nor does it constitute comprehensive foodsafety advice. Each operator is encouraged to develop a comprehensive food safety program.