An introduction to the CIP system and critical parameters around CIP equipment An introduction to the best practice cleaning process and cleaning solutions An introduction to microbiology and an understanding of how CIP and SIP systems are used to prevent microbiological and bacterial growth and contamination of the product An overview of the different types of cleaning solutions and sanitizers and how this relates to pH knowledge An introduction to the right cleaning chemicals for the right soils Introduction to key components for CIP system to be effective (time, temperature, flow, chemical, concentration, and soil loads) https://www.foodsafe.net.nz/food-safety-courses/clean-in-place-cip-training/