Question
My Courses / Food Allergens in Manufacturing v6 / Assessment Question 16 of 20 : What is the benefit of cleaning in place (CIP)? Fewer cleaning steps are needed CIP does not need to be validated in HACCP documentation Equipment does not have to be dismantled for cleaning Cleaning chemicals do not need to be as concentrated
Answer
4.7
(288 Votes)
Alexander
Master · Tutor for 5 years
Answer
C
Explanation
The Cleaning-in-Place (CIP) methodology of sanitizing the internal parts of equipment without disassembling it is an essential process within many food industries. The principal benefit of CIP methods over traditional cleaning is that equipment does not have to be dismantled for cleaning. This reduces the downtime and labor associated with assembly and disassembly. Fewer cleaning steps are needed is one advantage, but this is not a principal benefit of CIP over traditional cleaning methods. CIP does not need to be validated in HACCP documentation is incorrect, any cleaning process would need to be validated within a HACCP plan. Finally, the concentration of cleaning chemicals has no direct relation to whether the cleaning method is in place or not.