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Advanced CIP Cleaning and Sanitation

This two-day course brings together highly recognized CIP experts, including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants. the training program is for personnel who are new to the CIP technology or for those who might need to refresh or increase their knowledge and review the chemistry and microbiology principles. the course describes important advances in CIP systems, including piping, valves, regulations and tools of verification. the course also includes a session of practical CIP problems and solutions with the experts.

Upcoming Session

November 12-13, 2015

Advanced CIP Cleaning and Sanitation
Ohio State University, Columbus, Ohio

One Person: $795
Two or More: $745 per person
After October 29, 2015: $845 per person

Register Now

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry

Location

All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.

Instructors

Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.

Lodging

Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Curriculum

Introduction
  • CIP- Then and Now: How the Changes Happened?
  • Sustainability Challenges for the Food Industry
Chemistry & Microbiology of Cleaning & Sanitation
  • Food and dairy microbiology, biofilm film formation and equipment surfaces
  • Defining Clean, sanitize and sterilize
Cleaning Types
  • CIP unit types
  • CIP controls and programming
Record Keeping
  • CIP record keeping
Problems & Solutions

CIP Demonstration
  • Typical Automated CIP Programs for Vessels and Lines: Demonstration

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