Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment

Abstract

Surface sanitation in food manufacturing environments can be accomplished through a variety of methods including clean-in-place (CIP), clean-out-of-place (COP), and environmental sanitation approaches. Sanitation is essential to removing foodborne pathogens and allergenic residues from surfaces. In this article, the different kinds of surface sanitation activities commonly deployed across diverse food plants will be discussed. Fundamental aspects that underpin all effective surface sanitation efforts will be explored. Finally, physical characteristics of the surface itself and how they increase or decrease the difficulty of surface sanitation will be described.