Cleaning in Place (CIP)
Where food processing systems are cleaned in place (CIP), the processing and cleaning systems must be designed, controlled and maintained to ensure clean and safe food production.
This 1 day course is based on the key principles of the new Marks & Spencer CIP Code of Practice and covers the philosophy, background and reasons for Marks & Spencer requirements.
The training is delivered via a mixture of workshop based discussions and power point presentations. This course is interactive, with groups of delegates spending time working on projects, based on actual examples of CIP failings.
The course is run by an experienced CIP Consultant.
Who is it for?
This training course is aimed for personnel from Marks & Spencer retail and ‘A’ list food suppliers. In particular, this course is ideal for:
Members of management team (including hygiene, technical, quality, operation and engineering)
CIP operators and supervisors
Staff with quality assurance responsibilities
Members of the hygiene team
There are currently no scheduled courses available. To find out about future courses, please click the 'make an enquiry' button below.