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Food Science and Technology QUESTION #5897
Question 1
In CIP (Cleaning-In-Place) of dairy equipment, the correct sequence of steps is:
  • Hot water rinse \(\rightarrow\) caustic wash \(\rightarrow\) acid wash \(\rightarrow\) sanitizer \(\rightarrow\) final rinse
  • Pre-rinse (warm water \(35\text{–}40^{\circ}\text{C}\)) \(\rightarrow\) caustic wash (NaOH \(1\text{–}2\%\), \(70\text{–}80^{\circ}\text{C}\)) \(\rightarrow\) intermediate rinse \(\rightarrow\) acid wash \(\rightarrow\) final rinse \(\rightarrow\) sanitizer✔️
  • Acid wash \(\rightarrow\) caustic wash \(\rightarrow\) pre-rinse \(\rightarrow\) sanitizer
  • Sanitizer \(\rightarrow\) caustic wash \(\rightarrow\) acid wash \(\rightarrow\) water rinse
Correct Answer Explanation
Standard CIP sequence: (1) Pre-rinse with warm water (\(35\text{–}40^{\circ}\text{C}\)); (2) Alkaline wash (NaOH \(1\text{–}2\%\) at \(70\text{–}80^{\circ}\text{C}\)) to remove proteins and fats; (3) Intermediate water rinse; (4) Acid wash (\(\text{HNO}_3\) or \(\text{H}_3\text{PO}_4\) \(0.5\text{–}1\%\)) to remove milkstone; (5) Final water rinse; (6) Sanitizer before use.