Validation of cleaning / CIP
Clean-In-Place (CIP) is an extremely important step in Food and Beverage production, to prevent any possible issue caused by microbiological contamination. To support Food & Beverage manufacturers, the European Hygienic Engineering & Design Group (EHEDG), in the Guidelines on cleaning validation in the Food Industry, stress the need of appropriate validation, monitoring and verification procedures and processes. Going beyond the state of the art, thanks to ALVIM Biofilm Sensors, many Companies are now able to verify cleaning in real time (here you can find an example from soft drinks and from food production), even before getting the results of lab analyses - that can require up to 72 hours. The benefits can be easily understood:
- Immediate feedback on CIP efficiency and on any residual bacterial contamination
- Prevention of product recall
- Reduction of customer complaints (up to 70% and more)
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