CIP is the science and technology of cleaning process equipment and accessories without disassembly, said Tim Bowser, FAPC food processing engineer and chair of the workshop.

"The workshop will help participants brush up on their CIP knowledge; learn how to improve product quality and safety; learn to save labor, chemical, energy and waste treatment costs; and network with other CIP users."

Some of the benefits of using CIP are improved product quality and shelf life; reduced labor for cleaning and processing; reduced costs for cleaning chemicals, energy, water and waste disposal; and increased processing capacity.

The workshop topics will include the history and overview; CIP fundamentals; spray devises; cleaning agents overview; CIP system operation and validation; operations, utilities and maintenance issues; and laboratory demonstrations, including spray ball function and dye test and flow in transparent pipes and fittings.

Bowser will lead the discussions during the workshop.  In addition to being an FAPC food- processing engineer, he is also an associate professor in the Department of Biosystems and Agricultural Engineering at OSU.  Bowser has more than 20 years experience in food process engineering.  Other speakers are to be announced.

Bowser said this is the fist time the FAPC has been able to offer this CIP workshop as a general session.

"In the past we’ve given it to a specific company, and the results were fantastic," he said. "Attendees rated the workshop very highly and overwhelmingly requested in-plant, follow-up training. Leading the workshop is a real privilege for me, because I get to see the faces of participants as they gain new knowledge and understanding of CIP, and they realize how they can make important improvements in their plant’s CIP operations."

The CIP workshop will be held May 18 in room 120 of the FAPC from 9:30 a.m. to 4:00 p.m.  The cost of attendance is $100 per person. Lunch, snacks and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop

Availability for the workshop is limited to 16 participants, so register today.  To reserve your space, contact Lindsay Allen by telephone at (405) 744-6277, by fax at (405) 744-6313 or by e-mail at lindsay.allen@okstate.edu. Online registration is also available at www.fapc.biz.

- ### -

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.

• Go back to news release main page