Advanced CIP

Nov 1, 2017 through Nov 2, 2017, 8:00am - 5:00pm

This two-day short course will bring together highly recognized CIP experts including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants. The course includes multiple hands-on sessions to increase technical knowledge through applied training.

Course Topics:

  • Microbiology of Biofilm
  • CIP Cleaning Chemicals and Water Quality
  • CIP Systems
  • Mixproof Valves, Aseptic Valves and Applications
  • Records and Regulatory Oversight
  • CIP Demonstrations
  • FSMA and Sanitation Preventive Controls

Who Should Attend?

This course is intended for processing plant managers, supervisors, equipment operators, quality assurance and quality control personnel, scientists, plant engineers, equipment manufacturers, and anyone whose work is related to cleaning and sanitation or sanitary equipment design for food and dairy manufacturers.

This course is a great training for personnel who are new to the CIP technology or for those who might need to refresh or increase their knowledge, get updates, review the chemistry and microbiology principles, and what is new on CIP systems including piping, valves, regulations, and tools of verification.

Prerequisites for the Course

  • Understanding of biological hazards, microbiology, chemistry of water and cleaning compounds
  • Understanding of sanitation procedures and cleaning methods
  • Experience with monitoring, verification, and validation of cleaning
  • Working knowledge of food safety regulations


Course Fee
The cost to attend is $825 per person by the registration deadline of October 18.This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $875. Optional parking passes are $8 per day. If parking on the OSU campus, a parking pass is required.

Please do not make travel arrangements until you receive a confirmation email from

Class sessions are held on The Ohio State University campus. Room Location TBD.

There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & Suites, Holiday Inn Express & Suites, and Springhill Suites. Additional options can be found here:


Cancellation Policy
Cancellations must be received before October 25 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 25 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.