Advanced CIP

Nov 10, 2021 through Nov 11, 2021, 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

These prerequisites will be covered in a Cleaning and Sanitation Basics course that will be offered the day before (November 9). Receive a $100 discount by attending both courses. More information here: 

Course Fee
The cost to attend is $825 per person by the registration deadline of October 26. This fee covers instruction, manual, parking, lunch, and certificate. After the deadline, the registration cost is $875.

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

Registration - 
(registration limited to 30)

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

Cancellation Policy
Cancellations must be received before October 26 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 26 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.

COVID-19 Safety Measures  
In accordance with public health guidelines, students, faculty, staff and visitors to all Ohio State campuses and medical facilities are required to wear masks indoors, regardless of their vaccination status.

Pre-packaged box lunches will be provided.

Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will be provided a full refund. A daily health check is the most effective way to monitor for symptoms of COVID-19, which include the following:

  • A fever of 100°F or higher
  • Respiratory symptoms, such as dry cough or shortness of breath
  • Vomiting or diarrhea
  • Muscle or body ache
  • Chills 
  • Loss of taste or smell Top of Form

Please do not make travel arrangements until you receive a confirmation email from If public health or university guidelines change to prevent in-person events, the course will be transitioned to a virtual platform and offered via Zoom on the same date.