Advanced CIP

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 (October 18). Receive a $100 discount by attending both courses. More information here: www.go.osu.edu/cleaningbasics 

Course Fee
The cost to attend is $825 per person by the registration deadline of October 4. This fee covers instruction, manual, parking, lunch, and certificate. After the deadline, the registration cost is $875.

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

Registration - https://go.osu.edu/cipreg 
(registration limited to 30)

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

Cancellation Policy
Cancellations must be received before October 4 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 4 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

For the latest campus guidelines, please visit the Safe and Healthy Buckeyes website: https://safeandhealthy.osu.edu/campus-visitors

Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will be provided a full refund.

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu. 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.