| Title | Principles of Clean In Place (CIP) in food operations | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the importance of cleaning processes | 1.1 Describe the importance of maintaining good hygiene in the workplace | |
| 1.2 Outline procedures to check for contamination | ||
| 1.3 Describe the impact of contamination on the workplace and products | ||
| 1.4 State actions required to deal with contamination | ||
| 1.5 Describe the stages of cleaning | ||
| 1.6 Outline procedures used to check cleaning has been effective | ||
| 2. Understand types of detergent and disinfectant | 2.1 List the principal cleaning agents used in food operations | |
| 2.2 Describe the importance of following instructions when using cleaning agents and products | ||
| 2.3 Define sterilisation and disinfection | ||
| 3. Understand the main components of a Cleaning in Place (CIP) system | 3.1 Describe the components of a typical CIP circuit | |
| 3.2 Describe a typical centralised and decentralised CIP circuit | ||
| 3.3 State the importance of hygienic design | ||
| 3.4 List instrumentation and control equipment used for CIP | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of clean in place (CIP) and disinfection in food operations, in a food processing business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food processing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards. | |
| Unit expiry date | 01-Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National occupational Standard) knowledge unit | |
| SO.104K Understand how clean in place (CIP) plant and equipment in food manufacture | ||
| SO.106K Understand how to carry out disinfection in food manufacture. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of clean in place (CIP) and disinfection in food operations. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 8 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | SO.104.3K | |
| RITS Reference | D/502/7435 | |