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Title / Demonstrate knowledge of clean-in-place processes in a primary products food processing operation
Level / 3 / Credits / 5
Purpose / This entry-level unit standard is for people who work in cleaning roles or who are responsible for cleaning their work area as part of their job role in a primary products food processing operation.
People credited with this unit standard are able to demonstrate knowledge of: the principles of clean-in-place systems; the basic principles of monitoring and checking clean-in-place cleaning; and a clean-in-place process used in the workplace, in a primary products food processing operation.
Classification / Primary Products Food ProcessingPrimary Products Food Processing -Core Skills
Available grade / Achieved
Explanatory notes
1Legislation relevant to this unit standard includes but is not limited to – Hazardous Substances and New Organisms Act 1996; Health and Safety in Employment Act 1992, Health and Safety in Employment Regulations 1995, Resource Management Act 1991.
2Definitions
Clean-in-place (CIP) – systems where cleaning solutions are circulated through plant and pipework for cleaning and sanitising purposes.
Organisational requirements– instructions to staff on policies and procedures which are documented in memo, electronic or manual format and are available in the workplace.
Primary products food processing operation – covers a meat processing, dairy processing, seafood or baking yeasts manufacturing operation.
Soil-the residue left behind on processing equipment at the end of production. Soil can be residues from the primary product process, and/or water residues.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the principles of clean-in-place systems in a primary products food processing operation.
Evidence Requirements
1.1Types of CIP systems are described in terms of types of use and recovery of cleaning chemicals and their typical applications.
Rangetypes of use include but are not limited to – single use, re-use, single-use recovery.
1.2CIP methods are described in terms of types of recovery after cleaning and/or sanitising.
Rangemethods may include but are not limited to – decanting, filtration, separation, reuse;
evidence is required of two methods.
1.3Basic soil composition is identified and described in terms of types of residues.
1.4CIP sequences are described in terms of their purposes for removal of product and chemical residues.
Rangesequences include but are not limited to – pre-rinsing, alkali and acid circulation, sanitising, post-rinsing.
1.5Types of chemicals used in the CIP process are identified and described in terms of factors that affect their efficiency.
Rangefactors may include but are not limited to – time, temperature, chemical strength, mechanical energy or flow rate;
evidence is required of two factors.
Outcome 2
Demonstrate knowledge of the basic principles of monitoring and checking clean-in-place cleaning in aprimary products food processing operation.
Evidence requirements
2.1Monitoring during CIP cleaning is described in terms of efficient and effective cleaning.
Rangemonitoring may include but is not limited to – programme sequencing, chemical solution strength, flow rate, temperature, leaks and spills, tank or silo swirl, return pumping, spray ball or nozzle blockage, air-locking;
evidence is required of two monitoring methods.
2.2Checking of CIP cleaning and equipment is described in terms of effective plant cleaning and hygiene.
Rangecheckingmay include but is not limited to – visual checks, sediment pads, microbiological checks of plant surfaces and product, in-line filters;
evidence is required of two checks.
Outcome 3
Demonstrate knowledge of a clean-in-place process used in the workplace in a primary products food processing operation.
Evidence requirements
3.1A CIP programme sequence is described in terms of organisational requirements.
Rangeprogramme sequence includes but is not limited to – pre-rinsing, cleaning, post-rinsing, sanitising.
3.2A CIP process is described in terms of organisational requirements.
Rangeprocess includes but is not limited to – set-up, cleaning programme selection, CIP monitoring checks, manual cleaning, post-cleaning visual inspection, microbiological control checks.
3.3The process for reuse management is identified and described in terms of organisational requirements.
Rangereuse management includes but is not limited to – chemical and water recovery, trouble shooting.
3.4The process used to report CIP issues is identified and described in terms of organisational requirements.
Rangeevidence is required of one example.
Replacement information / This unit standard replaced unit standard 4836.Planned review date / 31 December 2020
Last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 18 June 2015 / N/A
Consent and Moderation Requirements (CMR) reference / 0022
This CMR can be accessed at
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMRs). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018