I am new in the group and this is the first time I am writing.
I recently started a new project focused on the development of a new device for CIP validation process for dairy and beverage industries.
I have few questions about CIP current practices and I would like to discuss with you?
- Do you know how long the typical production run for this type of products is (milk, yogurt, ice-creams, juices, teas…?
- What kind of CIP validation tests are usually performed (ATP, micro-tests, others)?
- How often ATP or micro-tests are performed? On daily bases? For which volume production?
- What are pros and cons for using ATP or micro-tests?
Thanks a lot in advance.