CIP & SIP Foundations.
Master the science, design principles, and regulatory requirements behind Clean-In-Place and Sterilise-In-Place — structured from first principles, built for the people who actually run these systems.
Waitlist members get early-access pricing and first enrolment priority when the course opens.
Most people learned CIP on the job.
That's the problem.
Most food manufacturing professionals working with CIP learned it on the job — watching someone run a sequence, copying a recipe that “worked before”, or inheriting validation documentation nobody fully understands. There is no first-principles course. No structured progression from science to system design to audit-ready compliance.
Until now. This course was built by a Senior Process Engineer with a decade of hands-on CIP and SIP work across the Netherlands, Cameroon, and internationally — because the course he wished had existed when he started, didn't.
First principles.
Real applications.
CIP & SIP Foundations is the first course in a three-part professional development series on clean-in-place and sterilise-in-place systems. It covers the science, engineering principles, and regulatory framework that all the downstream work depends on.
This is not a vendor training course. It's not an introduction to food safety broadly. It is a structured, peer-reviewed curriculum written from first-hand engineering experience — built for people who are already working with CIP systems and need the depth to do it better.
Not a training company. Every example comes from a real CIP/SIP project — dairy cooperatives, beverages, plant-based, and fermentation.
Built around FSMA 204, GFSI, BRC, and EHEDG requirements — not generic food safety principles.
CPD recognition from IFST, CIEH, IET, and RSC. Counts toward your professional development record.
Every module closes with a Quick Reference Card and worked examples you can apply the next day.
Three modules. One coherent system.
Each module builds on the last. Regulation → Design → Engineering. The sequence is deliberate.
Module 01 — Why Cleaning Validation Matters
The regulatory foundation before the engineering. Understand why cleaning is one of the most audited and misunderstood processes in food manufacturing.
Module 02 — Hygienic Design Principles
You cannot clean what you cannot reach. Module 2 covers the design principles that determine whether a system is cleanable before a single litre of caustic flows.
Module 03 — CIP System Design and Components
From supply set to return pump — how a CIP system actually works, how to size it, and how to specify the components that determine whether the clean is effective.
What you walk away with.
Graded assessments at the end of every module with worked explanations
One-page summaries you can pin next to your P&ID or validation folder
Structured notes and worked examples to complete alongside each session
Recognised for CPD with IFST, CIEH, IET, and RSC on completion
Course materials remain accessible — including all future updates
Early access to the Process Notes student cohort and Q&A forum
Built for people who work with CIP.
This course is for food manufacturing professionals who interact with CIP systems — designing them, running them, validating them, or auditing them. No prior formal training in CIP is assumed, but a working understanding of food manufacturing is expected.
Part of a three-course progression.
CIP & SIP Foundations is the first step. Complete the series to build full validation and advanced engineering competence.
Science, hygienic design, and system components. The foundation every professional working with CIP needs before they touch a validation protocol.
IQ/OQ/PQ for CIP and SIP systems. Swab studies, acceptance criteria, and building documentation that stands up to a third-party audit.
Risk-based approaches, change control, multi-product facilities, and the edge cases that trip up even experienced engineers.
Enrolment opens soon.
Join the waitlist and you'll get:
Reach out directly — course enquiries answered within 24 hours.