44:02:07:47Clean-in-place

(CIP) equipment -- Design and construction. Clean-in-place equipment must meet the characteristics specified in § 44:02:07:45 and must be designed and constructed so that cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces. The system must be self-draining or capable of being completely drained of cleaning and sanitizing solutions. CIP equipment that is not designed to be disassembled for cleaning must be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.

Source: 23 SDR 195, effective May 26, 1997.