Cleaning training in the food industry
Mastering industrial cleaning
Although CIP processes represent a strategic, even vital, issue, washing practices are often approached in an empirical manner with limited knowledge of the chemistry of washes, the stakes, and the impacts.
However, mastering the science of washing allows for the improvement of the skills necessary to carry out actions aimed at enhancing industrial performance and environmental indicators (extraction of natural resources in water and energy, CO2 and COD emissions, impacts on spreading soils, compliance with standards).
The industrial cleaning training we offer will provide you with the essential technical knowledge to understand the key principles of cleaning, through numerous case studies. This training will also enable you to grasp the ways to optimize existing washing practices and the associated challenges.
More than 150 trainees already trained. Average rating given (overall satisfaction):
8.2/10
Next inter-company session in Soulaines sur Aubance:
June 22-23, 2026
Target audience
- Site Director, Technical Managers, Process, Performance, Quality, Environment, Maintenance
- Accessibility: training accessible to people with disabilities. For any special circumstances, please contact our disability liaison.
- No prerequisites
General objectives of the training:
- Review the fundamentals of washing chemistry
- Understanding the structure of contaminants, the configuration of NEP, the cleaning of filtration membranes, the key elements of wash management
- Know the bacteria, biofilms, and products used for cleaning
Place:
- On the client's site
- Soulaines sur Aubance (49)
Access terms and deadlines:
Contact us. Organization of an in-house session possible within 2 months depending on your availability
Teaching methods:
Active and participatory, knowledge contribution, exchanges, practical applications
Duration: 1,5 Jours
Price : contact us
Speakers:
Senior Engineers and Consultants with extensive field experience
Evaluation method :
Knowledge Assessment Questionnaire
Operational objectives
Enable participants to:
- Build a cleaning program by applying a rational method
- Knowing how to choose and use products, calculate the necessary quantity, the concentration of a product
- Propose and implement improvements to the cleaning protocol and optimizations of NEP sequences
Participants will acquire the necessary knowledge to write and implement a cleaning protocol.
Training Content: Mastery of Cleaning in Industry
Introduction
Cleaning Theory
- Composition and formulation of detergents and their mechanisms of action on stains.
- Reflection on the use of detergents.
- Interaction between the composition and nature of contaminants and cleaning agents.
- Cleaning conditions and understanding of the mechanisms.
Disinfection
Action of disinfectants on microorganisms, principle of disinfection. Prevention methods.
Innovative tools and means
- Opticlean (sensor): benefits Quality and Performance + environmental impacts.
- GreenCIP (regeneration of detergents): cost benefits (Opex & Capex). Quality and environmental impacts.
- BARcip: monitoring, reporting, analysis, “golden profile” and “golden batch”.
Nature of residues
Review of the composition of pollutants and residues and their physicochemical characteristics. Formation of deposits during the production phases.
Elements of Microbiology
(sources of contamination)
Description of microorganisms, their metabolism, and their resistance
Cleaning In Place (CIP)
- Classic conception of CIP, Principle of CIP, procedure and type of cleaning.
- Limits and constraints of the "classic" CIP. Optimization pathways for in-place cleaning.
Practical applications
- Audits: qualification of CIPs
- Practical cases by industry type
Introduction
Nature of residues
Review of the composition of contaminants and residues and their physical and chemical characteristics. Formation of deposits during the production phases.
Cleaning Theory
- Composition and formulation of detergents and their mechanisms of action on stains.
- Reflection on the use of detergents.
- Interaction between the composition and nature of contaminants and cleaning agents.
- Cleaning conditions and understanding of the mechanisms.
Elements of microbiology (sources of contamination)
- Description of microorganisms, their metabolism, and their resistance.
Disinfection
Action of disinfectants on microorganisms, principle of disinfection. Prevention methods.
Cleaning In Place (CIP)
- Classic conception of CIP, Principle of CIP, procedure and type of cleaning.
- Limits and constraints of the "classic" CIP. Optimization pathways for in-place cleaning.
Innovative tools and means
- Opticlean (sensor): benefits Quality and Performance + environmental impacts.
- GreenCIP (regeneration of detergents): cost benefits (Opex & Capex). Quality and environmental impacts.
- BARcip: monitoring, reporting, analysis, “golden profile” and “golden batch”.
Practical applications
- Audits: qualification and optimization of NEPs
- Practical cases by industry type
MOOC training on cleaning in the agri-food industry: Clean In Place (CIP process), washer or other cleaning tools
This MOOC was created by Olivier BARRAULT, in collaboration with Coop de France, to provide access in just a few minutes to the key elements for understanding the practice of washing in industry agri-food. This is a good starting point to address our training in this field.
