Dear food process professionals,
Please help me that I need a common or basic specification for my CIP flow chart I have attached here.
Ideally I am looking for the following
a) rinsing temperature,
b) rinsing time,
c) concentration of chemicals.
once I decide specification, my plan is to validate the process in my company
I would be very grateful, if you share your knowledge on this,
thanks and regards,
Salim