CIP Stands for ‘Clean in Place’. The technology of CIP system is vital in the food industry as the process demands a highly hygienic and aseptic environment. Food safety standards like HACCP and ISO demand effective Clean-in-Place procedures, to eliminate microbial contamination of the foods being processed. Clean-in-Place is a method of cleaning the interior surfaces of pipes, vessels, process equipment and other associated fittings, without disassembly. Clean-in-Place is generally carried out with chemical solutions mainly bases like caustic soda and acids like nitric acid, to clean the organic and inorganic solid deposits on the tube surfaces. The chemical cleaning is followed by flushing with neutral water to wash out any traces of the bases or acids.