The term CIP would be associated with cleaning and sanitizing which equipment?

The term CIP, or Clean-In-Place, refers to a method used for cleaning and sanitizing equipment without the need to disassemble it. This process is commonly used for pieces of equipment that are part of a larger system where disassembly would be impractical or time-consuming.

In the context of the choices provided, a table-mounted slicer is indeed an example of equipment that typically employs the CIP method. This type of equipment is often fixed in place and designed in such a way that it can be cleaned effectively through a systematic cleaning solution application process, without needing to be taken apart completely.

While cutting boards and knives do require regular cleaning and sanitizing, they are usually cleaned through manual methods rather than CIP because they are portable and can be easily removed from surfaces for thorough cleaning in sinks or dishwashers. Therefore, while they are essential for maintaining food safety, they do not typically utilize the CIP method. The specific focus on the table-mounted slicer highlights the applicability of the CIP process to certain types of equipment used in food preparation.