What is the order of a typical CIP sequence?

The correct order of a typical Clean-in-Place (CIP) sequence is indeed best reflected in the choice detailing the steps: pre-rinse, wash with detergent, intermediate rinse, sanitization, and air dry. This sequence is systematic and designed to ensure that equipment is thoroughly cleaned and sanitised before use, which is crucial in preventing foodborne illnesses and maintaining hygiene standards in food service operations.

Starting with the pre-rinse phase helps to remove loose debris and soil before applying any detergent, ensuring that the detergent can work more effectively on the surfaces. Following the initial rinse, the washing with detergent removes grease, proteins, and any other residues that can harbor bacteria. The subsequent intermediate rinse is essential to remove any detergent residues that could contaminate food.

After the rinsing steps, the sanitization process reduces the microbial load to safe levels, which is a critical component of ensuring food safety. Finally, allowing the equipment to air dry prevents water from lingering on surfaces, which could support microbial growth.

This comprehensive approach ensures that all aspects of cleaning are addressed - from initial debris removal to final sanitization and drying - making this sequence the best practice for maintaining hygiene in food establishments.