Cleaning in Place (CIP) is an essential component of the brewing process that allows us to thoroughly clean interior surfaces of our equipment without major disassembly. CIP involves corrosive chemicals and extreme temperatures. Listen to this session to learn how to CIP safely!
Learning Objectives
- Learn about the corrosive hazards posed by CIP chemicals
- Understand the temperature and pressure hazards associated with the CIP process
- Get to know the proper equipment and materials for CIP, rated for the temperature, pressures, and chemicals in use
- Discuss the personal protective equipment (PPE) required for CIP
- Be prepared with an emergency response plan for thermal and chemical burns
About the Speaker
Mark Jaeggi, Owner
Sabhailteacht Solutions, LLC
Mark Jaeggi has an undergraduate and graduate degree in occupational safety and health and is a Certified Safety Professional. In 1990, Mark started his career with Anheuser-Busch working in their flagship brewery in St. Louis, Missouri and in 2000 moved to corporate as the global safety and risk director for brewing operations. In that role, Mark was responsible for 12 breweries in the U.S., 14 in China, and one in England. Mark retired from Anheuser-Busch InBev in 2011 and has since worked as a consultant in the brewing industry.
Mark is the chair of the Master Brewers Association of the Americas (MBAA) Safety Committee and also sits on the Brewers Association Safety Subcommittee. He regularly presents safety topics at brewing conferences and participates in numerous webinars and podcasts. He is a published author with the MBAA and teaches several formal brewing safety classes.
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