Food & Beverage

Food and beverage control has one requirement that other industries do not share to the same degree: the cleaning cycle is as important as the production cycle, and it has to be provable.

CIP sequences

Clean-in-place sequences written so that each phase is verified rather than merely timed — temperature reached and held, conductivity within range, flow confirmed. A CIP that logs “completed” without evidence is not worth logging.

Recipes and batches

Batch parameters held as versioned recipes, with a record of which recipe version produced which batch. This is the part auditors ask about, and it is much cheaper to build in than to reconstruct.

Loop control

Temperature and flow loops tuned on the real process rather than left at default. Consistency between batches is usually a tuning problem before it is a mechanical one.