Hi,

I'm new to safety within the food processing industry and I need to get up to speed with CIP and the associated hazards, main issues and how this process works. Does anyone know of any HSE or other industry guidance notes that provide so background information to understand the process, associated hazards with use of the chemical substances (e.g. i'm aware its caustic substance and nitric acid used) and any other issues.
Recently was informed there have been previous a few occassions in the past where cleaning chemicals used by staff to clean floors and hand tool/equipment had come into contact with caustic or acid from CIP system that had leaked from the CIP pipework during wash and produced chlorine gas?

As i'm new to this industry i'm pretty concerned about this kind of statement and want to better understand the process so i can introduce better controls.

Any pointers towards literature or training courses would be greatly appreciated!
Thanks

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