CIP equipment.

1. CIP equipment must be designed and constructed so that: (a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and (b) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and 2. CIP equipment that is not designed to be disassembled for cleaning must be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.