Which of the following statements about CIP (Clean In Place) is FALSE?

The determination that a statement about CIP (Clean In Place) is false hinges on understanding the cleaning and sanitization frequency requirements for equipment that processes potentially hazardous foods (PHF) or temperature control for safety (TCS) foods.

When equipment such as yogurt machines is in constant use, it is essential to ensure food safety and prevent contamination effectively. The standard practice dictates that such equipment must be cleaned and sanitized at specific intervals to maintain proper hygiene.

While it is true that cleaning and sanitizing must occur on a regular basis, it is typically required to be done daily, not every four hours. The frequency of cleaning every four hours applies to some high-risk scenarios where food safety might be significantly compromised, but the general requirement for CIP systems in daily use is to clean and sanitize once a day.

This reinforces a critical aspect of food safety practices ensuring that equipment that comes into contact with PHF/TCS foods remains hygienic, ultimately preventing foodborne illnesses and maintaining a safe food-handling environment. Therefore, stating that CIP systems must be cleaned and sanitized every four hours is misleading in this context, making it the false statement.