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In beverage bottling and canning plants, Clean-in-Place (CIP) is used to clean various product lines such as syrup and water lines for a variety of reasons including flavor carryover prevention and microbial control. CIP also eliminates organic residues like precipitated proteins, carbohydrates, fats, minerals and other contaminants that harbor bacteria and may lead to microbial induced corrosion (MIC). While in-situ CIP is faster than older, more traditional methods that require disassembly for cleaning, it can still be one of the more time-consuming aspects of plant operation and maintenance. Time lost to CIP is also valuable lost production time. As a result, many producers are constantly looking for ways to reduce their CIP cycle times without sacrificing safety, complexity or burdensome additional cost. By using On-Site Generation (OSG) of oxidant for CIP, beverage processing plants can increase production time with a rapid three-step cold CIP process.