Cleaning In Place

For the past two days in the kitchen, my training courses have consisted of reading Job Safety Analysis, Process Operating Guides, and On the Job Training. After all of the required reading was finished, I was taken to the "start of the line" where the cleaning process begins. The main thing I was taught was how to flush out the hoppers that are filled with chocolate while the line is running, flush out the pipes, and run the cleaning solvent through the loop. It sounded simple up until that point, but once I got out to the start of the line, it was an entirely different ballgame. There are so many different valves that need to be turned on and off constantly in order to flush certain points of the line. There are five touch screens that are involved in the flushing process, different pumps are used for different hoppers, and different air pressures are used for the various sizes of pipes. Not to mention the concoction of flammable and explosive chemicals that are used. It's no wonder why there are only three people in the plant that are qualified to flush the loop for the changeover process on the kiss line. Just the responsibility of the clean and changeover is enough to overwhelm anyone. I followed alongside my trainer, listening, participating, and asking as many questions as possible in order to better familiarize myself with the process; but to no avail. At the end of the night, I was so confused and exhausted, I didn't know which way was up. It's so completely baffling, and if I were to say I had the least little inkling of what actually went on...I'd be lying. I told my trainer about my feelings and concerns, and his response basically was to suck it up, step up, and try to take in as much as possible next time. After that conversation he told me to relax, that it takes anyone and everyone at least 10 cleanings to get a handle on it and everything will come in time. That was actually reassuring, but at this point, my confidence with the process is minimal at best. It'll be fine though, I won't be the trainee that quits because I'm intimidated. It's just going to take time and experience.