1. Use According to Product Instructions
- The manufacturer's specified dosage, contact time, and application method must be strictly adhered to.
- Using more than necessary both increases cost and can leave residue on the surface.
2. Surface Preparation Before Cleaning
- Food residues and large dirt particles should be physically removed beforehand.
- If there is a lot of dirt and grease residue, the cleaning effect may be reduced.
3. Rinsing and Residue Control
- Surfaces must be thoroughly rinsed after cleaning.
- Products that leave residue can pose a health risk when they come into contact with food.
4. Equipment and Material Compatibility
- The compatibility of the product with different surfaces such as metal, plastic, glass, or silicone should be checked.
- Some products can damage aluminum or painted surfaces.
5. Use of Personal Protective Equipment (PPE)
- Gloves, goggles, and a mask if necessary, should be worn.
- Being food safe does not mean the chemical is completely harmless.
6. Storage and Shelf Life
- Products should be stored in their original packaging, in a cool and dry environment.
- Expired products may lose their effectiveness or leave harmful residues.
7. Training and Labeling
- Personnel must know the correct use and safety procedures for cleaners.
- Products must be clearly labeled to prevent misuse.
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