1. Determine the Cleaning Goal
- Grease and protein residue: Alkaline-based food-safe cleaners are preferred.
- Mineral, lime, or rust deposits: Acidic cleaners are suitable.
- General surface cleaning: Neutral, food-safe products are sufficient.
2. Food Contact Compliance
- Products with NSF, FDA, or EU food contact approval should be used.
- Chemicals that leave no residue or can be completely rinsed off after cleaning should be chosen.
- Products conforming to HACCP and GMP standards should be preferred.
3. Material Compatibility
- The material of the surfaces to be cleaned (stainless steel, aluminum, plastic, silicone) should be taken into account.
- Corrosive or highly alkaline/acidic cleaners may cause corrosion on some surfaces.
4. Usage and Application Conditions
- Cleaning chemicals should be used in accordance with temperature, contact time, and concentration criteria.
- In CIP (Clean-In-Place) systems, the compatibility of the chemical with the system should be checked.
- Ease of rinsing and water solubility are important.
5. Health and Safety
- PPE (gloves, goggles, mask) use is mandatory.
- Chemical vapor should not be inhaled, and improper storage should be prevented.
- Special storage conditions must be provided for flammable or toxic chemicals.
6. Supervision and Training
- Personnel training on the use of cleaning chemicals should be provided.
- Regular control and record-keeping are mandatory for HACCP and GMP standards.
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