Detergents
Detergents are chemicals which remove dirt. They do not kill bacteria. Detergents can include degreasers, floor cleaners, oven cleaners, washing up liquids, mechanical dishwasher detergents and rinse aids.
Food worker must ensure that the detergent being used is suitable for the purpose. Information on what detergent is suitable for particular task may be obtained from manufacturers. Documents obtained from manufacturer such as Material Safety Data Sheet (MSDS) and Safe Handling of Chemicals (SHOC) will guide food worker on the following:
It is essential that detergents are used in concentrations as directed by the manufacturer. Some premises may end up wasting significant sums of money by the inappropriate and improper use of detergents. It may be noted that any higher concentration of chemicals in a cleaning solution beyond manufacturer recommendation is not likely to yield better cleaning. Also, note that detergents get used up during use and need to be replaced. Solutions containing used up detergents should not be topped up but replaced altogether.
Detergents are not for consumption so it is essential that they are thoroughly rinsed off from any surface which may come into direct contact with food or food material.