Chapter 9 Cleaning Compounds
Cleaners are compounded specifically for
performing certain jobs such as for washing
floors and walls, use in a high-pressure
washer, cleaning-in-place (CIP), and other
purposes. Good cleaners must be economical,
nontoxic, noncorrosive, noncaking, nondust-
ing, easy to measure or meter, stable during
storage, and easily and completely dissolved.
Cleaning compound requirements vary
according to the area and equipment to be
cleaned. The selection of compounds for
blending, to form a satisfactory cleaner,
requires specialized and technical knowl-
edge. Major considerations in cleaning com-
pound selection are the nature of the soil to
be cleaned, water characteristics, application
method, and area and kind of equipment to
be cleaned.
Soil characteristics
Chemical Characteristics
Potential contamination sources from
chemicals that can be found in foods are those
used in food production and food preparation
areas, and they include cleaning compounds,
sanitizers, insecticides, rodenticides, and air
fresheners. These substances may contami-
nate equipment, utensils, or surfaces, serving
as a vehicle for transfer of the contaminants
to food. This statement can be verified
through those who have drunk from a glass or
cup that imparts a distinct taste of dishwash-
ing soap. Insecticides, rodenticides, air fresh-
eners, and deodorizers may accidentally
contaminate foods if applied by a spray or
vapor. This can be prevented by use of a paint
or solid insecticide or pesticide. Other poten-
tial chemical contaminants could be particu-
late rather than soluble chemicals.
People involved with sanitation can most
effectively protect against chemical contami-
nation by establishing rigid housekeeping
methods to be used by production and
cleanup employees. In addition to ordinary
care and attention to detail, personal hygiene
practices can prevent contamination by debris
from food containers, glass, metal, plastic,
paper, cardboard, and foreign materials. Such
contamination can be reduced or even elimi-
nated if carelessness and sloppy personal
habits of all employees are abolished.Physical Characteristics
Soilis material in an incorrect location. It
consists of dirt and dust materials with dis-
crete particles in three dimensions, organic
materials with discrete particles in three
dimensions, and organic materials that could
be encountered in a foodservice or process-
ing facility. Examples of soil are fat deposits141