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Hello - I would like to know what is the exact reason for not recommending the use of laundry detergents for cleaning food contact surfaces and equipment... why is it so different from dishwashing liquids for example (alkalinity/ active ingredients)?
This isn't exactly my area, but I'll attempt to answer.
Soils are all different, and each type requires a specific solvent and biocide to clean. For example, the chemicals used to clean dairy equipment will be different than those used for cleaning in a meat processing plant. Many of these chemicals are caustic-based, and you cannot expose skin to these. Many home detergents, if I remember right, are based on sodium lauryl sulfate, which isn't as potent.
Look up a company website for Klenzade. they make a lot of cleaning chemicals for the food industry, and there might be more accurate info there.
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Answers by Expert:
Jim Pfister
Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Publications: PMMI Solutions `99, Monthly Packaging Tipsheets
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