Approved Cleaning Agent

An approved cleaning agent is a detergent or cleaning chemical that has been selected and authorized by a food business for a defined cleaning task and is suitable for use in that environment. The product must be used according to its label, safety data sheet, equipment compatibility and applicable regulatory requirements.

Choosing a cleaning agent

• Purpose: select a product designed for the soil being removed, such as grease, protein, mineral deposits or general food residue.
• Surface compatibility: confirm it is suitable for the equipment and material being cleaned.
• Use instructions: follow the required dilution, temperature, contact time and rinse instructions.
• Worker safety: provide access to the safety data sheet and required protective equipment.
• Storage: keep chemicals labelled and separated from food, packaging and food-contact equipment.

Cleaning versus sanitizing

A detergent removes food soil and grease. A sanitizer is used after cleaning to reduce microorganisms on a properly cleaned surface. A cleaning agent should not be assumed to sanitize unless the product is specifically labelled and approved for that combined purpose.

Chef’s tip: Keep an approved chemical list and train staff on the correct product for each task. Never mix cleaning chemicals or transfer them into unlabelled containers.

Key distinction: An approved cleaning agent is selected for cleaning; a sanitizer performs a separate food-safety function unless a product is specifically designed and labelled for both.