In any sort of cleaning, whether it be in a food business or at home, the principles are the same. They apply as much to cleaning of food equipment as they do to cleaning a car or any other equipment or surface.
Cleaning should only be done by someone who knows what they are doing, so in a food business, this means training and follow up. The cleaning will only be effective if the person doing it actually believes in it. Just look how well someone who loves their car cleans it, as an example. A recent article on my website showed that for staff to be passionate about cleaning, management in a business must consider that cleaning is as important to that business as making product.
Using the right chemical and right equipment are crucial to cleaning being effective and another article on my website discusses this exact issue, because it is not only materials that must be safe and suitable but equipment as well.
At the end of the day, it is essential to check that the cleaning has been effective. At home or when cleaning the car, this is done by simply looking at it and deciding if the job is done. This visual check is not enough in a food business and the artcile about materials are not the only thing that must be safe and suitable describes the testing that is done in food businesses.
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