The acceptable level will be dependent on the cleaning chemical you are using, relevant legislation and your product.
Usually you would have a test method prescribed by your chemical supplier. Depending on the chemical, residues can be detected by test strips, titration, pH and taste.
Rinse volumes will depend on your cleaning chemical, it's concentration, how difficult it is to rinse (for example caustic is more difficult to rinse than acid) and the cleaning circuit. This is something that should be determined during the plant commissioning stage.
BRCGS Food Safety & Quality Management System for Food Manufacturers - Issue 9 Implementation Package Just Launched!
SQF Implementation Package for Food Manufacturers Edition 9 - New 2022 Update
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BRC Issue 8 plus FSMA Food Safety Management System Implementation Package
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Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand. Next Live Webinar - Friday, October 07, 2022
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IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification