Muratic acid is difficult to neutralize. It will continue to eat after being rinsed. I am not sure of the neutralizing process. Lots of horror stories like turning complete machine shops into rust from an open container.
It’s fairly easy to neutralize with calcium which converts it quickly to calcium chloride that is not volatile and non-acidic. Chlorine loves calcium.
Ground oyster shells, anti-acids like Tums and Rolaids, and simple baking soda neutralize it fast.