Choosing and Using Sanitiser Correctly

To sanitise correctly, first clean the surface, then apply either heat (hot water at 77°C for at least 30 seconds) or a food-safe chemical sanitiser at the label concentration and full contact time before rinsing or air-drying. Sanitiser only works on an already-clean surface. Match the method to the job, mix to the correct strength, and give it time to reduce bacteria to a safe level. Key takeaways: Cleaning and sanitising are two separate steps — sanitiser cannot work through grease, food debris or detergent residue, so always clean first.. The two accepted methods are heat (hot water immersion at 77°C for 30 seconds or more) and food-safe chemical sanitisers used strictly to the product label.. Concentration and contact time are what actually reduce bacteria; too weak or too rushed and the surface is not sanitised even though it looks clean.. Sanitising controls micro-organisms, not allergens — removing an allergen relies on thorough cleaning, so don't treat a squirt of sanitiser as allergen control.. Follow the manufacturer's instructions on the container for dilution, contact time and whether a rinse is needed, and confirm specifics with your state or territory food regulator and local council, as requirements can vary.. Cleaning vs sanitising: why the order matters These two words are often used interchangeably, but under the Food Standards Code they describe different outcomes. Cleaning removes visible dirt, grease and food debris using warm water and detergent. Sanitising then reduces micro-organisms on a surface to a level that is safe, using heat or chemicals. The critical point is sequence. Sanitiser is largely deactivated by fat, protein and detergent, so applying it to a dirty or soapy surface wastes product and leaves live bacteria behind. Standard 3.2.2 generally requires that eating and drinking utensils, and surfaces likely to contact food, are cleaned and — where necessary to make them safe — sanitised. A surface can look spotless and still not be sanitised. Clean = physically remove soil and grease with detergent and warm water.. Rinse away loosened debris and detergent.. Sanitise = reduce remaining micro-organisms to a safe level with heat or chemical.. Never skip straight to sanitiser on a soiled or soapy surface.. When you must sanitise (and what counts as a food-contact surface) Not every surface needs sanitising every time, but food-contact surfaces generally do. These include chopping boards, benches, knives, tongs, slicers, mixing bowls, crockery and cutlery, and any equipment that touches ready-to-eat food. Sanitising is especially important after handling raw meat, poultry, seafood or eggs; between preparing raw and ready-to-eat foods; and at the end of service. High-touch points such as tap handles, fridge door handles and bin lids also benefit from regular sanitising even though food does not sit on them directly. One key distinction: allergen cross-contact is controlled by thorough cleaning — physically removing the allergenic food — not by sanitising, because sanitisers target micro-organisms rather than allergenic proteins. Your food safety program or cleaning schedule should specify what gets cleaned and sanitised, how, and how often. Chopping boards, benches and prep surfaces between tasks.. Knives, tongs, slicers and other utensils that touch food.. Crockery and cutlery used by customers.. After raw meat, poultry, seafood or eggs, and between raw and ready-to-eat foods.. For allergens, clean thoroughly to remove the food itself — sanitiser is not an allergen control.. High-touch points like handles and taps as part of the schedule.. Heat sanitising vs chemical sanitising There are two accepted approaches. Heat sanitising uses hot water or steam and leaves no chemical residue — a common method is immersing clean items in water held at 77°C for at least 30 seconds, or running them through a commercial dishwasher that reaches a hot sanitising rinse (often around 82°C). Heat is reliable and food-safe but needs genuinely hot water and care to avoid scalds. Chemical sanitising uses a food-safe product and suits surfaces you cannot immerse — benches, large equipment, walls near prep areas. Chemicals are convenient and work at lower temperatures, but they demand correct dilution and contact time, and some require a final potable-water rinse. Many kitchens use both: a dishwasher for crockery and utensils, and a spray or wipe-down chemical sanitiser for fixed surfaces. Heat: hot water immersion (about 77°C for 30+ seconds) or a commercial dishwasher's hot rinse; no residue.. Chemical: food-safe sanitiser at label strength; ideal for surfaces that can't be immersed.. Heat needs real temperature control; chemical needs correct concentration and time.. Check whether your chemical product requires a rinse before the surface contacts food.. Common chemical sanitiser types Food-safe chemical sanitisers fall into a few families, each with strengths. The right choice depends on your surfaces, water quality and whether a rinse step suits your workflow. Always buy a product intended for food-contact use and follow its label — the notes below are indicative only and the container instructions override any general guide. Chlorine-based (sodium hypochlorite/bleach): cheap, fast and broad-acting, but corrosive to some metals and inactivated by organic soil — hence clean first. Typically used cold at the label concentration.. Quaternary ammonium compounds (QACs or 'quats'): low-odour, non-corrosive and leave a residual film; often need a longer contact time and may not require rinsing — check the label.. Iodophors (iodine-based): effective and give a visible colour, but can stain and are sensitive to water temperature.. Peroxyacetic acid / hydrogen peroxide blends: strong performers that break down to relatively benign residues, common in larger operations.. Heat (as an alternative to chemicals) where practical, e.g. dishwashers and hot-water sinks.. Concentration and contact