The process of removing visible dirt, grease and food residue from surfaces and equipment using detergent and water.
Cleaning removes visible dirt, grease and food residue using detergent and water. Sanitising then reduces the micro-organisms left behind to a safe level using heat or a chemical sanitiser. You clean first, then sanitise.
Dirt and food residue shield micro-organisms from heat and chemical sanitisers, so sanitising a dirty surface does not work properly. Removing the visible soil first lets the sanitiser reach and reduce the bacteria that remain.
Warm to hot water with a suitable detergent, which lifts grease and food particles so they can be rinsed away. Scrape off loose food first, wash, then rinse. Food contact items then need sanitising.
Surfaces and equipment that touch food, and eating and drinking utensils, need cleaning and sanitising. General areas like floors and walls need to be kept clean but do not usually require sanitising unless contaminated.
It is strongly recommended. A written schedule listing what is cleaned, how often, with what and by whom helps ensure the premises and equipment stay in a clean and sanitary condition as required by the Code.