The process of removing visible dirt, grease and food residue from surfaces and equipment using detergent and water.
The process of removing visible dirt, grease and food residue from surfaces and equipment using detergent and water. Cleaning is the removal of visible soil such as dirt, grease, food scraps and other debris from surfaces, utensils and equipment. It is usually done with warm water and a detergent, which lifts grease and food particles so they can be rinsed away. Cleaning is not the same as sanitising: cleaning gets a surface visibly clean, but it does not on its own reduce micro-organisms to a safe level. Cleaning matters because dirt and food residue protect bacteria and give them something to grow on. A surface that looks dirty cannot be effectively sanitised, because the soil shields micro-organisms from heat or chemical sanitisers. That is why the established rule is to clean first and then sanitise; the two are separate steps that work together, addressed in Standard 3.2.2 and supported by the premises and equipment requirements of Standard 3.2.3. In an Australian food business, cleaning happens constantly: wiping down benches between tasks, washing utensils and chopping boards, cleaning the floor, emptying and washing bins, and scrubbing cooking equipment. A typical cleaning step is to scrape or pre-rinse off loose food, wash with hot water and detergent to remove the remaining grease and soil, then rinse to remove the detergent and loosened dirt. Most venues run a written cleaning schedule that lists what is cleaned, how often, with what product and by whom, so nothing is missed. Cleaning of general surfaces like floors and walls keeps the premises tidy and pest-free, while food contact surfaces need the extra sanitising step afterwards. Keeping cleaning chemicals correctly diluted and stored away from food is part of doing it safely. After the lunch rush a kitchenhand clears a prep bench covered in flour, oil and vegetable trimmings. She scrapes the debris into the bin, washes the bench with hot water and detergent until no grease or residue remains, then rinses it. The bench now looks and feels clean, which is exactly the condition it needs to be in before she applies sanitiser for the next stage.
Frequently asked questions
What is the difference between cleaning and sanitising?
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.
Why can't I just sanitise without cleaning first?
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.
What do I use to clean food equipment?
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.
Does everything in the kitchen need to be sanitised as well as cleaned?
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.
Should a food business have a cleaning schedule?
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.
