The two-step process of first removing visible soil, then reducing micro-organisms to a safe level on food contact surfaces.
Scrape or pre-rinse loose food, wash with hot water and detergent, rinse, then sanitise with heat or chemical sanitiser for the required contact time, and air dry or rinse if the label requires. Clean always comes before sanitise.
Grease and food residue shield micro-organisms from the sanitiser, so a surface that has not been cleaned cannot be sanitised effectively. Removing the visible soil first lets the sanitiser reach and reduce the bacteria left behind.
Yes. A commercial dishwasher that reaches a high enough temperature can wash and heat-sanitise in one cycle, which is why many venues run utensils and small equipment through it rather than sanitising by hand.
Food contact surfaces such as benches, chopping boards and knives, and eating and drinking utensils, need both steps. General surfaces like floors and walls need to be kept clean but do not usually need sanitising.
The Code requires premises and equipment to be kept clean and sanitary, and a written cleaning schedule is the practical way to prove and manage that. It records what is cleaned and sanitised, how, how often and by whom.