The two-step process of first removing visible soil, then reducing micro-organisms to a safe level on food contact surfaces.
The two-step process of first removing visible soil, then reducing micro-organisms to a safe level on food contact surfaces. Cleaning and sanitising is the combined two-step process food businesses use to keep food contact surfaces and utensils safe. The first step, cleaning, removes visible dirt, grease and food residue with detergent and water. The second step, sanitising, reduces the micro-organisms that remain to a safe level using heat or a chemical sanitiser. The two steps are distinct and must be done in that order. The Food Standards Code, through Standard 3.2.2 and the premises and equipment requirements of Standard 3.2.3, requires eating and drinking utensils and the surfaces of equipment that come into contact with food to be in a clean and sanitary condition. Doing both steps properly is what prevents surfaces from becoming a source of cross-contamination between raw and ready-to-eat foods. A common full routine has several stages: scrape or pre-rinse to remove loose food, wash with hot water and detergent to remove grease and soil, rinse to remove the detergent and loosened dirt, apply a sanitiser (hot water or chemical) for the required contact time, and then allow to air dry or, if the label requires, rinse. Commercial dishwashers can combine washing and heat sanitising in one cycle when they run hot enough. Australian venues typically build cleaning and sanitising into a written cleaning schedule so every surface, board, knife and utensil is covered at the right frequency. Staff are trained that a quick wipe with sanitiser spray is not enough on a greasy bench: the clean step has to come first, and the sanitiser needs its contact time. Getting the order and timing right is one of the most common things environmental health officers check. At the end of service a kitchen team resets the prep station. They scrape scraps into the bin, wash the boards and benches with hot soapy water, rinse them, then spray a food-safe sanitiser and leave it for the contact time on the label before air drying. Because they cleaned before sanitising and respected the contact time, the surfaces are genuinely safe for the next day rather than just looking clean.
Frequently asked questions
What are the steps of cleaning and sanitising?
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.
Why must cleaning come before sanitising?
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.
Can a dishwasher do both steps?
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.
Which surfaces need both cleaning and sanitising?
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.
Is a cleaning schedule required?
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.
