The systematic washing, rinsing and sanitising of crockery, utensils and equipment so they are clean and safe to reuse.
The systematic washing, rinsing and sanitising of crockery, utensils and equipment so they are clean and safe to reuse. Dishwashing, also called ware-washing, is the process of cleaning and sanitising the crockery, cutlery, utensils and equipment used in a food business. It is more than removing visible food; it must also reduce bacteria to a safe level on items that will touch food again. Standard 3.2.3 of the Food Standards Code requires food premises to have adequate facilities for cleaning and sanitising equipment and eating and drinking utensils, and Standard 3.2.2 requires food-contact surfaces to be kept clean and sanitised. Effective ware-washing usually follows set stages: scrape and pre-rinse to remove food scraps, wash in hot water with detergent to lift grease and soil, rinse, then sanitise using heat or a chemical sanitiser to kill remaining micro-organisms, and finally air dry. This can be done in a commercial dishwasher that reaches high temperatures, or manually in a two or three compartment sink where each stage is separated so clean items are not recontaminated. Australian food businesses must provide a ware-washing setup that is separate from hand basins, which are reserved only for handwashing. A commercial dishwasher is common because its hot final rinse both sanitises and speeds drying; operators follow the manufacturer's settings and check the machine reaches the required temperature. Where washing is done by hand, staff use a dedicated sink, change the water when it becomes greasy or cool, and use a sanitiser according to the label. Items are stacked and stored so they drain and air dry rather than being wiped with a cloth, which can recontaminate them. Detergents and sanitisers are stored away from food, and staff are trained to tell the two apart because detergent cleans but does not sanitise. Keeping the dishwashing area, sinks and drains clean is itself part of the premises cleaning schedule. At the end of dinner service, a kitchenhand scrapes plates into the bin, runs them through the commercial dishwasher on its hot cycle, and racks them to air dry. When the machine's temperature gauge reads low, she reports it so it can be checked, because a dishwasher that does not reach its sanitising temperature leaves bacteria on plates that go back to customers.
Frequently asked questions
What is the difference between cleaning and sanitising when washing dishes?
Cleaning with detergent removes visible food, grease and dirt. Sanitising then reduces bacteria to a safe level using heat or a chemical sanitiser. Both steps are needed: a plate can look clean but still carry enough bacteria to make someone ill.
Can I wash dishes in the hand basin?
No. Under Standard 3.2.3 hand basins are for handwashing only. Ware-washing must be done in a separate sink or dishwasher so hand hygiene facilities are always available and dishes do not contaminate the basin.
How does a commercial dishwasher sanitise?
Most commercial machines sanitise with a hot final rinse that reaches a high temperature, or by dosing a chemical sanitiser. Operators should follow the manufacturer's instructions and check the machine is reaching its required settings.
Should clean dishes be towel-dried?
Air drying is preferred. A tea towel or cloth can transfer bacteria back onto clean, sanitised items. Stack items so they drain and dry naturally, and store them in a clean, protected area.
How many sink compartments do I need for manual washing?
There is no single number in the Code, but a two or three compartment setup lets you separate washing, rinsing and sanitising so clean items are not recontaminated. The premises must have adequate facilities to wash and sanitise equipment and utensils.
