The process of reducing micro-organisms on a cleaned surface to a safe level using heat or a chemical sanitiser.
The process of reducing micro-organisms on a cleaned surface to a safe level using heat or a chemical sanitiser. Sanitising reduces the number of micro-organisms on a surface to a level that is safe for food contact. Unlike cleaning, which removes visible dirt, sanitising targets the bacteria and viruses left behind after cleaning. It is achieved either with heat, such as very hot water or steam, or with a chemical sanitiser applied at the correct concentration and left for the required contact time. Sanitising only works properly on a surface that has already been cleaned, because leftover grease and food residue shield micro-organisms from the heat or chemical. For this reason the correct order is always clean first, then sanitise. Sanitising is central to preventing cross-contamination on food contact surfaces and utensils, and is part of keeping premises and equipment in a clean and sanitary condition under the Food Standards Code. Australian food businesses commonly sanitise using one of two methods. The heat method uses hot water, typically in a commercial dishwasher or by immersing items in very hot water, or by using steam. The chemical method uses a food-safe sanitiser diluted and used according to the manufacturer's instructions, allowing enough contact time before the surface is used again. A key point staff often miss is contact time: a chemical sanitiser needs to stay wet on the surface for the period stated on the label to actually reduce micro-organisms. Wiping it straight off does little. Where a chemical sanitiser is used on food contact surfaces, follow the label for whether a final rinse is needed. Sanitising is applied to benches, boards, knives, and eating and drinking utensils after they have been cleaned. A sandwich bar has just cleaned its slicer at end of day. The staff member sprays a food-safe sanitiser over the cleaned blade and guard, leaves it for the contact time printed on the bottle rather than wiping immediately, then follows the label instructions. Because the slicer was cleaned first and the sanitiser was given time to work, the surface is left safe for the next day's ready-to-eat meats.
Frequently asked questions
What does sanitising actually do?
It reduces micro-organisms on a surface to a safe level, using heat or a chemical sanitiser. It does not remove visible dirt; that is what cleaning does. Sanitising deals with the bacteria and viruses left after cleaning.
What are the two main ways to sanitise?
Heat, such as hot water, a commercial dishwasher or steam, and chemicals, such as a food-safe sanitiser used at the right concentration and contact time. Both work only on a surface that has already been cleaned.
Why is contact time important?
A chemical sanitiser must stay wet on the surface for the time stated on the label to reduce micro-organisms effectively. Wiping it off straight away does not give it time to work.
Do I need to clean before sanitising?
Yes, always. Grease and food residue protect micro-organisms from heat and chemicals, so a dirty surface cannot be sanitised effectively. Clean first, then sanitise.
Do I have to rinse after using a chemical sanitiser?
Follow the product label. Some food-safe sanitisers are designed to be left without rinsing, while others require a final rinse. Using the sanitiser at the labelled concentration and contact time is essential.
