Cleaning and sanitising food premises and equipment

Food businesses must keep food contact surfaces, equipment and utensils clean and sanitary in accordance with the Food Standards Code.

Cleaning and sanitising surfaces minimises the risk of food-borne illness and discourages pests such as cockroaches, rats and mice.

Difference between cleaning and sanitising

Cleaning removes grease, dirt, grime and food particles from the surface of an item, by a process such as scrubbing with detergent and water.

Sanitising reduces bacteria on surfaces to a safe level.

For utensils, cutlery, food contact surfaces and some equipment, cleaning alone is not enough. These items need to be sanitised, which kills bacteria such as salmonella or campylobacter more effectively.

Sanitising must be undertaken after cleaning so that harmful bacteria are destroyed.

Cleaning

The recommended steps for cleaning are:

Pre-clean sweep – wipe or scrape surfaces to remove scraps or residues.
Wash – wash in warm water with detergent to remove grease and dirt.
Rinse – use clean water to remove any loose dirt and detergent residues.
Dry – air dry or use a clean cloth.

Tiled surfaces that are cracked or broken, wood, flaking paint and surfaces that are cracked or broken cannot be effectively cleaned.

Food handlers should:

tidy and clean as they work, returning items to storage areas and equipment to the dishwasher or sink when they have finished using them
wash equipment and clean bench tops as they finish one task and move to the next
follow a cleaning schedule that details what will be cleaned, when and how, and who is to carry out the cleaning tasks
empty waste bins during the day and at close of business
store garbage and recyclable material in bins with lids, away from food storage areas and arrange regular collections
clean garbage bins regularly.

Managers should:

prepare a cleaning schedule that details what will be cleaned, when and how, and who is to carry out the cleaning tasks
ensure staff understand what they have to do and monitor that they complete the cleaning tasks effectively
ensure that tasks on the cleaning schedule are completed as required
arrange regular collections of garbage and recyclable materials.

Sanitising

Chemical sanitisers

Food grade sanitisers are chemicals that destroy bacteria which cause food poisoning and are safe for food contact surfaces when used according to the manufacturer’s instructions. You must only use chemical sanitiser labelled 'food grade' or 'food safe'.

Sanitisers need time to work so make sure you check the contact time for your product.

Quaternary Ammonium Compounds (QUAT)

QUAT sanitisers are effective against a wide variety of microorganisms, odourless and are non-corrosive to food surfaces.

Chlorine-based sanitisers

These are strong germicides that can kill a wide variety of microbes. Chlorine-based products break down quickly and must be made up every 24 hours to ensure effectiveness.

Bleach

Bleach is an inexpensive chemical that can be used to sanitise, but it not recommended as a first choice sanitiser. Only plain unscented bleach should be used as a sanitiser.

Most bleaches range from 4% to 10% chlorine (the active ingredient) and require different dilutions and water temperatures. Diluted bleach solutions are required to be made up every 24 hours, as the chemical breaks down and becomes ineffective over time. Recommended surface contact time is 10 minutes, the bleach solution must then be rinsed off with potable water.

Heat sanitising

Heat sanitising is the application of heat to a surface at a temperature hot enough to destroy bacteria. The most common method of heat sanitising is using a commercial dishwashing machine.

Manufacturer’s installation and service instructions need to be followed, and routine checks undertaken, to ensure proper sanitising temperature is maintained.

If immersing equipment or utensils in hot water; the water temperature must be held at 77°C for a minimum of 30 seconds.

How to sanitise

When utilising a chemical sanitiser, it is common to use a double bowl sink to wash in detergent and hot water in the first bowl and then sanitise using a chemical sanitiser and water (if applicable) in the second bowl.

For items that do not fit in a sink and other food contact surfaces, thoroughly clean and then use a spray bottle to apply the sanitiser.

Rinse off visible matter from all surfaces.
Clean with warm water and detergent.
Rinse off the detergent.
Sanitise using a chemical sanitiser diluted to the correct concentration – see manufacturer’s instructions.
Final rinse and wash off the sanitiser using clean water - see manufacturer’s instructions.
Dry preferably by air drying or with a clean tea towel.

Cleaning and sanitising eating and drinking utensils

Use a properly working dish or glass washer that the manufacturer or supplier states will clean and sanitise. Dishwashers are usually more effective sanitisers than manual washing because they rinse in hot water and dry at higher temperatures.

Ensure wine, beer and spirit glasses are cleaned and sanitised in a glass washer that rinses in hot water or uses a chemical sanitiser.

If you do not have a dishwasher, or do not have one that will sanitise, use a commercial chemical sanitiser according to the manufacturer’s instructions or soak items in water at 77°C for at least 30 seconds. To achieve this, water will need to be 80°C at the tap. Water this hot can scald and staff will need protective gloves and dipping baskets.

Store all utensils upside-down in a clean area.

Store and display cutlery in clean storage containers with handles uppermost so that customers take cutlery by the handle.

Sanitising food contact surfaces

Surfaces that come into direct contact with food, such as chopping boards and bench tops, must be cleaned and sanitised before use. This is to prevent bacteria from raw foods or other sources contaminating food.

Surfaces that touch ready-to-eat food must be cleaned and sanitised. These surfaces include food preparation benches and chopping boards.

Surfaces that are used to prepare raw food and then cooked food must be cleaned and sanitised between uses.

Food contact surfaces should be thoroughly dry before use. Moisture increases the likelihood that bacteria will be transferred to another surface.

Always follow the manufacturer’s instructions for preparing, using and storing sanitising solutions.

If using hot water to sanitise equipment, ensure the water is very hot. It will need to be 80°C at the tap and about 77°C in contact with the surface. Water this hot can scald and staff will need protective gloves and dipping baskets.

How to maintain your premises and equipment

You must keep your food premises and equipment in a good state of repair and working order.

The premises must be secure against the entry of pests such as rats, mice, birds, and cockroaches and other insects. Ensure doors and windows fit well. Repair all holes or gaps in walls, doors and ceilings.
The premises must be protected against pests living there.
Contact tradesmen promptly to arrange the repair or replacement of broken wall tiles, worn floor surfaces and other defective parts of your premises.
Equipment such as cool rooms, refrigerators, stoves, dishwashers, and hot and cold water systems are essential to the safe operation of the business. Repair equipment immediately so that the business can keep operating.
Do not allow tradesmen to work in food preparation areas while the business is operating. This is because of the risk of contamination from dust, dirt and dislodged material. You may need to close the business for a period to allow tradesmen to work.
Clean food preparation areas and other affected areas before opening.
Keep records of work that is completed. This will demonstrate to the Public Health Officer that you are maintaining your premises. It will also enable you to contact your tradesman again if needed.
Material that is not used in your food business (for example, building materials or unused equipment) should be removed from the premises. It may provide somewhere for pests to live and will add to cleaning tasks.