Cleaning and Sanitising Guide for NSW Food Businesses
Cleaning and sanitising are fundamental prerequisite programs in any food business. They prevent cross-contamination, control pathogen levels, and are a core compliance requirement under Standard 3.2.2 of the Food Standards Code.
Cleaning vs. sanitising — what's the difference?
- Cleaning: The physical removal of visible dirt, food residues, grease, and debris. Cleaning alone does not kill pathogens.
- Sanitising: The reduction of pathogen levels on a surface to an acceptable level using chemical or heat methods. Sanitising is only effective on a clean surface — you must clean before you sanitise.
The cleaning and sanitising process (6 steps)
- Step 1: Pre-rinse — remove loose food particles and debris with water
- Step 2: Apply detergent — use an appropriate food-safe detergent at the correct concentration and temperature
- Step 3: Scrub — physically remove all residues, paying attention to joins, corners, and crevices
- Step 4: Rinse — remove all detergent residue with clean water
- Step 5: Apply sanitiser — apply an appropriate food-safe sanitiser at the correct concentration (verify with test strips) and allow correct contact time
- Step 6: Allow to air dry — do not wipe dry with a cloth (re-contamination risk); allow to air dry or use single-use paper towel
Sanitiser selection and use
Common sanitisers used in Australian food businesses include chlorine-based sanitisers (bleach), quaternary ammonium compounds (QAC/quats), and iodophors. Always follow the manufacturer's directions for dilution, contact time, and food contact surface safety. Test the concentration with test strips before use — a sanitiser that's too dilute won't work; too concentrated may leave harmful residues.
Cleaning schedule requirements
Your Food Safety Program must include a cleaning schedule that lists every piece of equipment and surface, cleaning frequency, method, products used, and responsibility. The schedule must be followed and the completion documented.