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Cleaning and sanitising Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition. Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment:
Clean and sanitary premises that comply with the relevant requirements of the Australian New Zealand Food Standards Code can demonstrate to the appropriate enforcement agency that a food business is serious about producing high quality, safe and suitable food. Meeting relevant legislation requirements for cleaning and maintenance is not only important for compliance reasons; it is also beneficial for the success of a food business. Consumers are now increasingly aware of the requirements of food businesses and the processes needed to produce safe and suitable food. Not only will consumers question poor food handling and hygiene practices, they are also more likely to return to clean, well maintained premises. Refer to the Food Safety Standards (external site) of the Australia New Zealand Food Standards Code, specifically:
The accompanying Safe Food Australia – A Guide to the Food Safety Standards (external site) should also be read. Appendix 4 of the guide provides detailed and descriptive guidance on methods of cleaning and sanitising for food businesses. Cleaning Standard 3.1.1 of the Code defines clean as meaning clean to touch and free of extraneous visible matter and objectionable odour. Standard 3.2.2 of the Code outlines cleanliness as meaning there is no accumulation of:
Cleaning and sanitising (disinfecting) are usually 2 separate processes. Effective cleaning must occur before sanitising, as sanitisers may not work as well if the food contact surface or utensil has not had all visible contamination removed. Cleaning is often achieved with detergent, water and agitation, with the visible dirt and detergent then rinsed and removed with clean water. Detergents are chemicals that remove dirt and grease, however detergents do not kill bacteria and other microorganisms. Microorganisms may be removed during the cleaning process, however cleaning is not intended to destroy microorganisms, sanitising is required for this purpose. Sanitising The term sanitary in the Code refers to the state of a food contact surface or utensil where it does not contain microorganisms at a level that would permit the transmission of infectious disease or compromise food safety. Sanitisers are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases. When used properly, they can reduce surface contamination by bacteria to a safe level. It is important to read and follow the directions on sanitisers carefully. Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. An effective alternative to chemical sanitisers is hot water used at (75°C or hotter) to soak items for 2 minutes or more. Points to remember about sanitisingFor effective and safe use of a sanitiser, follow the manufacturer's instructions provided on the label.
Effective cleaning and sanitisting All items that come into contact with food must be effectively cleaned and sanitised. This is a 4 step process that removes food waste, dirt, grease and destroys food-borne disease pathogens. The Code does not specify which procedures must be used to ensure the premises and equipment are kept in a clean and sanitary condition. Food businesses may use a combination of procedures and methods to meet Code’s requirements. Step 1 – Preparation
Step 2 – Cleaning
Step 3 – Sanitising (bacteria killing stage)
Step 4 – Air drying
Cost effective cleaning Cleaning takes time and costs money. With planning, well designed and organised food businesses can reduce the time required for thorough cleaning.
Last reviewed: 11-11-2020 Produced by Environmental Health Directorate Related links
What is the primary purpose of sanitizing food contact surfaces?Effective cleaning and sanitizing of food contact surfaces is critical to preventing contamination of produce with pathogens that can cause serious illness.
What is the purpose for cleaning and sanitizing prep utensils and surfaces between tasks?The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
What is the purpose of cleaning and sanitizing?Cleaning and disinfection (C&D) involves the use of physical or chemical processes to reduce, remove, inactivate, or destroy pathogenic microorganisms. C&D procedures are crucial in controlling the spread or transfer of microorganisms between animals, between locations, or to people.
What is the main reason for cleaning food preparation areas and equipment?Effective cleaning removes bacteria on hands, equipment and surfaces. This helps to stop harmful bacteria and viruses from spreading onto food.
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