Food Safety Basics: Cleaning and Sanitising
Cleaning removes visible dirt, grease and food debris from a surface using detergent and water. Sanitising is a separate step that reduces the harmful bacteria left behind to a safe level, using heat or an approved chemical solution. Skipping either step, or doing them out of order, leaves food-contact surfaces looking clean while remaining unsafe.
For anyone working in a commercial kitchen, understanding the difference isn't just good practice, it's the foundation of a food-safe workplace. Not only can getting it wrong result in a fine or a failed inspection, but there’s also a chance it could cause someone to become seriously ill.
What's the difference between cleaning and sanitising?
Cleaning and sanitising are often used interchangeably, but they do very different jobs. Cleaning uses detergent and water to physically remove food residue, grease and dirt from a surface. Sanitising then reduces any remaining bacteria and viruses to a level that's considered safe.
Neither step works properly without the other. A sanitiser can't penetrate through grease and food debris, which is why cleaning always comes first. And a surface that's been cleaned but not sanitised can still carry enough bacteria to cause food-borne illness, even if it looks spotless.
Clean first, then sanitise
Every food-contact surface, from chopping boards to bench tops, should go through the same steps, in the same order.
- Wash the surface with detergent and hot water to remove food debris and grease.
- Rinse to clear away any leftover detergent.
- Use a heat or chemical sanitisation method, being sure to leave it on the surface for the required contact time.
- Allow the surface to air dry rather than wiping it with a cloth, which can reintroduce contamination.
This sequence should happen before and after handling raw food, whenever a surface changes task, and at set points throughout the shift.
Two ways to sanitise food-contact surfaces
There are two accepted methods for sanitising in a commercial kitchen.
Heat sanitising involves submerging items in water at 77°C or hotter for at least 45 seconds, or running them through a high-temperature dishwasher's final rinse cycle.
Chemical sanitising uses an approved sanitiser – such as chlorine, iodine or a quaternary ammonium compound – at the correct concentration and contact time. Too weak, and it won't work. Too strong, and it can be unsafe. Always follow the manufacturer's instructions and use test strips to check the concentration is correct.
Common cleaning and sanitising mistakes to avoid
A few small habits are behind most cleaning and sanitising failures:
- Sanitising a surface without cleaning it first
- Not leaving the sanitiser in contact with the surface for long enough
- Wiping surfaces dry with a cloth instead of letting them air dry
- Letting sanitiser solution sit too long, so it weakens before use
- Storing chemicals near food or food-contact surfaces
Fixing these habits usually comes down to having, and following, a written cleaning and sanitising schedule that sets out what needs attention, how often and who's responsible.
Why it’s important to have the correct cleaning and sanitising practices in place
Food businesses in Australia must have systems in place to manage food safety risks, including cleaning and sanitising, under the Food Standards Code. Environmental Health Officers check for these practices during inspections, and getting it wrong can mean fines, closure or, more importantly, a food-borne illness outbreak that damages a business's reputation.
Recognised food safety training is the most reliable way to build good habits that stick. The Food Safety Supervisor course delivered by Food Safety First covers cleaning and sanitising in detail, alongside the wider food safety knowledge needed to stay compliant with Australian food safety regulations.
Enrol online today or contact us to learn more about the food safety training courses available at Food Safety First.
Frequently asked questions
What's the difference between cleaning and sanitising?
Cleaning removes visible dirt and food debris using detergent and water. Sanitising is a separate step that reduces bacteria to a safe level, using heat or an approved chemical.
Can I sanitise without cleaning first?
No. Sanitiser can't work through grease or food debris, so cleaning always needs to happen first.
How long does a sanitiser need to stay in contact with a surface?
This depends on the method and product. Heat sanitising generally requires at least 45 seconds at 77°C or hotter, while chemical sanitisers have a contact time set by the manufacturer.
Is hand sanitiser a substitute for hand washing?
No. Hand sanitiser works best on already-clean hands and isn't effective on visibly soiled ones, so washing with soap and water always comes first.
How often should surfaces be sanitised?
Before and after handling raw food, whenever a surface changes task, and at set points throughout the shift.