Cleaning and sanitising are two different jobs, and you need both. Cleaning removes the dirt and food you can see; sanitising reduces the germs you cannot. A clean-looking surface can still be crawling with bacteria.
Cleaning versus sanitising
Cleaning uses detergent and warm water to remove food scraps, grease and dirt. Sanitising uses heat or a chemical sanitiser to reduce germs on a surface to a safe level.
You cannot sanitise a dirty surface — leftover food and grease stop the sanitiser working. That is why cleaning always comes first.
The cleaning and sanitising steps
A reliable routine for food-contact surfaces and equipment follows these steps:
- Scrape and pre-rinse to remove loose food and debris
- Wash with hot water and detergent to remove grease and dirt
- Rinse to remove detergent and loosened soil
- Sanitise with heat or an approved chemical sanitiser, leaving it for the required contact time
- Air-dry where possible — drying with a dirty cloth re-contaminates the surface
Focus on food-contact surfaces
Pay closest attention to anything that touches food: chopping boards, benches, knives, slicers, tongs and food containers. These need cleaning and sanitising regularly and whenever you switch between raw and ready-to-eat tasks.
Keep cleaning cloths clean — a dirty wiping cloth spreads germs across every surface it touches. Use clean cloths, single-use wipes, or a fresh sanitiser solution, and change them often.
Practical examples
- A bench is scraped, washed with detergent, rinsed, sprayed with sanitiser, and left to air-dry.
- A meat slicer is fully cleaned and sanitised before being used for cooked meats.
- Wiping cloths are swapped for clean ones regularly rather than reused all day.
Key points to remember
- Cleaning removes dirt; sanitising reduces germs — you need both.
- Always clean before you sanitise; sanitiser won't work on a dirty surface.
- Give sanitiser its required contact time and air-dry where possible.
- Keep wiping cloths clean — dirty cloths spread bacteria.