Table of Contents

Introduction

Sanitising is a critical component of maintaining a hygienic environment, especially in food preparation areas. While many people assume cleaning is enough, sanitising plays a distinct and vital role in reducing harmful bacteria that may lead to foodborne illnesses. Whether in commercial kitchens, cafés, aged care facilities, or your own home, understanding what sanitising means — and how to do it properly — is essential for ensuring health and safety.

In this guide, we’ll define sanitising, distinguish it from cleaning and disinfecting, and explore how and why it must be practised to maintain high standards of food safety in Australia.

What Is Sanitising?

Sanitising refers to the process of reducing bacteria and other microorganisms to safe levels, as determined by public health standards. Unlike cleaning, which removes visible dirt, sanitising targets invisible pathogens that can cause harm.

Dictionary Definitions of Sanitising

According to several reputable sources, here’s how sanitising is defined:

Merriam-Webster: “To make sanitary (as by cleaning or sterilising); to make less offensive or more acceptable.”
Cambridge Dictionary: “To make something completely clean and free from bacteria.”
Collins English Dictionary: “To make something clean and hygienic.”

In essence, sanitising is the act of reducing bacteria to safe levels — not necessarily eliminating all microorganisms, but ensuring they pose no health risk.

Practical Meaning in the Workplace

In Australian workplaces — particularly in the food industry — sanitising involves using heat or chemicals to reduce the number of bacteria on surfaces, utensils, and equipment to a level considered safe by Food Standards Australia New Zealand (FSANZ). This practice is essential in environments like:

Cafés and restaurants
Childcare and aged care facilities
Food manufacturing and processing plants
Retail and hospitality venues

Sanitising is not just good practice — it’s a legal requirement in food-related settings.

Sanitising vs Cleaning vs Disinfecting

Understanding the difference between cleaning, sanitising, and disinfecting helps ensure the correct procedures are followed, particularly in high-risk environments.

Process	Purpose	Removes	Common Use
Cleaning	Removes dirt, food scraps, and grease	Visible debris, grime	Before sanitising
Sanitising	Reduces bacteria to safe levels	Some bacteria (not all pathogens)	Food-contact surfaces
Disinfecting	Kills or inactivates most pathogens	Bacteria, viruses, fungi	Bathrooms, medical areas, high-risk zones

What Is Cleaning?

Cleaning involves the physical removal of visible dirt, food particles, and grime using water and detergent. It’s the first step in any sanitising process, as you cannot sanitise a dirty surface effectively.

What Is Disinfecting?

Disinfecting uses stronger chemicals to kill or inactivate microorganisms. It’s not typically required on food contact surfaces unless there’s been a contamination event or disease outbreak, as residues from disinfectants may be unsafe for food contact.

How Sanitising Is Different

Sanitising strikes a balance between cleaning and disinfecting. It’s intended for surfaces that come into contact with food and must be safe for consumption. The goal is to reduce bacteria to levels considered safe without leaving harmful chemical residues behind.

Why Sanitising Is Essential for Food Safety

Sanitising is not just a recommendation — it’s a regulatory requirement in food handling environments across Australia.

Reducing Bacterial Contamination

Sanitising prevents the spread of pathogens like Salmonella, Listeria, and E. coli. These microorganisms can cause serious illness, especially if they contaminate food via surfaces, utensils, or hands.

Meeting Legal Requirements

Under the Food Standards Code (Standard 3.2.2), all food businesses in Australia must ensure that food contact surfaces are cleaned and sanitised effectively. This includes:

Cutting boards
Kitchen benches
Utensils and food equipment
Hands and gloves

Non-compliance may result in penalties, business closure, or food poisoning outbreaks.

Preventing Foodborne Illnesses

Outbreaks of food poisoning in Australia are often traced back to poor hygiene practices. According to SA Health and FSANZ, consistent sanitising can significantly reduce the risk of such incidents. For example, sanitising benchtops after handling raw poultry can prevent cross-contamination and illness.

Common Sanitising Methods and Tools

There are two main approaches to sanitising: heat-based and chemical.

Heat-Based Sanitising

Hot water (above 77°C for 30 seconds) or steam can be used to sanitise utensils, chopping boards, and cookware. This method is often used in dishwashers or commercial kitchens.

Examples include:

Commercial dishwashers that reach ≥82°C
Steam cleaning for hard-to-reach surfaces

Chemical Sanitisers

These include food-grade chemicals like:

Sodium hypochlorite (bleach)
Quaternary ammonium compounds (quats)
Hydrogen peroxide
Iodophors

Always follow manufacturer instructions, including dilution rates and contact times.

Surface and Equipment Considerations

Sanitise:

Food prep surfaces (after each task)
Utensils and chopping boards (after use)
Sinks and taps (daily or after contamination)
Fridge handles, door knobs, and shared tools (frequently)

Steps for Proper Sanitising

Follow this five-step process recommended by DoFoodSafely and the NSW Food Authority:

Pre-Cleaning

Step 1: Remove leftover food, spills, and debris from surfaces or utensils.

Cleaning with Detergent

Step 2: Wash the surface using warm water and a detergent solution. Use a clean cloth or scrubbing brush.

Rinsing

Step 3: Rinse off the detergent with clean water to avoid interference with the sanitiser.

Sanitising Application

Step 4: Apply the sanitiser as directed. Allow it to sit for the recommended contact time (often 30 seconds to 5 minutes).

Air Drying

Step 5: Allow surfaces and utensils to air dry naturally. Avoid wiping dry, as it may cause recontamination.

Where and When to Sanitise

In Commercial Kitchens

Key areas to sanitise include:

Benchtops and workstations
Knives and cutting boards
Coolroom and fridge handles
Sinks and dishwashing equipment

In the Home

Sanitise after:

Handling raw meat, seafood, or eggs
A family member has been unwell
Prepping baby food or formula

In Hospitality and Retail

Sanitising should extend to:

Tables and chairs between customers
Touchpoints like EFTPOS machines
Reusable menus and condiment containers

Choosing the Right Sanitiser in Australia

What to Look for on the Label

Check for:

Directions for use and dilution
Recommended contact time
Approval symbols (e.g., AQIS, HACCP)
Safety warnings and first aid instructions

Understanding Food Grade Sanitisers

Food-grade sanitisers must:

Be non-toxic and leave no harmful residue
Be approved for use on food-contact surfaces
Be used at correct concentrations

Safety Precautions When Using Sanitisers

Use gloves and eye protection
Ensure good ventilation
Store safely, away from food and children
Keep safety data sheets (SDS) for reference

Sanitising Training and Food Safety Courses in Australia

DoFoodSafely Course (VIC)

This is a free online course offered by the Victorian Government, covering cleaning, sanitising, and hygiene essentials. A certificate is issued upon completion.

Food Authority NSW Resources

NSW Food Authority offers guidelines, posters, and training tools for food handlers. Visit foodauthority.nsw.gov.au for access.

Why Training Matters

Formal training helps:

Boost compliance with hygiene regulations
Improve employment prospects
Build workplace confidence in handling food safely

For comprehensive education, consider enrolling in accredited food safety training courses.

Key Takeaways About Sanitising

Sanitising means reducing bacteria to safe levels — essential for food safety.
It differs from cleaning (removes visible dirt) and disinfecting (kills all pathogens).
Required by Australian food safety laws and regulations.
Effective methods include hot water, steam, or chemical sanitisers.
Follow a 5-step process: pre-clean → wash → rinse → sanitise → air dry.
Sanitisers must be food-grade and used as directed.
Training helps ensure proper practice in home and workplace settings.