Introduction
In Australia’s hospitality and food industries, food safety is not just a recommendation—it’s a legal and ethical requirement. One of the most critical components in maintaining hygiene is the proper use of food grade sanitisers. These specialised products reduce harmful microorganisms on food contact surfaces, protecting public health and preventing foodborne illness.
This comprehensive guide will help you understand the role, use, and regulatory context of food grade sanitisers in Australian workplaces, from commercial kitchens to childcare centres.
What Are Food Grade Sanitisers?
Food grade sanitisers are chemical or thermal agents used to destroy or reduce microorganisms to safe levels on surfaces that come into contact with food. Unlike standard household sanitisers or disinfectants, they are formulated and approved specifically for use in environments where food is prepared or processed.
Definition and Regulatory Requirements
According to Food Standards Australia New Zealand (FSANZ), a sanitiser is considered “food grade” when it:
- Effectively reduces bacteria and other pathogens to safe levels,
- Is approved for use on food contact surfaces, and
- Leaves no toxic residue after correct application.
In Australia, food grade sanitisers must meet the Australia New Zealand Food Standards Code, particularly Standard 3.2.2 – Food Safety Practices and General Requirements, and chemical safety must comply with Safe Work Australia regulations.
Examples of approved food grade sanitisers include:
- Chlorine-based solutions (e.g. sodium hypochlorite),
- Quaternary ammonium compounds (QUATs),
- Hydrogen peroxide and peracetic acid, and
- Hot water or steam (above 77°C).
Food-Contact Surface Safety
Sanitisers used in food settings must be safe on surfaces that directly touch food, such as:
- Stainless steel benchtops,
- Chopping boards,
- Commercial food slicers and mixers,
- Utensils and trays.
They must be non-toxic when used as directed, not alter the taste or smell of food, and often require thorough rinsing unless marked “no-rinse”.
Why Sanitising Matters in Food Safety
Food grade sanitisers are key in preventing cross-contamination, bacterial growth, and foodborne illness. While cleaning removes visible dirt and grime, sanitising eliminates invisible pathogens that can cause serious health risks.
Cleaning vs. Sanitising: The Key Distinction
| Cleaning | Sanitising |
| Removes dirt, grease, and food residue | Reduces microorganisms to safe levels |
| Uses detergent and water | Uses approved chemical or thermal agents |
| Prepares the surface for sanitising | Makes surfaces microbiologically safe |
Both steps are essential. Skipping either compromises hygiene and violates Australian food safety standards.
Common Risks Without Proper Sanitising
Improper or skipped sanitising can result in:
- Bacterial contamination (e.g. E. coli, Salmonella),
- Food poisoning outbreaks,
- Legal penalties from local councils or state health departments,
- Reputation damage for businesses,
- Increased allergy risk due to unclean surfaces.
Where Are Food Grade Sanitisers Used?
Food grade sanitisers are essential across multiple sectors in Australia where food is handled or served. Their use is guided by local health authorities and industry-specific codes of practice.
Commercial Kitchens and Restaurants
Used daily on:
- Prep benches and cutting boards,
- Knives and utensils between tasks,
- Buffet service areas,
- Kitchen floors and equipment like deep fryers.
Food Manufacturing and Packaging Facilities
Industrial-scale food processing requires:
- Conveyor belt and line sanitising,
- Machinery parts cleaning (e.g. mixers, grinders),
- Regular shutdown cleaning protocols.
Childcare, Aged Care, and School Settings
These settings handle food for vulnerable populations. Sanitisers are used for:
- Tables and high chairs,
- Bibs and food trays,
- Meal prep equipment and fridge handles.
Types of Food Grade Sanitisers
Choosing the right food sanitiser depends on the environment, surface material, and food safety plan. Below are the most common options used in Australian food businesses.
Heat and Steam
- Uses hot water above 77°C or steam.
- Chemical-free and effective for dishwashers and steam ovens.
- Ideal for heat-resistant surfaces.
Chlorine-Based Sanitisers
- Commonly sodium hypochlorite.
- Fast-acting and cost-effective.
- Must be diluted correctly (e.g. 50–100ppm).
- Requires rinsing unless specifically labelled otherwise.
- Corrosive to metals if overused.
Quaternary Ammonium Compounds (QUATs)
- Suitable for non-rinse applications.
- Safe on plastics, stainless steel.
- Mild odour and longer residual effect.
- Common in cafes and restaurants.
Peracetic Acid and Hydrogen Peroxide
- Effective in low temperatures and hard water.
- Breaks down into non-toxic by-products.
- Used in high-volume manufacturing settings.
How to Properly Use Food Grade Sanitisers
Using food grade sanitisers incorrectly can reduce their effectiveness or create new hazards. Proper procedures ensure compliance with Work Health and Safety (WHS) and food safety regulations.
Manual Cleaning and Sanitising Steps
The six manual steps, as outlined by SA Health, are:
- Scrape off food and debris.
- Rinse with warm water.
- Wash using detergent.
- Rinse to remove detergent.
- Sanitise using the correct product.
- Air dry the washed equipment/kitchen tool completely.
Safe Mixing and Dilution
- Follow manufacturer instructions.
- Always use measuring cups or dispensers.
- Never guess dilution ratios—too much can damage surfaces, too little is ineffective.
- Wear PPE (e.g. gloves, goggles) when handling concentrates.
Storage and Labelling
- Store sanitisers away from food and utensils.
- Keep in clearly labelled containers.
- Check expiry dates and maintain Safety Data Sheets (SDS) on-site.
- Follow local WHS obligations.
Choosing the Right Food Grade Sanitiser
Consider the following factors when selecting a sanitiser for your workplace:
Surface and Equipment Compatibility
- Stainless steel: Avoid overly acidic products.
- Plastic tools: Choose non-corrosive sanitisers like QUATs.
- Wood: Use minimal moisture and quick-drying options.
Environmental Considerations
- Choose biodegradable or low-toxicity sanitisers for eco-conscious operations.
- Look for certified organic or plant-based formulas with proven efficacy.
Regulatory Guidelines and Compliance in Australia
Adhering to food safety regulations ensures compliance and prevents costly fines or business closures.
Local Council and Health Authority Oversight
Local health officers:
- Audit businesses for cleaning and sanitising records,
- Inspect for correct product use and storage,
- Enforce guidelines from FSANZ and state health departments like WA Health and SA Health.
Staff Training and Record Keeping
- Train all food handlers through programs like DoFoodSafely (VIC Health).
- Keep written procedures and cleaning schedules.
- Log sanitiser use and dilution checks.
Common Myths About Food Grade Sanitisers
“Natural” Alternatives Are Always Safer
Not true. While vinegar and lemon juice are natural, they do not meet food grade sanitising standards. Only tested, approved sanitisers should be used.
Over-Sanitising is Harmless
Using too much sanitiser:
- Can damage equipment,
- Leave unsafe chemical residues,
- Pose health risks to customers, especially children or the elderly.
Frequently Asked Questions
What is the difference between cleaning and sanitising?
Cleaning removes debris; sanitising kills germs. Both are essential steps.
Can I use regular household disinfectants on food-contact surfaces?
No. Only approved food grade sanitisers should be used on surfaces that touch food.
What makes a sanitiser “food grade” in Australia?
It must be effective, non-toxic when used correctly, and comply with FSANZ and WHS standards.
How often should I sanitise kitchen surfaces?
Between tasks, after raw food handling, and at the end of each shift.
Are natural or organic sanitisers as effective as chemical ones?
Only if they are approved for food contact. Always check the label and SDS.
Do food grade sanitisers need to be rinsed off?
Some do, others are “no-rinse”. Follow the manufacturer’s instructions.
What is the safest sanitiser for use in childcare food prep?
QUAT-based or low-residue, no-rinse options with low toxicity are ideal.
Is bleach a food grade sanitiser?
Yes, if properly diluted (50–100ppm) and approved for food contact surfaces.
Can I mix cleaning and sanitising products?
No. This can produce toxic gases. Always use products separately.
How do I know if my sanitiser meets Australian regulations?
Check if it complies with FSANZ guidelines, SDS documentation, and state health department approvals.
Key Points
- Food grade sanitisers are critical in food preparation and handling.
- Not all cleaning agents are food-safe—only approved products should be used.
- Used widely in hospitality, aged care, food processing, and childcare.
- Types include chlorine, QUATs, peracetic acid, and thermal methods.
- Proper use includes correct dilution, dwell time, and training.
- Governed by FSANZ, local councils, and WHS laws.
