What Food Grade Sanitisers Are Used for in Kitchens – Safety & Standards in Australia
Key Takeaways
- Food grade sanitisers are essential for preventing foodborne illness in Australian kitchens.
- Sanitisers must be used after cleaning, not as a substitute.
- Correct dilution and contact time are critical for effectiveness.
- Compliance with FSANZ and state-based food safety standards is legally required.
- Different sanitisers are suitable for different surfaces (e.g., quats for stainless steel, peroxide for sensitive environments).
- Businesses must train staff in safe use, PPE handling, and record-keeping.
- Choosing certified, HACCP-approved sanitisers protects both customers and the business’s reputation.
- Avoid common mistakes like skipping pre-cleaning, mis-dilution, or failing to rinse when required.
Introduction
In any Australian kitchen, whether in a bustling restaurant, café, aged care facility, or at home, maintaining hygiene is crucial. A significant part of hygiene is using food grade sanitisers, designed to eliminate harmful microorganisms from surfaces and equipment. But what exactly are they used for, and why are they so important in a kitchen setting?
This guide provides everything you need to know about food grade sanitisers – from what they are and how to use them correctly, to their legal requirements under Australian food safety standards. Whether you’re new to hospitality or want to improve your hygiene practices at home, this article offers trusted information.
What Are Food Grade Sanitisers?
Definition and Purpose
A food grade sanitiser is a chemical solution formulated to destroy or reduce harmful microorganisms such as bacteria, viruses, and fungi on food-contact surfaces. What sets them apart from other sanitisers is their safe composition, ensuring no harmful residues remain when used correctly.
Food grade sanitisers help minimize the risk of foodborne illnesses by making surfaces microbiologically safe, not just visually clean.
Food Grade Sanitiser vs Regular Cleaner
While cleaning removes visible dirt, grease, and food debris, sanitising targets pathogens that are invisible to the eye but still pose health risks. Using a cleaner without a sanitiser may make a surface look clean but will leave behind harmful microbes.
Australian food businesses are required to implement both cleaning and sanitising in their hygiene procedures, ensuring food safety.
Why Food Grade Sanitisers Are Essential in the Kitchen
Preventing Cross-Contamination
Cross-contamination is one of the biggest risks in kitchens, where bacteria from raw food (like meat or seafood) transfer to surfaces and ready-to-eat foods. Without proper sanitisation, surfaces like chopping boards, knives, or countertops can spread harmful pathogens like Salmonella, E. coli, or Listeria.
Meeting Food Safety Standards in Australia
Under the Food Standards Code, enforced by FSANZ, food businesses must follow cleaning and sanitising practices. This includes using effective sanitisers suitable for food-contact surfaces, ensuring correct contact time and concentration, and maintaining records as part of HACCP systems.
Protecting Public Health and Business Reputation
Failing to sanitise properly can lead to:
- Foodborne illness outbreaks
- Customer complaints and legal claims
- Penalties or business closure
By maintaining high hygiene standards with food grade sanitisers, businesses protect their customers and their livelihood.
When and Where Food Grade Sanitisers Should Be Used
Before and After Food Preparation
Sanitising should occur before food preparation (to eliminate lingering germs) and after handling raw ingredients, especially when switching between raw and cooked foods. For example:
- Clean and sanitise workbenches before preparing fresh produce.
- Repeat the sanitisation after handling raw poultry or seafood.
On Utensils and Equipment
Utensils and equipment, such as knives, tongs, thermometers, and slicers, must be sanitised:
- After each use
- Between handling different types of food
- At the end of each day
After Cleaning Surfaces
Sanitising should always follow cleaning in a two-step process:
- Clean surfaces with detergent and water to remove grime.
- Sanitise to kill remaining bacteria.
Key areas include:
- Workbenches
- Cutting boards
- Food trays
- Storage shelves
How to Safely Use Food Grade Sanitisers in Australia
Steps for Correct Use
- Pre-clean surfaces to remove debris.
- Dilute the sanitiser according to product instructions (never guess).
- Apply evenly using a spray, cloth, or soak.
- Ensure the correct contact time (usually 30 seconds to 10 minutes).
- Air dry or rinse as required by the product.
Contact Time and Concentration
Both contact time and concentration are essential:
- Too short a contact time allows microbes to survive.
- Too strong a solution can damage surfaces.
- Too weak a solution is ineffective.
Always follow product labels or FSANZ guidance for optimal standards.
PPE and Safe Handling
For safety, always:
- Wear gloves.
- Use eye protection if there’s a risk of splashing.
- Ensure proper ventilation in enclosed spaces.
- Never mix chemicals, especially bleach or acids.
Common Types of Food Grade Sanitisers in Australia
Chlorine-Based Sanitisers
- Pros: Effective and cost-efficient.
- Cons: Strong smell, corrosive to metals, unstable in heat or light.
- Use: Quick disinfection (e.g., sink dips).
Quaternary Ammonium Compounds (Quats)
- Pros: Low odour, non-corrosive, good residual activity.
- Cons: Less effective in organic matter, requires correct pH.
- Use: Benches, walls, utensils.
Iodophors and Peroxide-Based Options
- Iodophors: Stable at low temperatures, slight odour.
- Hydrogen Peroxide: Eco-friendly, biodegradable.
- Use: Sensitive environments like childcare or aged care.
Legal Requirements and Guidelines in Australia
National Food Safety Standards
The Australia New Zealand Food Standards Code (Standard 3.2.2) requires:
- Regular cleaning and sanitising of surfaces.
- Use of food-safe sanitisers.
- Documentation of procedures.
State-Based Regulations and Variations
Each state has specific regulations for food safety. For example:
- NSW Food Authority requires temperature or chemical sanitising for commercial dishwashers.
- SA Health has training requirements for food handlers.
- WA Health focuses on the correct chemical storage and handling.
Common Mistakes to Avoid When Using Sanitisers
- Skipping Cleaning Before Sanitising: Always clean first to ensure sanitisers can fully contact bacteria.
- Improper Dilution: Follow manufacturer instructions to avoid over- or under-dilution.
- Inadequate Rinsing: Some sanitisers require rinsing; skipping this step can lead to contamination.
Choosing the Right Food Grade Sanitiser for Your Kitchen
Surface Compatibility and Material Sensitivity
Different surfaces require different sanitisers. For example:
- Use non-corrosive products like quats for stainless steel.
- Avoid aggressive bleach-based sanitisers for plastic or rubber.
Certification and Labelling
Always choose sanitisers that are:
- Food grade
- Australian certified
- Provide clear dilution instructions
- Have expiry dates
- Carry approval from recognised authorities like FSANZ.
Frequently Asked Questions
What is a food grade sanitiser used for in kitchens?
It kills harmful microbes on surfaces that come into contact with food, such as benches and utensils.
What is the difference between cleaning and sanitising?
Cleaning removes dirt; sanitising kills harmful microbes.
Is it safe to use food grade sanitisers around food?
Yes, when used as directed, they are safe and leave no harmful residues.
How often should surfaces be sanitised in a commercial kitchen?
After each food preparation task, between raw and cooked foods, and at least daily during shutdown.
Can I use the same sanitiser on all kitchen surfaces?
No. Choose the right sanitiser based on the surface type to avoid damage.
Final Thoughts
Food grade sanitisers play a vital role in maintaining hygiene and preventing foodborne illnesses. By using them correctly, food businesses comply with legal food safety standards, protect their customers, and maintain a strong reputation.
