In short
- What the rule is
- Utensils and food contact surfaces are kept clean and sanitary. For a category one business, cleaning and sanitising is a prescribed provision.
- Who it applies to
- Every food business. The record applies to category one businesses.
- What you need to do
- Clean first, then sanitise with heat, a chemical or a commercial dishwasher, and note how.
- What this does not require
- The Code sets no sanitiser strength, contact time or cleaning frequency. Those come from the product label and your own routine.
What the rule says
Standard 3.2.2 requires eating and drinking utensils to be clean and sanitary immediately before each use, and food contact surfaces to be clean and sanitary whenever food that will touch them is likely to be contaminated (clause 20). Premises, fixtures and equipment are kept clean (clause 19).
For a category one business, cleaning and sanitising under clause 20 is a prescribed provision under Standard 3.2.2A. Where a record is kept, it shows:
- for heat, the temperature the water reaches
- for a chemical, the chemical used and how and when it is used
- for a commercial dishwasher, the setting the manufacturer recommends for sanitising
Who it applies to
Every food business. Cleaning and sanitising is one of the four topics a food safety training course under Standard 3.2.2A must cover.
By sector: Hotels and Clubs, Education and Childcare
What it looks like in practice
Cleaning removes food, grease and dirt with detergent and water. Sanitising then reduces germs to a safe level with heat, a chemical or both. Sanitiser does not work through grease, so the order matters.
Guidance, not law
Use a chemical sanitiser at the dilution and contact time on its label. Those figures come from the manufacturer, not from the Code.
A dishwasher used for sanitising should run at the setting its manufacturer recommends. Write that setting down once and note when it is checked.
What you are not required to do
- A particular sanitiser, strength or contact time. The Code sets the outcome and the label sets the figures.
- A set cleaning frequency. No clause names one. Record as often as you actually clean.
- A separate record for every wipe down. One line per area or item for each clean is enough.
Doing it in Hospitality Shield
The sanitising method record in Hospitality Shield has boxes for the water temperature, the chemical and contact time, and the dishwasher setting, with a name and time on each entry. Other cleaning checks sit on your lists like any other check.
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Asked about this rule
What is the difference between cleaning and sanitising?
Cleaning removes visible food, grease and dirt. Sanitising reduces microorganisms to a safe level with heat, a chemical or both. Clean first, then sanitise.
Is there a legal sanitiser strength?
No. The Code sets the outcome, a clean and sanitary surface. The dilution and contact time come from the product label.
Does a commercial dishwasher count as sanitising?
Yes, when it runs at the setting the manufacturer recommends for sanitising. That setting is what the record shows.
Sources
- Standard 3.2.2 Food Safety Practices and General Requirements, Federal Register of Legislation
- Cleaning and sanitising, Food Standards Australia New Zealand
- Standard 3.2.2A Food Safety Management Tools, Federal Register of Legislation
- Evidence tool, Food Standards Australia New Zealand
General information about the rules in Western Australia. It is not legal advice. Your local government's environmental health officer decides how the rules apply to your premises.