Cleaning and Sanitising - City of Melbourne

1 Cleaning and Sanitising Cleaning and Sanitising is QRW the same thing! Cleaning is the process of using detergent and water Chemicals what is the difference? to remove visible dust, grease, dirt, stains and odours from all surfaces, fixtures ( benches and sinks), x Detergents soap in a liquid utensils and equipment. form that attracts and washes away grease, dirt and debris Sanitising is the process of killing food poisoning from the surface. Detergents do bacteria (what you cannot see) and is achieved by not kill bacteria. using heat and/or chemicals. x Sanitisers chemicals that are It is not an option to use either a detergent or a used after detergents. Sanitisers sanitiser both must be used. will kill and reduce the number of bacteria and spores. Sanitising x Disinfectants common The use of chemicals is the most common method for household Cleaning products that killing food poisoning bacteria however, heat can also are suitable for toilets and floors be used.

2 Food businesses must make sure that any but not on food contact surfaces. sanitiser used is food grade' safe for food contact They must not be used as surfaces. The table below lists examples of common sanitisers. sanitisers. What can I sanitise with? Sanitiser Use/Dilution Air Dry Comments Chemical Sanitisers in 1L water Inexpensive and fast = Yes (unless a Household Bleach acting. Good for ml stronger solution is (4% Chlorine). equipment sanitation . (2 teaspoons) in used). can be corrosive. 10L water. in 1L water Inexpensive and fast Yes (unless a Commercial Bleach = acting. Good for stronger solution is (10% Chlorine). 5 ml (1 teaspoon) in equipment sanitation . used). 10L water. can be corrosive. Good for equipment 70% Alcohol 700ml in 300ml of sanitation air dries Yes. Solutions. water. rapidly. Caution: Flammable. Quaternary Good for equipment As per manufacturers As per manufacturers Ammonium sanitation is non instructions.

3 Instructions. Compounds (QUAT). corrosive. Heat Water must reach Commercial Hot Water. 77 C for at least 30 Yes. dishwasher is seconds. recommended. Please Note: This table is to be used as a guide only. For questions about specific products please contact your supplier or manufacturer of the chemical. How often should I sanitise? It is recommended that food contact surfaces and equipment are cleaned and sanitised after every use and/or at least every four hours. Doc#4328509. Surfaces and equipment that What should I sanitise? must be cleaned DQG sanitised Any surface, utensil or piece of equipment that comes into Pots and Pans contact with food must be cleaned and sanitised see left. Chopping Boards . Benches and Sinks How do I sanitise? Crockery and Cutlery Heat commercial dishwashers or hot water in a sink are Rice Cookers both ways of Sanitising smaller items. Meat Slicers Food Storage Containers If Sanitising using hot water in a sink, you must: Utensils x Make sure water is at least 77 C when put in the sink Knives x Use a heating element to keep the water temperature Bain Maries and Refrigerators at 77 C or higher.

4 Thermometers Water at this temperature is dangerous. If Sanitising Glasses and Cups using heat it is best to use a commercial dishwasher. Chemical if you do not have a dishwasher a chemical sanitiser can be used. 1 2 x For items that fit in your double bowl sink - wash in detergent and hot water in the first bowl then sanitise using a chemical sanitiser and warm water in the second bowl see left. Detergent Sanitiser x Items that do not fit in your sink thoroughly clean + + and then use a spray bottle to apply the sanitiser. Hot Water Warm Water Please Note: A surface must be thoroughly cleaned before it is sanitised, as sanitisers are unable to effectively kill food poisoning bacteria if the surface is still 10 Tips for Sanitising visibly dirty. 9 Make sure your chemical sanitiser is food grade' Are there organic sanitisers available? 9 Sanitisers are most Yes. Sanitisers which have the following active effective when used at the ingredients are considered to be organic: correct dilution check the x Peracetic Acid label or with your supplier x Hydrogen Peroxide 9 Prepare chemical solutions x Organic Acids daily to make sure the x 70% Alcohol solutions that do not contain Quaternary solution remains effective Ammonium Compounds 9 Chemicals must be clearly labelled, especially if you For further information go you can access the Australian are removing the solution Organic Standard 2006 at from the original packaging Where do I purchase a sanitiser?

5 9 They need time to work . check the contact time as this Household bleach and methylated spirits can be will vary for each product purchased at the supermarket. 9 Check to see if the sanitiser needs to be rinsed off after Other sanitisers can be purchased from a chemical it has been applied supplier in your area. Look under Cleaning products and supplies' in the telephone directory. 9 After Sanitising make sure the surface is thoroughly Things to ask when purchasing a sanitiser dry before it is reused 9 Check the best before date x Is the sanitiser food grade' safe for food contact of your chemicals to make surfaces? sure they remain active x Can I use the sanitiser on all surfaces and 9 Make sure your staff know equipment? how to correctly use your x Does the sanitiser need to be rinsed off? chemical sanitiser x How much do I need to use? 9 Chemicals must be stored For further information check your Food Safety Program away from food to minimise or contact your chemical supplier or Health Services the risk of contamination Branch on telephone 9658 8831/8815.

6 Doc#4328509.