Technical reference
Cleaning removes soil, food residue and . reduces the remaining microbes to a safe level. Sanitisers generally work poorly on soil, so order matters. calls the second stage disinfection. Figures below are published reference points, not universal . The sanitiser's instructions, the machine's maker and local law decide what applies.
In Australia, the requires utensils to be clean and immediately before each use, and food-contact surfaces to be clean and sanitary whenever food touching them is likely to be contaminated. The Code sets no temperature or concentration. The numbers come from guidance ( cl. 20; App. 6).
Chlorine shows how conditions change the answer: the concentration needed falls as the water warms, from 100 ppm at 13 °C to 25 ppm at 49 °C. also warns that sanitisers perform poorly in the presence of food residue, and that too low or too high a concentration is not effective (App. 6).
does not remove . Only physical removal does, which is why cleaning, not sanitiser, is the allergen control ( §11.1.1).
Looking clean is a cleaning check, not a check. treats visual checks and audits as , and adds surface tests for protein, or where appropriate. schemes for manufacturers go further, requiring a risk-based environmental programme (Codex CXC 1-1969 §11.1.3; FSSC 22000 §2.5.7; §4.11.8).
Parameters
| Manual hot-water sanitising | 77 °C or hotter for at least 30 seconds, or equivalent (, citing the US Food Code) |
|---|---|
| Commercial dishwasher | The maker's program. Rinse generally above 80 °C ( App. 6) |
| Chlorine sanitiser | 100 ppm in cold water (13 °C), 50 ppm in warm water (38 °C), 25 ppm at 49 °C ( App. 6) |
| Contact time | As the label says. About 10 to 30 seconds for chlorine as a general indication |
| Diluted bleach | Discard after 24 hours, because the active ingredient breaks down ( App. 6) |
| Equipment in use with high-risk food between 5 °C and 60 °C | Clean and at least every 4 hours (, citing the US Food Code) |
Records that prove it
- The cleaning schedule: item, method, frequency, owner, last revised
- Daily, weekly and monthly checks against that schedule
- Each machine's sanitising check, with a reading or indicator result
- Sanitiser strength or method used
- Failures: what failed, what was done, why it happened
- Contractor reports and any action taken on them
- Audit and surface test results, with trends
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.