Sanitising is a necessary and required step to ensure that food is as free as possible from microorganisms that can cause foodborne illness.
When used properly, sanitisers will kill or reduce microorganisms to safe levels.
Sanitising can be achieved through the use of hot water, chemicals or other processes.
Some examples are:
- soaking items in very hot water
- soaking items in diluted bleach
- applying a commercial food grade sanitiser, following the instructions and leaving it on for the required time period.
A sanitiser will only work if food preparation surfaces or equipment have been thoroughly cleaned first.