Workstation Sanitation

Workstation sanitation is the cleaning and sanitising of a food-preparation work area, including food-contact surfaces, equipment, utensils and frequently touched points. The objective is to remove food soil and reduce microorganisms to levels considered safe under the applicable food-safety standard. Cleaning and sanitising are separate steps and both are necessary.

Correct sequence

1. Remove food and debris: clear the station and scrape or dispose of food residues.
2. Wash: use the approved detergent and method to remove grease and soil.
3. Rinse: remove detergent and loosened soil where required by the chemical system.
4. Sanitise: apply an approved food-contact sanitiser at the correct concentration and contact time.
5. Air-dry: allow the surface to dry as required by the sanitiser label and food-safety procedure.

When sanitation is required

Food-contact surfaces should be cleaned and sanitised between tasks, after handling raw animal products, whenever contamination occurs and at the frequency required by local regulations. Cutting boards, knives, slicers, scales, counters and equipment handles should be included in the station procedure.

Example: after cutting raw chicken, a cook removes debris, washes and rinses the board and work surface, then applies the approved sanitiser at the specified concentration and contact time before moving to ready-to-eat food preparation.

Sanitation versus cleaning

Cleaning removes visible soil, grease and food residues. Sanitising reduces microorganisms on a properly cleaned surface. Sanitiser is not a substitute for washing, and disinfectants are not automatically approved for food-contact surfaces.

Chef’s tip: use the correct test strips for the sanitiser, verify concentration and contact time, and keep raw-food and ready-to-eat tasks separated. Follow the product label and local food-safety requirements.