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Cleaning and Sanitising a Commercial Kitchen: An Australian Checklist
In food businesses, cleaning and sanitising aren't optional extras. They're legal requirements under the Australia New Zealand Food Standards Code. A simple, written schedule makes it easy to show an inspector, and easy for staff to follow.
Key takeaways
- Clean first to remove food and grease, then sanitise to kill microorganisms.
- Use food-safe sanitisers and follow the dilution and contact time on the label.
- Use a written daily, weekly and monthly schedule.
- Change gloves between tasks and wash hands; gloves don't replace hand washing.
The rules in brief
Food Safety Standard 3.2.2 requires food businesses to keep premises, fixtures, fittings and equipment clean, and to clean and sanitise food contact surfaces and eating and drinking utensils. Standard 3.2.2A adds requirements for many businesses, such as a certified food safety supervisor, food handler training and, for some, records showing sanitising is done.
Cleaning vs sanitising in a kitchen
Cleaning removes visible food, grease and dirt using detergent and hot water. Sanitising reduces microorganisms to safe levels using heat (e.g. a commercial dishwasher) or a food-safe chemical sanitiser. Sanitiser doesn't work properly on a greasy surface, so always clean first.
Daily checklist
- Clean and sanitise benches, chopping boards and food contact surfaces after each task and at close
- Wash and sanitise utensils, containers and dishes
- Clean slicers, mixers and other equipment after use
- Wipe handles, switches and fridge doors
- Sweep and mop floors
- Empty and clean bins; replace liners
- Restock soap, paper towels and gloves at hand basins
Weekly checklist
- Clean inside fridges and cool rooms; check temperatures
- Degrease range hoods, filters and splashbacks
- Clean behind and under movable equipment
- Descale dishwashers and sinks as required
Monthly checklist
- Deep clean freezers and storage shelving
- Check pest control records and seal gaps
- Review cleaning chemicals, safety data sheets and staff training
Gloves and hand hygiene
Disposable gloves help when handling ready-to-eat food, but they must be changed between tasks, after handling raw food, rubbish or money, and whenever torn. Wash hands before putting gloves on.
Shop kitchen cleaning supplies
Kitchen cleaning chemicals, gloves, cloths and paper towels for cafes, restaurants and aged care kitchens.
Kitchen cleaning products →Catering & kitchen supplies →Vinyl gloves →Cleaning cloths & wipes →Frequently asked questions
What is the difference between cleaning and sanitising in a kitchen?
Cleaning removes food scraps, grease and dirt. Sanitising reduces microorganisms on a clean surface to safe levels using heat or a food-safe chemical sanitiser.
How often should food contact surfaces be sanitised?
After each task that could contaminate them, when switching between raw and ready-to-eat foods, and at least at the end of each day.
What does Standard 3.2.2A require?
Depending on the business category, it requires a certified food safety supervisor, food handler training and, for some businesses, records showing key activities such as sanitising are done. Check with your local council or FSANZ.
Do food handlers have to wear gloves?
Gloves aren't mandatory for every task, but if used they must be changed often and hands must still be washed. Many businesses use gloves for handling ready-to-eat food.
Related guides
- Hand Hygiene at Work: When to Use Soap and When to Use Sanitiser
- Cleaning vs Disinfecting: Getting Infection Control Right in Aged Care and Clinics
- Nitrile vs Vinyl vs Latex Gloves: How to Choose the Right Disposable Glove
Sources and further reading
Last reviewed: October 2026 by the Innovation Project team.