Guide · updated November 2026
Cleaning and sanitising records
Cleaning removes food and grease. Sanitising kills bacteria. Food contact surfaces and utensils need both.
- Use a food-safe sanitiser exactly as the label says (concentration and contact time), or heat
- List each task with how often it's done
- Staff initial each day's tasks
- Check that the dishwasher reaches its sanitising temperature
Sources: FSANZ: Standard 3.2.2A overview · FSANZ: Evidence tool (record templates) · FSANZ: Cooling and reheating food · Queensland Government: Standard 3.2.2A · WA Health: Food safety management tools
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Check my category Build my logbooksMore: Standard 3.2.2A record keeping: what to record · Cooling cooked food: the 2-stage rule · The 2-hour/4-hour rule · Fridge temperature logs that pass inspection · Food Safety Supervisor requirements · Category one vs category two: which are you? · Allergen matrix for your menu · Inspection-day checklist for food businesses