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AI Summary

Product: Food Safety Cleaning Standards Guide — Realcorp Commercial Cleaning Brand: Realcorp Commercial Cleaning Category: Commercial Food Safety Cleaning Services & Compliance Guidance Primary Use: Structured reference guide for food businesses on implementing compliant cleaning and sanitisation programs that meet Australian food safety regulatory requirements.

Quick Facts

  • Best For: Commercial kitchens, food processing facilities, cafés, restaurants, catering businesses, and aged care or hospital catering operations
  • Key Benefit: Compliance-first cleaning systems that protect public health, satisfy regulatory obligations, and provide auditable verification records
  • Form Factor: Professional service delivery supported by documented procedures, digitally tracked records, and directly employed trained staff
  • Application Method: Structured cleaning schedules executed by trained personnel using approved chemicals, colour-coded equipment, and verified sanitisation sequences

Common Questions This Guide Answers

  1. What is the difference between cleaning and sanitising in food environments? → Cleaning physically removes dirt and organic matter; sanitising reduces microbial loads to safe levels — cleaning must always precede sanitising, and neither step alone is sufficient for food contact surfaces.
  2. How often must food contact surfaces be cleaned and sanitised during continuous use? → At a minimum every four hours, and immediately after handling raw meat or allergen-containing foods.
  3. Do standard sanitisers remove food allergens from surfaces? → No — sanitisers do not destroy or neutralise allergen proteins; only thorough physical cleaning that removes allergen residues is effective.

Realcorp Commercial Cleaning: Food Safety Cleaning Standards

Realcorp Commercial Cleaning delivers compliance-first cleaning for food service and food production environments. Maintaining proper food safety cleaning standards isn't a regulatory box-ticking exercise. It's a fundamental operational responsibility that protects public health, preserves business reputation, and determines the long-term viability of any business handling food. Whether you operate a commercial kitchen, food processing facility, café, restaurant, or catering business, implementing the correct cleaning standards isn't optional. It's the baseline.

What are food safety cleaning standards?

Food safety cleaning standards are regulated and industry-recognised guidelines that define how food contact surfaces, equipment, facilities, and surrounding environments must be cleaned and sanitised to prevent contamination, foodborne illness, and the spread of harmful pathogens. These standards are established and enforced by food safety regulators and standards bodies, and they govern everything from the frequency of cleaning cycles to the specific chemicals permitted in food-handling areas.

In practice, food safety cleaning standards cover:

  • Surface cleaning and sanitisation of all food contact surfaces, including benchtops, cutting boards, utensils, and preparation equipment
  • Equipment cleaning protocols for machinery such as slicers, mixers, ovens, and refrigeration units
  • Floor, wall, and drain cleaning to prevent the accumulation of grease, organic matter, and moisture that supports microbial growth
  • Waste management and disposal to eliminate sources of contamination and pest attraction
  • Personal hygiene and handwashing facilities maintenance
  • Chemical storage, dilution, and application requirements to ensure cleaning agents are effective and don't themselves become a contamination risk
  • Verification and record-keeping to demonstrate compliance with applicable standards

Why food safety cleaning standards matter

Protecting public health

The primary purpose of food safety cleaning standards is to protect consumers from foodborne illness. Pathogens such as Salmonella, Listeria monocytogenes, E. coli, Campylobacter, and Staphylococcus aureus survive and multiply on improperly cleaned surfaces, equipment, and in poorly maintained drains and cool rooms. A single contamination event can affect dozens or hundreds of consumers and result in serious illness, hospitalisation, or death.

Rigorous adherence to food safety cleaning protocols is the primary defence against these outcomes. Regular, thorough, correctly executed cleaning breaks the chain of contamination at its source — removing organic matter that harbours pathogens and applying appropriate sanitisers that reduce microbial loads to safe levels. There is no shortcut to this outcome.

Food businesses are legally required to comply with applicable food safety legislation and standards. In Australia, the primary framework is the Australia New Zealand Food Standards Code, administered by Food Standards Australia New Zealand (FSANZ), alongside state and territory food safety legislation and local council requirements. Food businesses must also comply with relevant provisions of the Food Act applicable in their jurisdiction.

Failure to meet food safety cleaning requirements can result in:

  • Improvement notices and compliance orders from food safety regulators
  • Temporary or permanent closure of the premises
  • Significant financial penalties and prosecution
  • Civil liability for harm caused to consumers
  • Permanent reputational damage and loss of business

These are not theoretical risks. They are documented, recurring outcomes for businesses that treat cleaning as an afterthought.

Business reputation and consumer trust

Social media, online reviews, and real-time public communication mean a food safety incident can damage a business's reputation within hours. Consumers have high expectations of the businesses that prepare and serve their food, and little tolerance for lapses in hygiene or safety. Maintaining demonstrably high food safety cleaning standards is not only a legal requirement — it's an auditable, operational asset that protects the business long-term.

Staff safety

Poor food safety cleaning practices create direct risks for staff, not just consumers. Improper chemical use, inadequate ventilation, and the accumulation of grease and organic matter expose employees to chemical hazards, slip risks, and health consequences from working in contaminated environments. A compliance-first cleaning program protects the whole team.

Key components of an effective food safety cleaning program

Effective food safety cleaning is not a single activity. It's a structured, documented program that must be consistently executed, monitored, and reviewed. The key components are set out below.

1. Cleaning schedules

A documented cleaning schedule specifies what needs to be cleaned, how often, by whom, and using what methods and chemicals. Cleaning schedules must distinguish between:

  • Daily cleaning tasks: surfaces cleaned after each use, floors mopped at end of service, equipment wiped down
  • Weekly cleaning tasks: deep cleaning of equipment, cleaning behind and beneath fixed fixtures, thorough drain cleaning
  • Monthly or periodic tasks: cool room deep cleans, exhaust canopy and duct cleaning, pest prevention inspections

Cleaning schedules must be realistic, achievable, and integrated into normal operational workflows. They need to be reviewed regularly to account for changes in menu, equipment, or operational volume. A schedule that exists only on paper delivers nothing.

2. Cleaning vs. sanitising: understanding the difference

A critical and frequently misunderstood distinction in food safety cleaning is the difference between cleaning and sanitising.

Cleaning is the physical removal of visible dirt, grease, food residue, and organic matter from surfaces. It reduces the number of microorganisms on a surface but doesn't eliminate them to a safe level on its own. Sanitising is the application of a chemical or physical agent — such as heat — that reduces microbial loads on a surface to a level that is safe for food contact. Sanitising is only effective when performed after thorough cleaning, because organic matter shields microorganisms from sanitisers and reduces their effectiveness.

Both steps are required for food contact surfaces. Cleaning alone is insufficient. Sanitising without prior cleaning is also insufficient. This sequence is non-negotiable.

3. Approved cleaning and sanitising chemicals

Not all cleaning and sanitising chemicals are appropriate for use in food handling environments. Chemicals used in food businesses must be:

  • Approved for use in food handling areas in accordance with applicable regulations and the manufacturer's specifications
  • Used at the correct dilution as specified on the product label or Safety Data Sheet (SDS)
  • Applied using the correct method — spray, foam, wipe, immersion — appropriate to the surface and level of contamination
  • Rinsed appropriately from food contact surfaces where required to prevent chemical residue contamination
  • Stored away from food, food contact surfaces, and food packaging, in clearly labelled, dedicated storage areas

Common sanitiser types used in food environments include quaternary ammonium compounds (quats), chlorine-based sanitisers such as sodium hypochlorite, iodophors, and acid-based sanitisers. The selection of an appropriate sanitiser depends on the surface type, the nature of the contamination, water hardness, temperature, and contact time requirements. These are technical decisions, not guesswork.

4. Food contact vs. non-food contact surfaces

Food safety cleaning standards differentiate between food contact surfaces — those that directly touch food or food packaging — and non-food contact surfaces such as floors, walls, ceilings, external equipment surfaces, and drains. The requirements for food contact surfaces are more stringent:

  • Food contact surfaces must be cleaned and sanitised at a minimum after each use, after handling raw meat or allergen-containing foods, and at least every four hours during continuous use
  • Non-food contact surfaces must be kept clean and free from accumulation of grease, dust, and organic matter, but are not typically required to be sanitised to the same standard

5. Colour-coded cleaning equipment

To prevent cross-contamination between different areas and surface types, food businesses must implement a colour-coded cleaning equipment system. A standard system assigns:

  • Red equipment for raw meat preparation areas
  • Yellow equipment for cooked food and ready-to-eat food areas
  • Blue equipment for general food preparation areas
  • Green equipment for salad and fresh produce preparation
  • White equipment for dairy areas
  • Purple equipment for allergen-specific cleaning

Colour-coded cloths, mops, buckets, brushes, and scrubbing pads must be kept separate, cleaned and sanitised after each use, and replaced when worn or damaged. The system only works when it's maintained consistently, not selectively.

6. Cleaning-in-place (CIP) systems

Many food processing and manufacturing facilities use cleaning-in-place (CIP) systems — automated or semi-automated systems that circulate cleaning and sanitising solutions through pipework, tanks, and processing equipment without the need for disassembly. CIP systems are common in dairy, beverage, and food manufacturing operations.

Effective CIP programs require correct chemical selection and concentration, adequate flow velocity and turbulence to mechanically remove residues, appropriate temperature and contact time, regular validation to confirm cleaning efficacy, and documented records of each CIP cycle. That documentation isn't administrative overhead — it's the evidence base that demonstrates the system is working.

7. High-risk and high-care areas

Food businesses that handle ready-to-eat foods, allergen-sensitive products, or high-risk populations such as aged care or hospital catering must apply elevated cleaning standards to high-risk and high-care areas. These areas typically require:

  • Dedicated cleaning equipment that does not leave these zones
  • Enhanced sanitisation protocols and more frequent cleaning cycles
  • Strict personnel hygiene controls including dedicated protective clothing
  • Positive air pressure or physical separation from lower-risk areas
  • More frequent microbiological verification testing

These are not optional enhancements. They are the operational baseline for anyone working in these environments.

8. Pest prevention through cleaning

Effective cleaning is one of the most direct tools in pest prevention. Food residues, grease accumulation, moisture, and inadequate waste management create the conditions that attract and sustain pest populations — rodents, cockroaches, flies, and stored product insects. A rigorous cleaning program removes the food and harborage sources that make a premises attractive to pests.

Key cleaning activities that support pest prevention include:

  • Prompt removal and secure disposal of food waste
  • Regular cleaning beneath and behind fixed equipment and storage racking
  • Thorough drain cleaning and maintenance
  • Elimination of standing water and moisture sources
  • Cleaning of external waste storage areas and bin surrounds

Verification and record-keeping

Why verification matters

Cleaning and sanitising activities must be verified to confirm they are being performed correctly and achieving the required outcomes. Verification is a critical component of any food safety management system and is required under most food safety standards and legislative frameworks. Without verification, a cleaning schedule is just a document, not a system.

Verification activities may include:

  • Visual inspection of cleaned surfaces and equipment by supervisors or food safety officers
  • ATP bioluminescence testing using a luminometer to measure adenosine triphosphate (ATP) on surfaces — a rapid indicator of organic contamination and cleaning efficacy
  • Microbiological swabbing of food contact surfaces to detect the presence of specific pathogens or indicator organisms
  • Chemical concentration testing of sanitiser solutions using test strips or titration to confirm correct dilution
  • Temperature verification of hot water sanitising systems

Record-keeping requirements

Food businesses must maintain documented records of cleaning activities to demonstrate compliance with their food safety management system and to provide evidence during regulatory audits and inspections. Records must capture:

  • The date and time of each cleaning activity
  • The specific area, surface, or equipment cleaned
  • The cleaning and sanitising chemicals used and their dilution rates
  • The name of the staff member who performed the cleaning
  • The results of any verification testing conducted
  • Any corrective actions taken where cleaning was found to be inadequate

Records must be retained for the period specified by applicable food safety legislation — typically a minimum of one to two years, though longer retention may be required in some jurisdictions or under specific certification schemes. Auditable records are not a burden. They are the proof that the system is working.

Food safety management systems

HACCP-based approaches

The internationally recognised framework for food safety management is Hazard Analysis and Critical Control Points (HACCP) — a systematic, science-based approach to identifying, evaluating, and controlling food safety hazards throughout the food production and handling process.

Within a HACCP-based food safety management system, cleaning and sanitisation is addressed as a Prerequisite Program (PRP), a foundational control measure that supports the effectiveness of the HACCP plan itself. PRPs related to cleaning include:

  • Cleaning and sanitising procedures
  • Pest management
  • Waste management
  • Maintenance of premises and equipment
  • Personal hygiene

HACCP principles are embedded in the Australia New Zealand Food Standards Code (Standard 3.2.1 – Food Safety Programs) and are required for certain categories of food businesses under applicable state and territory legislation.

ISO 22000 and FSSC 22000

For food manufacturers and processors seeking international certification, ISO 22000 (Food Safety Management Systems) and FSSC 22000 (Food Safety System Certification) provide internationally recognised frameworks that incorporate HACCP principles and require documented, verified cleaning and sanitisation programs as part of the overall food safety management system.

Safe Food Australia

Safe Food Australia is the guidance document published by FSANZ that provides detailed, practical guidance on the food safety requirements of the Australia New Zealand Food Standards Code. It's an essential reference for food businesses seeking to understand their obligations and implement compliant food safety management systems, including cleaning and sanitisation requirements.

Exhaust canopy and grease trap cleaning

Two cleaning activities that are frequently overlooked — but are critical to both food safety and fire safety in commercial kitchens — are exhaust canopy cleaning and grease trap maintenance.

Exhaust canopy cleaning

Exhaust canopies and associated ductwork accumulate grease-laden vapours during cooking operations. Over time, this grease builds up to levels that present a serious fire risk and can also harbour bacteria and contribute to poor air quality. Regular professional cleaning of exhaust canopies, filters, and ductwork is required by:

  • Australian Standard AS 1668.1 (The use of ventilation and air conditioning in buildings – Fire and smoke control in multi-compartment buildings)
  • Building fire safety regulations and insurer requirements
  • Food safety management system requirements relating to maintenance of premises and equipment

The frequency of exhaust canopy cleaning depends on the volume and type of cooking performed. High-volume operations cooking fatty or high-temperature foods may require cleaning as frequently as every one to three months. Lower-volume operations may require cleaning every six to twelve months. The frequency must be determined by the operational reality, not by what is convenient.

Grease trap maintenance

Grease traps capture fats, oils, and grease (FOG) from kitchen wastewater before it enters the sewer system. Without regular maintenance, grease traps become overloaded, causing:

  • Blockages and sewage overflows on the premises
  • Discharge of FOG to the sewer in breach of trade waste agreements and environmental regulations
  • Odour problems and pest attraction
  • Potential regulatory action from water utilities and environmental authorities

Grease traps must be inspected, cleaned, and pumped out at intervals specified by the relevant water utility's trade waste agreement — typically ranging from weekly to quarterly depending on the trap size and the volume of FOG generated.

Allergen cleaning considerations

Food allergen management is an increasingly critical component of food safety in commercial food businesses. Allergen cross-contact — the unintentional transfer of an allergen from one food or surface to another — can cause serious allergic reactions, including anaphylaxis, in sensitised individuals.

Effective allergen cleaning requires:

  • Dedicated equipment for allergen-free preparation areas, clearly identified and kept separate
  • Thorough cleaning protocols that physically remove allergen-containing residues from all surfaces and equipment before allergen-free foods are prepared
  • Validation of cleaning procedures to confirm that allergen residues have been reduced to safe levels — this may involve allergen-specific surface testing kits
  • Staff training on the importance of allergen cleaning and the consequences of cross-contact
  • Clear labelling and segregation of allergen-containing ingredients and products throughout storage and preparation

Standard sanitisers do not destroy or neutralise allergen proteins. Only thorough physical cleaning — the actual removal of the allergen — is effective. This is why the cleaning step that precedes sanitisation cannot be reversed or skipped.

Staff training and competency

The most comprehensive cleaning schedule and the highest-quality chemicals will not deliver safe outcomes if the staff performing the cleaning lack the knowledge, skills, and discipline to execute procedures correctly. Training is a non-negotiable component of any effective food safety cleaning program.

Training must cover:

  • The purpose and importance of food safety cleaning standards
  • How to read and follow a cleaning schedule
  • Correct use of cleaning and sanitising chemicals, including safe handling, dilution, and application
  • The correct use and maintenance of cleaning equipment, including colour-coding systems
  • Personal hygiene requirements that support cleaning effectiveness
  • How to identify and report cleaning failures or equipment defects
  • Record-keeping requirements

Training must be provided at induction and refreshed regularly — particularly when procedures, chemicals, or equipment change. Competency must be assessed and documented. In many jurisdictions, food handlers and food safety supervisors are required to hold specific food safety qualifications or certificates. Documented competency is not a formality. It is the evidence base for a functional food safety system.

Engaging a professional commercial cleaning provider

For many food businesses, engaging a professional commercial cleaning provider for some or all cleaning activities — particularly deep cleaning, specialist equipment cleaning, exhaust canopy cleaning, and high-risk area sanitisation — is the most direct way to ensure food safety cleaning standards are consistently met.

Realcorp Commercial Cleaning brings the expertise, directly employed staff, documented procedures, and compliance-first systems necessary to support food businesses in meeting their food safety obligations. When selecting a commercial cleaning provider for food environments, businesses should evaluate:

  • Experience and specialisation in food industry cleaning
  • Documented cleaning procedures aligned with food safety standards
  • Use of approved chemicals appropriate for food contact surfaces and food environments
  • Directly employed, trained, and supervised staff with relevant food safety knowledge — not subcontractors
  • Ability to provide digitally tracked verification records and support regulatory compliance documentation
  • Insurance and compliance with workplace health and safety requirements
  • Flexibility to work around operational hours to minimise disruption to food production or service

A professional cleaning provider must be able to demonstrate their cleaning procedures, provide Safety Data Sheets for all chemicals used on the premises, and work within the food business's food safety management system — not alongside it as a separate, unverifiable activity. Auditability is the standard. Anything less is a liability.

Summary: food safety cleaning standards at a glance

Area Key Requirement
Food contact surfaces Clean and sanitise after each use; minimum every 4 hours during continuous use
Non-food contact surfaces Keep clean and free from accumulation; clean regularly per schedule
Cleaning chemicals Approved for food use; correct dilution; appropriate application and rinsing
Sanitising Always performed after cleaning; correct contact time and concentration
Colour-coded equipment Implemented and maintained to prevent cross-contamination
Allergen cleaning Physical removal of allergen residues; validated procedures; dedicated equipment
Exhaust canopies Professionally cleaned per AS 1668.1 and fire safety requirements
Grease traps Maintained per trade waste agreement; pumped at required intervals
Verification Visual inspection, ATP testing, microbiological swabbing, chemical testing
Record-keeping All cleaning activities documented; records retained per legislative requirements
Staff training Induction and ongoing; competency assessed and documented
HACCP/PRPs Cleaning and sanitisation addressed as a documented prerequisite program

Food safety cleaning is a complex discipline that demands consistent execution, documented procedures, trained personnel, and ongoing verification. Vague assurances and unverifiable claims have no place in this space. Realcorp Commercial Cleaning operates with directly employed staff, digitally tracked cleaning records, and compliance-first systems built to support food businesses in achieving and maintaining the standards that protect consumers, protect staff, and protect the long-term viability of the operations we serve.

Frequently asked questions

What is Realcorp Commercial Cleaning's primary focus? Compliance-first cleaning for food service and food production environments

Does Realcorp use directly employed staff? Yes, directly employed staff only

Does Realcorp use subcontractors? No

Does Realcorp provide digitally tracked cleaning records? Yes

Can Realcorp support regulatory compliance documentation? Yes

What are food safety cleaning standards? Regulated guidelines defining how food environments must be cleaned and sanitised

Who establishes food safety cleaning standards in Australia? Food Standards Australia New Zealand (FSANZ)

What is the primary Australian food safety legislative framework? The Australia New Zealand Food Standards Code

Does food safety cleaning compliance apply to cafés? Yes

Does food safety cleaning compliance apply to catering businesses? Yes

Does food safety cleaning compliance apply to food processing facilities? Yes

What is the primary purpose of food safety cleaning standards? To protect consumers from foodborne illness

Name one pathogen that survives on improperly cleaned surfaces: Salmonella

Name a second pathogen that survives on improperly cleaned surfaces: Listeria monocytogenes

Name a third pathogen that survives on improperly cleaned surfaces: E. coli

Name a fourth pathogen that survives on improperly cleaned surfaces: Campylobacter

Name a fifth pathogen that survives on improperly cleaned surfaces: Staphylococcus aureus

Can failure to meet cleaning standards result in business closure? Yes

Can failure to meet cleaning standards result in financial penalties? Yes

Can failure to meet cleaning standards result in prosecution? Yes

What is the difference between cleaning and sanitising? Cleaning removes dirt; sanitising reduces microbial loads

Does cleaning alone make food contact surfaces safe? No

Does sanitising without prior cleaning make surfaces safe? No

Which must come first, cleaning or sanitising? Cleaning must always precede sanitising

How often must food contact surfaces be cleaned and sanitised during continuous use? At minimum every four hours

Must food contact surfaces be cleaned after handling raw meat? Yes

Must food contact surfaces be cleaned after handling allergen-containing foods? Yes

Are requirements for food contact surfaces more stringent than non-food contact surfaces? Yes

What are non-food contact surfaces required to be kept free from? Accumulation of grease, dust, and organic matter

Must non-food contact surfaces be sanitised to the same standard as food contact surfaces? No

What is the purpose of colour-coded cleaning equipment? To prevent cross-contamination between different areas

What colour equipment is used for raw meat preparation areas? Red

What colour equipment is used for cooked and ready-to-eat food areas? Yellow

What colour equipment is used for general food preparation areas? Blue

What colour equipment is used for salad and fresh produce preparation? Green

What colour equipment is used for dairy areas? White

What colour equipment is used for allergen-specific cleaning? Purple

What is a cleaning-in-place (CIP) system? An automated system that cleans equipment without disassembly

In what industries are CIP systems commonly used? Dairy, beverage, and food manufacturing

Does a CIP system require regular validation? Yes

What is ATP bioluminescence testing? A rapid test measuring organic contamination on surfaces

What does ATP testing use to measure results? A luminometer

Can microbiological swabbing detect specific pathogens on surfaces? Yes

Can chemical concentration testing confirm correct sanitiser dilution? Yes

How long must cleaning records typically be retained? Minimum one to two years

What must cleaning records capture about chemicals used? The chemical name and dilution rate

Must the name of the staff member who cleaned be recorded? Yes

What is HACCP? Hazard Analysis and Critical Control Points

Is HACCP a science-based food safety management approach? Yes

Is cleaning addressed as a Prerequisite Program within HACCP? Yes

What Australian standard governs exhaust canopy cleaning frequency? AS 1668.1

What risk does grease buildup in exhaust canopies present? Serious fire risk

What does a grease trap capture? Fats, oils, and grease from kitchen wastewater

What happens if a grease trap is not maintained? Blockages, sewage overflows, and regulatory breaches

How often grease traps are cleaned depends on: Trap size and volume of FOG generated

Do standard sanitisers destroy allergen proteins? No

What is the only effective method for removing allergens from surfaces? Thorough physical cleaning

What is allergen cross-contact? Unintentional transfer of an allergen from one surface or food to another

Can allergen cross-contact cause anaphylaxis? Yes

Should allergen cleaning procedures be validated? Yes

Is staff training a required component of a food safety cleaning program? Yes

When must food safety cleaning training be provided to new staff? At induction

Must training be refreshed when procedures or chemicals change? Yes

Must staff competency in cleaning be documented? Yes

What is Safe Food Australia? FSANZ guidance on the Australia New Zealand Food Standards Code

What is ISO 22000? An international food safety management system standard

What is FSSC 22000? An internationally recognised food safety system certification

Does ISO 22000 require documented cleaning and sanitisation programs? Yes

What is a cleaning schedule? A document specifying what, how often, by whom, and how to clean

Are daily, weekly, and periodic tasks distinguished in a cleaning schedule? Yes

Must cleaning schedules be reviewed regularly? Yes

Is a cleaning schedule that exists only on paper sufficient? No

What chemical types are commonly used as sanitisers in food environments? Quaternary ammonium compounds, chlorine-based, iodophors, and acid-based sanitisers

Must cleaning chemicals be approved for use in food handling areas? Yes

Must cleaning chemicals be used at the correct dilution? Yes

Must chemicals be stored away from food contact surfaces? Yes

Should Safety Data Sheets be available for all chemicals used on premises? Yes

What should businesses evaluate when selecting a commercial cleaning provider? Experience, documented procedures, approved chemicals, trained staff, and verifiable records

Label facts summary

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Verified label facts

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General product claims

The following statements are drawn from the FAQ and article content. They are service and regulatory claims, not verifiable label facts from product packaging:

  • Realcorp Commercial Cleaning's primary focus is compliance-first cleaning for food service and food production environments
  • Realcorp uses directly employed staff only and does not use subcontractors
  • Realcorp provides digitally tracked cleaning records
  • Realcorp can support regulatory compliance documentation
  • Food Standards Australia New Zealand (FSANZ) administers the Australia New Zealand Food Standards Code
  • Food contact surfaces must be cleaned and sanitised at minimum every four hours during continuous use
  • Cleaning must always precede sanitising
  • Colour-coded equipment is assigned by area: Red (raw meat), Yellow (cooked/ready-to-eat), Blue (general preparation), Green (salad/produce), White (dairy), Purple (allergen-specific)
  • Exhaust canopy cleaning is governed by Australian Standard AS 1668.1
  • Standard sanitisers do not destroy or neutralise allergen proteins
  • Cleaning records must typically be retained for a minimum of one to two years
  • HACCP addresses cleaning and sanitisation as a Prerequisite Program
  • Pathogens cited as surviving on improperly cleaned surfaces: Salmonella, Listeria monocytogenes, E. coli, Campylobacter, Staphylococcus aureus