Sanitisation
Definition
The process of reducing microorganisms on food contact surfaces and equipment to safe levels, a fundamental component of food manufacturing hygiene programs.
Regulatory Source
- Standard 3.2.2— Food safety practices — food contact surfaces and equipment must be sanitised to reduce microorganisms to safe levels
- Standard 3.2.3— Food premises and equipment — surfaces must be designed to be effectively cleaned and sanitised
Last verified against current standards: April 2026
Regulatory authority: Food Standards Australia New Zealand (FSANZ)
Related Terms
Food Safety Program
A documented system based on HACCP principles that identifies food safety hazards and establishes controls to manage them, required for most food businesses in Australia.
Good Manufacturing Practice
GMP — a system of processes, procedures, and documentation that ensures food products are consistently produced and controlled according to quality and safety standards.
HACCP
Hazard Analysis and Critical Control Points — a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce them to safe levels.