For any food business, ensuring the safety of your products is paramount. It’s not just about compliance; it’s about protecting your customers, safeguarding your brand, and building trust. And at the heart of this protection lies a critical distinction that often gets blurred: the difference between cleaning and sanitising. At ASKAFOODTECH, we frequently encounter confusion around these terms. Many believe they're interchangeable, but they serve distinct purposes in your food safety regimen. Understanding and correctly applying both is non-negotiable for a hygienic and compliant operation. What is Cleaning? Think of cleaning as the first, essential step. It’s about removing visible dirt, food residues, grease, and other debris from a surface. This process typically involves: Physical action: Scrubbing, wiping, brushing. Detergents: Soaps or chemical cleaners designed to break down fats and loosen soil. Water: To rinse away the loosened dirt and cleaning solution. Why is cleaning crucial? Because you can't effectively sanitise a dirty surface. Organic matter (like food scraps) can protect microorganisms from sanitiser, rendering the sanitising step ineffective. As Food Standards Australia New Zealand (FSANZ) states, "Surfaces must be cleaned before they are sanitised" (Food Standards Australia New Zealand, n.d., p. 116).

Discover how food science elevates new product shelf life & quality. Learn about preservation techniques, packaging science & ingredient interactions that protect your investment. Expert advice for Australian food businesses. You've poured your passion into a fantastic new food product. The recipe is perfected, the flavour is spot on, and the market is buzzing. But here's the crucial question: ‘’ How long will it stay fresh and delicious on the shelf? ‘’ In the exciting world of new product development, shelf life and ensuring consistent food quality is just as important as the recipe itself. This isn't magic; it's the meticulous application of food science benefits that truly protects your investment and ensures your product thrives in the competitive Australian market.

Learn about Australia's 13 mandatory food allergens under PEAL. Protect your customers and business with our guide to labelling, training, and effective allergen management.

As consumers become more aware, and regulations tighten, businesses that are proactive in reducing their footprint will gain a large advantage.

Maintaining proper temperature control is essential for safeguarding your customers and your business's reputation.