Read the following information to yourself and answer the question below:
Cleaning and sanitising are different. Cleaning removes the dirt from a surface. Thorough cleaning is generally sufficient for home kitchens. Sanitising reduces the number of micro-organisms on a surface that has been cleaned. Most chemical sanitisers are only effective if the surface is cleaned first. They should only be used as stated on their label.
In commercial food premises it is necessary to sanitise benches and equipment due to the greater risk of food poisoning. There are two main ways to sanitise in commercial premises:
Using a dish or glass washer that uses high water temperatures, for example, 75ºC or above for a minimum of 10 seconds. Do not rinse by hand at these temperatures as they can cause serious burns to the body.
Using a chemical sanitiser, for example bleach solution (sodium hypochlorite).