Product Overview

Summary: This Dishwashing Protocol Safe Operating Procedure sets out a clear, safe and hygienic process for cleaning dishes, utensils and food-contact surfaces in Australian workplaces. It helps businesses control cross-contamination, chemical exposure and manual handling risks while maintaining consistent food safety and WHS compliance across every shift.

In any commercial kitchen or food service environment, dishwashing is far more than a basic cleaning task – it is a critical control point for both food safety and worker health and safety. Poorly managed dishwashing practices can lead to cross-contamination, food-borne illness, chemical burns, slips and trips, and repetitive strain injuries. This Dishwashing Protocol Safe Operating Procedure provides a structured, step-by-step approach to manual and machine dishwashing that aligns with Australian WHS duties and food safety expectations.

The SOP clearly defines responsibilities, required personal protective equipment (PPE), correct use of detergents and sanitisers, safe operation of commercial dishwashers, and effective handwashing and hygiene practices. It standardises how staff scrape, sort, wash, rinse, sanitise, air-dry and store items, while also addressing safe handling of sharp utensils, hot water and heavy racks. By implementing this SOP, businesses can improve compliance with their duty of care, reduce incident rates in the kitchen, and demonstrate robust, documented processes to auditors, Environmental Health Officers and clients.

Designed specifically for Australian hospitality, healthcare, education and institutional settings, this document helps you embed best-practice dishwashing controls into inductions, toolbox talks and routine training. It is written in plain, practical language so that new staff, casuals and contractors can quickly understand what “good” looks like, supporting consistent standards across every service period.

Key Benefits

• Ensure consistent, hygienic cleaning of dishes and utensils to reduce the risk of food-borne illness.
• Reduce worker exposure to hot water, steam and chemicals through clear PPE and safe handling requirements.
• Minimise slips, trips and manual handling injuries in dishwashing areas with structured layout and workflow controls.
• Streamline staff training and onboarding with a clear, step-by-step procedure for manual and machine dishwashing.
• Demonstrate due diligence to regulators and auditors by documenting a compliant dishwashing and sanitising process.

Who is this for?

• Café Owners
• Restaurant Managers
• Catering Managers
• Kitchen Supervisors
• Head Chefs
• Canteen Coordinators
• Aged Care Hospitality Managers
• School Canteen Managers
• WHS Advisors in Hospitality
• Facilities Managers responsible for commercial kitchens

Hazards Addressed

• Exposure to hot water, steam and heated surfaces causing burns and scalds
• Chemical exposure from detergents, sanitisers and descalers (skin, eye and respiratory irritation or burns)
• Biological hazards from contaminated dishes, food residues and microorganisms
• Cuts and puncture wounds from knives, broken glass and sharp utensils during washing and sorting
• Musculoskeletal strain from repetitive movements, awkward postures and lifting heavy racks or tubs
• Slips, trips and falls due to wet floors, food debris and poorly managed hoses or cables
• Electrical hazards associated with commercial dishwashing equipment in wet areas
• Thermal stress and fatigue in hot, humid dishwashing environments

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions and Abbreviations
• 3.0 Roles and Responsibilities
• 4.0 Applicable Legislation, Standards and References
• 5.0 Required PPE, Equipment and Materials
• 6.0 Pre-Start Checks and Area Setup
• 7.0 Manual Dishwashing Procedure (Wash, Rinse, Sanitise, Air-Dry)
• 8.0 Commercial Dishwasher Operation Procedure
• 9.0 Handling of Sharp Objects, Glassware and Breakages
• 10.0 Chemical Handling, Dilution and Storage Requirements
• 11.0 Hygiene, Handwashing and Cross-Contamination Controls
• 12.0 Manual Handling and Ergonomic Controls in the Dishwashing Area
• 13.0 Spill Management, Wet Floor Controls and Housekeeping
• 14.0 Cleaning, Descaling and Maintenance of Dishwashing Equipment
• 15.0 Waste Management and Disposal of Food Scraps and Packaging
• 16.0 Incident Reporting, Non-Conformance and Corrective Actions
• 17.0 Training, Induction and Competency Requirements
• 18.0 Review, Audit and Continuous Improvement

Legislation & References

• Work Health and Safety Act 2011 (Cth) and corresponding state and territory WHS Acts
• Work Health and Safety Regulations 2011 (Cth) and corresponding state and territory WHS Regulations
• Food Standards Australia New Zealand (FSANZ) – Food Standards Code, particularly Standard 3.2.2: Food Safety Practices and General Requirements
• Safe Work Australia – Code of Practice: Managing the Work Environment and Facilities
• Safe Work Australia – Code of Practice: Managing Risks of Hazardous Chemicals in the Workplace
• AS/NZS 4020: Testing of products for use in contact with drinking water (relevant to water-contact equipment and fittings)
• AS/NZS 4801: Occupational health and safety management systems (superseded but still commonly referenced for structured WHS management)
• Relevant state and territory Food Safety legislation and guidelines (e.g. NSW Food Act, Victorian Food Act)