Cleaning and sanitising of blenders and mixers

Food safety risk

Failure to properly clean food residue off equipment poses a significant food safety risk as it can lead to the growth and proliferation of harmful bacteria and pathogens. Residue from food can provide a perfect environment for microorganisms like Salmonella, Listeria, and E. coli to thrive, especially in warm and moist conditions typical of many food processing environments. If these bacteria are not effectively removed through proper cleaning and sanitising, they can contaminate subsequent batches of food.

When food equipment and contact surfaces are not cleaned properly, biofilms can develop, leading to persistent contamination and the potential for foodborne illnesses. Biofilms are communities of microorganisms that adhere to surfaces and produce a protective matrix, making them resistant to conventional cleaning and sanitising methods. The protective nature of biofilms makes them particularly challenging to remove, as they can withstand mechanical cleaning, chemical disinfectants, and even thermal treatments. Therefore, it is important that food equipment and contact surfaces are cleaned and sanitised properly after each use to prevent biofilm formation.

Two components of commercial blenders and mixers require special attention to ensure they are adequately cleaned and sanitised:

1. Seals / gaskets; and
2. Removable blade and mixer attachments.

These components typically have small crevices and tight spaces where food particles and liquid can get trapped.

Cleaning and sanitising of seals, removable blade and mixer attachments

All equipment that comes in contact with food must be cleaned and sanitised. This is a 4-step process that removes food waste, dirt, grease and destroys food-borne disease pathogens.

Step 1 – Preparation

• Refer to the equipment manual or contact the manufacturer for cleaning and sanitising instructions. It is important you follow the manufacturer’s instructions to avoid damage to the equipment and to prevent injury.
• Some equipment needs to be dismantled to enable proper cleaning and sanitation and cannot be effectively cleaned by rinsing and wiping over with cloth without being disassembled first.
• If the equipment design allows for the seals to be removed, and removable blades and mixer attachments to be deconstructed for the ease of cleaning, it is important this is undertaken.
• Remove loose dirt and food particles.
• Rinse with warm, potable water.

Step 2 – Cleaning

• Wash with hot water (60°C) and detergent.
• Where heavy build-up of residue is visible, soaking, and scrubbing may be required.
• Rinse with clean potable water.

Step 3 – Sanitising (pathogen kill step)

• Soak in very hot, clean, potable water (75 °C) for at least 2 minutes.
• Apply sanitiser as directed on the label.

Step 4 – Air drying

• Leave equipment to air dry. The most hygienic way to dry equipment is on a clean draining rack.

Where a component of the equipment has deteriorated to a condition that it can no longer be adequately cleaned and sanitised, a part replacement will be required. Poorly designed equipment that does not allow for adequate cleaning and sanitising might not be suitable for use in a commercial food business.

More information

• Cleaning and sanitising food premises and food equipment 
• Contact your Local Government Environmental Health Officer for further assistance.