Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition. Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment: are clean have had heat and/or chemicals, or other processes applied to them so that the number of microorganisms on the surface or utensil is reduced to a level that does not: compromise the safety of the food with which it may come into contact permit the transmission of infectious disease. Clean and sanitary premises that comply with the relevant requirements of the Australian New Zealand Food Standards Code can demonstrate to the appropriate enforcement agency that a food business is serious about producing high quality, safe and suitable food.