CHOOSE A WASH-UP SYSTEM

Consider how you will wash and sanitise your new reusables. Under Australian food safety standards, reusable eating and drinking utensils must be cleaned and sanitised following the Food Standards Australia Guidelines for Cleaning and Sanitising Surfaces and Utensils.(https://www.foodstandards.gov.au/business/food-safety/fact-sheets/cleaning-and-sanitising) Commercial scale dishwashers typically meet the requirements for both cleaning and sanitising. Be sure to work with your local council's Environmental Health Officers to ensure everything meets health and safety standards. Submit plans for approval as required - this usually involves outlining wastewater management, utensil cleaning processes and waste minimisation strategies.

DEVELOP YOUR WASH-UP PLAN

A wash-up plan is essential and examples are included in the Logistics Plan Template in Action 3. Infrastructure set-up Establish separate areas for dirty returns, washing and clean storage to maintain hygiene. This includes: • A commercial dishwasher and mechanical wash area • A dirty dish return station with waste, recycling and compost bins, scrapers and a breakage kit • Clean, pest-free shelving and food-safe tubs for storage and transport Use the Wash-up Set-up Checklist in this guide to support planning. Signage • Install clear point-of-sale and precinct signage explaining how the system works, where to return items, and the environmental benefits. Operations • Appoint a washing coordinator to oversee setup and delivery. • Work closely with food providers to integrate the system into their operations and ensure cleaning and sanitising requirements are understood.

PROVIDE TRAINING TO STAFF

Staff will be required to help with distribution and wash-up of reusable items. Ensure everyone handling utensils is trained in proper food safety procedures and the operation of dishwashing equipment. Provide them with clear instructions on their roles, particularly those assisting with utensil collection and visitor guidance.

IMPLEMENT YOUR INITIATIVE

Now for the fun part - implementing your reusable foodware initiative! The work you completed during the planning phase of your project will help to ensure everything rolls out smoothly. Follow your Action Plan closely.

Establish a method to assess the effectiveness of your reusable swap system. Use this to set goals and track progress.

Closed-Loop Tourism Destinations - Wash-Up & Distribution

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REUSABLE DESTINATIONS - WASH-UP SYSTEM

An efficient wash-up system is the cornerstone of a successful reusables project.

There are different options available depending on the size of your destination and type of operation.

This section will help you explore your options and provide you with resources and tools to get started.

WASH-UP SYSTEM STEPS

01
Consider how you will wash and sanitise your new reusables. Under Australian food safety standards, reusable eating and drinking utensils must be cleaned and sanitised following the Food Standards Australia Guidelines for Cleaning and Sanitising Surfaces and Utensils.(https://www.foodstandards.gov.au/business/food-safety/fact-sheets/cleaning-and-sanitising) Commercial scale dishwashers typically meet the requirements for both cleaning and sanitising. Be sure to work with your local council's Environmental Health Officers to ensure everything meets health and safety standards. Submit plans for approval as required - this usually involves outlining wastewater management, utensil cleaning processes and waste minimisation strategies.
02
A wash-up plan is essential and examples are included in the Logistics Plan Template in Action 3. Infrastructure set-up Establish separate areas for dirty returns, washing and clean storage to maintain hygiene. This includes: • A commercial dishwasher and mechanical wash area • A dirty dish return station with waste, recycling and compost bins, scrapers and a breakage kit • Clean, pest-free shelving and food-safe tubs for storage and transport Use the Wash-up Set-up Checklist in this guide to support planning. Signage • Install clear point-of-sale and precinct signage explaining how the system works, where to return items, and the environmental benefits. Operations • Appoint a washing coordinator to oversee setup and delivery. • Work closely with food providers to integrate the system into their operations and ensure cleaning and sanitising requirements are understood.
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WASH-UP STATION SELECTOR

Filter by daily visitor count or budget or browse them all.

Offsite - Reusables hire with offsite wash-up service

How does it work?

Some reusable cup and foodware providers also offer an offsite wash-up service. At the end of the day, the reusable provider will take the cups and/or foodware to an offsite location for commercial wash-up. They will then be brought back to site clean, sanitised and ready to use. You will need to employ staff for the purpose of collecting and storing reusables for collection by the service provider.

What are the costs to the event?

Ongoing

- Payment to collection staff

- Payment to reusable hire service

Additional infrastructure required

Dirty dish return station: - Bin station: a waste bin, a recycle bin and a compost bin - Scrapers and rinse tubs: for scraping and rinsing utensils before washing - Breakage kit: 2 stiff bristle outdoor broom, dustpan, 2 A-frame signs marked ‘cleaning in progress’ - Trolley for dirty dishes, clearly marked with red tape so it is not mixed up with the clean dish trolley Back-of-house clean dish storage: - Hand-wash facilities: soap, water container and paper hand towels - Clean food-safe tubs with lids for storage and transportation of clean items - Storage shelves and pest proof containers/tubs - Itemised utensil lists for each vendor’s table - Fencing/barricades and signage to prevent patrons accessing the back-of-house area

Offsite - Utilise commercial kitchen facilities nearby

How does it work?

If your doesn't have suitable amenities, you could explore using a commercial kitchen nearby to wash and sanitise your cups and foodware. Ideally they will have commercial dishwasher/s. Dishwashers should be used as a priority as they speed up the cleaning time and reach temperatures that properly sanitise reusables. If you're planning on handwashing your reusables but the onsite kitchen has less than three sinks, at least three tubs should be set-up in the following order: - 1st – rinse - 2nd – soapy clean with detergent - 3rd – rinse in high-temperature water (keep over 60 C) to sanitise or add additional sanitise spray after rinsing if the water temperature is not maintained at high level

What are the costs to the event?

Upfront

- Cost of purchasing tubs (where neccessary)

Ongoing

- Payment to wash-up staff

- Cost of detergents and sanitising solutions

- Fee to use commercial facilities

Additional infrastructure required

Transportation: - Tubs for transporting dirty dishes - Drying racks Dirty dish return station: - Bin station: a waste bin, a recycle bin and a compost bin - Scrapers and rinse tubs: for scraping and rinsing utensils before washing - Breakage kit: 2 stiff bristle outdoor broom, dustpan, 2 A-frame signs marked ‘cleaning in progress’ - Trolley for dirty dishes, clearly marked with red tape so it is not mixed up with the clean dish trolley Back-of-house clean dish storage: - Hand-wash facilities: soap, water container and paper hand towels - Clean food-safe tubs with lids for storage and transportation of clean items - Storage shelves and pest proof containers/tubs - Itemised utensil lists for each vendor’s table - Fencing/barricades and signage to prevent patrons accessing the back-of-house area

Onsite - Commercial dishwashers

How does it work?

If you have onsite kitchens, you can install commercial scale dishwashers for reusable wash-up. Dishwashers should be used as a priority as they speed up the cleaning time and reach temperatures that properly sanitise reusables.

What are the costs to the event?

Upfront

- Cost of commercial dishwashing machines and installation

Ongoing

- Cost of detergents and sanitising solutions

- Payment to wash-up staff

Additional infrastructure required

Onsite - Handwashing with portable sinks

How does it work?

Handwashing stations are places to wash reusables by hand. They can either be set up with portable sinks or tubs. Reusables are deposited at a return point, collected by staff or volunteers, and brought to the handwashing station for cleaning and sanitising. At least three tubs should be set-up in the following order: 1st – rinse 2nd – soapy clean with detergent 3rd – rinse in high-temperature water (keep over 60 C) to sanitise or add additional sanitise spray after rinsing if the water temperature is not maintained at high level

What are the costs to the event?

Upfront

- Cost of purchasing tubs and/or portable sinks

Ongoing

- Cost of detergents and sanitising solutions

- Payment to wash-up staff

Additional infrastructure required

The hand wash-up area should consist of the following: - Hot water urn or kettles with water temperature thermometers - Large double-sinks or tubs - Waste-water disposal: appropriate storage /disposal options for your rinse / wash water - Drying racks in a fully enclosed area Dirty dish return station: - Bin station: a waste bin, a recycle bin and a compost bin - Scrapers and rinse tubs: for scraping and rinsing utensils before washing - Breakage kit: 2 stiff bristle outdoor broom, dustpan, 2 A-frame signs marked ‘cleaning in progress’ - Trolley for dirty dishes, clearly marked with red tape so it is not mixed up with the clean dish trolley Back-of-house clean dish storage: - Hand-wash facilities: soap, water container and paper hand towels - Clean food-safe tubs with lids for storage and transportation of clean items - Storage shelves and pest proof containers/tubs - Itemised utensil lists for each vendor’s table - Fencing/barricades and signage to prevent patrons accessing the back-of-house area