Following Peabee's statements which are spot on, may I add a couple of notes?
In the food industry there are two 'sterilized' states. One is sterile as in no organisms, the other is 'commercially sterile' which means that organisms may be present but cannot grow or multiply in that environment. Thus a tin of peaches is fine for years on the shelf, but once opened has a limited life. Honey in the jar is 'commercially sterile' (hence the concern over botulinum spores). In truth, once the jar is opened nothing will happen until the moisture level on the surface allows moulds to grow. Replacing the lid after use will be good enough.
Broken jars are real problem for food producers and extreme measures are necessary to ensure nothing gets from the damage to the product.
Anecdote: some years ago I audited a baby food factory and was concerned that the procedure for checking that all the caustic soda used for sterilizing had been completely removed. The company successfully rejected the advice on the basis that there had never been an incident in 20 years of operation. Only six months later they had to recall an enormous quantity of exported product. The plant shut down and the workers lost their jobs - all for the sake of cheap pH / conductivity meter (and a change in culture).
Add these together and I suggest that whatever cleaning is done before storage, the equipment is rinsed out with hot water before use; jars are washed - you will find it difficult to see a small curved piece of glass in the bottom of a jar - and placed upside down after cleaning ready for filling. You shouldn't need 'cleaners' with honey equipment, but for work surfaces bleach is good as it degrades to salt.
