Cleaning, Sanitizing, Disinfecting

WHAT’S THE DIFFERENCE?

Knowing – and understanding – each can help you effectively

manage surfaces in food establishments.
When the words “cleaning,” “sanitizing,” and “disinfecting” are used interchangeably, it creates confusion.
These terms have very specific meanings, critical to compliance in restaurants, grocery stores,
convenience stores, and other foodservice facilities.

CLEANING
The removal of dirt and grime from surfaces and objects.

Cleaning a surface of significant food soil is necessary before effective

dirt &
sanitization, and required on all food-contact surfaces by the US Food Code.1
soils
Cleaners – as they are defined by the EPA – are a substance or mixture
of substances that clean away or remove inanimate material from a surface
(but not necessarily germs). Make sure to choose a cleaner that is effective
for the soils likely encountered in a retail foodservice environment.

this is where it
gets interesting…
SANITIZING
The significant reduction of bacteria on surfaces to a safe level.

Sanitizers and disinfectants are both regulated by the EPA to reduce

microorganisms on surfaces. The main difference is efficacy. Sanitizers reduce bacteria
the bacterial population, but do not eliminate all bacteria on surfaces. Review
sanitizer labels to ensure the appropriate time is allotted to effectively kill the
organisms of most concern.

According to EPA regulations, sanitizers are allowed to make anti-bacterial claims,

but cannot make claims for other types of organisms – i.e. viruses and fungi.

DISINFECTING
The destruction or irreversible inactivation of bacteria, fungi,
and viruses on surfaces.

bacteria, Since they generally feature the broadest spectrum of activity, disinfectants
viruses & fungi provide the most effectiveness against different kinds of microorganisms.
The EPA allows disinfectants to make claims against classes of organisms
other than bacteria, such as viruses and fungi.

Check disinfectant labels for information about rinse steps. The majority of
disinfectants available require a rinse step with potable water when used
on food-contact surfaces, though some innovative formulations utilize
active ingredients that do not require rinsing.

When it comes to eliminating germs on surfaces, understanding the difference between

products can help you provide a clean, welcoming environment for guests, customers,
and employees. To find the best combination of products, remember to:

Read and understand
EPA-approved labels.
Ensure products are
used for their
intended purpose,
and never mix
chemicals.
Look for kill claims, Compliance to Choose products
contact times, usage EPA-approved label that combine broad
instructions, and instructions is critical in and fast kill claims
safety precautions on retail foodservice and a favorable
EPA-approved labels establishments. Adhere safety profile.
to understand safety, to required contact times
efficacy, and stability. and safety precautions
to reduce risk.

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