Clean, sanitize, disinfect — what’s the difference?
When each step is required, and which product does which job.
Three steps, three jobs
Cleaning removes dirt, grease and germs from a surface using soap or detergent. Sanitizing lowers the number of germs to a safe level. Disinfecting kills nearly all of the germs listed on the product label. They are not interchangeable — and skipping the first step makes the other two far less effective.
Always clean first
Disinfectants can’t reach germs hiding under soil and grease. Wipe away visible dirt, then apply the disinfectant to the clean surface.
Respect the contact time
Every disinfectant label lists a contact (or “dwell”) time — often 1 to 10 minutes. The surface must stay visibly wet that long. Spraying and wiping straight away usually means the job isn’t done.
Where each one belongs
Food-contact surfaces (cutting boards, prep tables) are sanitized with a food-safe product. Restrooms and high-touch points like door handles and rails are disinfected. Floors, glass and most office surfaces simply need to be cleaned regularly.
Keep your team safe
Wear gloves, never mix chemicals, label every spray bottle, and keep Safety Data Sheets where your team can find them.
