Although the terms cleaning, sanitizing, and disinfecting are often used interchangeably, they have significantly different meanings. Mixing up these terms can result in poor cleaning practices and the potential spread of illness. Having a better understanding of these terms can determine if you are using chemicals in the proper way and preventing pathogens from spreading on your surfaces. Cleaning: Removing dirt and debris from a surface. The process involves warm, soapy water to physically remove these impurities. Cleaning needs to be done before sanitizing or disinfecting. Sanitizing: Reduces bacteria on the surface to a safe level. Sanitizing is typically recommended for food contact surfaces as the chemicals are in concentrations that are considered safe. Disinfecting: Kills almost all of the pathogens. Disinfectants have Environmental Protection Agency (EPA) claims against both bacteria and viruses. Locating the EPA Number and Reading the LabelIt is important to read the label of the chemical agent you are using to find out if it is safe to use on food contact surfaces. For example, chlorine disinfecting wipes are not meant to be used on food contact surfaces and the label clearly states this. The label also advises rinsing with potable (drinkable) water if these are used on a food contact surface. Many different types of chemical agents can be used for sanitizing and disinfecting. The EPA requires all chemicals to have a number that identifies information such as product information and the company that produced it. The EPA will define the safety and use for these chemicals (for example, the pathogens the chemical will kill) and will tell how to use the product. All chemical cleaning products are provided an EPA number, but this may not be helpful unless you know how to find out the product details. To find detailed product information, an easy-to-navigate website to use is SmartLabel.org. For specific product information, go to http://SmartLabel.org/products. This site provides useful information such as the safety, usage, and ingredients. You can also download a Safety Data Sheet. Options for Safe Sanitizing of a Food Contact SurfacePurchase a Sanitizing Product
(This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.) Make a Sanitizing Solution
See Table 1 for guidelines to prepare your own sanitizing solution. Note, there may be some sodium hypochlorite strengths that are not listed in Table 1. In this case, use the online Chlorine Dilution Calculator to find the correct recipe: http://www.foodsafe.ca/dilution-calculator.html. Table 2 provides recipes for disinfecting, which is a stronger solution and may require a clean water rinse if using on a food contact surface. Table 1. Sanitizing Solutions For use on eating utensils, food contact surfaces, mixed-use tables (such as a kitchen table also used for activities), highchair trays, crib frames, changing table pads, toys, pacifiers, floors, sleep mats, and other surfaces.
*Use only plain, unscented bleach that lists the percent (%) sodium hypochlorite strength on the manufacturer’s label. Read the label on the bleach bottle to determine the bleach strength. For example, “Sodium Hypochlorite….6.25% or 8.25%.” (Table 1 adapted from Disinfecting and Sanitizing With Bleach: Guidelines for Mixing Bleach Solutions for Child Care and Similar Environments by the Washington State Department of Health, 2015, p. 1) Table 2. Disinfecting Solutions For use on handwashing sinks, bathrooms (including toilet bowls, toilet seats, training rings, soap dispensers, potty chairs), door and cabinet handles, diaper change tables, and other surfaces.
Disinfecting chemicals are often the same as what you would use to sanitize, but in a more concentrated solution. The contact time for chlorine varies and can be anywhere between 5 to10 minutes, and it may be different if you are using a solution that is pre-mixed. Always read the label for instructions specific to the chemical you are using, including chlorine bleach. (Table 2 adapted from Disinfecting and Sanitizing With Bleach: Guidelines for Mixing Bleach Solutions for Child Care and Similar Environments by the Washington State Department of Health, 2015, p. 1) Preparation TipsAlways prepare the solution in a well-ventilated area using appropriate water source, eye protection, and gloves.
Steps to Clean and Sanitize
Use test strips to assure a proper concentration. Be sure to get the test strips specific to the chemical agent you are using (for example, use chlorine test strips for testing a chlorine solution). (“Preparation Tips” and “Steps to Clean and Sanitize” were adapted from Disinfecting and Sanitizing With Bleach: Guidelines for Mixing Bleach Solutions for Child Care and Similar Environments by the Washington State Department of Health, 2015, p. 1) ReferencesWashington State Department of Health. (2015, January). Disinfecting and sanitizing with bleach: Guidelines for mixing bleach solutions for child care and similar environments (DOH 90-216). https://www.doh.wa.gov/Portals/1/Documents/8340/970-216-Disinfect-en-L.pdf ResourcesBritish Columbia Foodsafe, Chlorine Dilution Calculator: http://www.foodsafe.ca/dilution-calculator.html Centers for Disease Control and Prevention, How to Clean and Disinfect Schools to Help Slow the Spread of Flu: https://www.cdc.gov/flu/school/cleaning.htm Consumer Brands Association and Food & Consumer Products of Canada, SmartLabel: http://smartlabel.org/ Oklahoma State University, Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations: https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/26437.pdf Partnership for Food Safety Education. Cleaning, Disinfecting and Sanitizing (scroll down): https://www.fightbac.org/?s=disinfectants+and+sanitizers&id=12049 |