Levels of Cleaning

Clean, Sanitize, or Disinfect?

These three terms all refer to different levels of removing harmful agents from a surface, and all three have a place in foodservice operations. Because cleaning, sanitizing, and disinfecting can look similar, the terms are often confused, but every restaurant operator should know their differences, as well as where and when to apply each technique. Proper cleaning and sanitizing protect your guests from potential contamination, allergens, infection, and mold. Not only is keeping your establishment clean a good idea, but maintaining a safe environment is legally mandated for anyone trying to run a foodservice business.

Cleaning vs. Sanitizing vs. Disinfecting

  • Cleaning removes debris from a surface.
  • Sanitizing removes 99.9 percent1 of germs.
  • Disinfecting removes 99.999 percent of germs.

Table of Contents

What is Cleaning?

Cleaning is the most basic form of removing unwanted particles from a surface. Restaurant cleaning involves removing debris and dirt from every surface, from the floor to the ceiling. Cleaning also is what we do in residential settings – sweeping, mopping, dusting, and even washing dishes in a residential dishwasher all fall under the umbrella of "cleaning." Cleaning is the base unit of sanitizing and disinfecting as well. You can't sanitize without cleaning first2 – until you remove all the debris on a surface, you can't guarantee surfaces are contacted sufficiently by sanitizing agents.

Cleaning is different for each type of surface; you might mop your floors, but you shouldn't mop the ceiling. Proper cleaning involves water and some type of cleansing agent, usually soap, that uses its surfactant properties to help the water wash away all debris or soil on the surface. These processes result in clean surfaces that still can harbor germs, but this step is required before moving on.

What is a surfactant?

Surfactants are the reason soap can clean things that water can't wash away. Surfactants change the way water behaves, reducing its surface tension and enabling it to wash away hydrophobic substances such as fats and oils that normally don't dissolve in water. Surfactant particles have one half that are highly soluble in water and one half that's highly insoluble – the hydrophobic (insoluble) part bonds with fats, oils, and other grime, and then the hydrophilic (soluble) portions get washed away when you run water over the surface. Thus, greasy food residue can't be cleaned with just water; the oils are hydrophobic and don't dissolve into the water until you apply some sort of surfactant. Visit Cleaning Institute3 for a more in-depth explanation of how surfactants form micelles around fatty molecules to make them water soluble.

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What is Sanitizing?

Sanitizing refers to cleaning procedures that kill 99.9 percent of germs4 on a given object or surface. This is significantly more than what a standard cleaning does and is a necessary part of the foodservice industry. Quaternary ammonia solutions are some of the most common sanitizers, but manufacturers make hundreds of proprietary sanitizing blends, each with their own instructions and intended surfaces. Sanitizing agents are much more potent than soap, so operators must take additional safety precautions when using sanitizers. Gloves, eyewear, and other safety gear can keep caustic sanitizers from harming workers during sanitization.

Every surface that touches food must be cleaned and sanitized, but those aren't the only places you should be concerned with sanitizing. Countertops, tables, placemats, menus, and of course, all dinnerware must be sanitized regularly to ensure no customers are exposed to dangerous pathogens. Commercial dishwashers take care of sanitizing your dinnerware either through very hot water or through sanitizing chemicals, but for the rest of your establishment, you should buy various cleaning chemicals.

What needs to be sanitized?

In a commercial foodservice establishment, there are many surfaces that must be sanitized instead of just cleaned. Every surface that food touches must be sanitized, which includes all food prep equipment, dinnerware, drinkware, and cooking equipment. High-touch areas should also be sanitized, including:

  • Tables
  • Countertops
  • Door handles
  • Sinks
  • Machinery control knobs
  • Shelving
  • Shakers and spice containers

Can I clean my floors and counters with the same chemicals?

If you really want to sanitize your floors, you can use table sanitizing chemicals on them – but the moment someone walks in, your floors won't be sanitary anymore. We carry specific floor cleaning chemicals that'll get your floors clean for far less investment and effort than sanitizing would require. Because no hands or food should touch the floor, it doesn't need to be sanitized, only cleaned.

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What is Disinfecting?

Disinfecting is an even more thorough version of sanitizing. Instead of killing 99.9 percent of germs, disinfecting kills 99.999 percent of germs. Disinfecting agents are stronger than sanitizing agents and aren't used as frequently in restaurant cleaning. Only areas that you suspect have dangerous microbes, such as around toilets, should be disinfected entirely. Consult your local health codes for further guidance on what areas need sanitizing versus disinfecting.

Cleaning vs. Sanitizing My Restaurant

To sanitize anything, you should clean it first. If a surface has any debris on it, sanitization chemicals won't penetrate through the debris to sanitize the surface. First, use water and a soap or detergent to remove all debris and leave a clean surface – then you can apply a sanitizing chemical to the surface long enough to ensure 99.9 percent of germs are destroyed. Ensure that everyone involved in sanitizing is aware of the length of time required for the sanitizer to function. Different concentrations and chemicals each have different lengths of time they must contact the surface to eliminate germs.

Various areas of a restaurant need to be sanitized regularly, but the schedule isn't the same for each aspect. Dinnerware should be sanitized after each use, of course, and all surfaces that contact food must be sanitized alongside them. Dining tables should be sanitized after every set of customers leaves and most sanitizers should be left to air dry, rather than wiped away with a rag. Kitchen food surfaces should be sanitized when changing from one type of food to another to ensure there's no cross-contamination. If you're dealing with the same type of food, you should sanitize the surface every four hours.

Can't I just put hand sanitizer on everything and be done with it?

Hand sanitizer is intended to kill germs on skin, not on the surfaces a commercial restaurant needs cleaned. Using appropriate sanitizing chemicals is safer for your employees, your customers, and your budget – buying bulk sanitizing chemicals will save you significant capital over trying to utilize a product not meant for the purpose.

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What Chemicals Do I Need?

Every restaurant needs a way to sanitize dinnerware. Commercial dishwashers are a common solution, but three-compartment sinks are also widespread, and they need chemical additives to sanitize dishes. You'll need a sanitizing solution to sanitize tables and countertops as well, and disinfectant for particularly sensitive areas. Some of the most common chemicals for sanitizing are:

  • Steramine tablets – Used in dishwashing sinks
  • Quaternary ammonium compounds – A common ingredient in disinfectants
  • Alcohol ethoxylate – A common surfactant
  • Phosphoric acid – A powerful sanitizing agent

Make sure you get enough supplies to clean and sanitize your establishment, as well as disinfect trouble spots. Establishing a good sanitization protocol will ensure your restaurant is safe to eat at, building a good reputation and a foundation upon which to grow.

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Resources

  1. Sanitize vs. Disinfect. AllRecipes. Accessed April 2020.
  2. Cleaning vs. Sanitizing. Produce Safety Alliance. Accessed April 2020.
  3. The Chemistry of Cleaning. Cleaning Institute. Accessed April 2020.
  4. Cleaning Isn't Enough to Avoid Cross Contamination. Restaurant.org. Accessed April 2020.