Cleaning, Sanitising, Disinfecting:

What Are The Differences?

Cleaning

The objective of cleaning is to remove visible soil, debris, micro-organisms and organic substances from surfaces. It is important to note that cleaning alone will not eliminate all germs, but reduces their numbers by removing some contaminated matter.
Cleaning is just the first step in a complete decontamination process, but it’s a step that you can’t skip. Even if you intend to sanitise or disinfect the area, cleaning away visible soil, dust or debris beforehand makes it much easier and more effective to remove microscopic germs with more intensive methods later.
Cleaning is typically done using clean water in combination with a universal detergent.
Items with a low risk for transferring pathogens, like floors and windows, may only need surface cleaning. Even so, these surfaces can be cross-contaminated and harbour increased risk for disease transfer.
Sanitisation
The objective of sanitisation is the reduction of bacteria to safe levels (set by public health standards), to decrease the risk of infection. It is important to note sanitisation alone may not kill all viruses.
A step beyond cleaning, sanitisation kills a greater amount of harmful bacteria and is required for any surface that comes into contact with food. The CDC explains that “a sanitiser is a chemical that kills 99.999% of the specific test bacteria in 30 seconds under the conditions of the test.” Therefore, while sanitisers can kill the majority of certain kinds of bacteria, sanitisation products and techniques alone cannot eliminate all viruses.
The surfaces in your facility that are most at risk of contamination will require additional decontamination to effectively control your liability.

 

 

Sanitisation


The objective of sanitisation is the reduction of bacteria to safe levels (set by public health standards), to decrease the risk of infection. It is important to note sanitisation alone may not kill all viruses.
A step beyond cleaning, sanitisation kills a greater amount of harmful bacteria and is required for any surface that comes into contact with food. The CDC explains that “a sanitiser is a chemical that kills 99.999% of the specific test bacteria in 30 seconds under the conditions of the test.” Therefore, while sanitisers can kill the majority of certain kinds of bacteria, sanitisation products and techniques alone cannot eliminate all viruses.
The surfaces in your facility that are most at risk of contamination will require additional decontamination to effectively control your liability.

 

Disinfection

The objective of disinfection is the elimination of pathogens and disease-causing micro-organisms, except bacterial spores.
Disinfection is a stronger decontamination method because of its ability to destroy harmful pathogens.
There are several grades of chemical disinfectants. It’s important to choose one that meets the facility’s environmental needs.
Low-level Disinfectant: Kills almost all vegetative bacteria and some viruses and fungi, but not bacterial spores.
High- level Disinfectant: Eliminates all micro-organisms except for small numbers of bacterial spores; capable of killing bacterial spores when used in adequate concentration under suitable conditions.
Hospital-grade Disinfectant: Approved by the Environmental Protection Agency for use in hospitals and other medical facilities, including clinics and dentist surgeries, to destroy many known infections and disease-causing bacteria. There are roughly 1,200 registered hospital-grade disinfectants.

 

 

 

Hopefully, this list of definitions has helped to identify the levels of cleanliness required by an industry. Touch Zone Clean can provide a full service of effective barrier protection at all levels, ensuring that your facility is correctly protected and can continue to operate safely in the current climate.

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