Cleaning and Sanitising: What’s the Difference?

Cleaning

Cleaning is the removal of apparent dirt, debris, and contaminants from surfaces. This technique does not necessarily destroy bacteria, but it does reduce their numbers and the danger of illness spreading. Water, detergents, and physical motion are used to scrape and wash away contaminants. It is the first stage in any hygiene management regimen, preparing the surface for further sanitisation or disinfection.

Sanitising

Sanitising, on the other hand, tries to reduce the amount of bacteria and other germs to a safe level as established by public health regulations. It does not destroy all germs, but it reduces their number to a level judged safe by health authorities. Sanitising can be done using chemical agents or heat, and it is usually done after cleaning to ensure that any leftover germs are adequately dealt with.

In summary, while cleaning is about removing visible dirt and impurities, sanitising is about reducing the microbial load to a safe level. Both processes are crucial for maintaining a clean and safe environment, whether in a commercial setting or within the home. Through this nuanced understanding, commercial and home cleaners can better tailor their cleaning routines to meet the desired hygiene standards, ensuring the well-being and safety of the communities they serve.

Cleaning Procedures:

1. Preparation: Remove any loose soil or food particles from the surface.
2. Water Application: Apply warm water to the surface to help loosen any remaining soil.
3. Detergent Use: Apply a detergent to break down grease, oils, or any other organic material.
4. Scrubbing: Use a scrub brush or cleaning cloth to physically remove the soil from the surface.
5. Rinsing: Rinse away the detergent and soil with clean water.
6. Drying: Allow the surface to dry or use a clean towel to dry it, preventing microbial growth which thrives in moist conditions.

Sanitising Procedures:

1. Cleaning: Ensure the surface is cleaned following the steps mentioned above.
2. Application of Sanitiser: Apply a sanitising agent to the surface. This could be a chemical sanitiser or heat.
   • Chemical Sanitising: Use a commercial sanitiser or a bleach solution. Ensure it stays on the surface for the time specified by the manufacturer to be effective.
   • Heat Sanitising: Expose the surface to high temperatures using hot water or steam to kill bacteria.
3. Contact Time: Allow the sanitiser to remain on the surface for the necessary contact time as per the manufacturer’s instructions or health regulations.
4. Rinsing (if required): Some sanitisers require rinsing with clean water after the contact time.
5. Drying: Allow the surface to dry completely or use a clean, dry towel.

Outlining the stages needed in cleaning and sanitising reveals that each process necessitates a separate strategy. Furthermore, the sequential use of cleaning and sanitising enables a thorough elimination and decrease of microbial life on surfaces, significantly minimising the danger of illness transmission.

Regulatory Frameworks

1. Public Health Bodies:
   • In the UK, public health bodies such as Public Health England (PHE) and the Food Standards Agency (FSA) play a crucial role in setting the guidelines for cleaning and sanitising in various settings including commercial establishments.
   • They provide comprehensive guidelines and recommendations on the effective cleaning and sanitising practices to control the spread of infections.
2. Industry-Specific Guidelines:
   • Different industries in the UK have specific guidelines. For instance, the Catering and Hospitality sector has particular standards that need to be adhered to, ensuring a safe and hygienic environment for both staff and patrons.
   • These guidelines are often developed in collaboration with or endorsed by public health bodies to ensure they meet the necessary safety standards.
3. Certification and Training:
   • In the UK, professional certification and training for cleaners are provided through various recognised bodies. These certifications ensure that cleaning professionals are adept at maintaining high standards of hygiene and are updated on the latest cleaning and sanitising practices.
   • Such certifications can enhance the credibility and professionalism of cleaning services.
4. Product Labelling and Usage Instructions:
   • Products used for sanitising in the UK are required to have clear labelling and usage instructions to ensure they are used safely and effectively.
   • The labels often indicate the efficacy of the sanitiser against various microbes and the necessary contact time to achieve effective sanitisation.
5. Inspections and Compliance Checks:
   • Regular inspections by local health authorities ensure that commercial establishments are adhering to the required cleaning and sanitising standards.
   • Establishments that fail to comply with these standards may face penalties, closure, or other legal actions, highlighting the importance of adhering to the regulatory frameworks.

Conclusion

Finally, recognising the differences between cleaning and sanitising is critical for both business cleaners and the general population. Cleaning is primarily concerned with the removal of apparent dirt and pollutants, whereas sanitising is concerned with reducing microbial life to acceptable levels as prescribed by health authorities. This subtle distinction is critical for implementing complete cleaning routines that effectively reduce the risk of infection and maintain a sanitary atmosphere.

We offer a huge range of sanitisation technology, cleaning products or chemicals, from eco-friendly options to some of the best known brands to complete your full cleaning and sanitisation routine for your business or general cleaning.