Sanitization is germ reduction, not elimination. Not everything needs to be disinfected in our homes or daily lives. In a normal world, the risk is too low to apply harsh or food-safe chemicals to surfaces you don’t need to clean as thoroughly. Plus, sanitization can cut down on cleaning costs for homes and businesses.
Sanitization is used most commonly in restaurants during dish cleaning and in non-food-preparation areas. If you ever notice workers wiping down tables, they’re likely sanitizing, not disinfecting. Of course, due to current events, that may be different. But in a normal and healthy world, sanitization is perfectly suitable to create a clean and safe eating area for guests.
Disinfecting, on the other hand, uses strong chemicals to kill germs and lowers the risk of spreading infections on surfaces. This is why food preparation surfaces and areas require regular disinfecting! It prevents common foodborne illnesses from transferring to other surfaces and infecting workers or guests.
Think about it: what parts of your home do you disinfect with chemicals like bleach, alcohol, or chlorine? Probably the kitchen, bathroom, and high traffic areas that feature points of frequent contact. Work surfaces, toilets, your hands, and doorknobs all come to mind. The same logic applies to restaurants and businesses.
If you’re preparing a surface for food preparation or consumption, follow this simple step-by-step to ensure a safe and sanitized area:
Bacteria can be easily transferred from food to the preparation surface. It’s tricky stuff. Follow proper sanitization procedures to reduce the risk of spreading infection.
For the surfaces you know need to be disinfected, like door handles, electronics, bathroom surfaces, faucets, or light switches, this is the right way to do it:
These are tough times we live in! It’s why we’ve continued to share cleaning tips for kitchens, ice machines, and equipment. Click any of the four links below to continue learning about best cleaning practices in your home or business!