What is sanitising?
Sanitising is the process of reducing microorganisms on a surface to levels considered acceptable for public health. It doesn’t aim to kill everything; it targets a meaningful reduction especially important on food-contact and high-touch surfaces. Sanitisers work best on clean surfaces, because soil and biofilm can shield microbes.
In simple terms: cleaning makes things look and feel clean; sanitising makes them safer.
Cleaning vs Sanitising: the key differences
Cleaning
- Purpose: remove visible dirt, dust, grease and spills.
- Method: physical action (wiping, scrubbing, vacuuming) with detergents and water.
- When: first step in any hygiene routine; multiple times per day in busy areas.
- Result: better appearance and fewer soils for microbes to cling to but not a guaranteed microbial reduction.
Sanitising
- Purpose: reduce microbial counts on already clean surfaces to safer levels.
- Method: apply a sanitiser (chemical or thermal) and allow the labelled dwell/contact time.
- When: after cleaning, on touchpoints (lifts, door handles, desks), food-prep benches, shared equipment.
- Result: measurably lower microbial risk when done correctly.
Quick comparison
Cleaning Vs Deep Cleaning: the practical differences
Tools you’ll actually use
- Leaf rake, pool brush (nylon for most surfaces)
- Manual vacuum or robot
- Quality test kit or strips, measuring jug and a clean bucket
- Sanitiser (liquid chlorine or approved alternative), pH/alkalinity adjusters
- Filter bits: spare cartridges or backwash hose; silicone lube for O-rings
Where each fits in a workplace
- Offices & commercial sites: Clean surfaces daily; sanitise high-touch points (lifts, railings, desks, kitchen benches) after cleaning more often during flu season.
- Food & hospitality: Clean, then sanitise food-contact surfaces between tasks and after spills; confirm whether your product is no-rinse or requires a potable-water rinse.
- Education & childcare: Clean first; sanitise tables, bathroom fixtures and shared items to reduce cross-contamination.
- Gyms & end-of-trip: Clean equipment to remove sweat/soils; sanitise grips, touchscreens and lockers at set intervals.
The correct sequence
- Clean – remove soils so sanitisers can contact the surface.
- Rinse – where the detergent or task requires it (especially on food-contact).
- Sanitise – apply evenly and leave wet for the full contact time.
- Dry – air dry unless the label requires a potable-water rinse.
Skipping steps, especially pre-cleaning, dramatically reduces sanitiser performance.
Safety you’ll be glad you followed
- Never mix chemicals; add chemicals to water, not water to chemicals.
- Wear gloves and eye protection; ventilate pump rooms.
- Store acids and chlorines well apart; keep labels legible.
- Follow re-entry times after shocking.
- For commercial/strata pools, keep a simple log (date, readings, actions).
Choosing the right sanitiser
Not all sanitisers suit all surfaces. Consider:
Surface type: Hard, non-porous surfaces are ideal. For soft furnishings (e.g., fabric partitions), choose compatible products or rely on laundering/hot-water extraction.
Setting: Food-contact areas need sanitisers rated for that use (check label: no-rinse vs rinse-required).
Contact time: The surface must stay visibly wet for the full time anything less is guesswork.
Material compatibility: Avoid products that corrode metals, haze screens or bleach fabrics. Spot-test sensitive finishes.
Odour & VOCs: Choose low-odour options for enclosed offices.
Sustainability & storage: Pick concentrated formats with clear dilution guidance and safe storage (away from acids and oxidisers).
Your commercial cleaning partner can standardise products across sites and supply hygiene services such as dosing stations, SDS management and staff training.
How to build a simple, robust sanitising programme
- Map your touchpoints: Door hardware, lift buttons, rails, shared desks, phones, kitchen benches, fridge handles, photocopiers, POS terminals.
- Set sensible frequencies: Daily for most touchpoints; multiple times in peak areas (kitchens, bathrooms).
- Use colour-coding: Keep kitchen cloths separate from bathrooms; prevent cross-contamination.
- Train for contact time: Staff should apply enough product to keep the surface wet for the required minutes.
- Log and verify: Short checklists per zone; spot checks or ATP hygiene monitoring in higher-risk operations.
- Seasonal uplift: Increase frequency in winter or during local outbreaks.
- Review quarterly: Swap products or tools that slow teams down or damage finishes.
Common mistakes
- Sanitising dirty surfaces: Soil blocks action always clean first.
- Wiping dry too soon: You must meet the dwell time and set a timer if needed.
- Wrong product for the job: Screen haze, corroded fixtures or sticky residues signal a mismatch change product or dilution.
- Guessing dilutions: Use labelled, lockable dosing bottles or closed-loop systems.
- Poor cloth management: Re-using dirty cloths just moves contamination and uses fresh microfibre for each area.
- No schedule: If it’s not on a roster, it’s likely not happening. Build sanitising into your hygiene services plan.
At-a-glance checklist (add to your SOP)
- Identify high-touch and food-contact surfaces per zone.
- Clean with the right detergent; rinse if required.
- Apply a suitable sanitiser; keep surface wet for full contact time.
- Allow to air dry (or rinse if label requires).
- Record completion; escalate issues (damaged surfaces, recurring soil).
- Replenish products and check dosing weekly.
Confident, compliant, sanitising every day!
Bundle routine commercial cleaning with scheduled hygiene services for consistent results in offices, kitchens and amenities.
FAQs:
1. What is the core Difference Between Cleaning and Sanitising
A. Cleaning removes visible soils; sanitising reduces microbes to safer levels on a surface that’s already clean.
2. Do I need to sanitise after every clean?
A. For high-touch and food-contact surfaces, yes. For low-touch areas, schedule sanitising at sensible intervals or during seasonal illness peaks.
3. Is sanitising the same as disinfecting?
A. No. Disinfection targets a higher level of kill on hard, non-porous surfaces (often healthcare or outbreak contexts). Many workplaces use routine sanitising and reserve disinfection for specific risks.
4. Can I sanitise without cleaning first?
A. Not effectively. Soil and biofilm shield microbes and reduce product performance.
5. What should I use on food-contact surfaces?
A. A sanitiser that’s explicitly rated for food-contact. Follow label guidance on no-rinse vs rinse-required.
6. Will sanitisers damage screens or stainless steel
A. Some can. Choose compatible products and spot-test. For electronics, apply to a cloth first rather than spraying directly.
7. Are “green” sanitisers effective?
A. Many are, provided you follow dilution and contact time. Vet claims carefully and test in your environment.
8. Can I use the same product on fabrics?
A. Often no. Soft surfaces may require laundering, hot-water extraction, or fabric-safe products check compatibility.
9. How often should touchpoints be sanitised in offices?
A. Daily is a solid baseline; increase in peak periods (winter) or high-traffic zones like kitchens and bathrooms.
10. Who should manage this cleaners or staff?
A. Your commercial cleaning team should lead, with simple hygiene services (wipes/dispensers, training) empowering staff for in-between touch-ups.
