Cleaning, sanitizing and disinfecting are not the same, Schneider Paper Products says

Schneider Paper Products in Baton Rouge is outlining the differences between cleaning, sanitizing and disinfecting for commercial facilities. The guidance is meant to help offices, restaurants, schools and healthcare settings choose the right process, product and contact time for the job.

Why it matters: - Facilities use cleaning, sanitizing and disinfecting for different reasons, and mixing up the terms can lead to the wrong process for the environment. - The distinction affects offices, restaurants, schools, healthcare settings and other commercial spaces. - Using the wrong method can leave visible soil in place, reduce product effectiveness or create unnecessary chemical exposure.

What happened: - Schneider Paper Products in Baton Rouge published an explanation of how cleaning, sanitizing and disinfecting differ. - Destin Pizer, owner of Schneider Paper Products, said the terminology matters because each process serves a different purpose. - Pizer said the condition of the surface, the type of facility and the reason for treating the area help determine which procedure is appropriate.

The details: - Cleaning removes dirt, debris, organic material and many germs from a surface. - Soap, detergent, water and mechanical action can remove soil, food residue, grease, dust and other material. - Cleaning can also reduce germs by physically removing them. - A surface that looks clean is not necessarily sanitized or disinfected. - Sanitizing reduces certain microorganisms to levels considered acceptable under public health standards. - Sanitizing is commonly associated with food-contact surfaces, including restaurant tables, food preparation surfaces, utensils and equipment. - Chemical sanitizers must be mixed at the correct concentration and left on the surface for the required contact time. - Removing a sanitizer immediately after application can keep the surface from receiving the needed contact time. - Disinfecting uses an appropriate chemical product to kill or inactivate specified microorganisms on environmental surfaces. - In the United States, surface disinfectants that make antimicrobial public-health claims are regulated by the Environmental Protection Agency. - Product labels identify the organisms a disinfectant has demonstrated effectiveness against and give directions for dilution, application and contact time. - Pizer said product labels explain how a sanitizer or disinfectant is intended to be used. - Using more chemical or wiping a surface immediately after application does not necessarily improve results. - Some disinfectants need to keep a surface visibly wet for a specified period, and that period can vary by product and organism. - Excessive concentrations can leave residue, increase chemical exposure or damage surfaces and equipment. - Some disinfectants can affect metals, plastics, fabrics, flooring materials or finishes. - Repeated use of an incompatible product can cause discoloration, corrosion or other deterioration. - A dusty office shelf may only need cleaning. - A food preparation surface may need cleaning followed by sanitizing. - A high-touch surface in a healthcare or illness-related setting may need cleaning followed by disinfection with a product suited to that use. - High-touch surfaces include door handles, counters, shared equipment and restroom fixtures. - Cleaning remains an important part of routine facility maintenance, while sanitizing and disinfecting depend on environment, risk level and applicable requirements. - Cleaning chemicals should be stored and handled according to manufacturer instructions. - Certain products should never be mixed because chemical reactions can create hazardous gases or other dangerous conditions. - Bleach should not be mixed with ammonia or certain acidic cleaners. - Ventilation and personal protective equipment may be required depending on the chemical and application.

Between the lines: - The guidance pushes back on a common assumption that one chemical treatment automatically accomplishes all three tasks. - The emphasis on label directions, contact time and compatibility suggests facilities should treat surface care as a controlled process, not a one-step habit. - The strongest message is practical: the right procedure depends on the surface, the setting and the risk.

What's next: - Facilities are likely to keep using different procedures for low-risk, food-contact and high-touch areas. - The key operational step is matching the product, concentration and dwell time to the surface and intended result. - Schneider Paper Products says understanding which process is being performed can help avoid confusion and misuse.

The bottom line: - Cleaning removes dirt, sanitizing lowers certain microorganisms and disinfecting kills or inactivates specified microorganisms. - The words sound similar, but the procedures are not interchangeable.