Difference Among Cleaning, Sanitizing, and Disinfecting

Cleaning, Sanitizing, and Disinfecting: What are the differences? Why do they matter? And when should you use each?

A reference guide for facility managers, commercial cleaning professionals, healthcare workers, and business operators in Australia.

Cleaning, sanitizing, and disinfecting are three different processes that address distinct levels of surface decontamination. They are similar but not interchangeable, and applying the wrong technique in a given situation can create significant hygiene failures, compliance breaches, and health risks.

Cleaning removes visible dirt, dust, and organic debris from a surface using physical action (scrubbing, wiping), a detergent or cleaning agent, and a cleaning tool. It does not kill microorganisms.

Sanitizing removes up to 99.9 percent of bacteria on a surface, making it safe by public health standards. It is commonly used on food contact surfaces and in childcare environments.

Disinfecting kills or removes a specific range of microorganisms, including bacteria, viruses, and fungi, on surfaces using an approved chemical agent (called a disinfectant), and is required in healthcare, aged care, and settings with high risk of infections.

Each process has defined regulatory guidelines in Australia. The Therapeutic Goods Administration (TGA) regulates disinfectant products listed on the Australian Register of Therapeutic Goods (ARTG). Food Standards Australia New Zealand (FSANZ) sets sanitation requirements for food contact surfaces.

Safe Work Australia and the Australian Commission on Safety and Quality in Health Care (ACSQHC) define cleaning and disinfection standards for workplaces and healthcare facilities, respectively.

CLEANING: The process of physically removing visible soil, dust, grease, and organic matter from surfaces using a detergent or cleaning agent combined with mechanical action (scrubbing, wiping, or rinsing) by hand or a tool.

Cleaning does not kill microorganisms, but it is a mandatory first step to remove dirt before sanitizing or disinfecting. This is because organic matter on a surface can neutralise the active ingredients in sanitizers and disinfectants, making them ineffective.

SANITIZING: The reduction of microbial contamination on a surface, including the removal of bacteria, to a level considered safe by relevant public health standards. In Australia, sanitizing typically means removing a minimum of 99.9 percent (3-log) of bacteria from a surface.

Sanitizing does not eliminate all microorganisms, bacterial spores, or all viruses. It is a mandatory requirement for food contact surfaces and childcare environments under the FSANZ Food Safety Standards and the ACECQA National Quality Framework.

DISINFECTING: The process of using an approved chemical agent (disinfectant) to kill or inactivate a defined range of pathogenic microorganisms, including bacteria, viruses, fungi, and, in some cases, bacterial spores, on non-living surfaces.

Disinfecting leads to a higher level of microbial kill than sanitizing but does not necessarily sterilise a surface (complete elimination of all microbial life, including spores). Disinfection is required in healthcare, aged care, food processing, and any setting where infection transmission poses a direct health risk.

Cleaning vs Sanitizing vs Disinfecting: Side-by-Side Comparison

The following table provides a structured comparison of the three processes across the critical dimensions that determine which process to apply in a given situation.

Factor	Cleaning	Sanitizing	Disinfecting
Primary purpose	Remove visible dirt and soil	Reduce bacteria to safe levels	Kill/inactivate pathogens
Kills microorganisms?	No	Partially (bacteria, 99.9%)	Yes (bacteria, viruses, fungi)
Eliminates spores?	No	No	Only sporicidal products
Product type used	Detergent / surfactant	Food-safe sanitizer (QAC, chlorine)	TGA-listed disinfectant
Dwell time required?	No (mechanical action)	Yes (product-specific)	Yes, critical for efficacy
Prerequisite step?	None	Cleaning must come first	Cleaning must come first
Regulatory standard	General WHS / housekeeping	FSANZ, ACECQA NQF	TGA ARTG, ACSQHC NSQHS
Typical environments	All premises	Food service, childcare	Healthcare, aged care, high-risk
PPE typically required?	Gloves (task-dependent)	Gloves	Gloves, eye protection, may need respirator

Why the Sequence Matters: Clean First, Then Sanitize or Disinfect

One of the most common and significant mistakes in commercial cleaning practice is applying a sanitizer or disinfectant to a surface that has not first been properly cleaned. Organic matter, including food residue, dust, body fluids, and grease, can neutralise the active ingredients in sanitizers and disinfectants, affecting their ability to kill microorganisms.

This phenomenon is known as organic load interference. A disinfectant applied to a dirty surface will exhaust its active ingredient in reacting with the organic matter rather than targeting pathogens.

Studies published in infection control literature, including research cited by the ACSQHC, consistently demonstrate that pre-cleaning is the single most important factor in determining the efficiency of disinfection on contaminated surfaces.

The correct sequence for any surface that requires both hygiene and pathogen control is therefore:

• Step 1, Clean: Apply detergent and physical cleaning to remove all visible soil and organic matter. Rinse if required by the product instructions.
• Step 2, Allow to dry or proceed: Ensure the surface is visually clean and free of detergent residue before proceeding to the next step.
• Step 3, Sanitize or Disinfect: Apply the sanitizer or disinfectant as instructed on the packing, ensure full surface coverage. Allow the required dwell (contact) time before wiping or rinsing.
• Step 4, Allow to air dry: Most disinfectants require the treated surface to air dry to ensure maximum efficiency. Wiping the surface immediately after application can remove the active agent before dwell time is completed.

In a combined detergent-disinfectant product, both steps (1 & 3) occur simultaneously, but such products are effective only on lightly soiled surfaces. On heavily contaminated surfaces, a combined product may not be effective to achieve the required level of microbial reduction without a separate pre-cleaning step.

Dwell Time: The Most Overlooked Factor in Disinfection

Dwell time, also called contact time, is the period for which a disinfectant must remain wet and in contact with a surface to achieve the microbial kill claim stated on the product label. It is the most consistently misunderstood and misapplied aspect of disinfection in commercial cleaning practice.

A disinfectant applied to a surface and wiped off immediately, before the defined dwell time has completed, will not achieve the kill efficacy stated on the product label. The label claim is only valid when the product is applied at the specified dilution and allowed to remain wet on the surface for the full dwell time under the test conditions used to generate the efficacy data.

Dwell times vary significantly between disinfectant products and target organisms:

Disinfectant Type	Typical Dwell Time	Effective Against	Limitations
Quaternary ammonium compounds (QACs)	30 seconds – 10 minutes	Most bacteria, enveloped viruses	Not sporicidal; reduced efficacy with hard water
Chlorine-based (sodium hypochlorite)	1 – 10 minutes	Bacteria, viruses, some spores	Corrosive to metals; inactivated by organic matter
Hydrogen peroxide (accelerated)	30 seconds – 5 minutes	Bacteria, viruses, fungi, spores	May bleach some surfaces; requires ventilation
Alcohol-based (70% isopropanol/ethanol)	30 seconds – 1 minute	Most bacteria and enveloped viruses	Not sporicidal; flammable; evaporates quickly
Peracetic acid	1 – 5 minutes	Bacteria, viruses, fungi, spores	Corrosive; requires careful dilution and PPE
Phenolic compounds	5 – 10 minutes	Not recommended for food contact surfaces	Not recommended on food contact surfaces

In practice, achieving full dwell time in busy commercial environments requires applying sufficient product to keep the surface properly wet for the required period, often necessitating re-application on surfaces that dry quickly, and resisting the instinct to wipe immediately after application.

Commercial cleaning companies operating in regulated environments such as healthcare, food service, and aged care are required to document dwell times as part of their performance validation procedures, providing evidence that disinfection is being performed correctly and not merely superficially.

When to Clean, Sanitize, or Disinfect: A Practical Guide by Environment

The decision to clean only, clean and sanitize, or clean and disinfect depends on the premises type, the surface, the level of microbial risk, and the applicable regulatory standard. Applying disinfection universally to all surfaces is neither necessary nor cost-effective, and can accelerate microbial resistance if overused. Applying only cleaning where disinfection is required leads to a serious public health risk.

Office and Corporate Environments

In standard office environments, regular cleaning is the appropriate process for the majority of surfaces, floors, walls, furniture, and general work areas. The exception is high-touch contact surfaces, door handles, lift buttons, light switches, shared keyboards, meeting room equipment, and bathroom fixtures, which should be disinfected daily using a QAC-based or alcohol-based disinfectant with an appropriate dwell time.

Since the COVID-19 pandemic, disinfection of high-touch surfaces in office environments has become a standard daily task under the guidance of the Australian Health Protection Principal Committee (AHPPC) and state health authorities.

A cleaning followed by disinfecting protocol applied to shared touch points reduces the transmission risk of respiratory viruses, including SARS-CoV-2, influenza, and rhinovirus in office conditions.

Healthcare and Medical Facilities

Healthcare environments require the most rigorous application of all three processes, cleaning, sanitizing, and disinfecting, in a precisely strategic sequence and at validated frequencies.

The ACSQHC’s National Safety and Quality Health Service (NSQHS) Standards, specifically Action 3.13 (Cleaning and Disinfection of the Environment), mandate that healthcare facilities implement a risk-based cleaning program that defines cleaning and disinfection requirements for each zone based on the level of traffic and patient care activity.

Healthcare risk zones are typically categorised as follows: high-risk clinical areas (operating theatres, ICUs, isolation rooms) require TGA-approved hospital-grade disinfectants at full sporicidal concentration; general patient care areas require routine cleaning followed by disinfection of all frequent-contact surfaces between patient episodes; low-risk administrative areas require routine cleaning plus disinfection of all frequently-touched surfaces.

Terminal cleaning, the comprehensive disinfection of a patient room following the discharge of a patient with a known or suspected infectious condition, requires the use of a sporicidal disinfectant (such as sodium hypochlorite at 1,000 ppm or an accelerated hydrogen peroxide product) systematically on all surfaces after thorough pre-cleaning, with documented dwell times and completion verification using ATP bioluminescence testing or fluorescent gel marking.

Food Service and Commercial Kitchens

Food contact surfaces, kitchen counters, cutting boards, food preparation equipment, and utensils must be cleaned and sanitized after every use and between different food types, such as veg or non-veg, to prevent cross-contamination.

The FSANZ Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that food businesses clean and sanitize food contact surfaces using an approved process to reduce microbial contamination to safe levels.

In commercial kitchen practice, the clean-and-sanitize process typically involves: removing gross food debris mechanically; washing the surface with hot water and an approved detergent; rinsing to remove detergent residue; applying an approved food-safe sanitizer (commonly a QAC-based or chlorine-based product at the manufacturer’s specified concentration); and allowing the required dwell time before the surface is considered safe for food contact.

Non-food-contact surfaces in commercial kitchens, floors, walls, and external cabinet surfaces require regular cleaning and periodic disinfection rather than sanitization. Grease traps, rangehood filters, and drainage systems require specialist degreasing products and documented cleaning schedules as prescribed by local authorities and the relevant state Food Act.

Childcare and Early Education Centres

Childcare centres are governed by the ACECQA National Quality Framework (NQF), which includes specific hygiene and health requirements under Quality Area 2. These requirements mandate that nappy change surfaces, toilet facilities, food preparation areas, and frequently touched surfaces are cleaned and sanitized (or disinfected, in the event of a contamination incident) at defined frequencies throughout the operating day.

The choice between sanitizing and disinfecting in childcare environments is driven by the nature of the contamination risk. Routine surface maintenance involves cleaning followed by sanitization of sensitive surfaces.

Events involving blood, vomit, faeces, or other body fluid contamination require cleaning followed by disinfection using a TGA-listed disinfectant effective against the relevant pathogens (including norovirus and rotavirus, which are common in childcare settings).

Chemical safety is a particularly important consideration in childcare environments. All cleaning and disinfecting products must be stored in locked, childproof storage areas, and only non-toxic products suitable for use in environments with children present should be applied to surfaces that children may contact. Products must be selected and applied in adherence to their SDS and manufacturer instructions to ensure residues do not present a risk to children.

Schools and Educational Facilities

Schools require a tiered approach that applies cleaning to general areas, cleaning and sanitizing to food service areas and toilet facilities, and cleaning and disinfecting to any surfaces involved in a body fluid or infectious disease incident.

During periods of elevated respiratory illness, influenza season, or in response to a COVID-19 or gastroenteritis outbreak, state health authority guidance typically recommends escalating the frequency of disinfection for high-touch surfaces throughout the school.

Aged Care Facilities

Aged care facilities operate under the Aged Care Quality and Safety Commission’s Aged Care Quality Standards, which include requirements for infection prevention and control.

Because aged care residents are a high-risk population, older adults have diminished immune function and are disproportionately affected by infectious diseases, cleaning and disinfection standards in aged care are aligned with healthcare rather than standard commercial cleaning practice.

All residents’ rooms, communal areas, and bathrooms are treated as clinical environments and require daily cleaning and disinfection of high-touch surfaces using hospital-grade disinfectants.

During outbreak situations, particularly norovirus, influenza, or COVID-19, enhanced cleaning and disinfection protocols are activated in accordance with the facility’s infection prevention and control plan.

Retail and Hospitality Venues

Retail environments require routine cleaning of floor surfaces, display fixtures, and general areas, combined with daily disinfection of high-touch points, including payment terminals (EFTPOS machines), door handles, trolley handles, and public toilet facilities.

Payment terminals are among the highest-density bacterial contact surfaces in any public environment, and their routine disinfection with an alcohol wipe or approved surface disinfectant is a standard hygiene practice.

Hospitality venues, hotels, restaurants, and entertainment venues must apply a cleaning-and-sanitizing protocol to food contact surfaces and tableware areas, cleaning-and-disinfecting protocols to bathroom facilities, and routine cleaning to general guest areas.

Room cleaning in hotels involves a specific sequence designed to prevent cross-contamination between the bathroom and bedroom environments using colour-coded equipment and single-use or laundered microfibre cloths.

Cleaning, Sanitizing, and Disinfecting Products: Active Ingredients Explained

Understanding the active ingredient in a cleaning or disinfecting product is crucial to determining whether it is appropriate for a given surface, pathogen, and regulatory requirement. The following is a reference guide to the most common active ingredient categories used in commercial cleaning practice in Australia.

Detergents and Surfactants (Cleaning)

Detergents work by reducing the surface tension between water and oily or particulate soils, allowing them to be lifted from the surface and suspended in the cleaning solution for mechanical removal.

The two main classes used in commercial cleaning are anionic surfactants (effective on organic and fatty soils) and non-ionic surfactants (lower foam, suitable for floor scrubbers and mechanical equipment).

Detergents do not kill microorganisms. Their role is to remove the organic load that would otherwise neutralise a subsequently applied disinfectant. In a two-step cleaning and disinfecting protocol, the quality of the detergent cleaning step is the single most important determinant of final disinfection efficacy.

Quaternary Ammonium Compounds (Sanitizing and Disinfecting)

Quaternary ammonium compounds (QACs, also called ‘quats’) are the most widely used class of disinfectant in commercial cleaning globally. They are effective against most gram-positive and gram-negative bacteria, enveloped viruses (including influenza and coronaviruses, including SARS-CoV-2), and many fungi at standard use concentrations. QACs are relatively low-toxicity at use, dilution, non-corrosive on most surfaces, and leave a residual antimicrobial film that provides continued protection after application.

Limitations include reduced efficacy against non-enveloped viruses (such as norovirus and rotavirus), no activity against bacterial spores, and potential efficacy reduction in the presence of hard water or anionic detergent residue. QAC products used in healthcare settings must be listed on the TGA’s ARTG as hospital-grade disinfectants.

Sodium Hypochlorite (Chlorine-Based Sanitizing and Disinfecting)

Sodium hypochlorite (bleach) is a broad-spectrum disinfectant effective against bacteria, viruses (including non-enveloped viruses), fungi, and bacterial spores at higher concentrations.

In Australia, common use concentrations in commercial cleaning include 1,000 ppm (0.1%) for general surface disinfection and 10,000 ppm (1%) for high-level disinfection and terminal cleaning of C. difficile-contaminated environments.

Sodium hypochlorite is highly reactive and is inactivated rapidly by organic matter, making thorough pre-cleaning mandatory before application. It is corrosive to metal surfaces at higher concentrations, can bleach coloured surfaces and fabrics, and generates chlorine gas when mixed with acids (including some other cleaning products).

Adequate ventilation and PPE (gloves, eye protection) are mandatory when working with sodium hypochlorite products at commercial concentrations.

Accelerated Hydrogen Peroxide

Accelerated hydrogen peroxide (AHP) products combine low concentrations of hydrogen peroxide (0.5–3%) with surfactants and other accelerants that increase the oxidising speed and surface contact of the active ingredient, achieving broad-spectrum efficacy, including activity against non-enveloped viruses and bacterial spores, at shorter dwell times than standard hydrogen peroxide formulations.

AHP products are used extensively in healthcare, aged care, and childcare environments due to their favourable safety profile (breaking down to water and oxygen), broad-spectrum efficacy, and compatibility with a wide range of surface types. Several AHP products are listed on the TGA ARTG and hold EPA registration for use in infection control cleaning.

Alcohol-Based Disinfectants

Isopropanol (70%) and ethanol (70–80%) are effective against most bacteria and enveloped viruses at the specified concentrations, with rapid kill times (30 seconds to 1 minute contact time). Alcohol-based disinfectants are widely used for disinfecting electronics, medical devices, and small surface areas where liquid disinfectant application is impractical.

Alcohol concentrations above 80% are less effective than 70–80% solutions because water is required for the protein denaturation mechanism through which alcohols kill microorganisms.

Alcohol-based products are flammable, not sporicidal, and ineffective against non-enveloped viruses, including norovirus. They evaporate rapidly, which can make achieving adequate dwell time challenging on absorbent or highly porous surfaces.

Enzyme-Based and Green Cleaning Products

Enzyme-based cleaners use biological enzymes (proteases, lipases, amylases) to break down organic soils through catalytic action. They are effective for pre-treatment of protein and fat-based soils and are used in food service and healthcare environments as an alternative to harsh chemical degreasers. Enzyme products carry no disinfecting claim but reduce the organic load that would otherwise impair subsequent disinfection steps.

Green cleaning products certified under the Good Environmental Choice Australia (GECA) standard or aligning with the Green Building Council of Australia (GBCA) Green Star Indoor Environment Quality credits use plant-derived surfactants, biodegradable formulations, and reduced packaging. These products must still meet the hygiene performance requirements for their intended application. GECA certification covers environmental impact, not microbial efficacy.

Sterilisation: Beyond Disinfection

Sterilisation is the complete elimination of all microbial life, including bacterial spores and prions, from a surface or object. It represents the highest level of decontamination and is distinct from cleaning, sanitizing, and disinfecting.

Sterilisation is not achievable through surface disinfectants alone and requires physical or chemical processes that are impractical for general commercial cleaning environments.

Methods of sterilisation used in clinical and laboratory settings include: autoclaving (saturated steam under pressure, typically 121–134°C); ethylene oxide gas sterilisation (for heat-sensitive medical devices); hydrogen peroxide gas plasma (for moisture-sensitive instruments); and dry heat sterilisation. These processes are performed by trained clinical or laboratory staff using dedicated, validated sterilisation equipment.

For commercial cleaning purposes, sterilisation is not a relevant process. The appropriate peakpoint for commercial cleaning practice is disinfection, specifically high-level disinfection using a TGA-approved sporicidal product in the highest-risk regulated environments, and standard disinfection using a QAC or AHP product in most commercial settings.

Colour-Coded Cleaning Systems: Preventing Cross-Contamination

A colour-coded cleaning system assigns specific colours to cleaning equipment, cloths, mop heads, buckets, scrubbing pads, and gloves, and restricts each colour to a defined zone or surface type.

The purpose is to prevent the transfer of microorganisms from high-contamination areas (such as toilets and drains) to lower-risk areas (such as food preparation surfaces or patient care zones) via contaminated cleaning equipment or tools.

The British Institute of Cleaning Science (BICSc) colour coding system is the most widely adopted standard in commercial cleaning, used by leading Australian cleaning companies as a best practice framework. The standard colour assignments are:

• Red, toilet bowls, urinals, and bathroom floor surfaces
• Yellow, other bathroom surfaces, including sinks, taps, tiles, and handbasins
• Blue, general areas including offices, desks, and public spaces
• Green, food preparation areas, bars, and kitchen surfaces

In healthcare environments, colour coding is extended and supplemented by area-specific procedures that prevent equipment, even within the same colour category, from being used across different patient care areas without laundering or replacement. Single-use microfibre cloths and disposable wipes are increasingly used in high-risk healthcare cleaning to eliminate the cross-contamination risk entirely.

Measuring Cleaning and Disinfection Efficacy: ATP Bioluminescence Testing

Adenosine triphosphate (ATP) bioluminescence testing is the primary objective, instrument-based method for verifying cleaning and disinfection efficacy on surfaces in commercial and healthcare environments.

ATP is a molecule present in all living cells, including bacteria, food residue, and other organic matter. When a surface swab is exposed to the luciferin-luciferase reagent in an ATP testing device (luminometer), the reaction produces light in proportion to the ATP present on the swab, expressed as Relative Light Units (RLU).

A lower RLU score indicates a cleaner, less contaminated surface. Benchmark RLU thresholds vary by environment and the luminometer system used, but in healthcare settings, surfaces achieving below 100–200 RLU are generally considered to meet the required hygiene standard, while scores above 500 RLU indicate inadequate cleaning that requires remediation.

ATP testing is used by commercial cleaning companies as a quality assurance tool to verify that surfaces have been adequately cleaned and disinfected, providing objective, documented evidence of compliance that visual inspection alone cannot supply.

In food service environments, ATP testing is also used to verify sanitization efficacy on food contact surfaces, with testing schedules sometimes required by food safety auditors.

It is important to note that ATP testing measures overall organic contamination rather than specifically identifying pathogenic microorganisms. A low ATP score indicates a clean surface, but is not a substitute for using a correctly chosen disinfectant at the appropriate concentration and dwell time to achieve pathogen kill.

Common Mistakes in Cleaning, Sanitizing, and Disinfecting Practice

The following errors are consistently observed in commercial cleaning practice across all sectors. Each mistake reduces the effectiveness of the hygiene program and, in regulated environments, creates compliance risk.

• Skipping the cleaning step before disinfecting: Applying disinfectant to a visibly soiled surface is the most prevalent and consequential error in commercial disinfection practice. Organic matter neutralises disinfectant active ingredients before they can act on pathogens. Pre-cleaning is mandatory, not optional.
• Not allowing adequate dwell time: Spraying a disinfectant and immediately wiping it off does not achieve the label kill claim. The product must remain wet on the surface for the full contact time specified on the product label or SDS. Surfaces that dry quickly may require re-application.
• Incorrect product selection or dilution: Disinfectants diluted below the specified concentration lose efficacy. Products diluted above the specified concentration increase chemical exposure risk without improving efficacy and may damage surfaces. Follow manufacturer dilution instructions precisely.
• Using the wrong product for the pathogen: Not all disinfectants are effective against all microorganisms. QACs are ineffective against non-enveloped viruses (norovirus, rotavirus) and bacterial spores. Alcohol-based disinfectants are ineffective against C. difficile spores. Selecting the product that is appropriate for the target pathogen is essential in regulated environments.
• Cross-contamination via cleaning equipment: Using the same cloth or mop head across multiple zones, particularly between toilet areas and food preparation or patient care surfaces, transfers microorganisms rather than removing them. A colour-coded cleaning system enforced through staff training and supervision eliminates this risk.
• Mixing incompatible chemical products: Sodium hypochlorite mixed with acidic cleaners (including some descalers and bathroom cleaners) produces chlorine gas, a hazardous respiratory irritant. QAC disinfectants mixed with anionic detergents lose efficacy. Staff must be trained in chemical compatibility and the SDS for each product in use.
• Neglecting high-touch surfaces: High-touch contact points, door handles, light switches, shared keyboards, taps, and lift buttons, are the primary vectors for contact transmission of pathogens in occupied buildings. These surfaces must be disinfected on a documented daily schedule, not only when visibly soiled.
• Confusing ‘antibacterial’ with ‘disinfectant’: Consumer ‘antibacterial’ products (wipes, sprays, hand wash) are not the same as TGA-listed hospital-grade disinfectants. In regulated environments, only products listed on the TGA’s ARTG with a demonstrated kill efficacy against the required pathogen spectrum should be used for surface disinfection.

Quick Reference: Which Process to Apply by Surface and Area

Surface / Area	Clean?	Sanitize?	Disinfect?	Frequency
Office floors and walls	Yes	No	No	Daily
Office desks and general surfaces	Yes	No	High-touch only	Daily
Door handles, light switches	Yes	No	Yes	Daily
Shared keyboards and phones	Yes	No	Yes	Daily
Bathroom fixtures (toilets, sinks)	Yes	No	Yes	Daily
Food contact surfaces (commercial kitchen)	Yes	Yes	After contamination	After each use
Non-food kitchen surfaces	Yes	No	Periodic	Daily / weekly
Patient care surfaces (healthcare)	Yes	No	Yes, hospital grade	Between patients
Isolation / terminal clean rooms	Yes	No	Yes, sporicidal	On discharge
Childcare nappy change surfaces	Yes	Yes	After body fluid event	After each use
Retail payment terminals (EFTPOS)	Yes	No	Yes	Daily
Warehouse / industrial floors	Yes	No	No (routine)	Daily to weekly
Body fluid spill (any environment)	Yes, first	No	Yes, immediately	On occurrence

Summary: Applying the Right Process for the Right Situation

Cleaning, sanitizing, and disinfecting are similar but non-interchangeable processes. Cleaning is always the most basic and essential step; without it, sanitizing and disinfecting cannot work effectively.

Sanitizing is the required standard for food contact surfaces and childcare environments. Disinfecting is required wherever pathogen transmission (infection) poses a direct risk to health, including healthcare, aged care, and any setting prone to infection risks.

Selecting the correct product, applying it at the right concentration, and allowing the specified dwell time are the three technical requirements that determine the actual efficiency of a disinfection procedure. Each step depends on the one before it.

For commercial cleaning companies, facility managers, and business operators, integrating these principles into scheduled cleaning programs, with trained staff, colour-coded equipment, quality audits, and ATP verification where required, is the difference between a cleaning service that manages hygiene risk and one that merely creates the appearance of cleanliness.

This guide is provided for informational purposes. Regulatory requirements for cleaning, sanitizing, and disinfecting vary by industry sector, premises type, and state jurisdiction. Consult the TGA, ACSQHC, FSANZ, Safe Work Australia, and the relevant state health authority for environment-specific compliance requirements.