The Difference Between Cleaning and Disinfecting:

What They Are, When to Use Each, and Why the Sequence Matters

A practical guide for commercial cleaning professionals, facility managers, and business operators in Australia

The Core Difference Between Cleaning and Disinfecting

Commercial Cleaning and disinfecting are two distinct processes that address different levels of surface decontamination. Cleaning removes visible dirt, dust, grease, and organic matter from surfaces using detergent and mechanical action such as scrubbing or wiping. Disinfecting kills or inactivates pathogenic microorganisms — including bacteria, viruses, and fungi — on surfaces using a registered chemical agent applied at a validated concentration and contact time.

The critical point that commercial cleaning professionals understand — and that is frequently misunderstood outside the industry — is that cleaning must precede disinfecting. A surface cannot be effectively disinfected if it has not first been cleaned. Organic matter on a surface chemically neutralises the active ingredients in disinfectants, preventing them from acting on microorganisms. This is known as organic load interference and is the primary reason why disinfectant application to visibly soiled surfaces fails to achieve the kill efficacy stated on the product label.

In Australia, disinfectant products used in commercial, healthcare, and food service environments are regulated by the Therapeutic Goods Administration (TGA) and must be listed on the Australian Register of Therapeutic Goods (ARTG) if they make claims about killing specific microorganisms. Cleaning products, by contrast, are not TGA-regulated because they do not make antimicrobial efficacy claims — they make only soil removal claims.

Cleaning

The physical removal of visible soil, dust, grease, food residue, and organic matter from surfaces using a detergent or cleaning agent combined with mechanical action (wiping, scrubbing, mopping, or rinsing). Cleaning does not kill microorganisms but is a mandatory prerequisite before sanitizing or disinfecting can work effectively. The purpose of cleaning is to prepare the surface so that a disinfectant can contact and act on microorganisms without being neutralised by organic matter.

Disinfecting

The use of a TGA-listed chemical agent to kill or inactivate a defined spectrum of pathogenic microorganisms — including bacteria, viruses, and fungi — on non-living surfaces. Disinfection requires that the product be applied at the specified dilution, allowed to remain wet on the surface for the full contact time (dwell time) stated on the product label, and applied to a surface that has first been cleaned to remove organic matter. Disinfecting achieves a higher level of microbial kill than sanitizing but does not sterilise a surface.

Why Cleaning Must Come Before Disinfecting

The most common and consequential error in commercial disinfection practice is applying a disinfectant to a surface that has not first been cleaned. When a disinfectant contacts organic matter — including food residue, body fluids, dust, grease, or soil — the active ingredient reacts with and is consumed by that organic material before it can reach and act on the target microorganisms.

Research published in infection control literature and referenced in guidance documents from the Australian Commission on Safety and Quality in Health Care (ACSQHC) demonstrates that pre-cleaning is the single most important determinant of disinfection efficacy on contaminated surfaces. A surface that appears clean to the naked eye but has not been mechanically cleaned with detergent and rinsed may still carry sufficient organic residue to neutralise a subsequently applied disinfectant.

The correct two-step sequence for effective surface disinfection is:

• Step 1 — Clean: Apply detergent and use mechanical action (wiping, scrubbing, or mopping) to remove all visible soil and organic matter. Rinse if required by the product instructions to remove detergent residue.
• Step 2 — Disinfect or sanitise : Once the surface is visibly clean and free of detergent residue, apply the disinfectant at the correct dilution. Ensure full surface coverage and allow the product to remain wet on the surface for the full dwell time specified on the product label before wiping or allowing to air dry.

Combined detergent-disinfectant products — often marketed as two-in-one or all-in-one cleaners — can perform both steps simultaneously on lightly soiled surfaces. However, on heavily contaminated surfaces, a combined product is rarely sufficient to achieve both adequate cleaning and the required microbial kill without a separate pre-cleaning step using a dedicated detergent.

CRITICAL FACT Organic matter neutralises disinfectants. A 2018 study published in the American Journal of Infection Control found that disinfectants applied to surfaces with visible organic matter achieved less than 30 percent of their labelled kill efficacy, even when full dwell time was observed. Pre-cleaning removes the organic load and allows the disinfectant to contact and kill microorganisms effectively.

Types of Disinfection in Commercial Practice

Disinfection can be categorised by the timing and purpose of its application. Understanding these categories helps facility managers determine when each type of disinfection is required and what regulatory or compliance obligation it satisfies.

Preventive (Precurrent) Disinfection

Preventive disinfection is applied as a regular, scheduled process before contamination or infection occurs. The purpose is to maintain baseline hygiene standards and prevent the establishment of pathogenic microorganisms on surfaces that are subject to regular contact or contamination risk.

Examples of preventive disinfection in commercial environments include the daily disinfection of high-touch surfaces in offices (door handles, lift buttons, shared keyboards), the routine disinfection of food contact surfaces in commercial kitchens after cleaning and sanitizing, and the scheduled disinfection of patient care surfaces in healthcare facilities between patient episodes.

Preventive disinfection is the standard operating procedure in most commercial cleaning contracts. It is performed on a fixed schedule — daily, weekly, or according to the service specification — and uses TGA-listed disinfectants appropriate for the surface type and pathogen spectrum relevant to the environment.

Concurrent Disinfection

Concurrent disinfection is applied during an active contamination event or infection outbreak to limit the spread of the infectious agent while it is present in the environment. It is reactive rather than preventive and typically involves an elevated frequency and intensity of disinfection compared to the standard cleaning program.

Examples include the enhanced cleaning and disinfection of a childcare centre during a gastroenteritis outbreak (targeting norovirus), the intensified disinfection of shared surfaces in an office following confirmation of influenza or COVID-19 cases, or the disinfection of food preparation areas following a suspected cross-contamination event.

Concurrent disinfection protocols are often directed by public health authorities during outbreak situations and may specify particular disinfectant active ingredients, concentrations, and contact times that differ from routine practice. In healthcare settings, concurrent disinfection is documented as part of the facility’s infection prevention and control plan.

Terminal Disinfection

Terminal disinfection is the comprehensive, high-level disinfection of a space following the removal or discharge of an infectious patient, contaminated materials, or a confirmed pathogen reservoir. The purpose is to eliminate any residual infectious agents before the space is returned to normal use.

Terminal disinfection is most commonly performed in healthcare environments — specifically the disinfection of patient rooms following the discharge of a patient with a known or suspected infectious condition such as Clostridioides difficile, MRSA, norovirus, or COVID-19. The process requires thorough cleaning of all surfaces followed by the application of a sporicidal disinfectant (such as sodium hypochlorite at 1,000 ppm or an accelerated hydrogen peroxide product) at full strength, with documented dwell times.

In non-healthcare commercial settings, terminal disinfection may be applied following a significant contamination event — for example, a sewage overflow in a commercial building, a blood or body fluid spill in a public area, or the remediation of a space following pest infestation or mould contamination. The principle is the same: comprehensive cleaning followed by high-level disinfection to restore the space to a safe, uncontaminated state before re-occupation.

Commercial Disinfection in the Post-COVID-19 Environment

The COVID-19 pandemic — caused by the SARS-CoV-2 virus — fundamentally reshaped commercial disinfection practice in Australia. The pandemic accelerated the adoption of disinfection protocols that were previously limited to healthcare settings and brought surface disinfection to the forefront of public health policy across all commercial sectors.

During the pandemic, the Australian Health Protection Principal Committee (AHPPC) and state health departments issued detailed guidance on cleaning and disinfection for non-healthcare commercial premises. This guidance specified that high-touch surfaces — including door handles, lift buttons, handrails, shared equipment, and bathroom fixtures — be disinfected at least daily using a TGA-listed disinfectant effective against SARS-CoV-2.

Many of these enhanced protocols have been retained in post-pandemic commercial cleaning specifications because their benefits extend beyond COVID-19 control to the reduction of influenza, rhinovirus, norovirus, and other common workplace pathogens. The pandemic demonstrated, at population scale, that routine surface disinfection reduces illness transmission in shared commercial environments — a finding that has permanently elevated the cleaning specification in offices, schools, retail, and hospitality venues.

Technologies that saw widespread adoption during the pandemic — including electrostatic disinfection sprayers, ATP bioluminescence testing for verification, and colour-coded microfibre systems — have been retained by leading commercial cleaning companies because they deliver measurable hygiene outcomes and provide objective evidence of compliance with enhanced cleaning standards.

When to Clean Only vs When to Clean and Disinfect

Not all surfaces in a commercial premises require disinfection. Applying disinfection universally to all surfaces is neither necessary nor cost-effective — and in some cases may accelerate the development of antimicrobial resistance if overused. The decision to clean only or to clean and disinfect is determined by the surface type, the level of microbial risk, and the applicable regulatory standard.

Surface / Environment	Clean Only	Clean and Disinfect
Office floors, walls, general surfaces	✓ — Regular cleaning sufficient	High-touch surfaces only (handles, switches)
Shared workstations, meeting rooms	✓ — Clean before/after use	✓ — Disinfect high-touch equipment daily
Bathroom fixtures (toilets, sinks, taps)	✓ — Clean daily	✓ — Disinfect daily (mandatory)
Food contact surfaces (commercial kitchen)	✓ — Clean after each use	✓ — Sanitize after cleaning (FSANZ)
Non-food kitchen surfaces (floors, walls)	✓ — Regular cleaning	✓ — Periodic disinfection
Healthcare patient care surfaces	✓ — Clean between patients	✓ — Disinfect between patients (NSQHS)
Childcare nappy change surfaces	✓ — Clean after each use	✓ — Disinfect after each use (ACECQA)
Retail payment terminals (EFTPOS)	✓ — Clean periodically	✓ — Disinfect daily
Warehouse floors, industrial surfaces	✓ — Regular cleaning sufficient	Disinfect only if contamination occurs
Lift buttons, door handles (public)	Clean as needed	✓ — Disinfect daily (post-COVID standard)

Choosing the Right Disinfectant for the Job

Not all disinfectants are effective against all microorganisms. The choice of disinfectant is determined by the target pathogen, the surface type, the contact time that can be achieved in practice, and the applicable regulatory requirement. Using the wrong disinfectant for the pathogen or surface creates a compliance risk and may fail to achieve the required microbial kill.

Quaternary Ammonium Compounds (QACs)

QAC-based disinfectants are the most widely used class in commercial cleaning. They are effective against most bacteria, enveloped viruses (including influenza and SARS-CoV-2), and many fungi at standard use concentrations. QACs are relatively low-toxicity, non-corrosive on most surfaces, and leave a residual antimicrobial film.

QACs are not effective against non-enveloped viruses (norovirus, rotavirus), bacterial spores (C. difficile), or mycobacteria. They are the standard choice for routine disinfection in offices, schools, retail, and non-clinical environments but must be replaced with a sporicidal disinfectant in healthcare and childcare settings where norovirus or C. difficile is a concern.

Sodium Hypochlorite (Chlorine-Based Disinfectants)

Sodium hypochlorite — commonly known as bleach — is a broad-spectrum disinfectant effective against bacteria, enveloped and non-enveloped viruses, fungi, and bacterial spores at appropriate concentrations. In commercial practice, concentrations typically range from 1,000 ppm (0.1%) for general surface disinfection to 10,000 ppm (1%) for sporicidal terminal cleaning in healthcare settings.

Sodium hypochlorite is highly reactive and is inactivated rapidly by organic matter, making pre-cleaning mandatory. It is corrosive to metal surfaces at higher concentrations, can bleach coloured surfaces, and generates chlorine gas when mixed with acidic products. Adequate ventilation and PPE (gloves, eye protection) are required when working with sodium hypochlorite at commercial concentrations.

Accelerated Hydrogen Peroxide (AHP)

Accelerated hydrogen peroxide products combine low concentrations of hydrogen peroxide (0.5–3%) with surfactants and accelerants to achieve broad-spectrum efficacy — including activity against non-enveloped viruses and bacterial spores — at shorter contact times than standard hydrogen peroxide. AHP products are widely used in healthcare, aged care, and childcare due to their favourable safety profile (breaking down to water and oxygen) and compatibility with most surface types.

Alcohol-Based Disinfectants

Isopropanol (70%) and ethanol (70–80%) are rapid-acting disinfectants effective against most bacteria and enveloped viruses with contact times as short as 30 seconds. They are used for disinfecting electronics, medical devices, and small surface areas where liquid disinfectant application is impractical. Alcohols are not sporicidal, ineffective against non-enveloped viruses, and evaporate quickly — which can make achieving adequate contact time challenging on absorbent surfaces.

Understanding and Achieving Dwell Time

Dwell time — also called contact time or wet 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 misapplied aspect of disinfection in commercial cleaning practice.

A disinfectant that is sprayed on a surface and immediately wiped off will not achieve the kill efficacy stated on the label — even if the surface was properly cleaned first and the product was applied at the correct dilution. The label claim is only valid when the product remains wet on the surface for the full dwell time under the conditions used to generate the efficacy data.

Dwell times vary significantly between products and target organisms. QAC disinfectants typically require 30 seconds to 10 minutes of wet contact time. Sodium hypochlorite products require 1 to 10 minutes depending on the concentration and target pathogen. Accelerated hydrogen peroxide products may achieve broad-spectrum kill in 30 seconds to 5 minutes. Alcohol-based products work in 30 seconds to 1 minute but evaporate rapidly, making the full contact time difficult to achieve without re-application.

In practice, achieving full dwell time requires applying sufficient product volume to keep the surface visibly wet for the required period. On surfaces that dry quickly — particularly porous or absorbent materials — the surface may need to be re-wetted during the contact time to maintain the wet state. Commercial cleaning companies operating in regulated environments document dwell times as part of their cleaning validation procedures to provide evidence that disinfection is being performed correctly.

Common Mistakes in Cleaning and Disinfection Practice

The following errors are consistently observed across commercial cleaning operations and each one significantly reduces the effectiveness of the hygiene program.

• Applying disinfectant to a soiled surface: This is the most prevalent error. Organic matter neutralises disinfectant active ingredients. Surfaces must be visibly clean before disinfectant is applied.
• Not allowing adequate dwell time: Spraying and immediately wiping does not achieve the label kill claim. The product must remain wet for the full contact time specified on the label.
• Using the wrong disinfectant for the pathogen: QACs do not kill norovirus or C. difficile spores. Alcohols do not kill non-enveloped viruses. Selecting the appropriate product for the target pathogen is essential in regulated environments.
• Incorrect product dilution: Disinfectants diluted below the specified concentration lose efficacy. Follow manufacturer dilution instructions precisely and use measuring devices, not guesswork.
• Mixing incompatible products: Sodium hypochlorite mixed with acidic cleaners produces chlorine gas. QACs mixed with anionic detergents lose efficacy. Never mix cleaning and disinfecting products unless specifically instructed by the manufacturer.
• Cross-contamination via cleaning equipment: Using the same cloth or mop head to clean toilets and then food preparation surfaces transfers microorganisms. A colour-coded cleaning system eliminates this risk.
• Confusing ‘antibacterial’ with ‘disinfectant’: Consumer antibacterial products are not the same as TGA-listed hospital-grade disinfectants. In regulated environments, only TGA-listed products should be used for surface disinfection.

Regulatory Requirements for Cleaning and Disinfection

In regulated commercial environments, cleaning and disinfection are not optional practices — they are legal compliance requirements. The applicable standard varies by industry sector and is enforced by the relevant regulatory authority.

Healthcare Facilities

The ACSQHC National Safety and Quality Health Service (NSQHS) Standards, specifically Action 3.13, mandate that healthcare facilities implement a risk-based environmental cleaning program that defines cleaning and disinfection protocols for each zone based on patient care activity. Terminal disinfection of patient rooms following discharge of infectious patients must be documented and verifiable.

Food Businesses

Food Standards Australia New Zealand (FSANZ) Food Safety Standard 3.2.2 requires that food contact surfaces be cleaned and sanitized after each use and that premises be maintained in a clean condition at all times. Local council Environmental Health Officers enforce these requirements through routine inspections and respond to food safety complaints.

Aged Care Facilities

The Aged Care Quality Standards administered by the Aged Care Quality and Safety Commission include infection prevention and control requirements that apply directly to cleaning and disinfection. Enhanced protocols apply during outbreak situations, and service records must be maintained to demonstrate compliance.

Childcare Centres

Quality Area 2 of the ACECQA National Quality Framework includes specific requirements for cleaning and sanitization of surfaces, equipment, and facilities. Non-compliance can result in rating downgrades that are publicly reported and directly impact enrolment and reputation.

Best Practices for Commercial Cleaning and Disinfection

The following practices maximise the effectiveness of commercial cleaning and disinfection programs and ensure compliance with applicable regulatory standards.

• Always clean before disinfecting: This is the foundational rule. No exceptions. Organic matter neutralises disinfectants. Clean first, then disinfect.
• Use TGA-listed disinfectants in regulated environments: Healthcare, aged care, childcare, and food service require TGA-listed products. Consumer-grade antibacterial products are insufficient.
• Follow manufacturer instructions for dilution and dwell time: The label is the instruction manual. Deviation from the specified dilution or contact time invalidates the efficacy claim.
• Implement a colour-coded cleaning system: Use red for toilets, yellow for other bathroom surfaces, blue for general areas, and green for food preparation. This prevents cross-contamination.
• Document cleaning and disinfection activities: In regulated environments, service records provide evidence of compliance. Use checklists, inspection forms, and ATP testing where required.
• Train staff in correct procedures: Provide formal training on cleaning sequence, chemical handling, dwell time requirements, and PPE use. Verify competency through observation and assessment.
• Verify disinfection efficacy where required: Use ATP bioluminescence testing in healthcare, food service, and childcare to objectively verify that surfaces have been adequately cleaned and disinfected.

Summary: Why the Difference Between Cleaning and Disinfecting Matters

Cleaning and disinfecting are complementary processes that work in sequence. Cleaning prepares the surface by removing organic matter. Disinfecting kills microorganisms on that prepared surface. Neither process can replace the other, and disinfecting cannot work effectively if cleaning has not been performed first.

Understanding this difference is essential for commercial cleaning professionals, facility managers, and business operators who are responsible for maintaining hygiene standards, meeting regulatory obligations, and protecting the health of building occupants. The COVID-19 pandemic elevated the importance of correct disinfection practice across all commercial sectors — and the lessons learned during that period have permanently improved cleaning specifications in offices, schools, retail, hospitality, and industrial environments.

For businesses operating in regulated sectors — healthcare, aged care, food service, and childcare — cleaning and disinfection are not merely hygiene practices. They are legal compliance requirements that are subject to inspection, audit, and enforcement. Documenting that cleaning and disinfection are being performed correctly, using appropriate products, following validated procedures, and achieving verified outcomes is the most effective way to demonstrate compliance and protect both the business and the people it serves.