Overview

Whether you manage a food processing plant, oversee janitorial teams, or operate a busy commercial office, understanding the difference between cleaning, sanitizing, and disinfecting is critical. These terms are often used interchangeably, but they serve very different purposes. In this blog post, MWAC explains how each process works, where they apply, and why using them correctly matters for health, safety, and compliance.

Highlights

Introduction

Most people don’t think twice about grabbing a spray bottle and wiping down a surface, but in the cleaning world, the words you use (and the methods you choose) make all the difference.

If you’re running a food facility, cleaning an office, or maintaining a commercial site, you need to know what separates cleaning from sanitizing and disinfecting. They sound similar, but each serves a unique role in controlling dirt, bacteria, and pathogens.

This guide from MWAC walks you through these three essential practices. You’ll learn when and why to use each one, how they overlap, and what mistakes to avoid. We’ll also give you practical tips for choosing the right tools and strategies for any setting.

What Do Cleaning, Sanitizing, and Disinfecting Really Mean?

These terms define different levels of hygiene, each with its own purpose, chemicals, and timing. Let’s unpack what each really means.

Cleaning: First, Let’s Get the Gunk Off

Cleaning is the front line. It’s all about removing visible dirt, grime, dust, spills, and anything else that doesn’t belong on a surface. Picture food debris on a prep counter or muddy footprints on an office floor—cleaning takes care of that.

With cleaning, you and your cleaning company are not aiming to kill germs (though you may reduce some along the way). The goal is to create a tidy, workable surface so sanitizers or disinfectants can actually do their job.

Cleaning involves:

  • Soap or detergent mixed with water
  • Physical scrubbing or wiping
  • Rinsing and drying

Sanitizing: Lowering the Germ Count

Once the dirt is gone, sanitizing comes into play. This step reduces bacteria on surfaces to levels considered safe by public health standards. It’s essential in food production environments and commercial kitchens, where bacteria can easily spread if left unchecked.

That said, sanitizing isn’t limited to food facilities. It’s equally valuable in office kitchens, cafeterias, shared desks, and anywhere people regularly touch the same surfaces. These high-traffic areas benefit from regular attention to keep germ levels in check and maintain a safe, healthy environment.

Here’s what you should know:

  • Sanitizers don’t eliminate all germs. They’re designed to reduce them to safe levels.
  • They work effectively only on surfaces that have already been cleaned.
  • Most require a specific amount of contact time, typically between 30 seconds and 5 minutes.

The aim is to reduce the number of microorganisms to a safer level, not to sterilize the space entirely. This is about managing everyday risk. By applying sanitizers correctly and consistently, you create an environment that supports health and prevents contamination without overusing harsh products or causing unnecessary disruption.

Disinfecting: The Heavy Hitter

Disinfecting is the power move. This is where you eliminate nearly all pathogens, including bacteria, viruses, and (in some cases) fungi.

It’s common in healthcare settings, high-traffic restrooms, and spaces with known contamination risks. In food processing, you might use disinfectants during deep cleans or if there’s a contamination event like a Salmonella detection.

Important things to remember include:

  • Disinfectants are stronger—and usually harsher—than sanitizers.
  • Many require a longer dwell time (up to 10 minutes).
  • You should always clean before disinfecting.

Some products are dual-purpose, but you still need to follow the label closely. Disinfecting isn’t something you “kind of” do—it only works if you follow the rules.

When to Clean vs. When to Sanitize or Disinfect

When do you use each process? It depends on the environment.

In Food Processing Facilities

Cleaning is a daily requirement in food plants and often happens multiple times per shift. Surfaces like conveyor belts, cutting boards, and prep tables need to be completely free of visible debris and residue before any further sanitation steps can take place. Removing organic material is the foundation of every cleaning program, and it ensures that any chemicals used afterward will actually reach the surface and do their job.

Once surfaces are clean, sanitizing follows. This step targets bacteria levels on food-contact areas, typically using chemicals that are safe around food and do not require rinsing. Quaternary ammonium and chlorine-based products are commonly used because they’re effective and leave no harmful residues behind. Disinfecting is used far less frequently and only in specific circumstances, such as after the detection of a pathogen like Salmonella or Listeria on non-food-contact surfaces.

In Offices and Commercial Buildings

Cleaning keeps shared spaces like lobbies, kitchens, and bathrooms looking good and feeling fresh. Vacuuming, wiping, and emptying trash fall under this category.

Sanitizing is common in shared break rooms, phones, door handles, and other places with frequent human contact like restrooms.

Disinfecting is typically done in high-risk areas, such as medical offices, or during flu season or outbreaks. It targets viruses and bacteria that cause illness.

In Janitorial Services

Janitorial crews often combine cleaning and sanitizing in one pass, especially in schools, gyms, and retail spaces, but disinfection may be scheduled less frequently or triggered by health concerns.

Why Do These Differences Matter in Food Plants, Offices, and Commercial Sites?

Using the wrong method in the wrong setting can lead to serious problems. In food facilities, failing to sanitize properly can allow bacteria to survive and multiply, putting public health at risk. In offices, over-disinfecting can expose employees to harsh chemicals unnecessarily.

You want your team to work smarter, not just harder. Understanding which process is needed helps conserve chemicals, reduce waste, and protect both people and products.

What Are the Risks of Using the Wrong Cleaning Process?

Mixing up cleaning, sanitizing services, and disinfection services can cause real-world consequences. In food plants, for example, simply cleaning without a follow-up sanitizing step can leave dangerous microbes behind. Those microbes wind up multiplying faster than you might think!

Then there’s the inspection side. Regulatory bodies are strict about proper procedures, and they’re not impressed by shortcuts. If you’re using the wrong process—or can’t demonstrate proper practices—you risk fines, shutdowns, or failed audits. Not great.

In office settings, the mistake often swings the other way. Disinfectants get used where they aren’t really needed. This can actually be counterproductive. Excess chemical exposure in confined spaces can cause skin, eye, and respiratory irritation among employees. Plus, you’re spending money on products that aren’t improving outcomes.

Finally, trying to disinfect a surface that hasn’t been properly cleaned first? That’s just throwing chemicals at dirt. Disinfectants need to make direct contact with surfaces to work. If there’s a layer of grime in the way, you’re wasting time and product—and not solving the problem.

Choosing the Right Products and Methods for Each Setting

As an office or facility manager, it’s important to choose the right cleaning approach for your specific environment. Food facilities should stick with products that are labeled safe for food-contact surfaces. That often means chlorine-based sanitizers or quats with rinse-free formulas. You’ll also want foamers and sprayers that apply solutions evenly, plus tools that are color-coded to prevent cross-contamination between zones.

In commercial offices or retail spaces, things are a little more flexible. You’re looking for approved disinfectants that are matched to the risks of the area. A break room doesn’t need hospital-grade chemicals, but high-touch surfaces like keyboards and doorknobs do benefit from regular sanitizing. Disinfecting may be part of a deep-cleaning schedule—like once a week or after illness has circulated.

Electrostatic sprayers and foggers can be great for larger spaces, but you still need to prep those areas properly. That means cleaning before spraying and ensuring enough dwell time.

Read the labels, follow the contact times, and rotate your products to avoid microbial resistance. If you’re unsure what to use where, don’t guess—ask someone who knows.

Why This Knowledge Protects Your People and Your Business

Knowing the difference between cleaning, sanitizing, and disinfecting helps your team make informed choices. It improves hygiene, builds trust with clients, and keeps your operations compliant with safety regulations.

For food processors, it’s the line between safe production and product recall. For commercial cleaners, it’s about professionalism and doing the job right. For office managers, it’s about creating a safe, welcoming space.

When everyone speaks the same language, you get better results.

Need Help Building a Better Cleaning Program?

Whether you’re running a food facility, managing a property, or supervising a janitorial team, knowing the difference between cleaning, sanitizing, and disinfecting is key. It’s about wiping surfaces and using the right approach for the right environment.

MWAC can help you implement protocols that keep your teams safe and your spaces compliant. We’ve trained staff, sourced the right products, and built schedules that make sense.

Looking for help understanding cleaning, sanitizing, or disinfecting? Contact us at (905) 846-7796 whenever you’re in need!