Sanitising is the use of a chemical product or device (like a dishwasher or a steam mop) that reduces the number of germs on surfaces or objects to a level considered safe by public health standards or requirements. Sanitising kills most germs but not all of them.
- For food service, a sanitiser should reduce the number of germs on a surface by 99.999% within 30 seconds.
- For hard surfaces not used for food service, the level should be at least 99.9%.
- Sanitising products should state on their label the surfaces they are intended to be used on.
- Sanitising does not necessarily clean dirty surfaces or remove germs. Most sanitisers, as well as disinfectants, require a clean surface in order to be effective at killing germs.
