The Difference Between Cleaning, Sanitizing, and Disinfecting Might Surprise You

In one of my first restaurant jobs (I’ve had many), I remember seeing a mop bucket with multiple sections: one for cleaning water, one for sanitizing, and one (occasionally used) for disinfecting. As someone who’d never really mopped before, I couldn’t understand why we needed anything more than one bucket of soapy water. How naive! At the time, I didn’t really know the difference between cleaning, sanitizing, and disinfecting — and I know I’m not alone. Here’s how cleaning pros break it down, plus when to use each one at home.

Cleaning is the first step, and the “lowest level” of dealing with a mess. “Cleaning just means to remove soil or dirt from a surface,” says Jhon LeBaron, co-owner of Primavera Cleaning Service. “There is actually no definition of how clean is clean.” Because cleaning products aren’t regulated by the Environmental Protection Agency (EPA), labels can be full of vague promises like “powers through,” “attacks dirt,” “professional strength,” and “deep-clean technology,” LeBaron explains. Don’t let that marketing convince you that a regular cleaner is sanitizing or disinfecting, unless it explicitly says so.

No matter what your next step is, you’ll always want to clean the surface first. If you skip this part, a sanitizer or disinfectant can only reach the grime sitting on top. Clearing away crumbs, grease, and visible grime makes every step after this more effective (and a lot easier).

Sanitizing is a step up from cleaning. “It means you’re using a sanitizing product to reduce bacteria on a surface to a number that’s considered safe or acceptable by public health standards,” says Melissa Lush, cofounder of Force of Nature. “In other words, there is not a specific threshold like there is with disinfecting.”

Sanitizers aren’t designed to kill viruses, and they aren’t required to eliminate 99.9% of bacteria the way disinfectants must, although any product that claims to sanitize has to be registered with the EPA. A good rule of thumb: If you’re preparing food on the surface and no one in your home is sick, cleaning plus sanitizing is generally enough for everyday upkeep.

Disinfecting is the highest level of germ removal and best when you want to clean surfaces that have a higher risk of containing viruses or bacteria. “For example, when someone is sick, you want to disinfect surfaces that they touch,” says Chris Willatt, owner of Alpine Maids. Disinfectants must kill 99.9% of certain bacteria, viruses, and fungi, and undergo strict EPA testing to ensure it does exactly what their labels claim. 

Lush notes there are even different levels of disinfectants: limited, broad-spectrum, and hospital-grade. Many disinfectants contain bleach or other strong ingredients, so always read the label carefully and follow the directions (including contact time — how long the surface must stay wet). And if you’re disinfecting after you’ve already cleaned, you can skip sanitizing; the disinfectant will handle that step for you.

The most important thing to remember is that cleaning always comes first. Once a surface is free of dirt and grime, you can decide whether it needs sanitizing or disinfecting based on the situation.

Here’s a quick way to decide.

• Clean only: Dusting, wiping spills, and everyday tidying.
• Clean and sanitize: Food-prep areas and high-touch kitchen surfaces when no one is sick.
• Clean and disinfect: Bathroom surfaces, trash cans, and frequently touched spots (like doorknobs and light switches) when someone in your home is ill or you’re handling raw meat or bodily fluids.