Disinfection & Sanitization

Disinfection and Sanitization

Cleaning, sanitizing and disinfecting are critical components to any healthy facility’s operational procedures. Understanding the subtle differences between each component can also help ensure that each task is done properly, ensuring effective results. Sanitizing and disinfection, in particular, are crucial steps in preventing the spread of communicable diseases and illnesses throughout the population.

Cleaning: Removing visible dirt and debris from surfaces by washing or wiping with detergents.

Sanitizing: Reducing the number of bacteria on a surface to a safe level.

Disinfecting: Complete removal or inactivation of bacteria, fungi and viruses on a surface.

Surface disinfection is central to infection control procedures. Proper disinfection starts by cleaning all visible soils from a surface with a cleaner or degreaser. After cleaning, most disinfectant chemicals are liberally sprayed, wiped or mopped onto a nonporous surface so the entire surface is completely wet, and dwells, for typically at least ten minutes. Proper dilution rates, required dwell times, and exact kill claims (specific pathogens being eliminated) will vary by chemical solution and brand. Always review the original label and instructions for use prior to disinfecting. Best practice for mopping, or well-method disinfection, includes replacing the disinfectant solution regularly between rooms or floors of the facility. Daily disinfection should be completed on restroom, kitchen, high-touch surfaces and high-traffic areas.


Sanitizers reduce or inactivate bacterial germs on a surface by 99.9% within 30 seconds for food-contact surfaces, or within five minutes on non-food contact surfaces. Also, soft-surfaces or porous surfaces like linens cannot be disinfected, thus are sanitized. The goal is to reduce germs significantly for a generally safe level of use. Sanitization chemicals are typically less harsh on surfaces and to end-users than disinfectants, therefore sanitizers are advised for food-contact surfaces and children’s toys. Similarly to disinfectants, it is important to clean the area of all visible debris and dirt, then use the sanitizing chemical according to label instructions, paying particular attention to the dilution rate and contact dwell time. Besides spraying a chemical solution, common applications for sanitizers include

  • Well-method sanitization, where a bucket or pail is filled with a sanitizing solution and applied by microfiber or cotton cloths to the surface, or an object like a child’s toy is dunked into the solution, increasing the surface wetness and dwell time.
  • Three-sink cleaning and sanitization, for kitchen applications, where the third sink is filled with sanitizing solution and dishes, glass ware and utensils are dipped into the sink and placed in racks to dry.

Specific surfaces and industries are more at risk for acquiring or spreading communicable diseases, like healthcare, educational and hospitality facilities. Many of these industries have their own specific regulations for sanitization and disinfection, like the Center for Disease Control’s (CDC) Guideline for Disinfection and Sterilization in Healthcare Facilities (2008) that should be adhered to.

Within any facility, certain high-touch or high-traffic areas should receive more frequent cleaning and disinfection in order to prevent the spreading of infectious diseases, including but not limited to:

  • Light switches
  • Doorknobs and door handles
  • Faucets
  • Handrails

Service Information

  • Cleaning Hours :1-3 Hours
  • Number of Cleaners :02 Cleaner
  • Visiting Hours :09.00am - 06.00pm
  • Contact :+971 507723194
  • E-mail :info@jeyesclean.com
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