Preserve it! Series: Cleaning & Sanitizing are Two Distinct Steps

It's important to know the difference between cleaning and sanitizing.

Cleaning and sanitizing (or disinfecting) are two important processes for helping prevent food-borne illness, whether you’re cooking or canning. Yes, they are two separate processes, and they’re both necessary. First, some quick definitions:

• Cleaning: Physically removing dirt and debris from surfaces, usually with water, soap/detergent, and scrubbing. Cleaning alone isn’t sufficient to remove pathogens.
• Sanitizing: Reducing pathogens to a safe level so that illness, contamination or spoilage is unlikely to occur.
• Disinfecting: Destroying most pathogenic and other microorganisms. Products that disinfect destroy or irreversibly inactivate the specific microorganisms listed on their labels (but they may not inactivate spores).

Sanitizing is generally considered the acceptable level for treating home kitchen surfaces. However, if there are vulnerable persons in the home (elderly, pregnant women, children under age 5, or severely ill or immuno-compromised individuals), then disinfecting would be appropriate.

For food contact surfaces, use a commercial product that specifies that it’s safe for such surfaces (check labels carefully or contact the manufacturer). If making your own generic bleach solution, use a sanitizing level only.

Two Important Steps for Treating the Home Kitchen

Step 1: Clean

Wash with warm, soapy water, then rinse well. Note:  Soils and soaps can inactivate bleach solutions, so it’s important to clean surfaces and then rinse well. Further, cross-contamination can occur by using dirty cleaning cloths, so be sure to use a fresh, clean cloth or a paper towel. 

Step 2: Sanitize or Disinfect

If using a commercial sanitizer or disinfectant product, follow the manufacturer’s instructions. Note:  Disinfectants are not always safe for food contact surfaces, and not all bleaches are intended to be used as disinfectants, so be sure to carefully read the label or contact the manufacturer with any questions.

To make your own generic bleach solution, follow the chart and instructions below.

EXTERNAL IMAGE

EXTERNAL IMAGE

Add the appropriate amount of regular, unscented liquid chlorine bleach to cool (not hot) water.  Spray surfaces (or immerse item) completely with the solution. Allow to air dry or let stand/soak for at least 1 minute then dry with a clean towel. DO NOT DO THIS ON GRANITE OR STONE, as it will pit the surface. 

Bleach solutions should be changed every 24 hours and preferably be made from bleach containers that have been opened for no more than 30 days. Take appropriate precautions when handling bleach solutions or other chemicals: Apply in a ventilated area and wear disposable or dedicated cleaning gloves and protective clothing. For food contact surfaces, use a sanitizing solution only. Be sure to measure carefully, apply the solution/soak items for 1 minute, then rinse well and allow to air dry.  

For further information, refer to this publication from Colorado State Cooperative Extension  or check out your local Cooperative Extension websites.

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Brought to you by the UC Master Food Preservers of El Dorado County

Last updated July 2025