Disinfection

Disinfection is the use of a suitable chemical or physical process to destroy or inactivate many disease-causing microorganisms on inanimate surfaces. In foodservice, disinfection is commonly used on appropriate non-food-contact surfaces, such as washroom fixtures or certain environmental surfaces, according to the product label and the operation’s sanitation procedure.

Disinfection, cleaning and sanitizing

• Cleaning: Removes food residue, grease, dirt and other soil from a surface.
• Sanitizing: Reduces microorganisms on a previously cleaned food-contact surface to the level required by the applicable standard or procedure.
• Disinfection: Uses a process intended to destroy or inactivate specified microorganisms on an inanimate surface; it is generally used for appropriate non-food-contact surfaces.

These terms are not interchangeable. A product approved for disinfecting a washroom surface is not automatically suitable for a food-contact surface. Use only products authorised for the intended surface and purpose.

Where disinfection may be used

Depending on the product label and the circumstances, disinfection may be appropriate for washroom fixtures, high-touch environmental surfaces, certain waste-handling areas or other non-food-contact surfaces. Food-contact surfaces require the cleaning and sanitizing process specified by the operation’s food-safety programme. During an outbreak or contamination incident, follow the relevant public-health instructions and product directions.

Safe application

Remove soil before applying the product, use the specified concentration and application method, maintain the required contact time and provide ventilation and personal protective equipment where directed. Never mix chemicals, and do not use a disinfectant on food or food-contact surfaces unless the product is specifically approved and labelled for that use. Follow any required rinsing or re-entry instructions.

Example: A restaurant uses an approved disinfectant on appropriate washroom touchpoints according to the label, while food-preparation tables are cleaned and sanitized with a product approved for food-contact surfaces.

Chef’s tip: Keep disinfectants and food-contact sanitizers clearly identified and stored separately. Staff should know which product is intended for each surface.

Key distinction: Disinfection is not the same as food-contact sanitizing. Always select the product and process for the surface, target microorganisms and intended use.