It’s important to know the difference between cleaning and sanitizing. Both are important for preventing cross-contamination in the kitchen, but there are big distinctions between the two.

Cleaning removes germs, dirt and impurities from surfaces or objects such as a countertop or plate. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection. The definition is very generous and can simply mean the lack of visible dirt. I suggest using soap and water to remove visible particles from any surface.

Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements. This 4-step process works by disinfecting surfaces or objects using liquid chlorine bleach to lower the risk of spreading infection.

Step 1: Clean surface. Use soap or detergent and water to remove visible particles from surfaces.

Step 2: Rinse surface. Use potable water, which is drinkable water, to remove the cleaning product.

Step 3: Sanitize surface. Mix a solution of 1 tablespoon of unscented liquid chlorine bleach and 1 gallon of water. Apply needed amount to surfaces. I prefer to use a spray bottle. This is an extra precaution to killing germs.

Step 4: Allow surface to air dry. You may pat dry with paper towels if in a hurry. Don’t use a cloth towel.

For online cleaning versus sanitizing resources, visit Servesafe.com, Fightbac.org, Cleaninginstitute.org or visit your local extension office.

Julie Buck, EdD, RDN, is a registered dietitian, and Family and Consumer Sciences educator employed at the University of Idaho Extension, Bingham County. She can be reached at (208)785-8060 or jhbuck@uidaho.edu.