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Cleaning and sanitizing levels

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Cleaning and sanitizing levels

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About this activity

Cleaning and disinfection basics

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Philippines

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Cleaning and sanitizing levels
 

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Cleaning and sanitizing levelsOnline version

Cleaning and disinfection basics

by PRINCESS ANA RAMOS
1

- refers to the physical removal of dirt , debris , food residues , and other visible contaminants from surfaces .
examples - Washing dishes with soap and water , wiping down kitchen counters , sweeping floors .
Tools and agent - Cloths , sponges , mops , and detergents .

2

- reduces the number of bacteria and other microorganisms to safe levels as defined by public health standards . It is typically done after cleaning and involves using chemicals or heat .
Examples - Using a sanitizing solution on countertops , soaking utensils in a chlorine - based solution .
Agent - Bleach , quaternary ammonium compounds , alcohol - based solutions , heat ( hot water , steam ) .

3

- involves using stronger chemical agents to kill or deactivate most pathogens ( viruses , bacteria , fungi ) on surfaces . It is more aggressive than sanitizing and is typically used in areas where contamination risk is higher , like in healthcare settings or where food is prepared .
Examples - Disinfecting hospital equipment , cleaning bathroom surfaces with disinfectants .
Agent - Hydrogen peroxide , alcohol , phenolic disinfectants , bleach , UV light .

4

- is the most thorough method of microbial control . It involves eliminating all forms of microbial life , including bacteria , viruses , fungi , and spores .
Methods - Autoclaving ( steam under pressure ) , dry heat , chemical sterilants ( e . g . , ethylene oxide ) , and radiation .

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