Sanitizers and detergents are both used in cleaning restaurants, but there are distinct differences between the two of them and when to use them. A key part of food safety is knowing these differences and which situations to use sanitizer and detergent will help keep your kitchen clean and prevent cross-contamination.
The major difference between detergents and sanitizers is that a sanitizer kills 99.9% of pathogenic bacteria–meaning it reduces bacteria to a safe level. Detergents remove dirt, food waste, and grease
Important things to remember:
Remember, a detergent removes dirt, food waste, and grease—a sanitizer kills pathogenic bacteria.
Detergents should be used to clean the following:
These are surfaces that may have dirt, food waste, and grease that must be removed before sanitizing.
The items that you need to sanitize depend on their use and if they come into contact with food. The rule of thumb is if they come into contact with hands or food, sanitize them to prevent cross-contamination.
Hand contact surfaces include anything that is frequently touched by your hands.
Be sure to sanitize any surface that comes into contact with raw or high-risk foods. These will include:
You also need to sanitize wiping cloths as they are a major source of cross-contamination. Make sure to replace wiping cloths often.
Watch our quick two-minute video for more information on when to use sanitizer and detergent. Learn more about keeping your kitchen clean and preventing cross-contamination by taking our food handlers training course.
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