The process of reducing micro-organisms on a cleaned surface to a safe level using heat or a chemical sanitiser.
It reduces micro-organisms on a surface to a safe level, using heat or a chemical sanitiser. It does not remove visible dirt; that is what cleaning does. Sanitising deals with the bacteria and viruses left after cleaning.
Heat, such as hot water, a commercial dishwasher or steam, and chemicals, such as a food-safe sanitiser used at the right concentration and contact time. Both work only on a surface that has already been cleaned.
A chemical sanitiser must stay wet on the surface for the time stated on the label to reduce micro-organisms effectively. Wiping it off straight away does not give it time to work.
Yes, always. Grease and food residue protect micro-organisms from heat and chemicals, so a dirty surface cannot be sanitised effectively. Clean first, then sanitise.
Follow the product label. Some food-safe sanitisers are designed to be left without rinsing, while others require a final rinse. Using the sanitiser at the labelled concentration and contact time is essential.