Surface Sanitisers

• Cleaning: Cleaning involves removing dirt, dust, and debris from a surface using soap, water, and friction. While it reduces the number of germs present, it may not kill all pathogens.
• Sanitising: Sanitising reduces the number of germs on a surface to a safe level, as determined by public health standards. Sanitisers are often used in food preparation areas.
• Disinfecting: Disinfecting kills or inactivates a higher percentage of germs on a surface compared to sanitising, typically targeting specific pathogens, including viruses and bacteria. It is commonly used in healthcare and high-risk environments.

To ensure a surface sanitiser is effective against a variety of germs, including viruses, look for the following:

• An Environmental Protection Agency (EPA) registration number indicates that the product has been tested and approved for disinfection.
• An appropriate contact time is the amount of time the surface must remain wet with the sanitiser for effective disinfection. Follow the manufacturer's instructions carefully.
• An alcohol content of at least 60% or another active ingredient is known to be effective against viruses.
• A product label that lists the specific germs the sanitiser is designed to kill.

The frequency of surface sanitising depends on the level of risk and the amount of human contact with the surface. High-touch surfaces like doorknobs, light switches, and countertops should be sanitised more frequently than less-touched areas. To use surface sanitiser effectively:

• Clean the surface with soap and water first to remove dirt and debris.
• Apply the sanitiser as directed, ensuring the surface remains wet for the required contact time.
• Allow the surface to air dry or wipe it dry with a clean cloth.
• Avoid diluting the sanitiser unless specified by the manufacturer.
• Store the sanitiser in a cool, dry place away from direct sunlight.