DEFINITION OF CLEANING :
Cleaning is the process of removing visible debris, dirt, and dust and organizing a space. Cleaning a surface uses soap or detergent and, usually, water to remove soil and germs through chemical (cleaner), mechanical (scrubbing), and thermal (water temperature) action.
Cleaning may or may not kill bacteria and germs, but it will dilute their numbers and aid in lowering the risk of spreading infectious microbes.
DEFINITION OF SANITIZING:
When a product claims to sanitize a surface, it is promising to make the surface free of germs that could be harmful to your health according to public health standards or requirements. Sanitizing reduces, not kills, the number and growth of bacteria, viruses, and fungi.
Sanitizing is particularly important in food preparation areas where germs and fungi can cause foodborne illnesses. Chemicals may not be needed because extreme heat—at least 170 degrees F—in a dishwasher or by using a stream cleaner can kill bacteria.
DEFINITION OF DISINFECTING;
The act of disinfecting kills microscopic organisms (germs, viruses, fungi) on surfaces. Disinfection is usually achieved by using EPA-approved chemicals that kill the organisms and prevent them from spreading. Items can also be disinfected using UV-C germicidal short wavelength, ultraviolet light that breaks apart the DNA of bacteria and germs leaving them unable to harm or reproduce. This is the same UV-C light technology used in hospital surgical suites to aid in killing superbugs.
Disinfecting does not necessarily remove visible dirt and debris from a surface and is much more effective if basic cleaning is done first.