Source: U.S. Food and Drug Administration

> Sanitation
The act of maintaining a clean condition in a food-handling situation in order to prevent disease and other potentially harmful contaminants.

> Sanitizer
Chemical or physical agents that reduce microorganism contamination levels present on inanimate environmental surfaces.

Food Safety Implication: Using hot, soapy water is sufficient for cleaning food-contact surfaces, cutting boards, utensils, etc. Periodically, kitchen sanitizers can be used for added protection against bacteria. Sanitizers help kill bacteria, so that bacteria doesn't spread to food.

1. Sanitizers of Non-Food Contact Surfaces - Traditionally, the performance standard used by the Environmental Protection Agency (EPA) for these sanitizers has required a reduction of the target microorganism by 99.9% after 5 minutes of contact time.
2. Sanitizing Rinses for Previously Cleaned Food-Contact Surfaces - Traditionally, the EPA performance standard for these sanitizers has required a 99.999% reduction of the target microorganism in 30 seconds.

In comparison, disinfectants come in a variety of categories and are also agents that help eliminate undesirable microorganisms from inanimate environmental surfaces. Because these surfaces are inanimate, they are considered contaminated, not infected. Measurement of disinfectant performance varies by product type (spray, dilution product, impregnated wipe, etc.).

Disinfectant performance is typically not defined in terms of a specific percentage or log-reduction target, and unlike the sanitizers for food-contact surfaces, products that are termed disinfectants are usually not intended for use in association with food-contact surfaces.