When things re-opened in New York, like many others my girlfriend and I went out to eat at a local restaurant. At first glance you could recognize the new protocols in place, plexi glass, QR code menus, but one thing stood out to me, they were cleaning their tables with a hospital grade disinfectant between customers... In today's current climate, disinfecting has become a regular practice in everyday life, but what is disinfecting and how do we make sure we are correctly and safely using these chemicals. First let's define what disinfecting is, to disinfect is to cleanse (a surface, a device, etc..) by inactivating, or significantly reducing the concentration of pathogenic agents (such as bacteria, viruses, and fungi). With the creation of the EPA’s N List of disinfectant products to fight Coronavirus, business owners and the general public have a quick resource to find products qualified to fight SARS CoV 2. Many of the products on the N List are hospital grade disinfectants, which used improperly can harm end users, customers, and surfaces. These products are intended for uses well beyond what an office building or restaurant may come in contact with. For this reason, hospital grade disinfectant should remain in healthcare and not in office buildings, homes, and restaurants. Recently terms like Sterilize, Sanitize, and Disinfect have been used interchangeably, but mean very different things and are used in different areas of business. According to the CDC sterilization is a validated process used to render a product free of all forms of viable microorganisms, used generally in the most intensive medical settings. A sanitizer is an agent that reduces the number of bacterial contaminants to safe levels as judged by public health requirements, often used in restaurants and the food processing industry. Disinfectants however are created to destroy all microorganisms on the products label, and are grouped by the CDC by these claims into “limited” - a disinfectant registered for use against a specific major group of organisms “ general” - an EPA-registered disinfectant labeled for use against gram negative and gram positive bacteria, also known as a broad range disinfectant “hospital” - a disinfectant registered for use in hospitals, clinics, dental offices, and other medical related facility The reason it is important to distinguish the difference between the levels and grouping of these products, is for the safety of the users, customers, and surfaces in your business. Let’s review where each should be used... Restaurants/Food Processing In the foodservice industry it is important to follow the FDA’s recommendations for disinfecting and sanitizing. Surfaces must be cleaned, rinsed, and sanitized with a no rinse, food grade product. If disinfecting is required or preformed at the end or beginning of the day surfaces must be, cleaned, rinsed, disinfected, rinsed, and sanitized with a food contact safe product. If you don’t have a no rinse product the last step must always be a rinse. Office Buildings/Non-Food Businesses In these settings we would use a “general” grade disinfectant, preferably a product found on the EPA’s N List. Most "general" disinfectants are tested on precleaned surfaces with a 5 percent or less soil load, this means surfaces must be precleaned with a cleaning product prior to disinfecting. Most “general” disinfectants do not require a rinse outside of foodservice, and should be left wet on the surface for the recommended dwell time expressed on the products label. Healthcare/Medical Facilities Healthcare facilities are exposed to a wide range of microorganisms and bacteria, because they may not know what is on a surface from C-Diff to Norovirus, they would use a “hospital” grade disinfectant. Like the previous “general” disinfectant surfaces must be pre-cleaned. In these settings “hospital” grade disinfectants should be left on a surface for its maximum dwell time as a standard precaution. Many of these products can harm sensitive surfaces so it is important to test the disinfectant before committing to a program. Home/Personal Spaces Your home or personal spaces typically do not need to be disinfected, unless you are aware that you came in contact with an infectious host or that host has been in those areas. Cleaning with water and microfiber alone can remove up to 99 percent of contaminants from a non-porous surface. The addition of a general cleaner with a microfiber clothe will take care of almost all your household problems. If a disinfectant is needed it is pivotal to research safe household options, having the wrong chemicals in your home could harm pets, family members, or surfaces. Look for main ingredients like Hydrogen Peroxide, or plant derivatives like Thymol to minimize your exposure to harmful chemicals. Disinfecting and Sanitizing are going to be a common practice preformed regularly within homes and businesses across the world, be sure to protect yourself and others from accidental exposures by researching and learning what is required within your facility. Create sanitation plans and train yourself/your employees on protocols and procedures associated with cleaning and disinfecting. Remember surfaces must be pre-cleaned and to always wear the appropriate personal protective equipment when working with hazardous chemicals.