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    under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting

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    Sanitizing is the process used to rid or reduce the number of microbes (microorganisms) on the surface. Sanitizing cannot be accomplished until surfaces are clean.

    Sanitizers are generally divided into two categories: non food contact sanitizers and food contact sanitizers. According to the EPA, non food contact sanitizers include items like air sanitizers, carpet sanitizers and bathroom sanitizers. Food contact sanitizers remove bacteria from surfaces like eating utensils, dishes and surfaces in food processing and food service situations. Once cleaning professionals understand the differences between sanitizers and disinfectants and the sub categories under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting

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    Sanitizers are generally divided into two categories: non food contact sanitizers and food contact sanitizers. According to the EPA, non food contact sanitizers include items like air sanitizers, carpet sanitizers and bathroom sanitizers. Food contact sanitizers remove bacteria from surfaces like eating utensils, dishes and surfaces in food processing and food service situations. Once cleaning professionals understand the differences between sanitizers and disinfectants and the sub categories under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting

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    lude items like air sanitizers, carpet sanitizers and bathroom sanitizers. Food contact sanitizers remove bacteria from surfaces like eating utensils, dishes and surfaces in food processing and food service situations. Once cleaning professionals understand the differences between sanitizers and disinfectants and the sub categories under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting

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    ces in food processing and food service situations. Once cleaning professionals understand the differences between sanitizers and disinfectants and the sub categories under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting

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    under each group they can then turn their attention to implementing guidelines.

    The following are some basic guidelines for applying sanitizing and disinfecting products:
    1) Use products as directed- do not tamper with the product by diluting it ( in order to save money) other then according to the directions otherwise causing the product to have partial or no germ killing benefits.

    2) Avoid mixing different chemicals. Do not add a disinfectant to a non disinfectant cleaner. Only EPA approved products should be used for disinfecting. Mixing could be dangerous and non productive.

    3) Look for warning labels. All EPA registered products require a warning statement on the label. If there is no warning statement, the product is not EPA registered or approved for use.

    4) Disinfectants and antibiotics

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