Hygiene & Disinfection Glossary

A substance that kills or inhibits the growth of microorganisms.

A rapid verification method that measures adenosine triphosphate to estimate surface bioburden.

Equipment that automatically mixes concentrated chemicals with water at a preset ratio to produce a ready-to-use solution.

The amount of active chlorine in a disinfectant that is available to kill microorganisms.

A community of microorganisms bound to a surface inside a self-produced protective matrix.

Common name for a liquid solution of sodium hypochlorite used as a household or industrial disinfectant and stain remover.

The standardised procedure for safely containing, disinfecting, and disposing of blood or body fluid spills.

The sequence of conditions required for an infectious disease to spread.

The amount of free available chlorine in a disinfectant solution, usually expressed in ppm.

The amount of chlorine consumed by organic matter, dirt and other reactive substances in water or on a surface before free chlorine becomes available for disinfection.

A compound that produces active chlorine when dissolved in water.

The physical removal of dirt, organic matter, and contaminants from surfaces.

System that assigns specific colours to cleaning tools for use in defined areas.

The minimum time a disinfectant must remain wet on a surface to achieve its claimed kill.

A disinfection approach where each dose of active ingredient is pre-measured to deliver a consistent chlorine concentration when dissolved in a specified volume of water.

The transfer of harmful microorganisms from one surface, food, or person to another.

The ratio of concentrated chemical to water used to prepare a working solution.

A solid, pre-measured tablet — often effervescent — that dissolves in water to produce a ready-to-use disinfectant solution.

A process that eliminates most pathogenic microorganisms on inanimate surfaces, excluding bacterial spores.

The routine cleaning and disinfection of surfaces and shared spaces to reduce pathogen transmission.

Cleaning and disinfection of surfaces, equipment, and spaces to control microbial contamination.

The hospital department responsible for cleaning, disinfection, and waste handling across the facility.

Conditions and measures that ensure food is safe from production to consumption.

A sanitiser approved for use on food-contact surfaces at a concentration that leaves no harmful residue.

The portion of chlorine in a solution that is not bound to organic matter and is available to inactivate microorganisms.

Systematic food-safety framework for identifying and controlling hazards.

Cleaning of hands using soap, water, or alcohol-based rubs to remove or destroy microorganisms.

Any person delivering or supporting patient care whose role involves potential exposure to infectious agents.

An infection acquired by a patient during the course of receiving healthcare, not present at admission.

Surfaces frequently contacted by hands that require more frequent cleaning and disinfection.

Practices and systems used to maintain health and reduce the spread of harmful microorganisms.

Objective testing used to confirm that cleaning and disinfection have achieved their intended result.

The active antimicrobial agent produced when chlorine-based disinfectants dissolve in water.

The policies and practices used to prevent the transmission of infections in healthcare and other settings.

A dedicated hospital room used to separate patients with contagious infections from others.

How well a disinfectant can be used on a surface or material without causing damage over time.

Microscopic living organism such as a bacterium, virus, fungus, or protozoan.

Discipline focused on identifying and controlling workplace health hazards.

Biological soil such as blood, food, and body fluids that can reduce disinfectant effectiveness.

Coordinated cleaning, disinfection and infection control actions taken when an infectious disease outbreak occurs in a facility.

A microorganism capable of causing disease in humans, animals or plants.

Individual practices that maintain body cleanliness and reduce the spread of germs.

Equipment worn to protect the wearer from exposure to hazards.

A unit of concentration equal to one part of solute per million parts of solution.

Delivering a chemical in a fixed, ready-to-use quantity to eliminate manual measuring.

Food intended to be consumed without further cooking or processing that would eliminate harmful microorganisms.

A hygiene approach that matches cleaning and disinfection intensity to the actual infection or contamination risk of each area or surface.

The pathway by which a pathogen moves from a source (person, surface, or environment) to a susceptible host.

A process that reduces microorganisms on a surface to a level considered safe by public health standards.

The period during which a disinfectant product remains stable and retains its stated active ingredient concentration under recommended storage conditions.

A solid chlorine-releasing compound used in tablet form for disinfection and sanitisation.

The liquid chlorine disinfectant commonly known as bleach.

A documented, step-by-step instruction that ensures a task is performed consistently every time.

A validated process that eliminates all forms of microbial life, including bacterial spores.

The practice of using older inventory before newer inventory to ensure products are consumed within their shelf life.

A person whose defences make them more likely to develop an infection if exposed to a pathogen.

A thorough, top-to-bottom clean performed after a patient is discharged or transferred.

Safe segregation, storage, transport, and disposal of clinical and general waste.