1) Clean 2) Cleanse 3) Disinfect 4) Hygienise 5) Hygienize 6) Sanitise 7) Sterilize 1) Clean 2) Get rid of germs 3) Hygienise 4) Hygienize 5) Make clean 6) Sanitise 
To reduce microbial contaminants to insignificant levels.
The last part of the cleaning procedure of food equipment and surfaces to reduce microbial counts to a safe level within the department. 
(san´ĭ-tīz) to clean and sterilize.
Area clear of threats.
To reduce microbial contaminants to insignificant levels.
[v] - make sanitary by cleaning or sterilizing 2. [v] - make less offensive or more acceptable by removing objectionable features
to clean and disinfect in order to kill germs
To make clean and free of microorganisms.
To render most (but not necessarily all) microorganisms inactive. May be accomplished through chemical sanitizing agents (e.g. bleach, Iodophor, alcohol), or heat (e.g. pasteurization, boiling). See also sterilize.