In food and beverage processing, cleaning and sanitizing are different processes that prevent product contamination and employee safety.
Cleaning is defined as the removal of product and other residual soils. Cleaners are typically some type of detergent. Sanitizing is the reduction of microorganisms to safe levels, and can be acids or other chemical compounds like iodine that kill these microorganisms. To ensure product safety, cleaning and sanitizing should both be performed on a routine schedule.
Source: 3-A Sanitary Standards, Inc.