Define the areas
Separate food-contact and non-food-contact surfaces, equipment responsibilities, and production or storage zones.
Food-facility sanitationA sanitation plan.
A sanitation plan.
Specific to your operation.
Cleaning and sanitation services that support your documented food-safety program and agreed operational requirements.
Your food-safety plan sets the context.
Food operations differ in products, processes, allergens, equipment, and production schedules. We review the proposed scope with your designated contact so the cleaning service supports your facility’s sanitation procedures and verification process.
Defined around your propertyCare that works
Care that works
with your operation.
Clear scope. Practical scheduling. One coordinated point of contact.
Agree on the method
Confirm products, dilution, application, rinsing where required, and manufacturer instructions.
Document & follow up
Set out the cleaning schedule, records, verification responsibilities, and escalation of identified concerns.
Credentials, accurately described.
HACCP-trained staff follow the agreed sanitation procedures, product instructions and documentation requirements for your facility. Our scope supports your food-safety program and applicable CFIA requirements.
Before a sanitation proposal.
- Share facility type, operating schedule, and areas to be cleaned.
- Identify allergen, chemical, equipment, and access restrictions.
- Clarify who dismantles equipment and who authorizes its return to use.
- Agree on inspection, corrective-action, and verification responsibilities.
Reference: CFIA cleaning and sanitation program guidance.
Let’s plan your facility care.
Tell us your location, priorities, and service needs.