Cleaning & Sanitizing Agents

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Laws & Requirements
Canadian food safety laws and requirements can be complex and confusing.
At CIFS, we use simple and straightforward language to summarize the food safety laws and requirements that you need follow.
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Food Safety Courses
Food Safety Courses
Whether you're a food worker, training manager or business owner, our food safety courses make it easy for you to meet your legal requirements and develop your skills.
At CIFS, our courses can be completed online in a few hours, and many students receive their certificate on the same day that they finish the course.
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HACCP Food Safety Programs
A HACCP Food Safety Plan, an essential part of a Food Safety Program, is a set of written procedures based on the 7 principles of HACCP that help reduce food safety hazards in a food business.
If you need to create a Food Safety Plan but don’t know what it is or where to start, CIFS can help.
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For Business
How to handle food for public consumption isn’t always common sense. Small mistakes are what usually lead to big problems.

Develop a strong foundation of food safety skills and stay compliant with the CIFS Food Handler Certification Course.
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CIFS Resource Library
The CIFS Resource Library is a collection of food safety resources and information. CIFS Members get unlimited access to the entire collection, including guides, templates, posters, fact sheets and food recalls.
Our food safety blogs and news items are freely available to both CIFS Members and the general public. We encourage you to explore the collection and check back frequently for all the latest news in food safety.
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There are four main types of cleaning agents used in food businesses, including detergents, degreasers, abrasives and acids. The three most commonly used sanitizers are Chlorine, Iodine and Quaternary ammonium.

Use this handy fact sheet to understand why, when, and how to use each of these cleaning and sanitizing agents safely.