Confusion among end users in the food service industry regarding cleaners, disinfectants, and sanitizers is common due to a lack of awareness and understanding of their significant distinctions. It is crucial to grasp these differences, as they extend beyond perceived benefits and risks to encompass varying regulatory requirements, performance efficacy criteria, safety standards, marketing constraints, and more. This knowledge is vital for maintaining proper cleaning and hygiene practices and aligning with the sanitation goals outlined in the Food Code Model. By enhancing awareness and knowledge about these distinctions, food service professionals can make informed decisions that prioritize effectiveness and regulatory compliance.
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