Training Process

All staff must have training in our cleaning process and emergency protocol before entering a facility. New hires take our courses and then work along side a well seasoned staff member that trains the person on proper cleaning process, contractual obligations, emergency protocol and WHIMS. This usually is a minimum of a 2 day hands on training period with frequent visits thereafter. Our management makes regular visits, touring the contract to make sure our staff is following all protocols. All our employees receive full training with SGS North America. This training group provides extensive coverage of the theory and application of the Canadian FSEP (Food Safety Enhancement Program) and Codex Alimentarius Commission Good Manufacturing Practices (GMP) and preliminary steps to full Hazard Analysis Critical Control Point (HACCP) systems.

The course also includes procedure writing workshop and a basic overview of GMP audits.

HASAC - Health and Safety Advisory Committee

Employee safety and adherence to safety protocol is of utmost importance. Caring for our staff and the working environment is important to making your facility safer. The HASAC committee is responsible for making sure our company and employees are compliant to all health and safety protocols as well as looking for areas that might be dangerous to our staff. The committee visits our contracts throughout the year, making sure we comply with our WIMIS and safety requirements as well as those of our customers. We encourage and support our staff operating and participating in their own HASAC Committee.

WHMIS - Workplace Hazardous Materials Information System

All employees are provided with the proper courses and subsequent test on WHMIS. Our HASAC committee is responsible for making sure that all our janitorial rooms and staff are compliant with all regulations. They also make sure all the required WHMIS protection and information is available for our staff.

GMP - Good Manufacturing Practices

GMP's are minimum common sense sanitary and processing requirements applicable to all food processing establishments. Many food industry companies have implemented the GMP certification for food processing as the foundation upon which they have developed and implemented other food safety and quality management systems, such as HACCP.

HACCP - Hazard Analysis Critical Control Point

HACCP basic training is another part of our employee certification requirements. This training better enables our staff to perform their duties to meet or exceed the standards set down for food safety. HACCP is an international principle defining the requirements for effective control of food safety. The HACCP system helps organizations focus on the hazards that affect food safety and hygiene. This set of standards systematically identifies these hazards by setting up critical control limits at critical points during food production.

Fork Lift, Scissor Lift, Boom Lift and Ladder Heights.

We have licensed operators for all lifts so that we can clean your facility from top to bottom. We are experts at getting to those high, hard to reach areas that need cleaning.

Confined Spaces.

For cleaning tanks and confined spaces we are your answer. Please give us a call for a no obligation quote.