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Double bagging is not necessary unless the bag is leaking. This applies to both garbage and linens. More >>

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No. Facility-approved disinfectants must be used. It is required that disinfectants contain chlorine, quaternary ammonium, iodine, accelerated hydrogen peroxide or other approved chemicals with a DIN number. More >>

The kitchen can harbor bacteria that cause influenza and gastrointestinitis on faucets and surfaces. This is why it is important that proper hand hygiene be performed between tasks and at the end of a shift. Just using water is not sufficient enough to rid your hands of bugs and break the chain of infection. More >>

Look for the active ingredient on the label rather than the trade name of the product. More >>

Best practice in Alberta calls for the solution to be discarded after twenty-four hours. Always monitor chemical concentration with test strips. More >>

Needle stick injuries, mucous membrane, non-intact skin or other accidental puncture with a risk of exposure to blood and body fluids must be reported immediately and seek immediate first aid. Every organization providing care should have guidelines for the management of occupational exposure to HBV, HCV and HIV. More >>

It is recommended that all fruits and vegetables be washed with water prior to preparation and consumption. More >>

Products such as tea tree oil or other herbal products are not approved disinfectants. More >>