-Five Simple Steps
Five Steps Overview STEP 1: Use Green Cleaning Products STEP 2: Introduce Green Equipment and Supplies STEP 3: Adopt Green Cleaning Procedures STEP 4: Use Green Paper and Plastic Products STEP 5: Share the Responsibility
-Implementation
Implementation Overview Sustainability Considerations Ongoing Infection Control Choosing Green Cleaning Products Choosing Green Equipment and Supplies Developing Green Cleaning Procedures Choosing Green Paper and Plastic Products Green Cleaning and Food Service Integrated Pest Management Training Issues and Opportunities Choosing a Distributor
-Long-Term Success
Success Overview Create a Green Team Develop a Green Cleaning Plan Adopt a Green Cleaning Policy Implement the Green Cleaning Plan Evaluate Progress Communicate About Green Cleaning Learn About New Technologies
-Resources and Tools
Resources Overview Documents and Links Forms and Checklists Glossary of Terms Government Resources
-Partners
Partners Overview Healthy Schools Campaign Authors and Acknowledgements Corporate Green Team Sponsors Distributors Center Participating Organizations Copyright and Usage Information

Green Cleaning and Food Service

Green cleaning is cleaning for health without harming the environment. In food service, as in all areas of a school, meeting stringent public health and sanitation requirements is top priority. Enacting a green cleaning program means using environmentally preferable products and procedures to achieve that goal. Health and safety are never compromised.

The following steps offer guidelines for addressing the special product and sanitation needs of food service when initiating a green cleaning program. Remember that transitioning to green cleaning for food service is not an all or nothing process - a few small changes at a time can have significant benefits. As always, check to ensure any cleaning procedure changes are consistent with local health regulations before enacting.

Step Two: Introduce Green Equipment and Supplies

Green equipment and supplies save energy and minimize the use of harmful chemicals and water. Following are a few environmentally preferable options to consider for use in food service areas:
(Note: To extend the life of your equipment or supplies, food service staff should always be trained in its proper maintenance and care.)

  • Controlled dispensing and monitoring systems can track efficient cleaning product usage and machine maintenance.
  • Color-coded cleaning systems help prevent waste, improper product usage, and cross-contamination.
  • Microfiber cloths minimize the need for chemicals, clean and polish effectively, and rinse clean for easy reuse. Microfiber may be more expensive per cloth, but higher quality and greater durability makes them more cost-effective in the long run.
  • Spray and vac cleaning systems automatically dilute and apply degreasing solution to remove grease from various surfaces. The built-in vacuum then efficiently removes and holds the emulsified soils, leaving floor surfaces dry to prevent slipping.
  • The greatest environmental impact from warewashing and laundry machines is from the energy used in heating water. Monitoring and managing this energy use can have great environmental and operational benefits.

For more information on choosing green equipment visit Choosing Green Equipment and Supplies.

 

   

 

 

 

Get Updates!

Green cleaning in food service is an emerging field. Be sure to check Green Clean Schools for frequent updates regarding this exciting, rapidly growing initiative.

 

 

 

 

 

 
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