Green Cleaning and Food Service

Green cleaning is cleaning for health without harming the environment. In food service areas, as in all areas of a school, meeting stringent public health and sanitation requirements is a 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 that any changes to cleaning procedures are consistent with local health regulations before enacting the changes.

Step Three: Adopt Green Cleaning Procedures

Green cleaning procedures can range from routine cleaning to recycling and waste management. Written, step-by step procedures consistent with state and local health department guidelines should be included in any green cleaning program, along with staff training. The USDA’s sample Standard Operating Procedures -- which are consistent with Hazard Analysis and Critical Control Points -- can be found in Documents and Links.

Procedures should include:

• Training staff in sanitation and cleaning.
  
• Using disinfectants and/or sanitizers required by local and federal regulations for food contact surfaces.
  
• Cleaning and sanitizing touch points (e.g., faucet handles, drinking fountains) at least daily and more frequently as needed.
  
• Frequently monitoring chemical dilution and handling of equipment. (Proper dilution and handling limits exposure to chemicals, prevents waste, and saves money.)
  
• Increasing cleaning if the use of the food service area increases.
  
• Scheduling regular equipment cleaning and maintenance to minimize costly repairs.
  
• Removing residual food in emptied waste containers, loading docks, and all other areas to reduce the risk of pest problems. (For more information, visit Integrated Pest Management.)
  
• Adopting recycling and waste management practices. (Encourage students, teachers and staff to rinse food and drink containers before placing in recyclable collections.)
  
• Supplying covers for all waste containers likely to collect food waste, emptying containers daily (or more frequently if necessary), cleaning and sanitizing daily.

Remember, food safety is the number one priority. Food service work requires tremendous care and awareness. Green cleaning procedures are intended to help hard-working food service staff ensure continued success in protecting the health of all staff, students, and teachers.