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 One: Use Green Cleaning Products
The following recommended product guidelines fall into two categories: products for non-food-contact and preparation areas (which are generally no different that those used in other parts of the school), and products for food-contact areas, which are unique to food service.
Note: A general rule for purchasing green products in any of the following categories is to choose concentrates over ready-to-use products, and to select those with the least excessive packaging.
1. General cleaners for non-food-contact and preparation areas.
Floors and Hard Surfaces
Products covered by a third party certification organization such as Green Seal, EcoLogo, or Design for the Environment are recommended for cleaning hard surfaces, glass and windows, floors, and for general purpose cleaning. For more information on third party certifying organizations and their products, visit Use Green Cleaning Products.
Many other product categories either do not have available certifications or have very limited avaialblity. For these product categories, we recommend to look to product attributes rather than specific certifications. Products not covered by certification programs include:
Stainless Steel Cleaners
Stainless steel cleaners and polishes are frequently comprised of poisonous petroleum distillates derived from non-renewable resources, and can leave a bacteria-breeding oil residue. Recommended products are bio-based; those composed of oils derived from renewable resources such as corn and soy beans, or general purpose cleaners.
Lime and Scale Removers
Lime and scale removers require acid to remove mineral deposits from sinks. Products with a neutral pH (close to 7) are recommended over those with an extreme pH (close to 1 or 14).
2. Cleaners for food-contact and preparation areas.
Drain Cleaners
Conventional drain cleaners are highly-acidic or highly-alkaline to cut the oil and grease caught by kitchen drains and grease traps. These corrosive cleaners at the extreme end of the pH scale can burn eyes and skin, resulting in serious and irreversible damage. Environmentally preferable drain cleaners are bio-based, using non-pathogenic microbes less harmful to human health and the environment. However, drain and grease trap maintenance using these cleaners is only one component of a healthy, ongoing maintenance program. Automatic injection systems emit healthy bacteria at timed intervals to ensure clear drains. If stoppages occur, trained maintenance personnel should use mechanical removal as appropriate.
Floor Care in Food Preparation Areas
Floors in food preparation areas tend to be porous, unglazed tiles that prevent slipping. Products used to clean this type of floor must be capable of removing grease and debris trapped in the pores and grout. Recommended floor care products use enzyme- or peroxide-based formulas that effectively rid porous surfaces of dirt and grease. Spray and vacuum equipment or steam vapor cleaning systems also work well on these surfaces. For more information on these systems visit New Technologies.
Ware Washing Detergent
When choosing ware washing detergent, consult your vendor for guidance on which products are compatible with your machine and its cleaning temperature. Recommended ware washing detergents are non-caustic and contain less than 8.7% phosphates. Portion control through either metering devices or prepackaged units minimizes product and water waste. Rinse additives are also recommended to save energy and drying time.
Manual Detergents for use in Triple Sinks
Recommended detergents specific to manual cleaning in triple sinks have a neutral pH, no flash point, leave little residue, and are non-caustic and biodegradable. Controlled dispensing systems or packaged units for portion and dilution control are also recommended for use in triple sinks. For more information on sanitizing, the final step in most triple sink dish washing systems, see the food service sanitizers section below.
Food Service Sanitizers
Sanitizers are critical to minimizing the risk of bacterial contamination in sinks or machines, and must be registered with the US EPA. Sanitizers allowed for cleaning food service areas are found in 40 C.F.R. 180.940.
The four most common types of sanitizers for use in manual-wash triple sinks are listed below, from least to most recommended. As a general rule for selecting environmentally preferable sanitizers, those with a neutral pH (close to 7) are recommended over those with an extreme pH (closer to 1 or 14).
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Peroxide-based Compounds |
Peroxide-based Compounds are a safe, non-caustic, environmentally preferable option. |
| Quartenary Ammonia Compounds |
Quartenary Ammonia Compounds are safer for sanitizing than bleach or iodine, leave no taste or smell, and do not irritate skin. |
| Iodine |
Iodine products irritate skin less than bleach, but can corrode and stain plastic surfaces if overused. |
| Bleach |
Bleach is very caustic and can erode stainless steel surfaces. To learn more about bleach, click here. |
Remember that using green cleaning products properly and with the correct dilution is just as important as buying the right products.
Five
Simple Steps
