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ECO K
2008 ECOLOGICAL KITCHEN PROGRAM
KITCHEN REQUIREMENTS FOR ACCREDITATION
Accredited kitchens will receive an Eco-K Seal
for the
front reception area, menu placement and pins for staff.
Awards Ceremonies will be held in:
Chicago
Las Vegas
1. CLEANSERS
The kitchen must use cleansers and chemicals, which are human friendly and
environmentally friendly.
2. FOOD SAFETY
The kitchen must follow a rigorous program of food safety following HACCP
guidelines.
3. SANITIZERS/SANITATION
The kitchen must offer ready access to hand sanitizers and sanitized
disposable wipes in both the front and back of the house. The kitchen must
enforce regular day/time monitoring of restroom cleanliness -- both front
and back of house.
4. RECYCLING
The kitchen must enforce recycling, including the regular pickup of items.
5. ENERGY SAVING
The kitchen must adopt energy saving practices, including daily protocols,
equipment selection and energy saving devices.
6. ECOLOGICAL PRACTICES
The kitchen must adopt ecological practices of waste and cooking oil
disposal; also implementation of a program of regular system checks:
ventilation, warewasher soap levels, drainage efficiency, water usage, et
cetera.
7. RECYCLABLE MATERIALS
The kitchen must utilize disposable containers (take out) that are made of
recyclable materials.
8. PURIFIED TAP WATER
The kitchen must offer purified tap water (reverse osmosis or similar
technology) for drinking, cooking and general use for employees and patrons
(bottled water sales are permitted but are not encouraged).
9. HUMAN SAFETY PRACTICES
The kitchen must stress human safety practices, including slip resistant
shoes, safety gloves, non-slip floor mats, anti-bacterial additives for
flooring and shelving, OSHA approved first aid kit, et cetera.
10. ORGANIC/NATURAL MENU ITEMS & BEVERAGE
Each accredited kitchen should provide at least one organic or natural
appetizer, entrée and beverage as part of their daily menu; each kitchen
should stress preferences for products that emphasize sustainable practices,
including coffee, seafood, produce, etcetera.
For more
information, please contact one of our Culinary
Directors by calling 1-800-728-4007.
OUR INITIATIVES:
