Greenfield Restaurants Go Green

Project Details

Year: 2016
Location: Greenfield
Project Manager: Bri Eichstaedt, Health Inspector
Partners: Franklin County Cooperative Public Health Service/

Overview

The Greenfield Health Department worked with local restaurants to switch from the three approved toxic Food Code sanitizers to less toxic sanitizers. Many are unaware of the health effects that stem from the use of bleach, quaternary compounds, and iodine. With help from the TURI lab, the Health Department educated local restaurants of the health effects of the three approved sanitizers and also provide them with alternatives. The Health Department also launched a Green Restaurant Program. With the Green Restaurant Program, local restaurants could apply to be a “Certified Green Restaurant” if they meet a set number of standards created by the Health Department. If they meet the standards, they will be given a sticker for their door and the first five restaurants that become certified will be featured in The Recorder, a local newspaper for Franklin County. 

Results

This project helped provide five establishments with at least six months or more of a less toxic sanitizer and less toxic cleaning supplies. The TURI lab and the Greenfield Health Department met with the five participating establishments several times to discuss the restaurants specific needs in their establishments regarding less toxic sanitizers and cleaning supplies.  Many of the establishments asked about glass cleaners, all purpose cleaners, and degreasers. All five establishments agreed to at least use the NADCC tablets (Sodium dichloroisocyanurate) provided to them as an alternative to the toxic sanitizers – the tablets are used for on-site generation of the sanitizer.  This project also helped to educate all of the local establishments about less toxic sanitizers and give out samples of the tablets, the chosen sanitizer, during routine inspections.