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Training and Test
for Surface Cleaners
and Pressure Washers
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PACE offers recognition to businesses that complete all of the mandatory
certification criteria and at least two of the elective criteria listed below:
Mandatory Criteria:
Recycle all of the following that your business generates: glass, plastic bottles (#1 &2), aluminum and steel cans, newspapers, office paper, and cardboard. If you serve beverages in cans or bottles, set up recycling bins in the dining area for customer use if appropriate.
Use reusable cloth towels for cleaning instead of paper products
Buy multipurpose, non-hazardous cleaning supplies in bulk or concentrate form. Use one type of multipurpose cleaner in place of job-specific cleaners (this does not include sanitizing solutions).
Multipurpose cleaners and degreasers should not contain ingredients that pose unacceptable risk including NTA (CAS 139-13-9), EDTA (CAS 64 -02-8), and Sodium Hypochlorite (CAS 7681-51-9), have no IARC Group 1, 2A, or 2B carcinogens listed on MSDS, pH between 2.5 and 12, and volatile organic compound (VOC) concentration when diluted for use <10% by weight.
Educate staff on safe use/handling of specific cleaning products used in establishment (dilution, quantity, ventilation, mixing, etc.)
Document your operating procedures, including waste reduction and recycling measures. Educate and train appropriate staff on purchasing, handling, recycling, and maintenance procedures.
Use best management practices for grease, including:
- Wipe off greasy pots, pans, and kitchen utensils before washing instead of hosing down the sink, or pre-wash greasy pots and pans with cold water over a mesh basket to collect the grease.
- Keep fatty liquids such as salad dressings, creams, and butter from going down the drain.
- Wipe up grease spills - do not hose grease down the floor drain.
- Train employees to clean up grease and dispose of grease and food remnants properly (e.g., avoid using garbage disposals, avoid enzymatic grease emulsifiers).
- If warranted, install a grease interceptor or trap to collect grease from wastewater. Pump out grease and solids from the interceptor/trap regularly (when 2/3 full or every four months).
- Have waste oil and grease picked up by a rendering company.
Implement at least one energy conservation measure.
Implement at least one water conservation measure.
Commit to a follow-up pollution prevention visit each year.
Share pollution prevention successes with at least one other business.
Certify, to the best of your knowledge, that your business is in compliance with all local, state, and federal environmental and health regulations.
Elective Criteria:
Buy condiments in bulk and use health department approved refillable dispensers instead of individual packets (salt, pepper, sugar, catsup, etc.). Wash and sanitize containers regularly.
Purchase paper products made from recycled materials.
Purchase plastic products made from recycled materials.
Use reusable linen and dinnerware, and create incentives to reduce breakage and accidental disposal.
Offer discounts/incentives for customers to use refillable mugs, cups, or to-go containers, and have employees use reusable mugs and cups.
Have food wastes collected by local farmers or haulers for composting.
Donate extra unserved food to a local food bank or relief program.
Set up an incentive program to reward employees for waste reduction and resource conservation ideas.
Use recyclable to-go containers.
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Restaurant Certification Criteria
List of Certified Restaurants and Food Service
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