or the people
near it.
A 90-day pilot bringing the world’s first post-toxic cleaning system into the restaurant —
from dish pit to dining room.
A QUIET CRISIS IN EVERY KITCHEN
Line cooks and dish crews
breathe the most hazardous
air in the restaurant.
54%
higher asthma risk among cleaning and dish-pit workers vs. the general population.
1 pack/day
Sustained exposure to conventional BOH cleaners sanitizers, degreasers, oven cleaner causes lung damage comparable to a pack-a-day habit.
73%
of QSR and full-service operators cite BOH turnover as a top-three cost driver chemical handling is a leading complaint.
THE INDUSTRY’S OPEN SECRET
The chemicals cleaning your
food-contact surfaces aren’t
rated for food contact.
Quat sanitizers, chlorinated degreasers, oven strippers every one requires rinsing, dwell times, and PPE. On a Saturday rush, those controls break down. Residue ends up where the food is.
WHAT’S ON A TYPICAL PREP SURFACE, POST-CLEAN
RESIDUE SURVEY · 2023
Quaternary ammonium
Respiratory sensitizer · asthmagen
DETECTED
Chlorine (hypochlorite)
Forms chloramine with ammonia food residue
DETECTED
2-butoxyethanol
Common degreaser solvent · hepatotoxin
TRACE
Mother Ferment residue
Food-derived · GRAS-grade · edible if ingested
SAFE
THE INDUSTRY MISSED THIS
For 70 years, foodservice has cycled
between toxic and greenwashed.
PETROCHEMICAL
Effective but toxic, corrosive, highly hazardous.
Ecolab, Diversey, P&G Pro the incumbent standard, and the source of nearly every OSHA cleaning-chemical incident in foodservice.
“GREEN”
Marketed as safer. Often just diluted petrochemistry.
Many green cleaners emitted more VOCs than their petrochemical counterparts. Several contained undisclosed carcinogens.
BIOFERMENTED · POST-TOXIC
Not petrochemical. Not greenwashed. Fundamentally different.
An entirely new category built outside both legacy industries from food-derived, GRAS-grade ingredients.
The BOH chemical closet, reduced to three products.
From the dish pit to the dining room. From grease traps to high chairs.
01 · MF-01
All-Surface Concentrate
Prep tables to plate-ware.
1:32 CONCENTRATE
Replaces 5–8 cleaners. Stainless, cutting boards, glass, counters, front-of-house fixtures.
02 · MF-02
Advanced Antimicrobial
100× stronger than Lysol.
READY-TO-USE
5.69-log pathogen reduction. E. coli · Salmonella · Listeria · Staph.
03 · MF-03
Floor & Grease Stripper
Cuts grease, not crews.
DIRECT APPLICATION
No PPE, no fumes. Kitchen floors, hood filters, grease-trap adjacent safe during service.
TOXICITY · MEASURED, NOT MARKETED
1.7× safer
than table salt.
Mother Ferment tests into the highest global safety category “practically non-toxic” across all three products. No VOCs. No endocrine disruptors. No carcinogens. No skin sensitizers. Residue on a cutting board is food-safe.
- Zero VOCs
- Food-Contact Approved
- EPA 25(b) Exempt
- GRAS Ingredients Only
ACUTE ORAL TOXICITY · LD₅₀ COMPARISON
Oven Cleaner / Degreaser — HIGHLY TOXIC
Quat Sanitizer — MODERATE
Typical “Green” Cleaner — LOW
Table Salt (NaCl) — BASELINE
Mother Ferment — PRACTICALLY NON-TOXIC
LONGER BAR = SAFER. BASED ON ACUTE ORAL LD₅₀ VALUES · GHS CATEGORY 5
100×
Stronger than Lysol on foodborne pathogens with the safety profile of our all-purpose cleaner.
96%
Cleaning efficacy at a 1:32 dilution matches or beats Ecolab-class incumbents.
5.69 log
E. coli reduction (99.9998%). Independently verified by Eurofins Laboratories.
3 SKUs
Replaces 40+ legacy BOH and FOH chemicals across every surface in the house.
BACK OF HOUSE · LINE · DISH · PREP
01
Cut BOH chemical incidents to near zero
Chemical burns · eye flushes · oven-cleaner ER visits · chloramine exposure events.
02
Lower turnover in your hardest-to-staff stations
Dish pit and overnight cleaning crews cite chemical handling as a top-five reason they leave.
03
One training protocol, one chemical closet
No dilution errors · no specialized PPE · no lockbox for the oven stripper.
BRAND · COMPLIANCE · GUEST
04
Health-department differentiation
Food-contact approved chemistry simplifies inspections and supports an “A” grade narrative.
05
A brand story guests can taste
“We don’t clean our kitchens with anything we wouldn’t serve.” A line that holds up to a food critic.
06
Better unit economics
1:32 concentrate · consolidated inventory · lower shrink · less wasted product down the drain.
A 90-day pilot across 10–20 locations.
Measured side-by-side against your current program on cost, efficacy, staff feedback, and incident rates. No rip-and-replace. Just evidence.
SCOPE
10–20 units
Mix of concepts and volumes your call. Works across QSR, fast casual, and full service.
DURATION
90 days
One BOH training protocol. Full product kit. On-site support from our team.
METRICS
4 KPIs
Chemical cost per cover · ATP swabs · staff survey · health-dept. score delta.
OUTCOME
Rollout plan
A system-wide pathway informed by real data from your kitchens — not marketing claims.
We are not cleaning surfaces.
We are removing harm from the system.