Program

Rated Kitchen

Rated Kitchen is a certification program for restaurants that handle and serve Scoville Splice specimens. Each kitchen is rated for the highest pathogen level it is equipped to work with, from Level 1 tasting menus through Level 5 Challenge Protocol service.

Rating Tiers

Level 1–2 Rated

Approved to serve the Verbal Warning and Signed Waiver tiers. Baseline training on capsaicinoid safe handling, ventilation requirements, and guest intake procedures.

Level 3 Rated

Adds approval for Medical Clearance (Level 3) specimens. Requires on-site first aid provisioning, a dedicated preparation station, and a documented service protocol.

Level 4 Rated

Adds approval for Pathogen-tier specimens. Requires PPE for kitchen staff, separated airflow in prep areas, and a trained service lead present during all service.

Level 5 Rated

Full Challenge Protocol service. Requires an on-call medical liaison, pre-service guest screening, and compliance with the Scoville Splice Challenge Protocol in full.

What Certification Includes

  • • On-site training for kitchen and front-of-house staff
  • • Written SOPs for storage, prep, and service
  • • Rated Kitchen signage and marketing assets
  • • Listing in the public Rated Kitchen directory
  • • Annual re-certification and continuing training

Apply

Certification is reviewed on a per-location basis. Contact us through scovillesplice.farm to request an application packet.