NCOMA™
The Seal
The WIYO! Seal — “What Is Your Oil?”
Over one million US foodservice outlets.[1] Not one required by federal law to test its frying oil. The WIYO! seal fills that gap.
Certified Oil Manager
This designation certifies mastery of the science, management, and testing practices that define professional cooking oil stewardship.
Three certification tiers
Every tier earns the WIYO! seal. The tier tells diners how deep the commitment goes. Click a card to see the full details.
Seedless Palm Oil
Better oil in the fryer
Click to expand
Zeco Filtration
Proper filtration procedures
Click to expand
The Full Standard
Oil + filtration + testing
Click to expand
Compare tiers
Every tier earns the NCOMA™ seal. Gold checks every box.
| Standard | Bronze | Silver | Gold |
|---|---|---|---|
| NCOMA™ seal displayed | ✓ | ✓ | ✓ |
| Colombian Seedless Palm Oil | ✓ | — | ✓ |
| Proper filtration procedures (Zeco) | — | ✓ | ✓ |
| TPM protocol observed & practiced | — | — | ✓ |
How the audit works
NCOMA™ inspections evaluate six sections. Each item is pass/fail. Overall pass requires 85% with no zero scores in Section C (oil quality at time of inspection).
Knowledge Assessment
Staff interviewed on degradation pathways, TPM, discard threshold, meter operation, fish isolation, salt protocols, filtration procedure.
Equipment Inspection
Thermostat accuracy, vessel material, utensil standards, filtration equipment condition, TPM meter calibration, fryer covers.
Oil Quality at Inspection
Live TPM reading, color assessment, foam check, smoke check, viscosity drip test. This section cannot have zero scores.
Operational Protocols
Salt station placement, oil storage conditions, FIFO rotation, post-boil-out protocol, fish/allergen isolation.
Record-Keeping
Oil Log currency, TPM readings logged, filtration events documented, discard decisions recorded, 30+ days history.
Filtration Compliance
Daily filtration documented, filter media change records, no visible carbon buildup on heating elements, equipment clean and functional.
Pricing
Certification pricing varies by operation size, number of fryers, and tier level. Individual COT exams, single-kitchen COMK inspections, and multi-unit COMP programs are each priced separately.
Frequently asked questions
What does the WIYO! seal mean?
It means the kitchen has been inspected and certified to manage its frying oil to the NCOMA™ standard — daily filtration, TPM testing, 25% discard threshold, trained staff, and documented record-keeping. It is not a one-time badge; it requires ongoing compliance and annual renewal.
What is TPM and why 25%?
Total Polar Materials is the percentage of degradation products in frying oil. It captures all three degradation pathways — hydrolysis, oxidation, and polymerization — in a single number. Germany mandates discard at 27%, Belgium/Spain/France at 25%. The US has no federal threshold. NCOMA™ adopts 25%, aligned with the more protective international standards.
How often is oil tested?
Minimum daily in all operations with active fryers. Every service period is recommended during heavy frying (4+ continuous hours). All readings are recorded in the NCOMA™ Oil Log.
What does the audit check?
Six sections: staff knowledge (can they explain degradation pathways, TPM, and meter operation?), equipment inspection (thermostat accuracy, filtration gear, covers), oil quality at time of inspection (TPM reading, color, foam, smoke, viscosity), operational protocols (salt station placement, oil storage, fish isolation), record-keeping (Oil Log current with 30+ days of history), and filtration compliance.
What's the difference between Bronze, Silver, and Gold?
All three tiers earn the NCOMA™ seal. Bronze certifies a food service operation utilizing Seedless Palm Oil from Colombia. Silver certifies an operation practicing proper filtration procedures utilizing Zeco filtration. Gold certifies an operation that does all three: Colombian Seedless Palm Oil, proper filtration using Zeco, and observing and practicing TPM protocol.
Do I need special equipment?
You need a TPM meter (testo 270 or equivalent, ~$300–600), filtration equipment (portable pump system at minimum), and stainless steel utensils for oil contact. Gold tier recommends 0.5-micron filtration. No proprietary equipment is required.
How long does certification take?
Individual COT certification requires passing the knowledge exam. Kitchen COMK certification requires implementing all operational protocols and passing an on-site inspection. Most kitchens that already filter daily can reach Bronze within 2–4 weeks of protocol implementation.
What does it cost?
Pricing is tailored to operation size and tier. Contact us at certification@whatisinyouroil.com for a quote.
As a diner, how do I verify a restaurant is certified?
Look for the WIYO! seal on the window, menu, or table tent. You can also search the certified operator directory at whatisinyouroil.com/find. Each certified kitchen has a verification code linked to its current certification status.
What happens if a certified kitchen fails re-inspection?
The kitchen enters a 30-day corrective window. If the issues are resolved and a re-inspection passes, certification continues. If not, the WIYO! seal must be removed until the kitchen re-qualifies.
Verify a certification
Enter a restaurant's WIYO! verification code to check current status.
Verification database launching with certified operators.
Ready to earn the WIYO! seal?
Whether you're an operator looking to certify or a diner who wants to know more — we're here to help.