Fats, Oils, and Grease (FOG) Policy and Procedures City of Palm Bay, Florida May 2013

Transcription

1 Fats, Oils, and Grease (FOG) Policy and Procedures City of Palm Bay, Florida May 2013 City of Palm Bay Utilities 1105 Troutman Boulevard Palm Bay, Florida 32905

2 Table of Contents 1. Introduction Authority/Applicability Definitions General Requirements Variance Permit and Fees Design Guidelines Installation Maintenance Practices Determination of Compliance with Maintenance Requirements Violation/Enforcement Waste Disposal Record keeping Appendix A Page 2 of 18

3 1. Introduction Fats, oils, and grease (FOG) is a leading cause of sanitary sewer overflows (SSO) in Florida. Grease is a common term for animal fats and vegetable oils. Residential and commercial Users, who are often unaware that they are causing potential harm, introduce FOG from their cooking processes, into their plumbing system winding up in the City s sanitary sewer system. Over time FOG builds up and clogs pipes and plumbing. In the collection system, FOG leads to blockages, which can cause sewer overflows onto streets and property, and into homes and businesses creating increased maintenance costs and potential impacts to our environment. These overflows disrupt residential, commercial, and industrial operations, as well as carry the potential for health risks which can come from contact with disease-causing organisms. Raw sewage can carry bacteria, viruses, parasitic organisms, etc. which may bring diseases from mild gastroenteritis (diarrhea) to life threatening ailments such as cholera, dysentery, and hepatitis. This policy should be used in conjunction with the City s Sewer Use Ordinance (Chapter 201) 1.1 The purpose of this policy is to: a. Regulate commercial, industrial and institutional establishments that have the potential of causing operation and maintenance problems in the City's wastewater facilities. b. Prevent and minimize the discharge of fats, oils, greases, sand and other substances that are harmful or hazardous into the City s sewerage system. c. Establish requirements governing the installation and use of grease, oil, sand and other types of interceptors. d. Provide for inspections, monitoring and enforcement procedures to ensure compliance with this policy. 2. Authority/Applicability 2.1 This policy is applicable to all Users located within the legal boundaries of the City of Palm Bay Utilities Department's service area, including all incorporated and unincorporated areas. 2.2 Interceptors and/or separators are specifically required for food service facilities, laundries, car washes, kennels, and facilities servicing vehicles/mechanical equipment. However, in the judgment of the Director, if an approved interceptor or separator is Page 3 of 18

4 required for other establishments, written notice shall be provided to the User to install the interceptor or separator at no cost to the City. They also increase sanitary sewer system maintenance costs and present potential impacts to our environment. 2.3 This policy does not apply to single family homes. 3. Definitions 3.1 City City of Palm Bay, Florida. 3.2 Department City of Palm Bay Utilities Department. 3.3 Director The City of Palm Bay Utilities Director or their designee who is charged with the responsibility of administering the provisions of the FOG Policy to ensure compliance by users with applicable laws, rules, regulations, resolutions, and ordinances relative to the concentration(s) of substances found in the wastewater from establishments connected to the City's sanitary sewer system. In the context of the FOG Policy the responsible designee will be the Industrial Pretreatment Coordinator. 3.4 Facilities for Servicing Vehicles/Mechanical Equipment - These facilities include establishments which perform cleaning, repair, maintenance, upgrading, recycling, or salvage of cars, trucks, tractors, lifts, lawn mowers as well as vehicle/mechanical equipment used for landscaping, construction, agriculture, and/or utility. 3.5 Fats, Oil, and Grease (FOG) Material either liquid or solid composed primarily of fat, oil, or grease from animal or vegetable sources. Examples of FOG include kitchen cooking grease, vegetable oil, bacon grease, etc. 3.6 Food Service Establishment Those establishments primarily engaged in activities of preparing, serving, or otherwise making available for consumption foodstuffs and that use one or more of the following preparation activities; cooking by frying (all methods), baking (all methods), grilling, sautéing, rotisserie cooking, broiling (all methods), boiling, blanching, roasting, toasting, or poaching. Also included are infrared heating, searing, barbecuing, and any other food preparation activity that produces a hot, non-drinkable food product in or on a receptacle that requires washing. These facilities include restaurants, cafeterias, hotels, motels, hospitals, nursing homes, schools, grocery stores, prisons, jails, churches, camps, caterers, manufacturing plants, or any other sewer users as determined by the Director, who discharge applicable waste. 3.7 Grease - A material composed primarily of fatty matter from animal or vegetable sources or from hydrocarbons of petroleum origins. The terms "oil and grease" or "oil and grease substances" shall be deemed as grease by definition. This may include any fats, oils, or waxes as found in butter, lard, margarine, vegetable fats and oils, meats, the germinal area of cereals, seeds, nuts and certain fruits. Page 4 of 18

5 3.8 Grease/Oil/Sand Interceptor (Interceptor) - A watertight tank located underground and outside building structures that is designed to collect, contain or remove grease, oil, sand, grit, solids and other similar substances from the wastewater prior to its discharge into the public sewer. These devices can also serve to collect sellable solids, generated by and from food preparation activities, prior to the water exiting the trap and entering the sanitary sewer collection and treatment system. 3.9 Grease/Solids Depth The grease/solids depth consists of the combined depth of the grease cap at the top of the interceptor s liquid level and the solids deposition at the bottom of the interceptor. (Example: The grease cap at the top of the liquid measures six inches and the solids at the bottom measures eight inches for a combined accumulation of 14 inches. The Interceptor s liquid level is 48 inches. The grease/solids depth is 14 divided by 48 times 100 or 29% of the liquid depth.) 3.10 Grease Trap Indoor, under the counter unit designed to collect, contain, and remove food wastes and grease from the wastewater while allowing the remaining wastewater to be discharged to the City s sanitary sewer system by gravity. These units shall only be installed based on the approval of the Director through the variance process Industrial Pretreatment Coordinator - The person designated by the Director to supervise the operation of the system and who is charged with certain duties and responsibilities by Chapter 201 of the City of Palm Bay Ordinance or that person s authorized representative. This person is also designated by the Director to be the responsible administrator of the FOG Policy Interceptor Wastes - Wastes removed from grease, oil, sand and other interceptors Laundry - A commercial, industrial or institutional establishment with washing machines for cleaning clothes, bed sheets, mattress covers, towels and other similar articles Oil/Water Separator (Separator) A device, designed to remove oil (e.g. petroleumbased products) from the waste stream while allowing the remaining wastewater to be discharged to the City s sanitary sewer system by gravity User - Any person, establishment, or facility that contributes, causes, or permits the contribution of FOG, grease, sand, grit, solids, and other similar substances into the City s sanitary sewer system Variance A written document issued by the Director that modifies and/or changes requirements of the FOG Policy for a specific User Waste Hauler - A business which collects and transports interceptor waste to an approved disposal or recycling facility. Waste haulers servicing grease interceptors must be registered with the Florida Department of Health and permitted with the City. The Page 5 of 18

6 waste hauler is subject to all parts of Chapter 201 of the City of Palm Bay Ordinance and to any and all parts of Rule and 410, F.A.C. 4. General Requirements 4.1 In order to reduce sewer blockages, Users at Food Service Establishments that discharge into the City s sanitary sewer system must install an interceptor at the User s expense. 4.2 Users that have the potential to discharge wastes containing residual petroleum based oil and grease such as commercial laundries, car washes, and automotive related facilities, shall have an approved oil/water separator. Automotive related facilities that may contribute petroleum-based oil to the City s sanitary sewer system are required to install an EDA or DENR-approved oil/water separator. 4.3 Interceptors or separators may also be required to be installed at the User s expense for the proper handling of wastes containing oil and grease or sediment exceeding one hundred (100) mg/l by weight in other commercial or industrial applications when deemed necessary by the Director. 4.4 Multifamily dwellings; such as triplexes, quadraplexes, townhouses, condominiums, apartment buildings, apartment complexes, or areas of intensified dwelling which are found by the Director to be conducting oil and grease in quantities sufficient to cause main line stoppages, lift station malfunctions, or necessitate increase maintenance on the collection system, said User(s) shall be directed to cease discharging oil and grease to the City s sanitary sewer system and/or shall be required to install an interceptor. 4.5 New Users will not be allowed to initiate operations until an interceptor or oil/water separator is approved and inspected by the Department. Existing Users must comply within 180 days of being notified by the Department of the non-compliance. 4.6 Any User with an existing Interceptor or separator that anticipates expanding operations must receive approval from the Director. 4.7 Approval from the Department is required prior to the installation of an interceptor or separator. Inspections are required by the Department for materials, installation, exfiltration test and final grading. Initial inspection must be conducted with the tank above ground. The equipment must pass final inspection by the Department before it is connected to the sewer. 4.8 The Director reserves the right to make determinations of interceptor or oil/water separator adequacy, need, and effectiveness based on a review of all relevant information regarding performance, maintenance, and facility site/building review. Information to be submitted includes, but may not be limited to, catalog cuts, Page 6 of 18

7 performance data, design criteria, materials of construction, installation instructions, maintenance records, and operation and maintenance manual. To assure adequacy and effectiveness, the Director may require repairs, modifications, or replacement of such equipment. The Director may also request specific information impacting potential FOG production including menus, hours/days of operation, food preparation procedures, clean up practices, etc. 4.9 Wastewater from toilets, urinals, shower, and similar fixtures from other than kitchen and laundry facilities shall not discharge through an interceptor or separator All equipment and plumbing fixtures which may introduce fats, oil, or grease into the City s sanitary sewer system must be connected through the interceptor or separator Interceptors or separators shall be installed, operated, maintained, and repaired solely by the User at no cost to the City Wastes containing residual (trace amounts) petroleum based oil and grease shall be directed to the oil/water separator Liquid wastes shall be discharged to the interceptor or separator through the inlet pipe only and in accordance with the design/operating specifications of the device Interceptors and separators shall be installed in a location that provides easy access at all times for inspections, cleaning, and proper maintenance, including pumping. Interceptors shall not be located in or near any part of a structure where food handling is done. The Director shall approve the location of the interceptor or separator prior to installation Interceptors and separators shall be sized (minimum size being seven hundred fifty (750) gallons) on an individual case by case basis per design requirements and manufacturer s specifications. A control manhole or inspection box located downstream for monitoring purposes shall be required for all interceptors and separators and installed at the User s sole expense, as approved by the Director Minimum removal efficiency for interceptors for animal fats and vegetable oils shall be eighty (80%) percent. Minimum removal efficiency for oil/water separators for trace petroleum based wastes shall be ninety (90%) percent. 5. Variance 5.1 A Variance to the design and maintenance requirements contained herein may be requested when compliance creates an undue hardship or if a grease trap is sufficient. Hardships caused by space availability, minimal anticipated FOG production, cost, etc., may be grounds for a variance. The maximum time permitted for the variance is three (3) years. Page 7 of 18

8 5.2 The User must submit sufficient documentation, as required by the Director, which explains the need to vary from design or maintenance requirements. A minimum of four months of data should be submitted for maintenance cleaning frequency modifications or similar requests. 5.3 After review of the documentation, the Department will notify the User in writing of acceptance or denial of the variance request. The Department may also request further study pursuant to or, as a condition of the Variance. Certain conditions may be imposed by the Director for installations that receive a variance. 5.4 If a variance is granted and the User subsequently increases anticipated food service production or, the City later determines that the discharge adversely impacts the City s sanitary sewer system or treatment works, the variance may be revoked. 5.5 There is no variance application fee paid to the Department upon submission of the variance request and prior to Department review. (For example, if a variance had been granted to allow maintenance cleaning every two months and, subsequently it can be shown that a three-month maintenance frequency is acceptable.) 6. Permit and Fees Please refer to the City of Palm Bay Sewer Use Ordinance (Chapter 201) for all fees and permitting requirements for this policy 7. Design Guidelines 7.1 Detailed plans, showing the interceptor or separator facilities and operating procedures, must be approved by the Department s FOG Inspector, in consultation with the Director prior to construction. The review and approval by the Department shall in no way relieve the User from the responsibility of meeting effluent discharge limitations or properly maintaining the device. 7.2 A licensed Florida Plumbing Contractor shall install all interceptors and separators in compliance with the latest edition of the Florida State Plumbing Code and obtain a building permit from the City prior to installation. 7.3 Design/ Construction a. Interceptors and separators must be designed by a Professional Engineer licensed in Florida in accordance with the provisions of this policy, all applicable building codes and state regulations. The following information must be Page 8 of 18

9 submitted to request an approval to install the equipment: (i) Signed and sealed calculations for sizing, plans and details from a Professional Engineer must be submitted. (ii) The model and capacity of the tank shall be identified on the plan. (iii) A copy of the floor plan and plumbing plan that has been submitted to the City's Building Department. b. Interceptors and separators shall be designed and constructed in accordance with this policy, the City of Palm Bay Utilities Policies, Procedures and Standards Manual, latest edition, and other applicable State and local regulations including but not limited to Chapter 64E-6 Florida Administrative Code. Design and construction shall be approved by the Department. c. The design of oil/water separators shall be based on peak flow and where applicable, capable of treating and removing emulsions. Oil/water separators shall be sized to allow efficient removal (retention) of the petroleum-based oils and grease from the user s discharge to the City s sanitary sewer system. d. Alternative oil and grease removal devices or technologies shall be subject to written approval by the Director and shall be based on demonstrated (proven) removal efficiencies. Under-the-sink oil and grease interceptors are prohibited for new facilities without a granted variance. e. An adequate number of inspection and monitoring points located downstream, such as a control manhole or inspection box, shall be provided. 8. Installation 8.1 New Facilities On or after the effective date of the FOG Section of the City s Sewer Use Ordinance (Chapter 201), Users likely to discharge oil and grease, which are newly proposed or constructed, or Users which shall expand or renovate their existing facility to include a food service facility where such facilities did not previously exist, shall be required to install an approved, properly operated, and maintained interceptor or separator. Sizing calculations shall be in accordance with the formulas listed in the City of Palm Bay Utilities Policies, Procedures and Standards Manual, latest edition. Interceptors or separators shall be installed and approved by the Department prior to the opening or reopening of said User s facility. Page 9 of 18

10 8.2 Existing Facilities On or after the effective date of the FOG Section of the City s Sewer Use Ordinance (Chapter 201), Users with existing related facilities shall be required to install an approved, properly operated and maintained interceptor or separator when any of the following conditions exist: 8.3 Location a. The facilities are found by the Director to be contributing oils and grease in quantities sufficient to cause line stoppages or necessitate increased maintenance on the collection system. b. The facility has changed ownership. c. The facility has changed operations that now require an interceptor or separator. d. Remodeling of the food preparation or kitchen waste plumbing facilities that are subject to a permit that is issued by the Building department. e. Remodeling of an automotive related enterprise, commercial laundry or other users that potentially may contribute wastes with petroleum based oils and greases. a. Interceptors and separators shaii be located underground, outside building structures, and shall not be placed in any type of enclosure. b. Interceptors and separators shall be located preferably in grass area/non-traffic area, not in parking spaces or sidewalks. c. Interceptors and separators shall not be located in low areas subject to flooding. The surface surrounding the interceptor shall be sloped to drain storm water away from the interceptors or separators. d. Interceptors and separators shall be located as to be easily accessible at all times for routine inspection, cleaning and maintenance, and to pose no hazard to public health or safety. 8.4 Food service facility plumbing/equipment to be connected to an interceptor a. Scullery sinks (two or three compartment) b. Pots and Pan sinks c. Floor drains in kitchen and washing areas (not including public restrooms) Page 10 of 18

11 d. Pre-wash sinks e. Dishwashers and other washing machines f. Automatic hood wash units g. Indoor garbage can washes 9. Maintenance Practices 9.1 Interceptors and Separators should be cleaned as frequently as necessary to maintain FOG concentrations below 100 mg/l in the effluent, but in no case shall cleaning intervals exceed 30 days without a variance. Grease Traps may require more frequent cleaning. Interceptors with a combined grease/solids depth of greater than 25% of the liquid depth are also considered in violation. 9.2 The User shall be responsible for the proper removal and lawful disposal of the Interceptor/Trap waste. 9.3 Maintenance a. Cleaning and maintenance shall be performed by the User. Cleaning shall include the complete removal of all contents from the tank walls, baffles, cross pipes, inlets and outlets, including floating materials, wastewater, and bottom sludge and solids. b. Decanting, back flushing or discharging of removed wastes back into the interceptor or separator from which the waste was removed or any other interceptor or separator, for the purpose of reducing the volume to be hauled and disposed of is prohibited. c. Pumping frequency of interceptors/separators shall be determined by the Industrial Pretreatment Coordinator based on flows, quantity of oil and grease in the discharge, volume of business, hours of operations, and seasonal variations. In no case shall the pumping frequency exceed 90 days even with a variance. d. Users shall contract with a licensed grease or septic plumbing contractor, permitted by the state of Florida, for the removal and disposal of interceptor/separator material. All interceptors and separators must be inspected and certified on an annual basis by a licensed grease hauler or septic system contractor and the Industrial Pretreatment Coordinator or their designee. e. Additives placed into the interceptor, separator or building discharge line system is prohibited. Page 11 of 18

12 f. Flushing the interceptor or oil/water separator with water having a temperature in excess of 140 o F shall be strictly prohibited. g. Under-the-sink grease traps shall be cleaned at a minimum frequency of once per week, or more often as necessary to prevent pass through of grease and other food solids to the collection system. h. All maintenance of oil and grease management devices, including proper disposal, shall be performed by the User at the User's sole expense. 10. Determination of Compliance with Maintenance Requirements 10.1 The User shall be responsible for maintaining the interceptor or separator in such a condition for efficient operation. An interceptor shall be considered out of compliance if any of the following conditions exist: a. FOG concentrations are found to exceed 100 mg/l as measured by EPA Method 1664A. b. The grease layer on top exceeds three (3) inches and the solids layer on the bottom exceeds eight (8) inches c. Removal efficiencies for interceptors as determined through sampling and analysis indicate less than eighty (80%) percent d. Removal efficiencies for separators for trace petroleum based wastes as determined through sampling and analysis indicate less than ninety (90%) percent e. Maintenance cleaning has not been accomplished every 30 days, unless a Variance is granted f. The grease/solids depth exceeds 25% of the liquid depth g. Failure to submit records h. Inspection hindrance i. Failure to maintain on-site records j. Failure to maintain interceptors or separators in proper working order k. Source of sewer blockage Page 12 of 18

13 l. Source of sanitary sewer overflow m. Falsification of records 10.2 Typically, Users will be evaluated based on maintenance cleaning compliance and reported grease/solids depths. The Department may perform random inspections to determine if grease/solids depth exceed 25% of the interceptor s liquid depth and/or collect samples for determination of effluent FOG concentrations. 11. Violation/Enforcement Please refer to the City of Palm Bay Sewer Use Ordinance (Chapter 201) for all violation and enforcement requirements for this policy 12. Waste Disposal 12.1 Wastes removed by haulers from interceptors and separators within the City may be disposed of at private or public facilities permitted by the Florida Department of Environmental Protection (DEP) or the Florida Department of Health (DOH), for treating or recycling the wastes or a location designated by the Department for such purposes, in accordance with the provisions of the City s Sewer Use Ordinance (Chapter 201) Disposal of interceptor or separator waste in any portion of the City s sanitary sewer system shall constitute a violation, shall be treated as a criminal offense, and shall be prosecuted to the fullest extent of the law The waste hauler shall be responsible for all clean-up activities for any spill resulting from servicing the interceptor or separator. Cleanup activities shall be performed in a manner approved by federal, state and local agencies having jurisdiction The waste haulers must perform annual inspections/certifications of Grease Interceptor or separator per City s Sewer Use Ordinance (Chapter 201) The waste hauler shall submit a manifest for each cleanout completed with disposal information (Cradle to grave) A waste hauler must not be in violation of proper disposal methods of the waste or the permit from the City pickup will be terminated. Page 13 of 18

14 13. Record keeping 13.1 All Users that discharge into the City s sanitary sewer system and are subject to the requirements of this policy shall maintain written records, on site, of maintenance and disposal activities for interceptors and separators. These shall be available for inspection and copying during reasonable hours. Also a copy of these documents shall be submitted to: City of Palm Bay Utilities Department Attn: FOG Program 1105 Troutman Blvd. Palm Bay, Florida Maintenance and disposal records must be kept by the User for at least three (3) years and shall be provided upon request from representatives of the City or Brevard County Health Services. Failure to provide maintenance records upon request shall be considered a violation. Page 14 of 18

15 Appendix A A Fact Sheet for Best Management Practices for Fats, Oils and Grease Residual fats, oils, and grease (FOG) are by-products that food service establishments must constantly manage Typically, FOG enter a facility's plumbing system from ware washing, floor cleaning, and equipment sanitation. Sanitary sewer systems are neither designed nor equipped to handle the FOG that accumulates on the interior of the municipal sewer collection system pipes. Over 30% of sanitary sewer overflows were the result of pipe blockages from FOG accumulation from residential, institutional and commercial sources. The best way to manage FOG is to keep the material out of the plumbing systems. The following are suggestion for proper FOG management Dry Clean-Up Practice dry cleanup. Remove food waste with "dry" methods such as scraping, wiping, or sweeping before using wet'' methods that use water. Wet methods typically wash the water and waste materials into the drains where it eventually collects on the interior walls of the drainage pipes. Do not pour grease, fats or oils from cooking down the drain and do not use the sinks to dispose of food scraps. Likewise it is important to educate kitchen staff not to remove drain screens as this may allow paper or plastic cups, straws, and other utensils to enter the plumbing system during clean up. The success of dry clean up is dependent upon the behavior of the employee and availability of the tools for removal of food waste before washing. To practice dry clean up: Use rubber scrapers to remove fats, oils and grease from cookware, utensils, chafing dishes, and serving ware. Use food grade paper to soak up oil and grease under fryer baskets. Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains from towel washing/rinsing. Spill Prevention Preventing spills reduces the amounts of waste on food preparation and serving areas that will require clean up. A dry workplace is safer for employees in avoiding slips, trips, and falls. For spill prevention: Empty containers before they are full to avoid spills. Use a cover to transport interceptor contents to rendering barrel. Provide employees with the proper tools (ladles, ample containers, etc.) to transport materials without spilling. Page 15 of 18

16 Maintenance Maintenance is key to avoiding FOG blockages. For whatever method or technology is used to collect, filter and store FOG, ensure that equipment is regularly maintained. All staff should be aware of and trained to perform correct cleaning procedures, particularly for under-sink interceptors that are prone to break down due to improper maintenance. A daily and weekly maintenance schedule is highly recommended. Contract with a management company to professionally clean large hood filters. Small hoods can be hand-cleaned with spray detergents and wiped down with cloths for cleaning. Hood filters can be effectively cleaned by routinely spraying with hot water with little or no detergents over the mop sink that should be connected to a grease management device. After hot water rinse (separately trapped), filter panels can go into the dishwasher, For hoods to operate properly in the removal of grease-laden vapors, the ventilation system will also need to be balanced with sufficient make-up air. Skim/filter fryer grease daily and change oil when necessary. Use a test kit provided by your grocery distributor rather than simply a "guess to determine when to change oil. This extends the life of both the fryer and the oil. Build-up of carbon deposits on the bottom of the fryer act as an insulator that forces the fryer to heat longer, thus causing the oil to break down sooner. Collect fryer oil in an oil rendering tank for disposal or transport it to a bulk oil rendering tank instead of discharging it into a grease interceptor or waste drain. Cleaning intervals depend upon the type of food establishment involved. Some facilities require monthly or once every two months cleaning. Establishments that operate a large number of fryers or handle a large amount of fried foods such as chicken, along with ethnic food establishments may need at least monthly cleanings. Full-cleaning of grease management devices (removing all liquids and solids and scraping the walls) is a worthwhile investment. Remember, sugars, starches and other organics accumulate from the bottom up. If sediment is allowed to accumulate in the device, it will need to be pumped more frequently. Develop a rotation system if multiple fryers are in use. Designate a single fryer for products that are particularly high in deposits, and change that one more often. Oil & Grease Collection/Recycling & Food Donations FOG is a commodity that if handled properly can be treated as a valuable resource. Begin thinking of oil and grease as a valuable commodity. Some rendering companies will offer services free-of-charge and others will give a rebate on the materials collected. Use 25-gallon rendering barrels with covers for onsite collection of oil and grease other Page 16 of 18

17 than from fryers. Educate kitchen staff on the importance of keeping outside barrels covered at all times. During storms, uncovered or partially covered barrels allow storm water to enter the barrel resulting in oil running onto the ground and possibly into storm drains, and can ''contaminate" an otherwise useful by-product. Use a 3-compartment sink for ware washing. Begin with a hot pre-wash, then a scouring sink with detergent, then a rinse sink. Make sure all drain screens are installed. Prior to washing and rinsing use a hot water ONLY (no detergent) pre rinse that is separately trapped to remove non- emulsified oils and greases from ware washing. Wash and rinse steps should also be trapped. Empty grill top scrap baskets or scrap boxes and hoods into the rendering barrel. Easy does it! Instruct staff to be conservative about their use of fats, oils and grease in food preparation and serving. Ensure that edible food is not flushed down your drains. Edible food waste may be donated to a local food bank. Inedible food waste can be collected by a local garbage feeder who will use food discards for feeding livestock. Food donation is a win-win situation. It helps restaurants reduce disposal costs and it puts the food in the hands of those who can use it. Check the Directory of Markets for Recyclable Materials for a list of food waste collectors. Grease Traps For grease traps to be effective, the units must be properly sized, constructed, and installed in a location to provide an adequate retention time for settling and accumulation of the FOG. If the units are too close to the FOG discharge and do not have enough volume to allow amassing of the FOG, the emulsified oils will pass through the unit without being captured. For information on properly locating, constructing, and sizing grease traps, contact the City or Department representatives and examine EPA guidance documents. Ensure all grease-bearing drains discharge to the grease trap. These include mop sinks, woks, wash sinks, prep sinks, utility sinks, pulpers, dishwashers, pre rinse sinks, can washes, and floor drains in food preparation areas such as those near a fryer or tilt/steam kettle. No toilet wastes should be plumbed to the grease trap. If these suggested best management practices do not adequately reduce FOG levels, the operator may consider installing a second grease trap with flow-through venting. This system should help reduce grease effluent substantially. Page 17 of 18

18 Consumer Tip Buyer beware! When choosing a method of managing your oil and grease, ensure that it does what the vendor says it will do. Some technologies or "miracle cures" don't eliminate the problem but result in grease accumulations further down the sewer line. Out of sight is not out of mind. Check the vendor's references. Page 18 of 18