Train your employees the right way.
Avoid fines and clean-up costs.
Are you and your employees correctly disposing of fats, oils and grease (FOG)? If not, it could cost your business and harm the environment. When dumped down the drain, fats, oils and grease cause sewer backups and overflows. This can damage your business, property, profits and local waterways.
What should you do? Here are some best practices.
Conduct Employee Trainings
Use the "Employee Training Module" to educate your employees about proper disposal of fats, oils and grease.
Maintain Grease Removal Devices
Have outdoor grease interceptors regularly serviced by a licensed waste hauler. Clean all indoor grease traps manually each week, at a minimum. Clean indoor automatic grease traps daily.
Wipe/Scrape before washing
Wipe or scrape food residue from pots, pans, dishware and work areas into trash before washing.
Recycle Used Cooking Oil
Collect and store used cooking oil in a barrel or bin. Use a California Department of Food and Agriculture licensed renderer for recycled FOG disposal.
Protect Drains from Spills
When an oily, greasy spill occurs, block off any sink or floor drain. Clean up the spill with an absorbent material like cat litter or absorbent sweep. Put absorbed materials in plastic bags before placing in the trash.
Prevent Overflows
Keep overflows from entering the storm drain. Create a barrier using dirt, cat litter or other absorbent material. If an overflow occurs, call your local sewer agency immediately.
Install Signage
Post "Proper Disposal of Fats, Oils and Grease Best Management Practices" signs near sinks and dishwashers.
Install Drain Screens
Install drain screens in all drains (food sinks, floors, mop sinks and hand sinks) to capture scraps and other solid materials.
Clean Hood Filters
Clean exhaust filters in sinks (not outside). This stops pollutants from entering the storm drains.
Keep Accurate Records
Keep all receipts from a California Department of Food and Agriculture licensed grease waste hauler for two years.
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