Use the "Employee Training Module" and educate your employees about proper FOG disposal.
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 or scrape food residue from pots, pans, dishware and work areas into trash before washing.
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.
When a FOG-related 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.
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.
Post "Proper Disposal of Fats, Oils and Grease Best Management Practices" signs near sinks and dishwashers.
Install drain screens in all drains (food sinks, floors, mop sinks and hand sinks) to capture scraps and other solid materials.
Clean exhaust filters in sinks (not outside). This stops pollutants from entering the storm drains.
Keep all receipts from a California Department of Food and Agriculture licensed grease waste hauler for two years.
