Description and Applicability
Best Management Practices (BMPs) are procedures and practices that reduce the discharge of fat, oil and grease wastes (FOG) to the building drain system and wastewater system. BMPs can be implemented effectively in food service establishments (FSEs) and private dwellings. Food Service Establishments
The BMPs are provided to assist FSEs with the development of procedures and/or practices to reduce the amount of FOG in their wastewater discharge. Implementation of BMPs has the added benefit of reducing FOG and solids accumulation in grease traps and interceptors, thereby reducing the maintenance needs and costs of these control devices. These efforts can also minimize the likelihood that an establishment will cause a sewer system stoppage that results in a backup into a facility and/or an enforcement action. Implementation of BMPs may help reduce maintenance needs and costs for building drain line cleaning. Because of the variety of establishments that generate FOG, universal BMPs can not be prescribed. FSE operators should identify the FOG sources at their establishments and adopt BMPs to fit their needs. Private Dwellings
Many of the BMPs for FSEs are equally applicable to private dwellings. For private dwellings, the following primary BMPs are recommended: Ensure that dwelling occupants understand the importance of keeping FOG out of the wastewater system. Never pour FOG down sink drains or toilets. Avoid or minimize the use of garbage disposals. Use drain screens to capture food particles and dispose of these materials in the garbage. Use "dry" clean up methods before using "wet" clean up methods for kitchen ware and spills. Collect FOG and other food wastes and dispose of them in the garbage.
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