Fat, oil & grease best management practices

 Fat, oil & grease best management practices

General best management practices
The following requirements apply to all food service facilities:
  • See “grease trap” and “grease interceptor” definitions in the Fats, Oil & Grease Policies and Procedures Manual
  • Continually educate kitchen staff to scrape, wipe or sweep off oil/grease and food debris using “dry” methods such as a disposable paper towel before washing any cooking or eating utensil. Wet methods wash the waste materials into drains where it collects on interior walls of drainage pipes.
  • Use paper towels to wipe down work areas or soak up spills.
  • Consider using paper products rather than dishware to minimize dishwashing.
  • Dispose of any spilled or waste food material into the trash.
  • Eliminate the use of emulsifying additives in the grease trap or grease interceptor. Although emulsifying agents may serve to keep your drain lines open, they simply transfer the oil and grease problem to the mainline. Non-emulsifying biological additives are acceptable; however, even with their use grease traps or grease interceptors must be cleaned regularly.
  • Inspect the grease trap or grease interceptor at least monthly.
  • Clean the grease trap or grease interceptor based on the “25 percent rule”. Their performance severely declines once the accumulation of floatable FOG material and settled solids total 25% of the total depth of the grease trap/interceptor.
  • A maintenance log should be kept onsite to record such inspections and cleanings. On the maintenance log, you should record who inspected and/or cleaned the grease trap, the date of inspection and/or cleaning, the approximate amount of floatable particles and solids removed (if cleaned), and brief description of how the floatable particles and solids was disposed (if cleaned). 
  • Pour all liquid oil and grease into a grease waste container where it can be recycled or disposed of properly.  It can be a valued commodity.  
  • Capture oil and grease wastes from cleaning of mats and ventilation/exhaust hoods.
  • Place “protect the environment” posters in the kitchen as a reminder to employees.
  • Use screens over drains to capture waste food materials.
  • Disconnect or minimize the use of garbage disposals.

BMPs specific to industries with interior grease traps

  • A properly sized flow restrictor and air relief valve must be permanently installed on the incoming plumbing to the grease trap.  The restrictor maintains an acceptable flow of wastewater to the trap. The air valve aids in grease and oil removal.
  • All baffles must be in place inside the grease trap. The baffles serve to lengthen the flow path of the wastewater to increase the time of separation while providing a non-turbulent environment for separation to take place.
  • Do not discharge wastewater to the grease trap above 110 degrees Fahrenheit. Water above 110 degrees melts grease in the trap and puts the grease back into suspension.
  • Many mop sinks do not connect to the grease trap, therefore, upon completion of moping, allow the used mop water bucket to set for a time to cool, then skim off any fat oil and grease into the trash.
  • Most dishwashers do not connect to the grease trap and therefore flow directly to the wastewater mainline. A dishwasher should be used for sanitizing purposes only.
  • Garbage disposals are prohibited from connecting to inside grease traps and consequently flow directly to the wastewater mainline. Disconnect or minimize the use of garbage disposals.
  • If a pre-wash sink is present, eliminate the use of any detergents at this sink. The detergents will carry FOG from the trap into the wastewater mainline. 

BMPs specific to industries with exterior grease interceptors

  • In order to insure the pumping contractor properly cleans and pumps your grease interceptor, it is recommended someone familiar with the proper cleaning method supervises or oversees your contractors pumping activities.
  • The grease interceptor shall be left empty upon completion of pumping; no liquids can be reintroduced back into the grease interceptor by the pumping contractor.
  • Accessibility to the grease interceptor must be maintained. The lids to the interceptor must not be landscaped or paved over.

Please ensure that your hauler is permitted with Colorado Springs Utilities - Industrial Pretreatment.  As evidence, the pumper should be able to show you a copy of the front page of their permit.    

Please call Colorado Springs Utilities - Industrial Pretreatment with any questions related to this matter at (719) 668-4506.