The purpose of this article is to outline the
wastewater pretreatment requirements for food preparation establishments
and other commercial facilities that discharge fats, oils, and grease
in their wastewater flow. All new and existing facilities that generate
and discharge fats, oils, and grease (FOG) in their wastewater flow
shall install, operate, and maintain a FOG pretreatment system. The
requirements of this article shall supplement and be in addition to
the requirements of the Town’s Sewers and Water Ordinance.
As used in this article, the following terms
shall have the meanings indicated:
CONTACT PERSON
The individual responsible for overseeing daily operation
of the food preparation establishment and who is responsible for overseeing
the food preparation establishment's compliance with the FOG pretreatment
program.
FATS, OILS AND GREASE (FOG)
Animal and plant-derived substances that may solidify or
become viscous between the temperatures of 32° F. and 150°
F. (0° C. to 65° C.), and that separate from wastewater by
gravity; any edible substance identified as grease per the most current
EPA method as listed in 40 CFR 136.3.
FOG INTERCEPTOR
A passive tank installed outside a building and designed
to remove fats, oils, and grease from flowing wastewater while allowing
wastewater to flow through it, and as further defined herein.
FOG PRETREATMENT SYSTEM
Properly installed and operated FOG interceptors and FOG
recovery units as approved by the Mansfield Water Pollution Control
Authority.
FOG RECOVERY UNIT
All active indoor mechanical systems designed to remove fats,
oils, and grease by physical separation from flowing wastewater, as
further defined herein.
FOOD PREPARATION ESTABLISHMENTS
Class III and Class IV food service establishments and any
other facility determined by the Mansfield Water Pollution Control
Authority to discharge FOG above the set limits in Section 5(b)(2)
of the Department of Environmental Protection's General Permit for
the Discharge of Wastewater Associated with Food Preparation Establishments.
These facilities shall include but not be limited to restaurants,
hotel kitchens, hospital kitchens, school kitchens, bars, factory
cafeterias, and clubs. Class III and Class IV food service establishments
shall be as defined under Section 19-13-B42 of the State of Connecticut
Public Health Code.
RENDERABLE FATS, OILS AND GREASE
Material that can be recovered and sent to renderers for
recycling into various usable products. Renderable grease is created
from spent products collected at the source, such as frying oils and
grease from restaurants. This material is also called “yellow
grease.”
REGIONAL FOG DISPOSAL FACILITY
A facility for the collection and disposal of nonrenderable
FOG approved by the Connecticut Department of Environmental Protection.
TOWN'S AGENT
The authorized representative of the Town of Mansfield.
No facility shall discharge or cause to be discharged
any wastewater with a FOG concentration in excess of 100 milligrams
per liter, as determined by the currently approved test for total
recoverable fats and grease listed in 40 CFR 136.3, or in concentrations
or in quantities which will harm either the sewers, or water pollution
control facility, as determined by the Mansfield Water Pollution Control
Authority.