Subject to the foregoing provisions, the following definitions shall apply in this article:
ADDITIVESEnzymes, bacteria and/or other products designed to emulsify FOG and/or biologically treat FOG for grease remediation.
BEST MANAGEMENT PRACTICES (BMPs)Schedules of activities, prohibitions, practices, maintenance procedures, and other management practices to prevent or reduce the introduction of FOG to the POTW.
CHANGE IN OPERATIONSAny change in the ownership, food types, or operational procedures that have the potential to increase the amount of FOG generated and/or discharged by food service establishments in an amount that, alone or collectively, causes or creates a potential for sewer backups and/or SSOs (sanitary sewer overflows).
COMPOSITE SAMPLEA collection of individual samples obtained from one location (discharger) at selected intervals based on an increment of either flow or time. The resulting mixture (composite sample) forms a representative sample of the waste stream discharged during the sample period.
DIRECTOR OF WASTEWATER (DIRECTOR)Director or his/her authorized agents or representatives. The Director is responsible for the operation and maintenance of all public wastewater facilities of the City, including oversight of the FOG control program.
DISCHARGERAny person who discharges or causes a discharge of wastewater directly or indirectly to the POTW. "Discharger" shall mean the same as "user."
EFFLUENTAny wastewater outflow from the food service establishment that is discharged to the POTW.
FATS, OILS, and GREASE (FOGs)Any substance such as a vegetable or animal product that is used in, or is a by product of, the cooking or food preparation process, and that turns or may turn viscous or solidify with a change in temperature or other conditions.
FOG CONTROL PROGRAMThe program as outlined in Fats, Oils and Grease (FOG) Control Rule as approved by the Biddeford City Council.
FOG WASTEWATER DISCHARGE ORDERA compliance mechanism issued by the Director or his/her designee subjecting the recipient to requirements and conditions specific to the compliant discharge of FOG-containing waste into the POTW.
FOOD GRINDERAny device installed in the plumbing or sewage system for the purpose of grinding food waste or food preparation by-products prior to discharge.
FOOD SERVICE ESTABLISHMENT (FSE)Any permanent facility within the boundaries of the City of Biddeford, which prepares and/or packages food or beverages for distribution, sale, or consumption, on or off site, which has any process or device that uses or produces FOG. Excluding private residences, FSEs include but are not limited to food courts, food manufacturers, food packagers, food processors, restaurants, sandwich shops, grocery stores, bakeries, butchers, limited food service establishments, lounges, hospitals, hotels, nursing homes, churches, and school cafeterias.
GRAB SAMPLEA sample taken from a waste stream at a single point in time, regardless of flow and discharge duration, as required under 40 CFR 136 to monitor for FOG content in wastewater effluent.
GREASE CONTROL DEVICEAny grease interceptor, grease trap or other mechanism, device, which attaches to, or is applied to, wastewater plumbing fixtures and lines, the purpose of which is to trap, collect, or treat FOG prior to it being discharged into the sewer system. "Grease control device" may also include any other proven method to reduce FOG subject to the approval of the Director.
GREASE INTERCEPTOR (GI)A device, usually located underground and outside between a food service establishment and the connection to the sewer system, designed to collect, contain, and remove food wastes and grease from the process waste stream while allowing the remaining wastewater to be discharged to the POTW. Each grease interceptor shall constitute a separate device.
GREASE TRAPA grease control device, usually located inside the building immediately downstream from a sink or other appliance, designed to collect, contain, and remove food wastes and grease from the process waste stream while allowing the remaining wastewater to be discharged to the collection system. Each grease trap shall constitute a separate grease control device.
HOT SPOTSAreas in the sewer collection system that have experienced sanitary sewer overflows or that must be cleaned or maintained frequently to avoid interference, blockages, or overflows.
INSPECTORA person authorized by the Director to inspect any existing or proposed wastewater generation, conveyance, processing, and/or disposal facility.
INTERFERENCEAny discharge which, alone or in conjunction with discharges from other sources, inhibits or disrupts the City's sewer system, treatment processes or operations; or is a cause of violation of the City's NPDES permit; or prevents lawful sludge use or disposal.
LIMITED FOOD SERVICE ESTABLISHMENT (L-FSE)A food service establishment generally engaged only in reheating, hot holding, or assembly of ready-to-eat food products, and as a result, wastewater discharges contain insignificant amounts of FOG. A L-FSE is not engaged in deep frying or grilling.
MANIFESTA receipt or form which is retained by the generator of wastes for disposing of recyclable wastes or liquid wastes as required by the City. For purposes related to this FOG Control Rule, manifest generally means the receipt from a waste hauler for disposal of FOG waste from a grease interceptor grease trap, or automatic grease recovery unit.
NONCOMPLIANCE FEEOne or more fees established by the City and levied against a user as a result of violation(s) against provisions of this article. Noncompliance fees are used to compensate the City for costs of additional inspection and followup, including, but not limited to, sampling, monitoring, lab analysis, cleaning of sewers, administrative inquiries, and administrative processing incurred as a result of the noncompliance.
PERSONAny individual, partnership, firm, association, corporation or public agency, including the State of Maine and the United States of America.
POLAR FOGAnimal and/or vegetable-based fats, oils, and grease.
PUBLIC AGENCYThe State of Maine and/or any city, county, other local governmental authority or public body of or within the State of Maine.
PUBLIC SEWERA sewer owned and operated by the City, or other local public agency, which is tributary to the City's sewer treatment facilities.
REGULATORY AGENCYThose agencies having regulatory jurisdiction over the operations of the City, including, but not limited to, United States Environmental Protection Agency and Maine Department of Environmental Protection.
REMODELINGA physical change or operational change causing increased FOG generation that exceeds the current amount of FOG discharge to the sewer system by the FSE or construction exceeding a cost of $25,000 to a food service establishment that requires a building permit and involves any one or combination of the following:
(1) Under-slab plumbing in the food processing area;
An increase of 30% in the net public seating area;
An increase of 30% in the size of the kitchen area; or
Any change in the size or type of food preparation equipment.
RESIDENCEA private building or space used as a permanent or temporary home by one or more individuals. Each residential unit shall be considered a separate residence.
SAMPLE POINTA location approved by the Director, from which wastewater can be collected that is representative in content and consistency of the entire flow of wastewater being sampled.
SAMPLING FACILITIESStructure(s) provided at the user's expense for the City or user to measure and record wastewater constituent mass and concentrations, to collect a representative sample, or to provide access to plug or terminate the discharge.
SEWER FACILITY OR SYSTEMAny property belonging to the City used for collecting, conveying, pumping, treating and disposing of wastewater and sludge.
SEWER LATERALThe private wastewater connection between the building's wastewater facilities and the public sewer system.
SLUDGEAny solid or semisolid from a manufacturing process, utility service, pretreatment facility, or FSE.
TENANT FINISH (FOOD SERVICE ESTABLISHMENT)A portion of an existing building that is subsequently occupied by a food service establishment, oftentimes requiring building and/or plumbing modification to meet the specifications and needs of the tenant. Tenant finish differs from new construction in that a sewer connection permit may have already been issued for the premises.
TWENTY-FIVE-PERCENT RULERequirement for grease control device to be maintained such that the combined FOG and solids accumulation does not exceed 25% of the design hydraulic depth of the grease interceptor. This is to ensure that the minimum hydraulic retention time and required available hydraulic volume is maintained to effectively intercept and retain FOG prior to discharge to the sewer system.
USERAny person who discharges or causes a discharge of wastewater directly or indirectly to a public sewer system. "User" shall mean the same as "discharger."
WASTESewage and any and all other waste substances, liquid, solid, gaseous or radioactive, associated with human habitation or of human or animal nature, including such wastes placed within containers of any nature prior to and for the purpose of disposal.
WASTE HAULERAny person carrying on or engaging in vehicular transport of waste as part of, or incidental to, any business for that purpose.
WASTE MINIMIZATION PRACTICESPlans or programs intended to reduce or eliminate discharges to the sewer system or to conserve water, including, but not limited to, product substitutions, housekeeping practices, inventory control, employee education, and other steps to minimize wastewater production.
WASTEWATERThe liquid- and water-carried wastes of the community and all constituents thereof, whether treated or untreated, discharged into or permitted to enter a public sewer.
WASTEWATER CONSTITUENTS AND CHARACTERISTICSThe individual chemical, physical, bacteriological, and other parameters, including volume and flow rate and such other parameters that serve to define, classify or measure the quality and quantity of wastewater.