All Food Services Establishments and other identified entities
shall implement minimum best management practices (BMPs) to minimize
the discharge of FOG to the sewer system. Detailed requirements for
minimum best management practices are specified in this article and
explained in the Fats, Oils, and Grease Control Program Toolkit (2006),
published by the National Restaurant Association. These may include
kitchen practices and/or employee training programs that are effective
in minimizing FOG discharge.
(1) All food service establishments shall be required, at a minimum,
to comply with the following best management practices:
a. Installation of floor drain grates/screens. Approved floor drain
grates/screens shall be installed in accordance with the International
Plumbing Code on all floor drain pipes in food preparation areas.
b. Segregation and collection of waste cooking oil. All waste cooking
oil shall be collected and stored properly in receptacles such as
barrels or drums. Such receptacles shall be protected from the weather
and maintained properly to ensure that they do not leak. Waste cooking
oil shall be disposed of through recycling, rendering, fuel conversion,
or any other legal method except discharge to the POTW.
c. Segregation and collection of waste FOG solids. All waste FOG solids
shall be collected and stored properly in receptacles such as barrels
or drums. Such receptacles shall be protected from the weather and
maintained properly to ensure that they do not leak. Waste FOG solids
disposed of through recycling, rendering, fuel conversion, MSW disposal,
or any other legal method except discharge to the POTW.
d. Disposal of food waste. All food waste shall be disposed of directly
into the trash or garbage, recycled, or composted, but not disposed
of in sinks.
e. Employee training. Employees of the food service establishment involved
in any aspect of food preparation, bussing, or cleaning shall be trained
by ownership/management within 30 days of hire on the following subjects:
1.
How to "dry wipe" pots, pans, dishware and work areas before
washing to remove grease.
2.
How to properly dispose of food waste and solids.
3.
The location and use of absorption products to clean floors
under fryer baskets and other locations where grease may be spilled
or dripped.
4.
How to properly dispose of grease or oils from cooking equipment
into a grease receptacle such as a barrel or drum without spilling.
f. Maintenance of kitchen exhaust filters. Filters shall be cleaned
as frequently as necessary to be maintained in good operating condition.
The wastewater generated from cleaning the exhaust filter shall be
disposed properly through a grease interceptor or grease trap. Collected
grease solids shall be disposed of through recycling, rendering, or
any other method approved by the Director. Grease and oil accumulation
on the roof or the exhaust filter discharge shall be evidence of inadequate
cleaning methods or cleaning frequency.
g. Kitchen signage. Best management and waste minimization practices
shall be posted conspicuously in the food preparation and dishwashing
areas at all times.