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 of Stratford's Code.
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.
FACILITY
Any food preparation establishment at which an authorized
discharge occurs.
FATS, OILS AND GREASE (FOG)
Any fats, oils and grease generated from the food preparation
process as identified by 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
Refers to properly installed and operated FOG interceptors,
FOG recovery units, and other alternate system as approved by the
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 IV food service establishments and any other
facility discharging fats, oils and grease above the effluent limits
in § 5(c)(2) of the Connecticut Department of Energy and
Environmental Protection's General Permit for the Discharge of Wastewater
Associated with Food Preparation Establishments, such as, but not limited to, restaurants, hotel kitchens,
hospital kitchens, school kitchens, bars, factory cafeterias and clubs.
NONRENDERABLE FATS, OILS AND GREASE
Fats, oils, and grease generated from food preparation processes
that have been contaminated during the food preparation process, thereby
prohibiting this material from being rendered.
REGIONAL FOG DISPOSAL FACILITY
A treatment works that is permitted by the Connecticut Department
of Energy and Environmental Protection for the separation and disposal
by incineration or other methods of FOG from the wastewater of a facility.
RENDERABLE FOG
Uncontaminated fats, oils and grease from the food preparation
process that can be used as a source of material that is free of impurities
and can be recycled into products such as animal feed and cosmetics.
RENDERABLE FOG CONTAINER
A closed, leakproof container for the collection and storage
of food grade fats, oil and grease.
RENOVATION
Any physical modification of the facility's food preparation
area, food service area and/or dining area in excess of $20,000 in
any one calendar year, or a cumulative total in excess of $40,000
over any period of five years. The dollar value shall be the sum of
all renovations for all building permits issued to a facility in a
calendar year, for the food preparation, floor service and dining
areas, as determined by the Town of Stratford's Building Official.
WATER POLLUTION CONTROL AUTHORITY (WPCA)
The Stratford Water Pollution Control Authority, established
pursuant to Section 7-246 of the Connecticut General Statutes, who
shall be the authorized representative of the Town of Stratford.