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 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 this chapter.
As used in this article, the following terms shall have the
meanings indicated:
AGENT
Authorized representative of the WPCA.
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.
FOG (FATS, OILS and GREASE)
Animal- and plant-derived substances that may solidify or
become viscous between the temperatures of 32° F. and 150°
F. (0° C. and 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
Refers to properly installed and operated FOG interceptors
and FOG recovery units as approved by the WPCA.
FOG RECOVERY UNIT
All active indoor mechanical systems designed to remove fats,
oil, 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 WPCA to discharge FOG above the set
limits in Section 5(b)(2) of the Department of Energy and 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.
REGIONAL FOG DISPOSAL FACILITY
A facility for the collection and disposal of nonrenderable
FOG approved by the Connecticut Department of Energy and Environmental
Protection.
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.
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 WPCA.