Best Practices for Food Service
As an owner/operator, here's what you should do . . .
Are you and your employees correctly disposing of fats, oils, and grease (FOG)? If not, it could cost your business in a big way, as well as harm the environment.
When dumped down the drain, fats, oils, and grease cause sewer backups and overflows. This can damage your business, property, profits, reputation, and local waterways.
Conduct Employee Trainings
Use our free Employee Training Materials and Video to educate your employees about proper disposal of fats, oils, and grease.
Maintain Grease Removal Devices
Have outdoor grease interceptors regularly serviced by a licensed waste hauler. Clean all indoor grease traps manually each week, at a minimum. Clean indoor automatic grease traps daily.
Wipe/Scrape before Washing
Wipe or scrape food residue into the trash from pots, pans, dishware, and work areas before washing.
Recycle Used Cooking Oil
Collect and store used cooking oil in a barrel or bin. Use a California Department of Food and Agriculture licensed renderer for recycled FOG disposal.
Protect Drains from Spills
When an oily, greasy spill occurs, block off any sink or floor drain. Clean up the spill with an absorbent material like cat litter or absorbent sweep. Put absorbed materials in plastic bags before placing in the trash.
Keep overflows from entering the storm drain. Create a barrier using dirt, cat litter, or other absorbent material. If an overflow occurs, call your local sewer agency immediately.
Post “Proper Disposal of Fats, Oils, and Grease Best Management Practices” signs near sinks and dishwashers.
Install Drain Screens
Install drain screens in all drains (food sinks, floors, mop sinks, and hand sinks) to capture scraps and other solid materials.
Clean Hood Filters
Clean exhaust filters in sinks (not outside). This stops pollutants from entering the storm drains.
Keep Accurate Records
Keep all receipts from a California Department of Food and Agriculture licensed grease waste hauler for two years.