Since Food Service Establishments (FSE) discharge Fats, Oils and Grease (FOG), which can build up in sewer pipes, restrict flow and cause major problems such as sewer overflows, all FSE will be required to:
- Comply with the NPDES Permit (R8-2010-0036) and FOG requirements to reduce the amount of FOG discharged to the sewer system.
- Participate in the FOG Inspection Program and meet all program requirements.
- Utilize best management practices (BMPs). BMPs include a series of activities to effectively manage and control FOG generated waste from FSE operations. BMP activities include, but are not limited to:
- Good housekeeping measures ("clean kitchen practices")
- Proper Waste Disposal Methods
- Proper cleaning and maintenance of:
- Grease Interceptor
- Grease Trap
- Sand and Oil Clarifier
- FOG Spill Control Plan
- Recycling