|
|
|
Best Management Practices for FOG
The Marion County Health Department has developed Best Management Practices (BMPs) for the operation and maintenance of grease traps and grease interceptors. These BMPs require:
-
Monitoring outside grease traps regularly and clean them when FOG reaches 25% of the grease trap depth. Monitor inside grease traps monthly and clean them at least once every three months.
- Disposing of waste cooking oil (deep fryer oil) through an established recycling company and never down the drain.
- "Dry wiping" pots, pans and dishware prior to dish washing to minimize the discharge of FOG and solids.
- Disposing of food wastes by solid waste removal or composting rather than using garbage disposals.
-
Verifying all grease interceptors cleaning and maintenance activities by a manager or supervisor to ensure that the device is operating properly.
- Keeping a log of maintenance activities to help demonstrate compliance with the use of best management practices.
|
|
