Best Management Practices for Food Service Establishments

 

Best Management Practices (BMPs) are management and operational procedures that are intended to prevent pollutants from entering the City of New Bedford sanitary sewer collection system. The following are suggested practices.  In the event that a food service establishment is determined to violate the standards contained in the City’s Municipal Code, BMPs may become enforceable requirements.

 

  1. Train kitchen staff: Train kitchen staff in management practices and methods to reduce the volume of FOG discharged to the sanitary sewer system. Train them to be aware of problems created by FOG in the sewer system, possible violations and fines, and the cost of cleaning clogged pipes. Even a small amount of grease on each pot, pan, or plate can be substantial when you serve hundreds of meals per day.
  2. Post NO GREASE signs: By posting “No Grease” signs above sinks, on dishwashers, and near other grease discharge points, it serves as a constant reminder to keep grease out of the system.
  3. Dry wipe pots, pans, and dishware prior to dishwashing: Food, fats, cooking oil, and grease remaining in pots and pans should be dry wiped or scraped out into the trash prior to wet washing. In most establishments this will substantially reduce FOG discharged to your grease interceptors. These practices are less expensive than pumping out and hauling away FOG from a grease interceptor or clearing a blocked line.
  4. Grinders shall not be discharged to internal grease interceptors.
  5. Clean grease interceptor routinely and maintain records: Monthly cleanings and weekly inspections will ensure proper operation of the interceptor. Make note of the grease level and record it in the maintenance log. If the level of grease and solids is above 25%, the cleaning frequency should be increased. Maintenance records will be requested during inspections.
  6. Witness significant cleaning and maintenance events: It is suggested that the on duty manager should witness cleaning events to ensure they are performed completely and properly. This will ensure that pumpers/haulers or maintenance workers do not take any shortcuts. To properly clean the interceptor the entire contents must be removed, including grease cap (floating grease) and sludge pocket (settled solids). Failure to remove the sludge pocket in the bottom will result in lowered total capacity and reduced detention time. The manager should also be sure that all walls and baffles are scraped clean. They should also check that removable baffles and screens are replaced after cleaning. Ensure that the grease is disposed of properly either as a solid waste or recycled, not dumped in another drain at the facility.
  7. Inspect grease interceptor during maintenance: The design of most grease interceptors is very simple, but each part serves an essential function. The baffles must be in place and properly positioned to be effective. Covers must fit properly so they do not leak. In-ground interceptors should be examined for cracks, which could allow wastewater to leak out, or groundwater to leak in.
  8. Automatic grease interceptors require maintenance: Automatic grease interceptors must be maintained in order to be effective. Solids strainers and the outside grease container may need to be emptied daily. Wiper blades and the grease outlet trough must be cleaned weekly. Clean the entire unit including sediment at the bottom monthly. Replace wiper blades every 6 months and most importantly make sure your unit is plugged in and the auto timer is set properly. Follow the manufacturer’s recommendations for the unit installed.

Specific Prohibitions

  1. Installation of food grinders in the plumbing system of new constructions or remodeling of food service facilities shall be prohibited.
  2. Introduction of any additives into a food service facility’s wastewater system for the purpose of emulsifying FOG or biologically/chemically treating FOG for grease remediation or as a supplement to interceptor maintenance is prohibited.
  3. Disposal of waste cooking oil into drainage pipes is prohibited. All waste cooking oils shall be collected and stored properly in receptacles such as barrels or drums for recycling or other acceptable methods of disposal.
  4. Discharge of wastewater with temperatures in excess of one hundred forty degrees Fahrenheit to any grease control device, including grease traps and grease interceptors, is prohibited.
  5. Intentionally causing the release of grease from a trap or interceptor through physical or chemical means, heat, or biological additives is prohibited.
  6. Disposal of wash water from fume hoods, greasy floors, and equipment into drains is prohibited. Allow wash water to cool to room temperature and skim off the grease cap before pouring it into drains.
  7. Washing of kitchen floor mats, etc. outside is prohibited. Grease may be discharged into nearby storm drains. Always wash mats in a utility sink that is connected to a grease trap or in a utility sink with a stopper and skim off grease cap before discharging.