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Best Practices for Food Service Establishments

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.

Maintain Grease Removal Devices
Have outdoor grease interceptors regularly serviced by a licensed waste hauler. Clean all indoor grease traps regularly. 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.

Conduct Employee Training
Use the resources provided by the City to educate your employees about proper disposal of fats, oils, and grease.

Keep Accurate Records
Keep all invoices or grease abatement logs for two years.

Install Drain Screens
Install drain screens in all drains (food sinks, mop sinks, and hand sinks) to capture scraps and other solid material.

Recycle Used Cooking Oil
Collect and store use cooking oil in a barrel of bin and recycle at the proper facility.

Clean Hood Filters
Clean exhaust filters in sinks (not outside). This stops pollutants from entering storm drains.

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.

Prevent Overflows
Keep overflows from entering the storm drain. Create a barrier using dirt, cat litter, or other absorbent material. If an overflow occurs, call the City of Rockville immediately at 240-314-8348.

View the Food Service Establishment's Best Management Practices document for more tips.