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1 BMPs for Kitchen Management City of Los Angeles Department of Public Works Bureau of Sanitation Industrial Waste Management Division Fats, Oil & Grease.

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Presentation on theme: "1 BMPs for Kitchen Management City of Los Angeles Department of Public Works Bureau of Sanitation Industrial Waste Management Division Fats, Oil & Grease."— Presentation transcript:

1 1 BMPs for Kitchen Management City of Los Angeles Department of Public Works Bureau of Sanitation Industrial Waste Management Division Fats, Oil & Grease (FOG) Control Program Prepared by : Diana Xu 02/23/04 CWEA

2 2 Table of Contents I. Background II. What are BMPs? III. Enforcement Response Plan IV. Conclusion

3 3 I. Background An amendment to the Los Angeles Municipal Code (LAMC) intended to prevent introduction of Fats, Oil and Grease (FOG) into the City sewers to minimize and avoid FOG related Sanitary Sewer Overflow, was approved and adopted by the City Council on August 5, Under this new regulation, all Food Services Establishments (FSEs) are required to implement and demonstrate compliance with Best Management Practices (BMPs). FSEs that generate FOG are also required to obtain an Industrial Wastewater Permit. Best Management Practices (BMPs)

4 4 Best Management Practices Include:  General Prohibitions  Clean Kitchen Practices  Spill Prevention  Proper Grease Interceptor Maintenance  Proper Grease Trap Maintenance  Proper Vent Hood and Filter Cleaning II. What are BMPs?

5 5 Best Management Practices General Prohibitions  Do not discharge fats, oil or grease into the sink or drains.  Do not dispose of garbage or similar materials into the sink.  All FSEs are prohibited from using garbage grinders; Except when expressly allowed by the Bureau Director.  Use water temperatures less than 140°F in all sinks, especially the pre-rinse sink before the mechanical dishwasher.

6 6 Best Management Practices Clean Kitchen Practices  “ Dry wipe” pots, pans, dishware and work areas prior to washing. This includes using rubber scrapers or paper products to remove fats, oil and grease from cookware, utensils, and serving ware.

7 7  Collect waste cooking fats, oil and grease and store them in secure containers for recycling.  Dispose of food waste directly into the trash/garbage can. Best Management Practices Clean Kitchen Practices (cont’d)

8 8 Best Management Practices For Spill Prevention  Empty waste grease containers, before they are full, into rendering barrels/drums.  Place secure covers onto containers prior to their transport to rendering barrel.  Provide employees with proper equipment and training for skimming grease collected on top of the grease trap.

9 9 Best Management Practices For Spill Prevention (cont’d)  Soak up oil and grease under fryer baskets using absorbent products.  Use absorbents like rags or clay litter to pick up spills before mopping the floor.  Cover outdoor fats, oil and grease storage containers.  Locate grease dumpsters and storage containers away from storm drain catch basins.

10 10 Best Management Practices For Grease Interceptors  Observe proper grease interceptor cleaning/maintenance procedures to ensure that the device is properly operating.  Check solids depth and grease depth routinely. The combined thickness of the grease on top and the solids at the bottom should not exceed 25% of the total interceptor depth.  Have a contract with a licensed hauler to pump and clean your grease interceptor regularly.  Keep a maintenance log.

11 11 Best Management Practices For Grease Traps  Train all staff on proper cleaning and maintenance procedures to ensure that the device is operating properly.  Transfer grease from grease traps to the recycling barrel daily or more frequently if necessary.  Clean grease traps routinely.  Keep a maintenance log.

12 12 Best Management Practices For Grease Traps (cont’d)  Do not discharge solvents or grease-emulsifying agents into the sink.  Do not discharge wastewater with temperatures in excess of 140°F to grease traps.  Dishwashing machine discharges must bypass the grease traps per Plumbing Code requirements.  Food disposal devices such as garbage grinders must bypass the grease traps.

13 13  Routinely clean kitchen exhaust system filters.  Keep a maintenance log. Best Management Practices For Vent Hood and Filter

14 14 III. Enforcement Response Plan Progressive Actions  Notices of Violation (NOV)  Telephone Assistance  Cease and Desist Order  Compliance Order  Suspension Order  Show Cause Hearing  Permit Revocation (Note: In some cases, accelerated enforcement response may be warranted.)

15 15 IV. Conclusion  Benefits of FOG Program  References

16 16 IV. Conclusion / Closing Benefits of the FOG Program Reduce Sanitary Sewer Overflows Improve public health and safety Improve sewer maintenance Better FSE business environment Minimize property damage claims Minimize the risk of lawsuits Minimize potential spill related fines

17 17 Los Angeles Municipal Code Board of Public Works Rules and Regulations IV. Conclusion / Closing References Los Angeles Unified School District’s Presentation (February 5, 2002) on Current Best Management Practices

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