1. Best Kitchen Management Practices (BMP’s)

2. Overview n Management of your ‘Drain Line Systems’ is important to the success of all Food Service Establishments (FSE’s). Your Waste Water is coming under more stringent regulations and mandates from governing agencies every day. n Successful drain management programs encompass Best Kitchen Management Systems (BMP’s), Mechanical, Physical, Chemical & Biological considerations for acute and chronic drainline problems and a continuing mindset along with actions to insure trouble free drains and compliance.

3. Common Terms n FOG’s: Fats, Oils, and Greases n BMP’s: Best Management Practices for Kitchens n FSE”s: Food Service Establishments n SSO’s: Sanitary Sewer Overflows n P-trap: The p-shaped curl in the drain line that acts as a water door to prevent sewer gases from entering the kitchen through the drain line. n Weir: A fence or enclosure set in a waterway to raise the water level or divert its flow. (In grease traps & interceptors)

4. BMP’s include n General prohibitions n Identify FOG’s as “Worst Enemy” n Where do FOG’s come from??? n “Fat Free Drains” Training n No BMP program??? n Common Terms

5. TO ARRANGE COMPLETE SEMINAR PLEASE CONTACT US AT: Call TOLL FREE 1800 252 087 Fax to (02) 9693 1562 Email salesquery.chemsearch@nch.com Write to: CHEMSEARCH P.O Box 6056, Alexandria, NSW 2015.salesquery.chemsearch@nch.com