Restaurant Grease Management and Pollution Prevention
The Industrial Wastewater Pretreatment Program is working to reduce the amount of Fats, Oils and Grease (FOG) in the wastewater discharged into the City’s sewer collection system and Wastewater Treatment Facility.
Development and implementation of Best Management Practices (BMPs) for certain commercial and industrial operations has long been recognized by the EPA as an effective tool to limit the discharge of undesirable pollutants to wastewater treatment facilities -- referred to as publicly owned treatment works (POTW).
In 2006, EPA made changes to the National Pretreatment Regulations clarifying that POTWs can use BMPs to regulate the discharge of specific pollutants. BMPs are fully enforceable as a Pretreatment Standard.
Food service facilities are required to provide approved interceptor and capacity units. Facilities are required to regularly inspect, clean, and maintain such interceptors in accordance with the established BMPs. Failure to do so subjects these businesses to enforcement action under City of Meridian Pretreatment Regulations Title 9, Chapter 2.
The pretreatment staff conduct over 350 restaurant inspections annually.
BestManagement Practices (BMP) for Food Service Facilities
The FOG Handbook (link to Commercial FOG Handbook) is intended to provide restaurant, and food service related business managers, and owner’s information about FOG pollution prevention techniques focused on their businesses, effective in both reducing maintenance costs for business owners, and preventing grease discharges to the sewer system.
The discharge of FOG to the sewer system is illegal. Ensuring that grease traps, and grease interceptors are properly installed, and most importantly properly maintained, is key to avoiding enforcement action against your business.
This handbook focuses on proper maintenance of grease traps, interceptors, and includes inspection checklists for the business owner/manager as a guide to how, and what, City pretreatment inspectors will be checking during an onsite inspection. Knowledgeable business managers can effectively prevent grease buildup and associated problems for both the City and restaurant owner.