8.1. SR 05-19-2014 - Laserfiche WebLink

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BEST MANAGEMENT PRACTICES FOR FOOD SERVICE ESTABLISHMENTS (FSE) and FOOD MANUFACTURING/PROCESSOR's (FM/P) (AS REQUIRED BY THE FATS, OILS AND GREASE CONTROL ORDINANCE) Fats, oils and grease can be managed effectively by FSEs and FM/Ps to minimize the discharge of FOG into the sanitary sewer system and decrease the required maintenance of grease retention units. The following Best Management Practices (BMPs) have proven effective when implemented properly and consistently. The following Enforceable Best Management Practices are required by the City of Elk River's Fats, Oils and Grease Control Ordinance, Section 78-156 of City Code. All FSEs and FM/Ps must comply with the following BMPs to minimize the discharge of FOG to the Elk River Sanitary Sewer System. Failure to comply with any of these requirements is a violation of the City of Elk River's; Fats, Oils and Grease Control Ordinance. " I. EMPLOYEE'frINjG All Food Service Establishment employees shall be properly trained ....... nd instructed to use BMPs. A. Train all employees in BMPs and other methods to reduce the volume of grease discharged to the sanitary sewer system. Train employees to be aware of problems created by grease in the sanitary sewer system,possible violations and fines, and the cost of cleaning clogged pipes. Even a small amount, grease on each pot,pan or plate can be substantial with hundreds of meals served per day. B. All training shall be documented in writing and shall include the names of the instructor and employee as well as the date of the training. Records of Employee Training shall be maintained by the FSE or FM/P for a period of three (3) years and shall be available to the WWTP Chief Operator upon request. C. Employee Training shall including information on the following: 1. Dry Wipe Pots, Pans and Dishware Prior to Dishwashing: Foods, fats, cooking oil and grease remaining in pots and pans should be dry wiped or scraped out into the trash prior to washing. This can substantially reduce FOG discharged to the grease interceptors. After wiping,pots,pans or dishware that contained grease should be washed in sinks that flow to grease retention devices attached to the sanitary sewer. 2. Cleaning Hoods: Clean hood filters on a monthly basis. Remove the hood filters and wipe or scrape off as much grease as possible and dispose of by recycling or placing in the garbage can.Wash hood filters with hot water (less than 140 degrees) in sinks that flow to grease retention devices attached to the sanitary sewer. FOG ENFC PLAN and BMPs for ORD 78-156 May 19, 2014 Page 6