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Fats, Oils & Grease Management Plan Checklist
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Food establishments should complete this checklist to help steer clear of fats, oils and grease (FOG) related problems and the associated costs.
Name of Business
Contact Person First Name
Contact Person Last Name
Have you heard about the potential problems fats, oils and grease can cause to the sanitary sewer system (both private and public)?
If you have a grease trap or interceptor, please mark all that apply.
This establishment has a cleaning schedule for the grease trap or interceptor.
This establishment's grease trap or interceptor being cleaned regularly (either by staff or contractors).
Management witnesses or inspects the cleaning to be sure Best Management Practices are being followed.
The cleaning and maintenance log is current.
The cleaning log records the volume of grease removed.
If this business has a grease trap or interceptor, what is the cleaning schedule?
If there is no grease trap or interceptor, how is grease prevented from entering the sanitary sewers?
Please mark all that apply.
Employees receive training on proper handling and disposal of grease.
Employees remove grease by dry methods (i.e. scraping, wiping, sweeping) before using wet methods.
Employees know not to pour grease down the drain.
Employees have been trained on designated sites for grease collection.
Scrapers/other tools are readily available for removing grease from surfaces and equipment.
Exhaust hood filters are cleaned on a regular basis.
There is a procedure for cleaning exhaust hoods.
Run-off from the hood cleaning flows through a grease trap.
Floor mats are cleaned inside the premises and cleaning water is discharged to a sink or floor drain with a grease trap.
The following cleaning practices are in place: (Mark all that apply.)
Use of rubber scrapers to remove FOG from cookware, utensils and chafing dishes, etc.
Use of absorbent materials to soak up oil and grease under fryer baskets.
Use of paper towels to wipe down work areas (cloth towels will eventually release grease into the water supply during washing).
Water temperature is kept at 140 degrees Fahrenheit or below in sinks with grease traps.
"No grease" signs are posted near drains.
Drain screens are placed in all sinks and floor drains.
This business spill clean-up plan includes the following (check all that apply):
Procedures for different types of spills.
Designated employee to monitor clean-up.
Clean-up kits in place and well-marked with absorbent materials available.
Training schedules for employees.
A plan posted in work area.
The following items are cleaned so runoff goes to a grease trap (check all that apply).
Cleaning bucket water from cleaning greasy surfaces
Spills of grease are wiped up before the following items are cleaned (check all that apply.)
If a licensed company is used to haul away fats, oils and grease, please provide the name of the company below.
The following best management practices are followed in storing fats, oils and grease (check all that apply):
All storage containers are covered.
Storage containers are placed away from storm drains and catch basins.
If containers must be near catch basins or drains, containers are bermed with absorbent pads to prevent spills from reaching the drain.
A spill prevention plan is in place. (Note: Kitty litter or other flowable material should not be used for cleaning spills near storm drains.)
All employees are trained in best management practices for fats, oils and grease (check all that apply).
Training is updated regularly.
"No grease" signs are posted near drains without grease traps.
A spill prevention plan is in place.
Employees are trained to properly use dumpsters and recycling containers.
Dumpsters and recycling containers are kept covered.
Spilled material and litter is picked up regularly.
Water used to clean the area is directed to the sanitary sewer.
Clean-up guidelines are posted.
Read the best practices
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