Scrape solids and food scraps from cooking surfaces, plates and utensils into the trash can. Recycle food scraps whenever possible. Avoid using the garbage disposal to grind these waste products and flush it down the drain. This will cause grease blockages Use paper towels to wipe down excess grease from utensils and work areas. Cloth towels accumulate grease that eventually gets washed into the sewer lines. Use absorbent paper to soak up F.O.G. under fryer baskets. Avoid using garbage disposals. Garbage disposals have been prohibited for new restaurants since 1990. If your restaurant still has a garbage disposal, put baskets/strainers in sink to catch food scraps. This is one of the most impor- tant BMP’s necessary to avoid grease blockages. Captured food, solids and scraps can be recycled or disposed of as solid waste. For food recycling options call the Solid Waste Division at 310-458-8546. Collect used grease and oil in a proper container that provides secondary containment and then call a rendering company to come pick up the grease and oil you collect. Do not pour grease into sink, floor drains or in dumpsters. Check your waste cooking grease container. On a regular basis, check for possible drum leaks. Avoid overfilling the grease drums. Ensure drum lids are tight fitting. Keep surface areas of containers free of grease and solids. Clean grease spills around the drum with absorbent material. If the container is located outside your kitchen facility, provide secondary containment (berms, overpac containers) for all drums to prevent spills. Store in a covered and locked area. Use a filter screen cleaning company, unless you know that your restaurant has a grease interceptor. If your restaurant does not have a grease interceptor, do not wash filter screens on site. Maintain, clean and service your grease trap or interceptor on a regular basis. Under sink grease traps require maintenance at least once a week. Wash floor mats and equip- ment indoors near kitchen floor drain or in janitor sink. Sweep up food particles, cigarette butts, dirt, sediment and trash from outside areas. Use dry method only for spill clean up such as kitty litter. Mopping is allowed after proper sweeping. Mop water must be disposed of in toilet, sink or floor drains connected to the sanitary sewer. Never hose down spills. Stop the F.O.G. City of Santa Monica Industrial Waste Section • 1212 5th Street, 3rd Floor • Santa Monica, CA 90404 Tel:310-458-8235 • Fax:310-393-6697 • http://epwm.santa-monica.org/epwm Make Our Bay A Safe Place To Swim & Play THE Solution ...BEST MANAGEMENT PRACTICES (BMP’S) Fats, Oils and Grease when dumped down the drains, cause the most serious damage to our public sewer lines and the environment. POST IN CLEAN UP WORK AREA WATER POLLUTION PREVENTION From Rolling In... FATS.OILS.GREASE.

POST IN CLEAN UP WORK AREA Stop the F.O.G. From FATS.OILS.GREASE

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Page 1: POST IN CLEAN UP WORK AREA Stop the F.O.G. From FATS.OILS.GREASE

Use paper towels to wipe down excess grease fromutensils and work areas. Cloth towels accumulategrease that eventually gets washed into the sewerlines. Use absorbent paper to soak up F.O.G. underfryer baskets.

Avoid using garbage disposals. Garbage disposalshave been prohibited for newrestaurants since 1990. If yourrestaurant still has a garbagedisposal, put baskets/strainersin sink to catch food scraps.This is one of the most impor-tant BMP’s necessary to avoid

grease blockages. Captured food, solids and scrapscan be recycled or disposed of as solid waste. Forfood recycling options call the Solid Waste Divisionat 310-458-8546.

Collect used grease and oil in a proper container that provides secondary contain-ment and then call a renderingcompany to come pick up thegrease and oil you collect. Do not pour grease into sink,floor drains or in dumpsters.

Check your waste cooking grease container. On aregular basis, ch e ck for possible drum leaks. Avoidoverfilling the grease drums. Ensure drum lids aretight fitting. Keep surface areas of containers freeof grease and solids. Clean grease spills around thedrum with absorbent material. If the container islocated outside your kitchen facility, provide sec-ondary containment (berms, overpac containers) forall drums to prevent spills. Store in a covered andlocked area.

Use a filter screen cleaning company, unless youknow that your restaurant has a grease interceptor.If your restaurant does not have a grease intercep-tor, do not wash filter screens on site.

Maintain, clean and service your grease trap orinterceptor on a regular basis. Under sink greasetraps require maintenance at least once a week.

Wash floor mats and equip-ment indoors near kitchenfloor drain or in janitor sink.

Sweep up food particles,cigarette butts, dirt, sedimentand trash from outsideareas. Use dry method onlyfor spill clean up such as kittylitter. Mopping is allowed afterproper sweeping. Mop watermust be disposed of in toilet,sink or floor drains connectedto the sanitary sewer.Never hose down spills.

Stop the F.O.G.

City of Santa Monica Industrial Waste Section • 1212 5th Street, 3rd Floor • Santa Monica, CA 90404Tel:310-458-8235 • Fax:310-393-6697 • http://epwm.santa-monica.org/epwm

Make Our Bay A Safe Place To Swim & Play

THE Solution...BEST MANAGEMENT PRACTICES (BMP’S)

Fats, Oils and Grease when dumped down the drains, cause the most serious damage to our public sewer lines and the environment.

POST IN CLEAN UP WORK AREA

WATER POLLUTION PREVENTION

FromRolling In...FATS.OILS.GREASE.