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Disposing wastewater wisely
Food service establishments

Help us beat the blockages

Blockages mean bad smells. And bad smells are bad for business. You could end up with a fine, or even be prosecuted. However, there are some simple business practices you can adopt to prevent any problems.

Use a registered waste carrier

There are many schemes that commercial catering establishments such as restaurants, takeaways, pubs, and hotels can sign up to have used cooking oil and fat – including hard fat – taken away and converted into biodiesel.

Depending on the quantities involved, many waste carriers will collect used oil free of charge. Some will even give you lidded barrels to make collection easier.

Remember!
Ensure any company you do employ is registered as a waste carrier with the Environment Agency.
After each collection, in return for the waste oil, a registered carrier will give you a Waste Transfer Note. Keep these legal documents on the premises for two years in case they need to be inspected.

Tell your staff

It’s important that you and your staff prevent oil, fat and food scraps ending up down the plughole. Here are some quick ideas to get you started:

Quick tips

Scraping pots and pans:: Before washing, scrape vegetable peelings, rice, pasta , food debris and grease into the bin from plates, pans and utensils, then wipe them with a kitchen towel and put that in the bin too.
Collecting fat:: Allow used fat, oil and grease from cooking to cool and collect in a sealed, secure container.
Protecting the drain:: Use sink strainers in plugholes to stop food going down the drain. Empty them into the bin when they get full.
Trapping grease:: If you use grease traps make sure they’re regularly serviced, cleaned, emptied and maintained. Keep a written note in your food hygiene records.
Bacteriological dosing:: If you use this technology, make sure it’s operated and maintained to the manufacturer’s instructions. Keep a note in your food hygiene records.

Remember!
Preventing blockages is everyone’s responsibility, so make sure you incorporate this advice into your staff training.