Managing fat, oil and food (FOG) waste correctly and legally can help prevent a blockage which leads to bad smells and costs money, loss of reputation and potential business. Legally, food serving establishments could be forced to close until the problem is sorted out.
Scraping pots and pans:
Protecting the drain:
Preventing blockages is everyone’s responsibility, so make sure you incorporate this advice into your staff training.
Oil and food waste checklist
Find out how to dispose of food waste, fats, oils and grease safely from your commercial kitchen with an easy-to-use, safe method checklist, supported by the Chartered Institute of Environmental Health.
Use a registered waste carrier
There are many schemes commercial catering establishments such as restaurants, takeaways, pubs, and hotels can join 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.
Make sure the company you 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.