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Fats, Oils, Grease and Sand Best Management Practices Observation Checklist for Restaurants Approved BMPs for Restaurants: Yes No N/A 1. Train kitchen staff and other employees how to ensure BMPs
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01
Remove any excess food particles from the cooking surface.
02
Use paper towels to absorb and wipe away as much fats oils & grease residue as possible.
03
Scrape off any solidified fats oils & grease with a spatula or scraper.
04
Dispose of the paper towels and solidified residue in a trash receptacle.
05
Use warm, soapy water to clean the remaining fats oils & grease from the cooking surface.
06
Rinse the surface thoroughly with clean water to remove any soap residue.
Who needs fats oils ampamp grease?
01
Restaurants
02
Food processing plants
03
Commercial kitchens
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What is fats oils & grease?
Fats, oils, and grease (FOG) are substances that come from cooking oils, butter, lard, food scraps, sauces, and dairy products.
Who is required to file fats oils & grease?
Restaurants, food establishments, and commercial kitchens are typically required to file fats, oils, and grease reports.
How to fill out fats oils & grease?
To fill out fats, oils, and grease reports, businesses must accurately measure and report the amount of FOG waste produced and disposed of.
What is the purpose of fats oils & grease?
The purpose of fats, oils, and grease reporting is to prevent clogging in sewer systems and protect the environment from pollution.
What information must be reported on fats oils & grease?
Businesses must report the amount of fats, oils, and grease waste generated, disposed of, and any measures taken to prevent FOG pollution.
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