cooking facility bmps

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Presentation on how to prevent water pollution tailored for food service businesses

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Presentation Transcript

Beyond Cooking :

Beyond Cooking In the Kitchen with the Bay Area Pollution Prevention Group

Pollution Prevention:

2 Pollution Prevention Water pollution is a serious problem! Sacramento Splittail: Suisun Marsh Sanitary Sewer Overflows Stormwater Runoff

Today’s Specials:

3 Today’s Specials Solid waste management Liquid waste management Water and energy consumption Wastewater Sustainable purchasing

Pretreatment Programs:

4 Pretreatment Programs Regular Reporting Self-Monitoring Reports Sampling Fees PERMITS —Check with your City; you may need one! Requirements may include: Enforcement (fines, citations) Permit

Why Pretreatment? FOG!:

5 Why Pretreatment? FOG! FATS, OIL and GREASE!! Waste produced by all the different stages of food preparation, cooking and clean up. Fats are solid at room temperature, oils are liquid at room temperature and grease is a mixture. All types of FOG are viscous and can stick to sewer pipes causing blockages and backups.

FOG a’ la Carte From food and cooking processes such as::

6 FOG a’ la Carte From food and cooking processes such as: Meat fats Lard Cooking Oil Shortening Condiments Dressings Butter and margarine Food scraps Baking goods Dairy products Sauces Coffee Deep or stir frying Preparation and baking

Effects of FOG!:

7 Effects of FOG! Greasy foods cause blockage of the arteries the same way they cause blockages of drain lines. Over time pipes can decrease in diameter with the build up of FOG and minerals. The result is a cement like matter that can decrease the area of flow significantly.

Effects of FOG continued:

8 Effects of FOG continued Sink drain and sewer back ups. Sewage spills inside your facility. Heath concerns when backups and overflows occur. FOG, if not cleaned properly, is a vector for bacteria build up and disease. Odors can affect the quality of your products and comfort of customers.

Effects of FOG continued:

9 Effects of FOG continued Unplugging sewer lines is prohibitively expensive. Sewage clean up is just as costly. Fines associated with health violations can be astronomical. Loss of customers to Green Businesses.

Chef’s Recommendation #1 Traps or Interceptors:

10 Chef’s Recommendation #1 Traps or Interceptors Traps or interceptors should be installed to protect sewers from areas that produce FOG . Your local government may require them. Areas include: food prep sinks, dishwashing sinks, pot washing sinks, mop sinks and mat washing areas Traps allow wastewater flow to be detained long enough for FOG to separate out and float to the top for ease of removal.

PowerPoint Presentation:

11 TRAP CUTS

Traps or Interceptors:

12 Interceptors are pretreatment devices (generally over 750 gallons ) located outside the facility. Traps generally do not have a long enough retention time to adequately separate FOG. Need to be designed (sized and manufactured) to handle the amount of FOG expected. Need to be installed correctly (i.e. level, vented, correct position in waste stream etc.) Should never receive solids. Routine, often daily, maintenance is needed to ensure that they reduce or prevent blockages. Traps or Interceptors

Maintenance:

13 Maintenance Traps collect solids in the bottom and FOG on the top. Solids must be removed regularly to prevent wastes from becoming acidic and producing odorous gas. FOG must be removed regularly as well to ensure build up does not flow into sewer lines causing backups.

PowerPoint Presentation:

14 Posters available through www.baywise.org

Additives:

15 Additives Be cautious of chemicals and additives (e.g. enzymes , soaps, & detergents) that claim to dissolve grease. Some of these additives simply pass grease down pipes where it can clog sewer lines in other areas. Your local government may prohibit the use of additives. You have a right to know! Ask vendors for MSDS to protect yourself and the environment.

Chef’s Recommendation #2 Best Management Practices:

16 Chef’s Recommendation #2 Best Management Practices The most economical way to deal with FOG in food preparation, cooking and cleaning! B M P’s

B M P’s:

17 B M P’s Never hot flush (continuously run hot water) through a grease trap Keeping the trap as clean as possible will prevent it from becoming a task no one will want to perform Scrape leftovers into a food waste container prior to washing Contract with a rendering service for recycling used cooking oil, meat, and/or trap grease

B M P’s:

18 B M P’s Check with your local government solid waste program for local composting facilities or animal farms that will accept non-edible food waste. NEVER use a garbage disposal unit. Greasy scraps pass through interceptors/ traps and clog sewer lines causing backups. Greasy waste transferred from landfill to wastewater treatment plants.

B M P’s:

19 Used fryer oil is a valuable commodity with potential for reuse as feedstock and fuel Always pour oil through a screen to capture waste particles prior to placing in tallow bin (stored in secondary containment to prevent accidental spills to the storm drain system) B M P’s

Benefits:

20 Benefits Waste reduction leads to increased operating efficiency and cost savings. Waste minimization reduces purchasing costs. Decreased solid waste generation reduces collection and disposal costs. Reducing electricity and water reduces utility bills.

Stormwater Biggest Contributor to Water Pollution:

21 Stormwater Biggest Contributor to Water Pollution Rainwater running off streets, roofs, and parking lots flows into the storm drain system without treatment into creeks, lagoons and bays.

Stormwater:

22 Stormwater Food facilities can be a significant source of stormwater pollution

Stormwater Runoff …:

23 Stormwater Runoff … Tallow bin placed next to a storm-drain that flows directly to San Francisco Bay.

PowerPoint Presentation:

24 BMPs for your business #1 Pavement Cleaning #2 Litter Control #3 Equipment Cleaning #4 Grease Handling #5 Waste Disposal #6 Landscaping #7 Spill Clean-Up #8 Employee Training Chef’s Recommendations

Chef’s BMP’s 1 & 2:

25 Chef’s BMP’s 1 & 2 #1 Pavement Cleaning Sweep or vacuum outside eating areas daily Routinely sweep parking lots and unloading areas Sweep up leaves on sidewalks, gutters, and streets #2 Litter Control Provide trash cans with lids Pick up litter daily Post “No Littering” signs

Chef’s BMP’s 3 & 4:

26 Chef’s BMP’s 3 & 4 #3 Equipment Cleaning Wash floor mats, filters, and garbage cans indoors Dispose of washwater into the sanitary sewer #4 Grease Handling Recycle and store grease in separate covered containers Regularly inspect and clean grease storage area

Chef’s BMP’s 5 & 6:

27 Chef’s BMP’s 5 & 6 #5 Waste Disposal Dispose of non-FOG liquid waste into sanitary sewer Keep dumpster closed and locked Contact waste hauler for cleaning or repair #6 Landscaping Adjust sprinklers to avoid water runoff Minimize use of pesticides and fertilizers

Chef’s BMP’s 7 & 8:

28 Chef’s BMP’s 7 & 8 #7 Spill Clean-Up Use dry methods for spill clean ups Keep spill clean-up materials handy Report any spill that cannot be contained #8 Employee Training Train on stormwater BMPs and spill clean-up Post BMPs around your business

Chef’s Recommendation:

29 Chef’s Recommendation Begin with the end in mind Prevent Pollution before it’s created! R educe , R euse, R ecycle! Think before you purchase Look for less-toxic products, less packaging, and use and dispose of pesticides and toxic cleaners properly Train your staff, share information!

Credits:

30 Credits Donna Allen, City of Burlingame Catherine Allin, City of Millbrae … California Restaurant Association San Diego Food and Beverage Association County of San Diego

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