Loading...

Best Management Practices (BMP)

Fats, Oils and Grease (FOG) can be managed effectively by homeowners and food service establishments to minimize adverse impacts on Loudoun Water wastewater systems and the environment. Loudoun Water staff, regulators and industry workers have developed BMPs that, when implemented, will minimize the adverse impacts of FOG.

Train Your Staff

Educating and training staff is the best way to be sure that the FOG BMPs are followed.


Visibly Post “NO GREASE” Signs

Constant reminder to staff about proper disposal of FOG.


Avoid Wet Clean-up

Avoid using a hose as a broom to wash everything on the floor to the drain as a method of disposal.


Dry Clean-up (better, and saves money)

  • Use rubber scrapers to remove fats, oils, grease and food from serving and cookware, utensils and chafing dishes.
  • Use food grade paper to soak up oil and grease under fryer baskets.
  • Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in drains from towel washing/rinsing.
  • Use kitty litter to absorb liquid spills. Sweep up and dispose of the kitty litter in the trash, as long as the spilled material is not hazardous.



Avoid Using Garbage Disposals

Avoid using garbage disposals as your primary method of disposing food waste. Use the “Dry Clean-up” method first.


Spill Prevention

A dry workplace is safer for employees and helps to prevent slips.


Grease Traps

Clean grease traps on a daily basis. Train all employees on the location, purpose, function, and proper maintenance of grease traps on a frequent basis.


Grease Interceptors

Grease interceptors must be cleaned routinely to ensure that the accumulated grease does not interfere with its intended function and operation. Routine cleaning will help prevent closing your doors until the problem is corrected.


Keep a Maintenance Log and All Service Records

A log serves as a record of the frequency of cleaning you perform on grease traps and interceptors and the volume of grease recovered from the grease interceptor. It also provides proof of regulatory compliance. Optimize cleaning frequency to reduce expenses.


Use Water Temperature Less Than 140 Degrees Fahrenheit

Use a water temperature of less than 140 degrees Fahrenheit in all sinks, especially the pre-rinse sink before a mechanical dishwasher. Temperatures in excess of 140 degrees will dissolve grease. As the water cools, the grease will solidify in the sewer system causing blockages.