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Kitchen Best Management Practices (BMP's) <br />Sinks and Drains <br />Drain Screens <br />• Be installed on all drains <br />• Have openings between 1/8" and 3/16" <br />• Be removable for ease of cleaning <br />• Be frequently cleaned (dispose of the screened solids to the trash) <br />Grease Container Usage <br />• Pour all liquid oil and grease from pots, pans, and fryers into a waste grease container <br />• Prior to washing, scrape solidified fats and grease from pots, pans, fryers, utensils, <br />screens, and mats into a container <br />• Use recycling barrels or bins with covers for onsite collection of grease and oil <br />• Empty grill top scrap baskets or boxes into a container <br />Dishwashing <br />• Use rubber scrapers, squeegees, or towels to remove food and all visible fats, oils and <br />grease from cook and serving ware prior to dishwashing <br />• Dry wipe remaining food and fats, oils and grease into trash can prior to dishwashing <br />Spill Prevention and Clean-up <br />Proactive Spill Prevention and Clean -Up Procedure BMPs <br />• Develop and post spill procedures <br />• Develop schedule for training employees about procedures <br />• Designate a key employee who monitors clean-up <br />Spill Prevention BMPs <br />• Empty containers before they are full to avoid accidental spills <br />• Provide proper portable container to transport materials without spilling <br />• Use a cover to transport grease materials to a recycling barrel <br />Spill Clean-up BMPs <br />• Block off sink and floor drains near the spill <br />• Clean spills with towels and absorbent material <br />• Use wet cleanup methods only to remove trace residues <br />Absorbent Materials and Towel Usage <br />• Use disposable absorbent materials to clean areas where grease may be spilled or <br />dripped <br />• When using paper towels, use food grade paper to soak up oil and grease under fryer <br />baskets <br />• Use towels to wipe down work areas <br />• Use absorbent materials under colanders in sinks when draining excess meat fat <br />Food Waste Disposal/Recycling <br />• Used or spent oil and grease generated from fryers and other cooking equipment can be <br />recycled through a rendering or recycling company. <br />Food Grinders <br />• Food grinders should not be used in FSEs because the resulting large volume of food <br />solids may clog drain pipes and/or fill grease traps and interceptors. <br />Emplovee Education <br />• An Education Program on the BMPs should be implemented consisting of: <br />• New employee training program <br />• Frequent refresher training program <br />• Kitchen BMP signage <br />19F-291 <br />