Preguntas y Definiciones

What is the reason for having grease control equipment?

Pouring grease and oil into pipes creates blockages, causing waste water to overflow. When cooled, grease and oil harden, forming a layer that adheres to the inner walls of the sewer pipes. This clogs pipes and restricts the flow of wastewater, causing overflows on public roads.

Because of this, any commercial, institutional or industrial user who discharges wastewater containing fat, grease, and oil derived from animals, vegetables or petroleum is required to install a grease control equipment. The oil and grease control equipment holds grease and prevents them from reaching the sewer system.

What is the vent pipe in a grease trap?

The vent tube is a component of the grease trap that increases the separation of fats. The flow that enters the trap is ventilated, allowing air to mix with grease-laden water. Air forms bubbles that drag grease to the surface of the water, allowing for faster separation than would occur in a normal separation process.

What is the Grease and Oil Spill Management and Control Plan?

The objective of the Grease and Oil Spill Management and Control Plan is to establish the general and specific steps that must be taken in the event of an oil and/or grease spill. This plan will apply to events that occur within the establishment or its surroundings.
The plan must include, at a minimum, the following:

Spill prevention measures
Spill cleaning technique
Disposal of spilled material

The cleaning equipment mentioned in the plan must be present and accessible in the establishment (e.g., absorbent material, dry ice to solidify grease, etc.). In addition, employees must be trained on this plan and how to deal with a spill.

Maintenance and Repair Service Establishment (MRSE)

In Spanish, they are known as Establecimiento de Servicio de Reparación y Mantenimiento.
Any establishment, business or facility where cars, trucks or equipment are repaired or maintained, including but not limited to car washes, gas stations, service centers, repair shops, detailing centers, garages.

What is a flow regulator in a grease trap?

The flow regulator is the most important component of the grease trap. Without this, wastewater from the kitchen would simply flow through the tank with little or no retention time, which would not allow the grease to separate and be contained in the grease trap.

What is a manifest?

It is a document that describes the delivery of a material to the final recipient. It establishes the origin of the material generated, handling, and transportation to its final destination. This shows the quantity, composition, volume, size, origin, route, and final destination of waste.

What will be evaluated in the manifest?

Manifests must include the following information:

Date and time of GCE cleaning
Carrier company and name
Carrier contact information (address and phone number)
Volume of material removed (in gallons)
Place of final disposal and date, and signature of the site manager

What should employee training include?

Employees must be trained in kitchen best management practices before starting in the work area. In addition, a review of this training must be provided to all employees at least once a year. The training evidence documents must include the following information:

Date of training
Company or person conducting the training
Participants' signature
Educational material presented

“Fat, Oil, and Grease” (FOG)

In Spanish, they are known as manteca, aceite, and grasa
They are organic polar compounds derived from plant or animal sources that are composed of long-chain triglycerides (fatty acids and glycerol)
They are usually generated during the cooking process of food. Food service establishments, schools, hospitals, among others generate large amounts of FOG.

Two types of FOG are generated:

Yellow Grease
Oils and grease discarded from pots and pans, which have not been in contact or contaminated with another source (water, wastewater, solid waste, etc.) and can be recycled.
Brown Grease
Fat, oil and grease floating, settled solids, and wastewater associated with discharges from pipes in the kitchen area, which are contained in grease control equipments.

Petroleum, Oil, Grease, and Sediments (POGS)

In Spanish, they are known as petróleo, aceite, grasa and sedimentos
They are oils, grease, and sediments derived from petroleum.

They are usually generated in facilities where cars, trucks or equipment are repaired or maintained.

Grease Control Equipment

Grease trap
‍
Grease traps are small holding tanks installed above ground level. These devices are designed to separate FOGs from wastewater, allowing the liquid portion to be discharged to the sewer system. They are usually located inside the establishment, near or under the sinks.

Grease Interceptor
‍
Grease interceptors are large holding tanks that are usually installed underground outside the facility. These devices are designed so that the FOG is trapped while the water passes through the interceptor from the bottom and is discharged to the sewer system.

The flow regulator is the most important component of the grease trap. Without this, waste water from the kitchen would simply flow through the tank with little or no retention time, which would not allow the grease to separate and be contained in the grease trap.

Food Service Establishment (FSE)

In Spanish, they are known as Establecimiento de servicio de alimentos.
Any establishment, business or facility dedicated to preparing and serving food for consumption.

Questions and Definitions