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Official Portal of the Government of Puerto Rico
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What Can You Do?

What Can You Do?

Food Service Establishments

All food establishments, repair and mechanical workshops, and residences have the responsibility to help keep pipes clean

If you own a food service establishment, you must meet the following requirements:

Best Management Practices (BMP's) must be implemented to prevent oil and grease from gaining access to the sanitary sewer system. The BMPs to be implemented in food service establishments are the following:

Ilustración de lavamanos y un envase vertiendo aceite dentro con el signo circular rojo que representa que no se haga.

Do not flush oil down the sink.

BMPs to implement in Food Service Establishments

Install Grease Control Equipment

  • Food service establishments that handle oil and grease are responsible for properly installing, operating, and maintaining grease control equipment (GCE).
  • All areas used in the process of washing kitchen utensils (sink, floor drains, etc.) must be connected to grease control equipment.
  • Clean grease control equipment frequently to prevent the discharge of oil and grease inlito the sanitary sewer system.
  • Keep a record of the cleanings done.
  • Perform the 25% Rule test.
  • Vacuum cleaning the grease interceptor at least every 90 days.

Implement Best Management Practices

  • Oil and Grease Spill Management and Control Plan
  • Develop an Oil and Grease Spill Management and Control Plan.
  • The Plan must include , as a minimum, the following:
    • Spill prevention measures
    • Spill cleaning technique
    • Disposal of the material
    • Kitchen Sink and Dish Washing Area
    • Never dispose of oil and grease through sinks.
    • Place a "DO NOT Pour Grease" sign in the kitchen sink or dish washing area a reminder to employees.
    • Install grilles on the sinks to prevent solids from passing through.
      • Floor Drains
        • Never dispose of oil and grease through drains.
        • Install grilles on floor drains to prevent solids from passing through.
        • Use of Additives
          • If you use any additives, corroborate they meet the following requirements:
          • That they do not have an emulsifying effect
          • Their pH value is between 6 and 9
          • Are non-toxic
          • Food Disposal
            • Remove food debris from pots, pans, and utensils before washing them.
              This allows:
            • Preventing grease overload in pipes, grease traps or interceptor.
            • Reducing the amount of grease and solids in sinks (savings in water and detergents).
            • Employee Training
              • Educate your employees about Best Management Practices in the kitchen.
              • Document the training offered to your employees.
              • Disposal or Recycling of Yellow Grease
                • Separate yellow grease for disposal or recycling.
                • Never dispose of it through kitchen sinks or drains.
                • There are large capacity containers where yellow grease is collected and then gathered and recycled.
                • Protect and cover grease containers stored outdoors. Uncapped containers can collect rainwater and overflow.

                Motor Vehicle Repair and Maintenance Shops

                If you own a motor vehicle repair and maintenance shop, you must meet the following requirements:

                Best Management Practices (BMPs) are required to prevent oil and grease from reaching the sanitary sewer system. The BMPs to be implemented in motor vehicle repair and maintenance workshops are the following:

                BMPs to Implement in Motor Vehicle Repair and Maintenance Shops

                Install Grease Control Equipment

                • Every motor vehicle repair and maintenance shop is responsible for properly installing, operating, and maintaining grease control equipment (GCE).
                • All areas used in the washing process must be connected to grease control equipments.
                • Clean grease control equipments frequently to prevent the discharge of oil and grease to the sanitary system.
                • Keep a record of the cleanings performed.

                Implement Best Management Practices

                • Oil and Grease Spill Management and Control Plan
                • Develop an Oil and Grease Spill Management and Control Plan.
                • The Plan must include, at a minimum, the following:
                  • Spill prevention measures
                  • Spill cleaning technique
                  • Disposal of the material
                  • Washing Area or Sinks and Floor Drains
                  • Never dispose of oil and grease through washing areas or floor drains.
                  • Place a "DO NOT Pour Oil" sign in the washing area or sinks as a reminder to employees.
                  • Install grilles in the washing area or sinks to prevent solids from passing through.
                    • Storage and Disposal of Waste and Raw Material
                      • Be sure to store chemical waste, fluids, sludge, oil or other substances in appropriate containers.
                      • Store used oil in a clean plastic container with a lid to protect it from rain and other contaminants.
                      • Clearly label containers.
                      • Used Oil Recycling
                        • Make sure that the container does not leak or is cracked and it has not been used to store chemicals or other material.
                        • Use a recycling service company that is authorized by the Environmental Quality Board.

                        Homes

                        Animal or vegetable oils and fats, such as salad dressings, baked goods grease, sauces, meat fat, frying oil, and food waste accumulate and clog pipes in sanitary sewer networks in the same way that cholesterol builds up and clogs arteries.

                        The following figure represents the environmental impact of the incorrect disposal of oils and greases from homes.

                        What can you do?

                        BMPs to Implement in Homes

                        Implement the Following
                        Best Practices in the Kitchen:

                        • Never dispose of oil and grease through the drain (kitchen, bathroom or laundry room sink, toilet, etc.), storm drain, green areas or pavement.
                        • Remove excess food from pots, pans, and utensils before washing to minimize the discharge of food, oil and grease down the drain.
                        • Place a strainer in the drain of the sinks to collect food waste and prevent solids from coming into the pipes.
                        • Avoid using a garbage disposal, as this can cause food debris to accumulate in the pipes and create blockages.

                        Reusing or Recycling Cooking Oil

                        • Store cooking oil and grease in a container and take it to the nearest recycling center. Contact your municipality to find out where the nearest center is located.
                        • Store cooking oil and grease in a container and take it to the nearest recycling center. Contact your municipality to find out where the nearest center is located.
                        • If the recycling option is not available, dispose of it as follows:
                          • Place the cooking oil and grease to be disposed of in a safe container with a lid, once they are cool.
                          • When discarding the container, make sure that it is tightly closed to prevent oil and grease from spilling into the garbage container.