Food Service Facility Grease Mitigation Requirements

Transcription

1 Food Service Facility Grease Mitigation Requirements An Introduction to Manatee County s FOG Program Presented to Manatee County Food Service Establishments September 26, 2017

2 Background 1988 Manatee County received EPA approval for Industrial Pretreatment Program (IPP) First draft of existing SUO to include FOG mitigation language. Draft rejected as being too vague; sent back for revisions Second draft, after requested revisions, deferred by BoCC due to recession and associated cost to FSE After notification that BoCC was now supportive of adding grease mitigation language to SUO, the second draft received additional and substantive review by County legal services. Linko FOG Tracker software program access acquired by County.

3 Background 2015 FOG Tracker program database loaded with approximately 250 FSE. After numerous changes, a final draft of the SUO was sent to FDEP for language approval on October Preliminary approval of SUO received from FDEP on January 20, with instruction to resubmit the final version as a substantial IPP modification after formal adoption by BoCC. Final version approved by BoCC on April 12, and subsequently approved by FDEP on August 12 after publishing notice of the IPP modification in a local newspaper Staff hired and IPP structure modified to accommodate FOG Program. After numerous revisions, a final ERP version reflecting FOG Program enforcement was submitted to FDEP on April 10, and subsequently approved on May 8.

4 Highlights from the Sewer Use Ordinance

5 Food service facility or FSF: Any facility or commercial entity which discharges wastewater into the county's sanitary sewer collection system, is operated for the purpose of manufacturing, packaging, storing, preparing, serving, or otherwise handling food for sale to other entities or consumption by its members, employees, or the public, and has any operation, process, or device that uses or produces fats, oils, or grease. This definition includes, but is not limited to, food courts, manufacturers, packagers, restaurants, grocery stores, bakeries, caterers, bars, lounges, hospitals, hotels, motels, nursing homes, churches, schools, detention centers, prisons, and mobile food vendors. This definition does not include a limited food preparation establishment. - Division 3. Sewer Use Ordinance Sec (e)

6 Grease or FOG: Fats, oils, waxes, and other related constituents which may be present in the wastewater system as a floatable solid, liquid, colloid, emulsion, or in a solution. This definition encompasses substances of animal or vegetable origin, including, but not limited to, butter, lard, margarine, vegetable fats and oils, and fats in meats, cereals, seeds, nuts, and certain fruits. This definition also encompasses substances of mineral origin, including, but not limited to, kerosene, lubricating oil, and road oil. - Division 3. Sewer Use Ordinance Sec (e)

7 Pretreatment Requirement 1. Grease, oil, and sand interceptors shall be provided when, in the opinion of the director, they are necessary for the proper handling of wastewater containing excessive amounts of grease and oil, or sand; except that such interceptors shall not be required for residential users. All interceptor units shall be of a type and capacity approved by the director and shall be so located to be easily accessible for cleaning and inspection. Such interceptors shall be inspected, cleaned, and repaired regularly, as needed, by the user at the user s expense. 2. Users with the potential to discharge fats, oil or grease shall comply with the provisions of this division and applicable county ordinances regulating such discharge. - Division 3. Sewer Use Ordinance Sec (b)(1) & (2)

8 Pretreatment Applicability In addition to any other requirements of the Florida Plumbing Code, all food service facilities connected to the county's sanitary sewer collection system shall have a grease trap or grease interceptor. - Division 3. Sewer Use Ordinance Sec (e)(1)(a)

9 Pretreatment Applicability contd. Any existing food service facility shall be allowed to operate and maintain the existing grease trap or grease interceptor installed prior to the effective date of this subsection, provided that such grease trap or grease interceptor is functioning in a proper and efficient manner. The director may require an existing food service facility to install, operate, and maintain a new grease trap or grease interceptor in compliance with this division or to repair or modify an existing grease trap or grease interceptor if: 1. Renovation or expansion of the kitchen or food preparation area in an existing food service facility will require the issuance of a plumbing permit by the jurisdiction responsible for administration and enforcement of the Florida Plumbing Code; 2. The food service facility has a grease trap or grease interceptor which is undersized, defective, irreparable, or improperly designed or constructed; 3. The food service facility has no grease trap or grease interceptor; or 4. The food service facility is discharging grease in quantities sufficient to cause blockages or sanitary sewer overflows or to require increased maintenance or repairs of the sanitary sewer collection system. - Division 3. Sewer Use Ordinance Sec (e)(1)(c)

10 Grease Traps

11 Grease Trap A grease control device which serves individual fixtures, has a limited effect, and is used in locations where a grease interceptor is determined to be impossible or impractical. This device may be used in connection with a grease interceptor. - Division 3. Sewer Use Ordinance Sec (e)

12 Grease Trap Requirements Grease traps shall be cleaned and maintained by a waste hauler or food service facility in accordance with a written protocol. Grease traps shall be cleaned and maintained when the total volume of captured grease and solid materials displaces more than thirty (30) percent of the total volume of the unit. Grease traps shall be opened, inspected, cleaned, and maintained at least once every week in accordance with BMPs. - Division 3. Sewer Use Ordinance Sec (e)(3)e.

13 Grease Trap Requirements contd. Grease and solid materials removed from a grease trap shall be disposed of in the solid waste disposal system of the food service facility or at a grease recycling or disposal facility. - Division 3. Sewer Use Ordinance Sec (e)(3)f.

14 Grease Trap Requirements contd. No water or wastewater with a temperature in excess of 140 F (60 C) shall be discharged into any grease trap. - Division 3. Sewer Use Ordinance Sec (e)(3)h.

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17 Grease Interceptors

18 Grease Interceptor A multi-compartment grease control device which is constructed in different sizes, generally located underground between a food service facility and the connection to the county's sanitary sewer collection system, and primarily uses gravity to separate fats, oils, and grease from the wastewater as it moves from one (1) compartment to the next. This device must be cleaned and maintained with the fats, oils, and grease removed and disposed of at regular intervals to be effective. - Division 3. Sewer Use Ordinance Sec (e)

19 Grease Interceptor Requirements Grease interceptors shall be pumped, cleaned, and maintained by a waste hauler permitted by the county. Pumping services shall include the complete removal of all contents, including floating materials, wastewater, bottom sludge, and solids from the grease interceptor. Cleaning services shall include scraping excess solids from the walls, floors, baffles, and all pipework of the grease interceptor. Each food service facility shall inspect its grease interceptor during the pumping procedure to ensure that the grease interceptor is properly cleaned and all fittings and fixtures inside the grease interceptor are functioning properly. Skimming and pump and return are prohibited in any grease interceptor. - Division 3. Sewer Use Ordinance Sec (e)(4)d.

20 Grease Interceptor Requirements contd. Each grease interceptor shall be pumped and cleaned when: 1. The floatable grease layer exceeds six (6) inches in depth; 2. The settleable solids layer exceeds eight (8) inches in depth; 3. The grease interceptor is not retaining or capturing grease; 4. The removal efficiency of the grease interceptor is less than eighty (80) percent, as determined by sampling and analysis; 5. The discharge of grease from the grease interceptor exceeds the county's local limits; or 6. The sum of the thickness of the grease layer plus the settleable solids layer, divided by the sum of the thickness of the grease layer plus the settleable solids layer plus the gray water layer, exceeds thirty (30) percent. - Division 3. Sewer Use Ordinance Sec (e)(4)e

21 Grease Interceptor Requirements contd. In any event, all grease interceptors must be pumped and cleaned at least once every four (4) calendar months. This requirement shall not be waived by use of non-enzymatic bacterial cultures in a grease interceptor. - Division 3. Sewer Use Ordinance Sec (e)(4)e.

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24 Best Management Practices

25 Best Management Practices (BMP) Schedules of activities, prohibitions of practices, maintenance procedures, and other management practices to implement the prohibitions listed in this division and 40 CFR 403.5(a) and 403.5(b), as amended. This definition includes treatment requirements, operating procedures, and practices to control plant site runoff, spillage or leaks, sludge or waste disposal, or drainage from raw materials storage. - Division 3. Sewer Use Ordinance Sec (e).

26 Best Management Practices Criteria Each food service facility shall implement BMPs to minimize the discharge of fats, oils, and grease to the county's sanitary sewer collection system. BMPs shall include, but shall not be limited to, the following: a. Drain screens shall be installed on all drainage pipes in the food preparation areas. b. All waste cooking oils shall be collected and stored properly in recycling receptacles such as barrels or drums. Such recycling receptacles shall be maintained properly to prevent leakage. Waste cooking oils shall be transported by a waste cooking oil hauler and disposed of at a waste cooking oil recycling or disposal facility. c. All food waste shall be disposed of directly in the trash or garbage and not in sinks, garbage disposals, or grinders. Food waste shall be disposed of in a manner to prevent leakage in the trash container. If a grinder is used, a solids interceptor shall be installed between the grinder and the grease interceptor. d. Employees of the food service facility shall receive periodic training on the following subjects: 1. Dry-wiping pots, pans, dishware, and work areas before washing to remove grease; 2. Properly disposing of food waste and solids in plastic bags prior to disposal in trash containers to prevent leakage and odors; 3. The location and use of absorption products to clean under fryer baskets and other locations where grease may be spilled or dripped; and 4. Proper disposal of grease and oils from cooking equipment to a proper grease receptacle without spilling. e. Training shall be documented and verified with employee signatures. Training records shall be maintained for at least two (2) years following the date of training and available for inspection upon request by the director. f. BMPs and waste minimization practices shall be posted conspicuously in the food preparation and dishwashing areas at all times. - Division 3. Sewer Use Ordinance Sec (e)(6).

27 Inspections: What we hope to avoid

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34 Access Grease interceptors shall be installed in a location outside the building which provides access at all times for inspection, sampling, pumping, cleaning, and maintenance. - Division 3. Sewer Use Ordinance Sec (e)(4)a. Access shall be provided to each interceptor and separator for service and maintenance. Interceptors and separators shall be maintained by periodic removal of accumulated grease, scum, oil, or other floating substances and solids deposited in the interceptor or separator. - Florida Building Code, Chapter 10, Section

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39 Other Considerations

40 Any food service facility that receives a notice from the director to install a grease interceptor shall install the grease interceptor within one hundred eighty (180) days from the date of such notice unless otherwise specified by the director. - Division 3. Sewer Use Ordinance Sec (e)(1)d.

41 The use of garbage disposals or grinders is prohibited in all food service facilities unless followed in line by a solids interceptor. Grease interceptors and solids interceptors shall be sized and rated for the discharge of the garbage disposal or grinder. Emulsifiers, chemicals, enzymes, and bacteria shall not be discharged into a garbage disposal or grinder. - Division 3. Sewer Use Ordinance Sec (e)(2)a.

42 Specific prohibitions. No person or user shall introduce or cause to be introduced into the county's sanitary sewer collection system the following pollutants, substances, or wastewater: Fats, oils, or greases of animal or vegetable origin in concentrations that cause or have the potential to cause blockages or overflows in the POTW; or Chemicals, solvents, enzymes, emulsifiers, or other grease cutters or additives designed to liquefy or emulsify the captured grease so it can pass into the POTW. - Division 3. Sewer Use Ordinance Sec (a)(2)r and s.

43 Each food service facility shall be responsible for all costs associated with permitting, installing, inspecting, re-inspecting, cleaning, pumping, operating, maintaining, and repairing the grease trap or grease interceptor. All repairs to the grease trap or grease interceptor shall be completed within the time set forth in any written notice by the director or officer. - Division 3. Sewer Use Ordinance Sec (e)(2)c.

44 Inspection Process

45 Initial Inspections 1. All plumbing issues will be given 30 days to complete repairs. 2. All manhole replacements will be given 30 days to complete replacement. 3. All grease level exceedances, with no other violations, will be given 7 days for interceptor or trap clean out. 4. All interceptor or trap replacements, or new installations, will be given 30 days to obtain quotes and/or complete installation.

46 Considerations for Re-inspections, Follow up, and Future Inspections 1. Is the FSF utilizing a permitted hauler? 2. Is the FSF maintaining the required cleaning schedule? 3. Has the FSF completed all required repairs? 4. Does the FSF employ and document required BMPs? 5. Is the system hydraulically overloaded?

47 MCUD Office of Wastewater Compliance FOG Program Telephone: (941) , ext Website: Questions?