Draft I.S. 351: 2009.

Control of fats, oils and grease (FOG) in Food Service Establishments

Document type: Document subtype: Document stage: Document language: C:\Document Control Work In Progress\STANDARDS\Draft IS 351 for public comment.doc

Contents

Page

I.S. 351: 2009. Draft 5 ..........................................................................................................................................1 Foreword..............................................................................................................................................................3 1

Scope ......................................................................................................................................................3

2

Normative references ............................................................................................................................3

3

Terms and definitions ...........................................................................................................................4

4 4.1 4.2

FOG Control in Food Establishments..................................................................................................4 General....................................................................................................................................................4 Staff Training..........................................................................................................................................4

5 5.1 5.2

Operation of Food areas .......................................................................................................................5 General....................................................................................................................................................5 Kitchen operations ................................................................................................................................5

6 6.1 6.2 6.3 6.4 6.5 6.5.1 6.5.2

FOG Control Systems ...........................................................................................................................5 General....................................................................................................................................................5 Selection of suppliers ...........................................................................................................................6 Methods of FOG control........................................................................................................................7 Use of Bacteria.......................................................................................................................................7 Installation requirements ......................................................................................................................7 Requirements for Passive grease traps ..............................................................................................8 Requirements for Mechanical grease traps ........................................................................................8

7 7.1 7.2 7.3 7.4 7.5 7.6

Operation of FOG control system ........................................................................................................9 General....................................................................................................................................................9 Maintenance requirements ...................................................................................................................9 Cleaning and Emptying of a Passive Grease trap..............................................................................9 Cleaning and Emptying of Mechanical Grease Traps..................................................................... 10 Cleaning of Spillages ......................................................................................................................... 11 Disposal of waste oil and waste from grease trap .......................................................................... 11

Assessment of FOG control system.............................................................................................................. 11 8 8.1 8.2

Documentation and records .............................................................................................................. 12 General................................................................................................................................................. 12 Records types and retention times................................................................................................... 12

Annex A (informative)...................................................................................................................................... 13 A.1 Determination of size requirements of passive grease traps in accordance with I.S. EN 1825-1 and I.S. EN 1825-2................................................................................................................... 13 Annex B (informative)...................................................................................................................................... 15 B.1 Staff training on FOG control ............................................................................................................ 15 B.2 Best Practice ....................................................................................................................................... 15 Annex C (informative) Informative Annex- Sample Analysis C .................................................................... 16 C.1 General................................................................................................................................................. 16 C.2 Sample collection ............................................................................................................................... 16 C.3 Sample testing .................................................................................................................................... 16

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Foreword This national standard has been prepared by a specialist working group of the Waste Water Engineering Standards Committee of the National Standards Authority of Ireland. This standard is a voluntary standard and food business operators may use it as a guide to compliance with the requirements of trade effluent discharge licences issued by Local Authorities in Ireland. The Water Framework Directive 2000/60/EC sets out the policies to be adopted by national government in order to improve the quality of water in the European Union. The Water Services Act 2007 sets down the responsibilities of for the management of drinking water and wastewater services in Ireland. These include the granting of licenses for the discharge of waste and operation of wastewater treatment facilities. Article 9 of directive 2000/60/EC states that member states shall take into account the principle of recovery of cost for water and wastewater services in accordance with the principle of the polluter pays. All Food service establishments are required to hold a valid trade effluent discharge licence. The trade effluent discharge licence permits the food business operator to discharge wastewater to wastewater collection system under the control of the authority that issues the licence. This standard specifically deals with the control of the discharge of fats, oils and grease from food service establishments and specifies the methods to be used by the food business operator to control the discharge of fats, oils and grease to the waste water collection system. This standard uses the word "shall" to indicate the requirements with which compliance by the food business operator is mandatory. This standard uses the word "should" to indicate a requirement that is best practice. It is recommended that the food business operator give consideration to the implementation of the best practise in this standard.

1

Scope

This Irish Standard provides guidance to food business operator on the control of fats oils and grease in the food operations. This Irish standard applies to all food business operators licensed by the local authority for the discharge of wastewater from the food premises to the wastewater collection system.

2

Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. I.S. EN 1825-1 Grease Separators-Part 1: Principles of design, performance and testing, marking and quality control. I.S. EN 1825-2 Grease Separators-Part 2: Selection of nominal size, installation, operation and maintenance. I.S.EN ISO 9001 Quality management systems - Requirements.

3

3

Terms and definitions

For the purposes of this document, the following terms and definitions apply / the terms and definitions apply Food service establishment: any unit of a food business

Food business operator: natural or legal persons responsible for ensuring that the requirements of law are met within the food business under their control

Trade effluent : effluent from any works, apparatus plant or drainage pipe used for the disposal of waste water works of any liquid which is discharged form premises used for carrying on any trade or industry but does not include domestic waste water or storm water

Document: meaningful data or information and its supporting medium

Record: A document which maybe paper or electronic stating results achieved or providing evidence of activities performed

Water services authority: a County Council or City Council of Local authority whose functions include water services

4 4.1

FOG Control in Food Establishments General

A food service establishment (FSE) shall apply for and be in possession of a valid trade effluent discharge licence. The food business operator (FBO) of the FSE shall operate within the terms and conditions of the trade effluent discharge licence. The food business operator shall provide the resources necessary to manage the use of fats and oils and of waste Fats Oils and Grease (FOG) in the food business in accordance with this standard. The food business operator shall install, operate and maintain a FOG control system which is suitable for the business and shall not pose a risk to public health. The food business operator shall retain documents and records to demonstrate that the FOG control system in place in the food service establishment being operated and maintained

4.2

Staff Training

The food business operator shall ensure that all staff are informed and aware that there is a FOG control system in use in the FSE. Staff whose responsibilities include operation and maintenance of the FOG control system shall be given specific training and/ or be supervised. The training provided by the food business operator on the FOG control system shall be delivered by a competent trainer. The food business operator may select either internal or external source for the provision of the training.

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The food business operator shall retain training records for all staff employed. The food business operator should retain a summary of the type of FOG control training given to staff. Refresher training on the FOG control system should be provided by the FBO annually or as required.

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Operation of Food areas

5.1

General

The food business operator shall address the issue of management of FOG when designing or re-designing the kitchen and/or other food areas. The food business operator shall take precautions to ensure that fat, oil and grease including that in food waste and in water from cleaning operations are not released to the wastewater collection system.

5.2

Kitchen operations

The food business operator shall establish good kitchen practice techniques that will reduce FOG in wastewater. These techniques shall include but are not limited to: • • • • • • • • •

Dry wiping of dishes before loading into dishwasher Scraping/wiping all pots, roasting trays etc prior to washing Use of strainers in sinks, for example in preparation sinks Use of under sink sieves to collect food debris at all times Use of drip trays in Combi ovens to collect grease Cleaning of extractor filters in pot wash sink Connection of dishwashers to grease trap Connection of sluice sink discharge to the grease trap. Use water at a temperature of less than 60 C in sinks, particularly in pre rinse and pot wash sinks

The food business operator shall ensure that grease traps intercept all discharges from food processing and wash up areas. The food business operator shall have material safety data sheets for all products in use. Waste oil and FOG shall be stored in secure bunded containers and shall be disposed by licensed contractors.

6 6.1

FOG Control Systems General

The food business operator shall select and install a suitable system of FOG control. A grease trapping system suitable for the activities of food business shall be selected by the FBO, there are two types available: • •

Passive grease traps Mechanical grease traps

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The FBO shall install operated and maintain a grease trapping system in accordance with the supplier's instructions. The performance of system selected by the FBO shall be independently certified as suitable for the business. Passive grease traps shall be certified as having been sized, manufactured, installed and maintained in compliance with the requirements of European standards I.S. EN 1825-1 and I.S. EN 1825-2. The performance of mechanical grease traps be shall certified by an authority recognised in the EU in Ireland, the recognised authority for certification of performance equipment is the Irish Agrement Board (IAB). The certification provided by IAB or equivalent shall verify the performance of equipment and other supporting information, for example, maintenance requirements are adequate. The FBO shall obtain and retain evidence of product certification prior to installation of the equipment. The food business operator shall ensure that the FOG collection system installed is accessible for maintenance and emptying as required. The food business operator shall install a suitable method for the collection of FOG and waste oil on the premises. Food waste disposal units are not permitted and shall not be installed in the food premises. The following additives are not permitted for use with passive or mechanical grease traps: • • • •

6.2

Emulsifiers Free Enzymes Surfactants Solvents

Selection of suppliers

The food business operator shall select a supplier to provide a suitable FOG control system based on selected criteria, for example, proven track record, recommendation from a similar food business. Where practical, suppliers certified to a recognised standard for example, ISO 9001 should be selected to provide products and services. The food business operator shall obtain assurances from all suppliers that they are aware of and will comply with food hygiene and food safety requirements while operating in a food establishment. A number of different suppliers may be required to install, operate, maintain and service a FOG control system, for example: • • • • • • • • • • •

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Passive grease trap manufacturers Passive grease trap installers Mechanical grease trap removal manufacturers Mechanical grease trap removal installers Bacteria suppliers Licensed disposal contractors for Waste grease and cooking oil FOG maintenance services FOG management services FOG training services Catering Equipment Suppliers Kitchen designers/ Architect/Engineers

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6.3

Methods of FOG control

The methods of control that are suitable for use are: • •

•

6.4

Passive grease trap certified to I.S. EN 1825 Parts 1 & 2. Passive grease trap certified to I.S. EN 1825 Parts 1 & 2 with the addition of bacteria Certified mechanical grease trap

Use of Bacteria

Bacteria may be selected for use in conjunction with passive grease traps that are certified to I.S. EN 1825 Parts 1 & 2. The supplier shall confirm that the bacteria in the product complies with all of the following: • • • • • •

Contains Class 1 organisms only Tested as pathogen free using AOAC methods Contains live bacteria with a minimum count of 2 x 107 cfu /ml Contains aerobic and facultative anaerobic bacteria Bacteria are not genetically modified Bacteria are not Bacillus species only

In addition the supplier shall confirm that the product is: • • • • • •

Effective for treating both soluble and insoluble FOG's and fatty acids Completely soluble in water Biodegradable Classed as non hazardous Free of enzymes Suitable for use in food areas

A food business operator using bacteria shall comply with the supplier's instructions to ensure effective control of FOG and shall maintain records to demonstrate compliance with the supplier's instructions. The equipment used for automatic bacteria dosing shall conform to electrical safety requirements. The food business operator shall ensure that the power supply to automatic bacteria dosing system operates continuously and that the system is refilled with product as required. Where the Food business operator uses a manual system to dose bacteria products for the control of FOG, the method used shall ensure that the product is added in accordance with the supplier's instructions. Where the food business operator is using bacteria as part of the FOG control system high levels of bleach shall not be used for cleaning. If the authority responsible for issuing the trade effluent discharge licence requires the bacteria to be approved prior to use, this shall be requested by the food business operator or the supplier of the bacteria.

6.5

Installation requirements

FOG control systems installed in the food premises shall comply with legal requirements.

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The FOG control system equipment shall be installed by competent service providers. 6.5.1

Requirements for Passive grease traps

The wastewater shall be gravity fed to a passive grease trap. The pipelines upstream of the grease trap shall be at a gradient of 2% (1:50) to prevent grease collecting in the pipes. The following equipment if in use should be plumbed to the grease trap: • • • • • • • •

dishwasher dishwasher entry table pot wash sink utensil wash sink Combi oven wok range sluice sink floor drains

A solids interceptor should be installed before the grease trap. Passive grease traps should be located outside the catering environment and close to the source of the wastewater. Passive grease traps should be sealed and vented to atmosphere. Passive grease traps should be accessible for cleaning. To facilitate the inspection of passive grease traps, the lids should be capable of removal and refitting.

6.5.2

Requirements for Mechanical grease traps

Mechanical grease traps shall be accessible for cleaning. A power source for mechanical grease traps shall be available To facilitate the inspection and cleaning of mechanical grease traps, the panels shall be easy to remove and replace. The FOB shall connect kitchen equipment to the mechanical grease trap in accordance with the supplier's instructions. The following items should be plumbed to the mechanical grease trap: • • • • • • • • •

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pre rinse sink pot wash sinks utensil washing sinks Combi ovens wok ranges dishwasher dishwasher entry table sluice sink floor drains

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•

washing machines used to wash kitchen cloths

Where possible and with advice from suppliers dishwashers, sluice sinks and floor drains should be plumbed to the mechanical grease removal trap.

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7.1

Operation of FOG control system

General

The food business operator shall ensure that procedures for the operation of the FOG control system in use in the food establishment are documented; this shall include design, sizing and installation data. All detergents and cleaning agents shall be used in accordance with the manufacturer's instructions.

7.2

Maintenance requirements

The food business operator shall ensure that the FOG control system is maintained in accordance with the requirements specified by the supplier. The food business operator may employ a competent service provider or under take the maintenance of the system directly. The food business operator shall have a maintenance procedure and shall develop and implement a maintenance schedule. The procedures and schedule maybe generated by the food business operator or the competent service provider. The food business operator shall maintain records of all maintenance carried out on the FOG control system. Where the food business operator undertakes the maintenance of the FOG control system in house, suitable training shall be provided for the personnel responsible for this activity. Where the food business operator employs a service provider to carry out maintenance of the FOG control equipment in the establishment he shall ensure that the service personnel are suitably trained. Where the food business operator, uses a service provider to operator and/or maintain the FOG control system the service provider should be capable of providing a seven day call out service.

7.3

Cleaning and Emptying of a Passive Grease trap

The frequency of inspection emptying and cleaning of a passive grease trap should be determined based on the grease and sludge storage capacity of the unit and operator experience. Passive grease traps should be emptied cleaned and refilled with clean water on a monthly basis and should be inspected every two weeks.

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Passive grease traps should be de-sludged completely when the level of sludge reaches 25% of the capacity of the grease trap. Note: the level of sludge may be assessed using commercially available sludge detectors

The emptying of a passive grease trap shall be supervised by a member of the food business operator's staff Where the grease trap is located within the food establishment precautions shall be in place and the trap should be emptied when the food service activity is not in operation All internal areas of the food establishment that come into contact with the hoses from collection tankers shall be thoroughly cleaned and disinfected before the area is brought back into service. The grease trap shall be completely emptied with side walls, base and all components cleaned prior to refilling with fresh water. Water taken from the grease trap shall not be returned to the trap or any other grease trap. All screws clasps and seals shall be replaced correctly to minimise any biological or odour emissions from the trap.

7.4

Cleaning and Emptying of Mechanical Grease Traps

The power supply to mechanical grease traps shall be disconnected during de sludge and cleaning operations The food business operator shall clean and maintain the mechanical under counter grease traps in accordance with the supplier's instructions and retain records. The cleaning and maintenance of the mechanical grease trap depends on the equipment in use and may include the following: Daily

Remove, empty and replace the solids remover Empty the Fog collection container into storage drum Remove, clean and replace the skimming device Clear grease deposits from trough and discharge points

Weekly

Fill sink with clean water and empty to unit below

Quarterly De sludge the unit using wet vac or pump The solids removed from mechanical grease traps shall be disposed of in food waste bins. The sludge removed from the mechanical grease traps shall be disposed of in food waste bins. The drums used to store the FOG collected shall be bunded and collected by a licensed contractor for disposal.

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7.5

Cleaning of Spillages

The food business operator shall ensure that all spillages of oil, waste oil and FOG are mopped up with paper before the area is cleaned. The oily paper shall be disposed of in the soiled paper bin.

7.6

Disposal of waste oil and waste from grease trap

The food business operator shall ensure that all waste cooking oil and all waste from grease traps is collected by a contractor licensed by the relevant Local Authority for the collection and disposal of waste. A certificate of disposal and other information as specified below shall be obtained by the FBO from the contractor The permit shall specify the type of waste to be collected and the authorised disposal site for the waste. The Food business operator should obtain copies of Appendices A and B of the contactor's licence. The food business operator shall request a specific disposal certificate from the contractor for the waste collected. The certificate shall include the following data: • • • • • • • • • •

•

certificate serial number name of waste producer address of waste origin name of collection service provider and registration number of vehicle permit number of collection service provider collection date description of waste quantity of waste unique six digit European waste code name of disposal facility signature and stamp of the disposal facility.

Assessment of FOG control system The food business operator should, where possible have samples of the trade effluent discharged from the premises analysed for FOG content and the data used to assess the FOG control system. See Annex Information on sample Analysis. The food business operator should assess the performance of the FOG control system by reviewing the following data as applicable: • • • •

maintenance records de sludging records sub-contractor(service provider) reports results of analysis

If the assessment of the data of the FOG control system indicates the system is not operating effectively the food business operator shall initiate and record action to remedy the cause of the failure.

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8

Documentation and records

8.1

General

The food business operator shall document the operation of the FOG control system in the food service establishment, this document shall be used for staff training purposes and shall be available thereafter for reference by staff.

8.2

Records types and retention times

The FBO shall implement a FOG control record keeping system appropriate to the size and nature of the business. The records retained shall be legible, clearly identified, signed and dated. The food business operator shall retain records to demonstrate the effective operation of the FOG control system these shall include, but are not limited to: • • • •

log of actions to manage FOG system maintenance records staff training records sample Analysis

The food business operator shall retain the following records for all waste grease or oil collections by contractor: • •

valid waste permit from the EPA or valid waste permit from the local authority in which the waste collection occurs

In addition, the food business operator shall maintain any records that are specifically requested by the local authority that issued the trade effluent discharge licence for the food premises. The FOG control system records shall be retained for three years.

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Annex A (informative)

A.1 Determination of size requirements of passive grease traps in accordance with I.S. EN 1825-1 and I.S. EN 1825-2 Calculation based on meals served Type of food business

Hotel

No of meals /day

50

No of hours facility in use/day

10

Using detergents/rinsing aids

Yes

Canteen

Casual dining

500

100

8

10

Yes

Yes

Temperature of waste water at inlet

60C

>60C

Nominal size

100

100

100

Litres of water/meal

100

5

50

Meals/day

50

500

100

Hours/day

10

8

10

Detergent coefficient

1.3

1.3

1.3

Temperature coefficient

1.0

1.3

1.3

Maximum wastewater

0.9

2.93

2.0

flow rate Litres/sec

Size of Grease trap (Volume) 121.0L

728.0L

272.0L

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Calculation based on equipment in use

Type of food business

Hotel

Canteen

Casual dining

Rinse sinks 40mm outlet

3

-

2

Rinse sinks 50 mm outlet

-

6

-

High pressure cleaners

-

2

-

5.14

2.87

/steam cleaners Maximum wastewater flow

0.78

litres/ second

Size of grease trap (Volume)

121.0L

989.0L

728.0L

Note: Other examples of sizing are available in Annex C of I.S. EN 1825-2

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Annex B (informative)

B.1 Staff training on FOG control The European Union has given extensive powers to the member states to prosecute polluters and they expect the member states to use these powers. FOG or fats, oils and grease are a major cause of pollution and they are very difficult to deal with in the waste water collection and treatment facilities. FOG causes odours problems in effluent treatment plants and results in nuisance complaints from the public. FOG in the wastewater collection systems solidifies and results in blockages which have to be cleared by the local authorities. The clearing of the wastewater collection system of FOG is a hazardous and expensive operation for the local authority. All staff working in a food business should be informed about the responsibilities of all individuals not to pollute the wastewater collection system. Examples of practises that cause drain blockages include: • • •

Pouring waste oil, fat or grease into any drain Emptying cooking oil, fat or grease down a sink Washing food scrapings down the sink.

The type of FOG control system in use in the premises should be shown to all staff as part of induction training. The personnel working in a food business operation can reduce the quantity of FOG that is being released from the premises to the waste water collection system by operating to best practice.

B.2 Best Practice Empty food from pots, pans and trays into waste bins for collection Dry wipe all pots, pans and trays prior to rinsing/washing Mop up grease spillage with paper Clean greasy equipment in correct sinks e.g. extractor filters Empty contents of cleaning buckets into the sluice sink Collect and recycle cooking oil Store all fats/oils in secure bunded containers.

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Annex C (informative) Informative Annex- Sample Analysis

C.1 General In order to verifying that the FOG system in operation at the premises is effective samples from the trade effluent discharge point should be automatically collected for 24 hours or longer and a single composite sample submitted for analysis from the individual samples collected. A random grab sample or samples will provide limited information on the effectiveness of the FOG control system in use to the food business operator and should not be used as the only method of evaluating the FOG control system. Where the food business operator is collecting samples for analysis of FOG content the samples should be taken from the final point of waste discharge from the premises to the local authority waste collection system. Samples taken directly from FOG control equipment are not representative of the trade effluent being discharged from the premises and are of limited use as indictors of the performance of the FOG control system in place.

C.2 Sample collection The sample should be taken in a non greasy container that has been thoroughly cleaned. The sample container should be sealed immediately. The container should be clearly labelled with the name of the premises, date of sampling and point from where the sample was taken at the premises.

C.3 Sample testing The sample should be delivered to a test laboratory that is accredited for the determination of Fats, Oils and Grease in aqueous samples using a Partition Gravimetric method. The report from the laboratory should state the accreditation registration number and confirm that the laboratory is accredited for test method used to provide the result.

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