Though having a grease trap is required in virtually all commercial kitchens, there’s much more to controlling fats, oils and grease (FOG). Why should you care? It’s not just about staying in compliance with government regulations and avoiding fines or even potential shutdowns. Best management practices to control FOGs in your kitchen will also save you money on maintenance and reduce the risk of costly, emergency plumbing repairs inside your building. Here are ten best management practices to control grease, save money and protect your business’ reputation.
Though having a grease trap is required in virtually all commercial kitchens, there’s much more to controlling fats, oils and grease (FOG).
Why should you care? It’s not just about staying in compliance with government regulations and avoiding fines or even potential shutdowns.
Best management practices to control FOGs in your kitchen will also save you money on maintenance and reduce the risk of costly, emergency plumbing repairs inside your building.
Here are ten best management practices to control grease, save money and protect your business’ reputation.
Inadequate grease management can lead to high costs in commercial kitchens. To avoid fines, maintenance expenses, and operational disruptions, follow these seven strategies:
Local authorities are empowered to inspect premises under the Food Safety Act 1990. Issues caused by fat, oil, and grease in drains, resulting in non-compliance with Food Hygiene regulations, could lead to prosecution or an emergency prohibition order, preventing the premises from trading.
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