A grease trap regularly should be checked and thoroughly cleaned to ensure its proper performance.   Backups, odors and drainage problems are signs that a grease trap is not functioning correctly.

By far the greatest factor affecting the amount of FOG released to the waste stream in any foodservice establishment are the cleaning and maintenance techniques of the kitchen staff. The care taken by staff to dry scrape leftover food into the garbage and pour spent grease into a grease drum is key to reducing the loading of grease traps. Practices that are encouraged regarding cleaning and maintenance of grease traps include:

•  Dry cleanup - don't use the hose as a broom!   Dry scrape into the garbage all plates, pans, utensils, and work surfaces (including the floor) before cleaning with water.

•  Ensure that staff does not empty spent fryer grease into the drains or the grease trap.

•  Prevent spills - spills create waste that can find its way into the grease trap, needlessly wastes ingredients, and costs time for cleanup.

•  Train all staff on the location, purpose and function, and proper maintenance of grease traps on a frequent basis.

•  Ensure that grease trap maintenance is conducted on a regular schedule and is written into policies and procedures for the facility.

•  Your trained representative should be present during any cleaning or pumping performed by a contractor. This safeguard permits management to ensure that the grease trap is properly cleaned (i.e., the entire contents pumped and the sides pressure washed or scraped) and to respond appropriately to any questions about the services performed.

•  Pump out schedules should be properly established and strictly followed.

•  Never "hot flush" (continuously run hot water) the grease trap because the heated, liquefied grease will be flushed down the sewer. While hot flushing may divert the need for pumping, it may create a blockage downstream causing the grease trap to overflow.