ASAP ALL PRO PLUMBING

10. Clean and re-install rubber gasket and reposition lid on tank. Ensure all screws and holddowns

are in place and properly tightened.

11. Ensure enough absorbent material has been placed in bag to soak up all excess liquids.

Add more if needed. Securely tie the bag of waste closed so that it does not leak.

12. Place bag in the garbage (solid waste) dumpster or designated receptacle. It is illegal to

dump grease trap or kitchen waste into storm drains, ponds or outdoor areas.

Document and report your maintenance as required by Industrial Pretreatment Regulation:

1. Complete an entry on the small trap maintenance log to be kept onsite.

2. Complete an entry on the small trap pump-out report which should be mailed in monthly.

Cleaning your Grease Trap frequently is “a good thing” for the following reasons:

1. Fewer smells and odors –

The longer waste is trapped the stronger the odors it generates2. Longer trap life –

Rotting foods create acids which eat away at the internal components and tank.

Best management practices (BMP) are designed to help facilities comply with environmental

regulations and prevent pollution. This BMP contains a set of operating procedures and

guidelines designed to reduce the amount of fats, oils, and grease (FOG) discharged to the

JEA Publicly Owned Treatment Works (POTW). The development of this BMP is intended

to reduce the amount FOG introduced to the JEA sanitary sewer system and protect the public

health and environment from the hazards presented by sanitary sewer overflows.

As part of the Clean Water Act, the National Pretreatment Regulation (40CFR 403) was

established to protect POTWs and the waterways in which they discharge. The

Environmental Protection Agency (EPA) delegates this responsibility to the State of Florida

Department of Environmental Protection (DEP). In Jacksonville, FL, the State has delegated

local authority to JEA (an electric, water, and sewer utility). It is the responsibility of the JEA

Industrial Pretreatment (IP) program to regulate non-residential discharges to the POTW.

BMP guidelines are enforceable through the JEA Industrial Pretreatment Regulation.

Through this regulation, food service establishments (FSEs) and commercial kitchens are

required to follow the guidelines and operating procedures laid out in this document. If it is

determined a FSE is not utilizing Best Management Practices, JEA may apply the Industrial

Pretreatment Regulation as necessary to protect the JEA sanitary sewer system, the

environment and public wellbeing.

Background

FSEs are commercial facilities that prepare and or serve food or beverages for sale or

consumption. Through daily activities working with food, all FSEs generate varying amounts

of FOG. While fats, oils, and grease are most commonly associated with fried foods, they are

generated in significant quantities in all types of commercial food preparation:

Cooking meats

Mayonnaise and salad dressings

Butter, ice cream and other dairy products

Creams and sauces

Statement of Problem

FOG tends to coat any pots, pans, ware, utensils, and equipment in which it contacts. When

these materials are washed, the FOG is rinsed to the sewer. Sanitary sewer systems are

neither designed nor equipped to handle FOG. In the sewer, the FOG coats the interior

surface of the pipes. Overtime, FOG accumulations restrict the flow of wastewater through

the sewer. Eventually the FOG can clog the sewer pipes causing the sewage to back up and

spill onto the ground, waterways, and homes or buildings. This is called a sanitary sewer

overflow (SSO) and endangers both the public health and the environment.

– 4 –

Fats, oils, and grease can also cause interference at the wastewater treatment facility

(WWTF). The FOG can negatively impact operations resulting in improper treatment of

pollutants. These pollutants that are otherwise removed by the treatment process could be

discharged to the river.

Policy

Discharges of fats, oils, and grease present a potential problem to the proper conveyance and

treatment of sanitary sewage. JEA, as the control authority, is required to regulate discharges

from food service establishments. It is the policy of the JEA Industrial Pretreatment program

to require food service establishments discharging to the sanitary sewer system to abide by

this policy and implement the best management practices in this document to minimize the

amount of FOG entering the POTW.

Statement of Discharge Policy

1. All discharges from FSEs must be in accordance with applicable state, local or

federal rules and regulations.

2. All FSEs unless otherwise determined by JEA, must have a properly sized and

operational grease interceptor (large external device) or grease trap (smaller

“under the sink” fixture).

3. Sizing and design of grease traps and interceptors must meet the criteria set

forth in the Florida Building Code, Chapter 10, Plumbing and be approved by

the City of Jacksonville Building Inspection Devision.

4. All FOG bearing drains must be plumbed to the interceptor.

5. All grease interceptors and traps must be maintained on a regular basis.

Required Maintenance Practices