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Cutting through the FOG: Navigating drainage legislation in commercial kitchens

Kitchen

Commercial kitchens and UK public sewers are facing an increase in FOG (fats, oil and grease).

Foodservice establishments that dispense wastewater containing FOG into drainage systems are potentially causing fatbergs, and leaving themselves open to prosecution.

ACO Building Drainage carried out a recent survey of foodservice owners and managers, revealing that only 66% of restaurants have a grease trap or separator system installed for removing FOG at source.

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Those who are not disposing of grease correctly are risking health and safety, as well as exposing themselves as liable to costly fines from water and sewage companies.

Legislation surrounding grease and drainage management is now clamping down, increasingly holding owners accountable.

Ranging from the Water Industry Act 1991, to the Environmental Protection Act 1990, through to food hygiene regulations that can vary between home nations, it is crucial for foodservice operators to understand what they are responsible for.

To illustrate the scale of the challenge and enable foodservice providers to find the perfect FOG management solution, ACO has created a series of guides.

The third, entitled Cutting Through the FOG, provides a snapshot of how owners and managers can effectively manage FOG, and navigate the legislation that dictates where responsibility lies.

To find out more or to download Cutting Through the FOG, please click HERE.

Are you prepared to meet FOG demand?

Tags : ACO Building DrainageFOG
Andrew Seymour

The author Andrew Seymour

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