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.
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If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
