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Grease Trap Certification (Form B)

Grease Trap Certification (Form B) 2025

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The document outlines the requirements for Grease Trap Certification in food service establishments within the City of Mt. Juliet. It mandates annual inspections of grease traps to ensure they are properly maintained and functioning. The form includes a checklist for inspectors to verify various components of the grease trap, along with a section for inspector certification and submission details.

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Who is responsible for cleaning grease traps?

Grease trap maintenance is usually performed by maintenance staff or other employees of the facility. The required maintenance frequency for grease traps depends on the amount of FOG generated by the facility and Best Management Practices (BMP) that the facility uses to reduce the FOG discharged into the sewer system.

Where should a grease trap be installed?

The Grease Trap should be sited externally and close to the discharge point (e.g. under the footpath outside the Kitchen).

What is the 25% rule for grease traps?

*The 25% rule should be observed: When the FOG layer and Food Solids layer are 25% or greater than the depth of the tank then it needs to be pumped. Why? Reduced removal efficiency, and shortcircuiting. Sometimes you cannot access interceptor Manhole!

Where is a grease trap generally located?

The most likely place to find grease traps is near a dishwasher or a sink, or near drains where food deposits and grease go down. Often, the grease trap is located outside a restaurant, near the pipes connecting the facility to the outside sewer system.

Where does the FDA require grease traps to be installed?

Grease traps/interceptors shall be installed to receive the drainage from plumbing fixtures and equipment with grease-laden wastewater located in the FSEs such as restaurants, hotel kitchens, hospitals, school kitchens, cafeterias or clubs.

Are grease traps mandatory?

A grease trap or grease interceptor shall be required to receive the drainage from fixtures and equipment with grease-laden waste located in food preparation areas, such as in restaurants, hotel kitchens, hospitals, school kitchens, bars, factory cafeterias, or restaurants and clubs.

What are the requirements of a grease trap?

Sizing Requirements The minimum size for a grease trap is 1,000L and maximum size is 5,000L. Refer to Table 1 below for guidance on the appropriate sizing of your grease trap. The number and type of fixtures and fittings you have connected to the grease trap will influence the size requirements of your grease trap.

What is the BS en 1825 grease trap?

The BS EN 1825 is the only European approved standard for grease management equipment in the UK. This standard applies to separators for the separation of greases and oils of vegetable and animal origin from wastewater by means of gravity and without any external energy (BS EN 1825:2004 Part 1).

Grease Trap Certification (Form B) 2025

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