This industry has potential "hidden" environmental hazards and financial impacts business owners or managers may not be aware of. In addition, the industry tends to have a high employee turnover rate, and information is often lost in the turnover process.
Potential hazards for restaurants include:
- Improper management practices for fats, oils, and grease (FOG)
- Improper grease storage and management
- Pretreatment device maintenance
- Lack of spill preparedness
- Improper washing practices outdoors
- Improper maintenance of outdoor disposal areas
- Improper fuorescent light disposal
Business Outreach Specialist
(253) 770-3364, email
Recommended Best Management Practices
- Restaurant Best Management Practices: includes information about FOG, spill preparation, grease interceptors, used cooking oil, hood vents, trash bins, general cleaning, and pressure washing.
- Other Best Management Practices: for dumpsters & trash compactors, cleaning & washing activities, other maintenance practices, spill control measures.
- Fluorescent Light Disposal: proper disposal and handling, including a list of drop off locations.
The following resources can be printed and posted as reminders for employees:
*Note: Waterproof posters are available. If interested, please contact Bryana Solis, Business Outreach Specialist.