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 fluorescent light disposal
  • Improper grease storage and management
  • Improper maintenance of outdoor disposal areas
  • Improper management practices for fats, oils, and grease (FOG)
  • Improper washing practices outdoors
  • Lack of spill preparedness
  • Pretreatment device maintenance

Pretreatment Resources

City’s Sewer Use Code Excerpt (PDF): excerpt from PMC 14.06.031(3) outlining the required cleaning frequencies for grease traps and interceptors.

Pretreatment Devices (PDF): description and diagrams explaining grease traps and grease interceptors.

Grease Traps (PDF): general information about grease traps, including a recommended cleaning schedule and procedures.

Grease Trap Maintenance Log (PDF): example of the information a grease trap maintenance log should include

Recommended Best Management Practices


Restaurant Best Management Practices (BMPs)

Restaurant BMPs (PDF) includes information about:
  • Fats Oils and Grease (FOG)
  • General cleaning
  • Grease interceptors
  • Hood vents
  • Pressure washing
  • Spill preparation
  • Trash bins
  • Used cooking oil

Other BMPs

Other BMPs (PDF) include:
  • Cleaning and washing activities
  • Dumpsters and trash compactors
  • Other maintenance practices
  • Spill control measures

Fluorescent Light Disposal

Fluorescent Light Disposal (PDF) includes 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.