Guide

Dealing with fat, oil and grease in your food business

Introduction

The financial cost, health cost and environmental impact of not dealing with fat, oil and grease in the correct way is often overlooked. However, there are clear steps that you can take to deal with these substances effectively.

Businesses have a legal obligation to dispose of fat, oil and grease in a responsible manner. If fat, oil and grease from your premises enter the public sewer and contribute to a blockage NI Water may seek to recover clearance costs from those responsible.

A food business blocking their own drains will result in extra costs in clearing and cleaning them. By reducing, reusing and correctly handling fat, oil and grease you use, you can reduce purchasing and disposal costs, lessen the risk of environmental damage and ensure a safer workplace.

This guide describes techniques for dealing with fat, oil and grease in the most effective way. These include reducing fat, oil and grease use, appropriate handling and disposal, improving cleaning, using grease traps and biological dosing systems.