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is l�� al'1 � CtFAt u711 1111- <br /> FATS, OILS, AND GREASE (FOG) CONTROL PROGRAM <br /> KITCHEN BEST MANAGEMENT PRACTICE (BMP) REQUIREMENTS AND <br /> TRAINING LOG FOR FOOD SERVICE ESTABLISHMENTS(FSEs) <br /> Stockton Municipal Code 13.40.060, KITCHEN BEST MANAGEMENT PRACTICE REQUIREMENTS <br /> A. All FSEs shall implement Kitchen Best Winagemew Practices(BMPs) in accordance wim the <br /> requirements and guidelines established by the Director under thr FOG Control Program in an <br /> effort to minimize the discharge of FOG to ttfe sjwer systern. <br /> B. All FSEs shall be required, at a minimum, to irnplemfmt and rom ly with the following Kitchen <br /> Best Management Practices: <br /> 1. Drain screens shall be installed on til orainage -ipes in fns d preparation areas. <br /> 2. All waste cooking oil shall be coliectcd and store, i:rr,,perly in recycling receptacles <br /> such as barrels or drums. Such recycling recept Ji"'s shall be maintained properly to <br /> ensure that they do not leak. Waste cooking oil shah be tran,,ported by a lWarlsed <br /> waste hauler to an approved recyk-lina or disoosat site io accordr.nce with all oppiIG-ab!A <br /> federal, state, andlor local laws. <br /> 3. All garbage and food waste shall be disposed of pmpurly +n Imsh bins or containers. <br /> and not in sinks. <br /> 4. Kitchen exhaust filters shall be cleaned as frequently as necessary to be n'.aizstafne.: In <br /> good operating condition. The wastewater generated from cleaning k!tchen exhaust <br /> filters, floor mats and kitchen equipment shall be disposed of properly in compliance <br /> with these regulations. <br /> Employees of FSEs shall be trained by ownership/ management periodically on the <br /> following subjects: <br /> a. How to "dry wipe/scrape" pots, pans, dishware, utensils, equipment and work <br /> areas before washing to remove FOG. <br /> b. How to properly dispose of garbage, food waste and solids in enciosed plastic <br /> bags prior to disposal in trash bins or containers to prevent leaking and odors. <br /> C. The location and use of absorption products to clean under fryer baskets and <br /> other locations where FOG may be spilled or dripped. <br /> d. How to properly dispose of FOG from cooking equipment into a FOG receptacle <br /> such as a barrel,drum or bin without spilling. <br /> C. Training shall be documented for each employee. Training records shall be available for <br /> review at any reasonable time by the Director. Training records shall be retained for a <br /> minimum of three (3)years. <br /> Page 1 of 2 <br />