Best Kitchen Management Best Kitchen Management PracticesPractices(BMP’s)(BMP’s)

Overview

Management of your ‘Drain Line Systems’ is important to the success of all Food Service Establishments (FSE’s). Your Waste Water is coming under more stringent regulations and mandates from governing agencies every day.

Successful drain management programs encompass Best Kitchen Management Systems (BMP’s), Mechanical, Physical, Chemical & Biological considerations for acute and chronic drainline problems and a continuing mindset along with actions to insure trouble free drains and compliance.

Common Terms

FOG’s: Fats, Oils, and Greases BMP’s: Best Management Practices for Kitchens FSE”s: Food Service Establishments SSO’s: Sanitary Sewer Overflows P-trap: The p-shaped curl in the drain line that acts as a

water door to prevent sewer gases from entering the kitchen through the drain line.

Weir: A fence or enclosure set in a waterway to raise the water level or divert its flow. (In grease traps & interceptors)

BMP’s include

General prohibitions Identify FOG’s as “Worst Enemy” Where do FOG’s come from??? “Fat Free Drains” Training No BMP program??? Common Terms

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