Sanitarian's Office
To: University Foodservice Directors and Managers
From: Peter Castronovo, Senior Sanitarian
Re: Cooking Grease transportation and spill policy
There has been periodic incidents where waste fryer grease from foodservice areas is spilled by employees while transporting the grease, or while attempting to pour it in the container provided by Baker’s Commodity. In the past, Facilities has responded to clean up the grease spills. However, it will now be incumbent on the Foodservice Unit that caused the spill to clean up the material, under guidance/supervision of the Sanitarian’s Office. However, in the event of a large spill, the Facilities Hazardous Waste Management Unit (275-2056) will assist with the clean-up.
In order to clean the grease up properly, some type of absorbent material must be available. This could be kitty litter, absorbal, oil dry etc. In most cases, one bag or pail per unit should be enough. Our office keeps a small quantity on hand, but should not be relied upon to be the supplier. A flat shovel and broom should also be available to clean up the absorbent material after it has been spread over the spill. This material and the absorbed grease can then simply be placed in a dumpster.
Spilled cooking grease creates safety and sanitation hazards and steps should be taken to prevent it from occurring. Consequently, I am requiring all grease to be transported in containers with tight fitting covers, and the container filled with grease should be no heavier than 30 lbs. A five gallon plastic food pail with the cover would be acceptable, as long as the container was not filled to capacity with the grease.
I appreciate your cooperation and efforts on this issue. I can be reached at 275-8405 for questions or comments.
QUESTIONS? Contact the University Sanitarian's Office at (585) 275-3242 or email EH&S questions
This page last updated 2/20/2008. Disclaimer.
