What Does The California Law Say About Used Cooking Oil Disposal?

What Does California Law Say About Used Cooking Oil Disposal?

The restaurant industry in California is a major employer and driver of the economy. Before you open your restaurant, it is important to know all the legal requirements, especially when it comes to disposing of used cooking oil. With restaurants generating tens of gallons of used fryer oil daily, knowing what the California law says about cooking oil disposal could save you time and headaches in the future.

How much used oil is generated in California?

By 2017, there were 68,086 food establishments in the state of California, according to Statista. This number went slightly down during the 2020 and 2021 COVID years, but the restaurant industry has stabilized since then. Today, the state of California has the largest number of restaurants and eating establishments in the USA.

With that sheer number in mind, you can see why used oil is considered hazardous waste, under the law. If the used vegetable oil is not collected and recycled, millions of pounds of used oil would find their way into landfills, sewage systems, and in the water sources.

More than 160 million gallons of used fryer oil are generated every year in California. Out of that 160 million, approximately 100 million gallons of that used oil are recycled. This equates to about 60 percent of the total used oil generated by food establishments in the state.

As the restaurant industry continues to grow, so does the volume of used fryer oil. Thankfully, there are laws guiding the good practices of used oil recycling.

What California Law says about used fryer oil disposal?

Every city in California has its own ordinances regarding the disposal of used fryer oil, all of which are designed to stop the disposal of fats, oils, and greases in the sewer and drain systems.

These laws define all aspects of FOG collection and disposal. For instance, in Pasadena, the city ordinances regarding what is considered used oil, grease trap, grease interceptor are clearly defined and are self-explanatory, making it easy for a new business owner to understand and translate.

These same laws lay out the best practices for food establishment requirements for grease collection and disposal. The owners and the employees of the business are required to comply with the regulations on disposing fats, oils, and greases, which includes not discharging the same into the public sewer and drainage systems.

Restaurants are also required to store the used fats, oils, and grease in tightly sealed containers and out of the public’s way. The containers should not be placed in an area where they can easily spill onto the street, causing a public nuisance.

The law also requires that the FOG be removed as frequently as needed for recycling and if there is any spillage, it should be cleaned up immediately.

Discharge of FOG into the public sewer and drain systems is not allowed.

Every food service business is required to install a grease interceptor. If such an installation is not feasible, they should be able to demonstrate why it is not feasible. For the grease trap to be installed, first, it must be approved by city officials, and it must comply with the California Plumbing Code of 1998.

New food service businesses are also required to submit plans showing how they intend to meet all the grease trap requirements. Likewise, existing food service businesses, which intend to make plumbing modifications, and they have a building permit evaluation of $20,000 or higher, must show how they will meet the grease trap requirements.

Both new and existing food businesses need to have a grease trap that is defined as a device that is directly connected to the dishwasher and sink drainage lines. Larger food establishments can install grease interceptors, which are large underground tanks installed outside of the restaurant. The interceptors are then connected to the kitchen’s outgoing drainage system.

Both grease traps and interceptors capture FOG from the dishwasher and sink water, preventing it from being discharged into the public sewer systems. They are a crucial part of any restaurant’s used oil recycling plan.

Where to install the grease interceptor

Because of the serious damage that fats, oils, and greases can cause the environment, most cities are very strict about their disposal. For instance, in Los Angeles, a food service business is required to work with professional FOG handlers to collect the used oil.

In the city ordinances, look for the grease interceptor requirements to find information about size, flow rate, and location.

Regarding the location, the law requires you to install the interceptor at a place where it is easily accessible for emptying, cleaning, inspection, and repair. This installation location should be approved by an engineer to ensure compliance.

A FOG interceptor is also required to have two compartments, and they should have fittings that retain grease for collection and recycling as the water flows out to the drainage system.

Dispose of old cooking oil with professional recycling companies.

Given that the law has specific guidelines for cleaning, compliance is expected. Grease tanks should be emptied, cleaned, and serviced as the need arises to keep it at its maximum handling capacity and keep it running. Most commonly, there should be a monthly inspection of your grease tank, though frequency depends on several factors including size.

You are required to maintain a written record of your grease tank inspections and any service performed for three years. You are also required to make these inspection reports available to inspectors from the local authorities when your business is still open.

The FOG interceptor shall be kept running all the time, and you shall keep it free of material such as gravel, rocks, sand, paper towels, rags, and shells because such reduce the efficiency of the device.

Access manholes are required, and they should be installed in such a way that they do not encourage water infiltration. These manholes should be covered with secure lids for safety, and for easier access to sample the wastewater inside the grease trap.

Conclusion

California has the highest number of restaurants per capita and is one of the biggest used oil generators in the nation. Through legislation, the state of California has been able to contain this environmental hazard. Today, only a small percentage of the used oil finds its way into the sewers.

Call Grand Natural today for a free estimate and to discuss the service that your grease trap may require, over the phone.