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 Policies governing the removal of hazardous/toxic waste differ from state to state. With the exception of a few states, most states accept the EPA standards regarding the removal of absorbed hazardous or toxic waste in landfills. Please check with your local agencies for all local regulations.
The IARC (International Agency for the Research of Cancer), an part of WHO, stats evidence for carcinogenicity of amorphous silica in Monogram-42 as insufficient. This defines that ECO-ABSORB is not classified as a carcinogen and does not cause any damage to the lungs. ECO-ABSORB does not contain free silica.
ECO-ABSORB can be the specified absorbent under OSHA's Blood borne Pathogens Standard.
ECO-ABSORB can absorb 6X more than clay or kitty litter.
Free silicate is classified as a carcinogen which some clay absorbents may contain. ECO-ABSORB on the other hand is classified as a non-carcinogen.
FOG stands for fat, oil and grease.
Most FOG is the by-product of cooking and is usually found in such things as:
| Food scraps | Butter and margarine |
| Meat fats | Baking products |
| Lard | Sauces |
| Cooking Oil | Dairy products |
- When FOG is discharged into sewer lines it may pose a significant problem for wastewater collection and treatment systems. FOG can clog municipal sewer lines, causing sewage backups and overflows.
- As sewer pipes back up, sewage and food particles that accumulate can attract insects and other vermin and may create potential health hazards.
- Property damage can result from sewage backups leading to expensive cleanup and plumbing repairs that will cost you money.
- Health code violations or closure can greatly impact your business operations.
- Overflowing sewage can flow into storm drains that lead to the ocean and may cause beach closures.
- BMP guidelines are designed to control the handling and disposal of FOG.
- BMP's should be posted in the food preparation and/or dishwashing area.
- Your local city/county should provide them to you upon their first visit.
- Ask for copy if not offered.
A. Good housekeeping measures
- "Dry wipe" pots, pans, and dishware prior to dishwashing.
- Use absorbent materials to soak up oil and grease under fryer baskets.
- When possible, use disposable paper products instead of washable towels.
B. Operations management techniques
- Collect and store the waste FOG in appropriate containers for recycling or disposal.
- Call the hauling/rendering company for pick-up before rendering/recycling barrels are full.
- Use water temperatures less than 140°F in all sinks.
- Dispose of food waste into trash or garbage containers.
- Pick up spills prior to mopping the floor. Use absorbent materials, such as towels or recommended absorbent powders.
C. Train employees to comply with BMP's, good housekeeping measures, and operations management techniques.
D. Used oil containers and recycling barrels shall be covered at all times.
E. Install a non-removable, secured food strainer of such integrity to withstand daily operational usage on each kitchen fixture connected to a drainage pipe.
Note: The above information is intended to provide you with general guidelines about FOG. The city or county that you are located in may ask you to record the servicing information on their designated form. Please follow the guidelines given to you by your particular city or county.
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