Finding Solutions, Delivering Compliance

Legal Duties

Legal Duties

Approved Document H From the  Building Regulations 2000, (amended 2002), advises that the requirement for an adequate drainage system should minimise the risk of blockage or leakage.

Drainage serving kitchens in commercial hot food premises should be fitted with a grease separator complying with BS EN1825-1 and designed in accordance with BS EN1825-2 or other effective means of grease removal. BS EN1825 is the European standard for commercial gravity grease separators. Other effective means include mechanical grease removal equipment and biological or bacterial dosing systems which break down grease.

Food Hygiene Regulations

Food Hygiene Regulations

In England the Food Safety and Hygiene (England) Regulations 2013 and European Regulation (EC) no.852/2004 set out general hygiene rules that apply to all registered and approved food businesses including structural requirements and the implementation of procedures based on hazard analysis and critical control point (HACCP) principles. The regulation sets out objectives for “good hygiene practices” to protect food safety and consumers. This includes ensuring that grease is not allowed to build up and that premises and equipment are cleaned regularly to remove grease and dirt.

Grease Separators

Grease Separators

‚ÄčThese require frequent maintenance regularly in order for the collected FOG to be emptied and removed from the site by our licensed staff.
 

Grease Removal Units

Grease Removal Units

‚ÄčThese require frequent maintenance, which will include emptying the collection container, cleaning of wiper blades and valves, and then the cleaning of the filter basket/ strainer baskets. In house cleaning is often required, VSS can train in house staff on how best to do this. This should be taken into account when planning the type of FOG system used and the ongoing cost of maintenance.

Dosing Systems

Dosing Systems

The dosing systems require fluid system refills, while others can be calibrated to automati­cally top-up, either at regular intervals or by monitoring the volume of discharge from the kitchen. Systems will also require regular refill and testing by VSS, which depending on the system used will normally be done monthly, quarterly or six monthly.