EPA Waste & Grease Management Plan

Waste management plan covering grease trap maintenance, food waste disposal, hazardous waste, and EPA compliance.

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What this document covers

Restaurants generate significant waste including cooking oil/grease, food waste, and cleaning chemicals (some classified as hazardous). The EPA and state agencies regulate waste disposal, wastewater discharge, and grease management. Improper disposal can lead to sewer blockages, environmental fines, and legal liability.

Key sections included

Grease trap maintenance schedule
Used cooking oil disposal
Food waste reduction plan
Hazardous waste identification
Wastewater discharge compliance
Recycling program
Waste hauler documentation

Frequently asked questions

How often must grease traps be cleaned?

The '25% rule' is standard: clean when grease and solids reach 25% of the trap's capacity. Most restaurants need cleaning every 1-3 months depending on volume.

Are cleaning chemicals hazardous waste?

Some concentrated cleaning chemicals and degreasers may qualify as hazardous waste. Check Safety Data Sheets and your state's small quantity generator requirements.

Document details

Legal basis: Resource Conservation and Recovery Act (RCRA, 42 USC §6901); Clean Water Act §402
Enforced by: Environmental Protection Agency (EPA) / State environmental agencies
Penalty for absence: EPA fines up to $70,117 per day per violation under RCRA; sewer surcharges; local code violations.
Category: Operations

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