Nearly every restaurant or food processing facility that prepares hot food deals with grease and other liquids that are a byproduct of creating their product. Most ServSafe managers ensure that the waste from this process goes into grease traps or some other receptacle rather than leaving it on preparation surfaces to contaminate food cooked later. This grease will often settle into traps, and if ServSafe food managers do not properly take care it could pose a food safety risk or even a fire hazard.
The Importance of ServSafe Food Managers Cleaning Grease Traps in Kitchens
Grease traps are commonplace in nearly every kitchen, so make sure you inspect, empty and clean grease traps that are located:
- Under good vents
- In ovens
- Under grills and fryers
Every employee who works in your kitchen should be aware of your grease trap locations and how to remove the drainage receptacle. Some, such as traps under grills and flat cooking surfaces, slide in an out like a drawer while others, like under hood vents, are pans held in place under drainage areas. ServSafe food managers should take the time to train their staff how to remove these grease traps safely without spilling their contents or burning themselves on hot oil.
In ServSafe food manager training when we talk about clean grease traps, we don’t simply mean empty ones. Grease traps should be emptied on a regular basis and cleaned thoroughly. If the trap is completely removable, take the time to clean and dry it before replacing it. It’s also important to clean the areas around the traps to ensure all grease and oil is removed. Leaving grease behind can attract insects or even large pests such as rats if ignored for long periods of time.
Finally, don’t pour grease down your sink drains. This can cause buildup in your pipes, become a breeding ground for insects and damage your plumbing system. Check with your local waste disposal company for options on recycling your leftover grease.
Has you taken the time to thoroughly clean your grease traps lately?
