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CITY OF SANTA ANA <br />PUBLIC WORKS AGENCY M-85 <br />P.O. Box 1988 <br />Santa Ana, California 92702 <br />Kitchen Best Management Practices (BMP's) <br />Sinks and Drains <br />Drain Screens <br />■ Be installed on all drains <br />■ Have openings between 1/8" and 3/16" <br />■ Be removable for ease of cleaning <br />■ Be frequently cleaned (dispose of the screened solids to the trash) <br />Grease Container Usage <br />• Pour all liquid oil and grease from pots, pans, and fryers into a waste <br />grease container <br />• Prior to washing, scrape solidified fats and grease from pots, pans, fryers, <br />utensils, screens, and mats into a container <br />• Use recycling barrels or bins with covers for onsite collection of grease <br />and oil <br />• Empty grill top scrap baskets or boxes into a container <br />Dishwashing <br />■ Use rubber scrapers, squeegees, or towels to remove food and all visible <br />fats, oils and grease from cook and serving ware prior to dishwashing <br />■ Dry wipe remaining food and fats, oils and grease into trash can prior to <br />dishwashing <br />Spill Prevention and Clean-up <br />Proactive Spill Prevention and Clean -Up Procedure BMPs <br />■ Develop and post spill procedures <br />• Develop schedule for training employees about procedures <br />■ Designate a key employee who monitors clean-up <br />Spill Prevention BMPs <br />• Empty containers before they are full to avoid accidental spills <br />■ Provide proper portable container to transport materials without spilling <br />• Use a cover to transport grease materials to a recycling barrel <br />