Learn how to select and install grease interceptors to meet new city requirements, how to navigate changes in the permitting process and how to get the most out of BES Plan Review services at the training sessions to be scheduled in June or early July.
The city’s Cut Through the FOG effort requires food service establishments to install grease interceptors in all new construction or renovations, or when there are changes in tenancy or ownership. Under City Code 17.34.050 and Oregon Specialty Plumbing Code, food service establishments are not authorized to discharge fats, oils and grease (FOG). The new rules state that all FOG conveyance lines must be connected to a grease interceptor aiming for zero FOG and food waste discharge to the city’s sanitary sewer system. Grease interceptors must be cleaned and maintained per manufacturer’s specifications and city staff will inspect them regularly to ensure compliance.
No pre-registration is required for the training sessions. This information is also offered as an in-house training for interested firms or groups by contacting Sebrina Nelson-Deal at 503-823-5843 or Sebrina.firstname.lastname@example.org.
Find more information about Cut Through the FOG at www.portlandonline.com/bes/cutfog or by calling 503-823-7093. For specific questions about plumbing permits that involve grease interceptors call Bureau of Environmental Services Review at 503-823-7122.