Water Protection Education Outreach for Food Service (306-06-07)

8/9/2019 Water Protection Education Outreach for Food Service (306-06-07)

1/64

FINAL PROJECT REPORT Water Protection Education Outreach for Food Service

Establishments

City of Duluth

Minnesotas Lake Superior Coastal Program GrantProject

Project No 306-06-07 Contract No. A78753

January 15, 2007

This project was funded in part by the Coastal Zone Management Act, byNOAAs office of Ocean and Coastal Resource Management, incooperation with Minnesotas Lake Superior Coastal Program


2/64

INTRODUCTION

One of the most notable changes in family habits during the twentieth century was amovement from home cooking to dining in restaurants. In addition, society has seen an

increasing number of institutions providing meals to children, the homeless and senior

citizens. The new pattern of food preparation, the increased volumes of waste andassociated traffic patterns all increase pollutants and add pressures on regional water

quality.

In 2002, the City of Duluth began sampling the wastewater stream from residential andcommercial customers. The sampling process has demonstrated that wastestream

concentration is increasing for both categories of customers. These results are supported

by observations from field staff of increasing problems with buildups of food residuesincluding fats, oils and grease in local sewer lines. Cleaning these lines is both expensive

and unpleasant. Treating concentrated waste water is more expensive and the costs are

reflected in charges that communities pay to the Western Lake Superior Sanitary District.

Most importantly, this increased concentration indicates a trend on the part of businessesand residents to use the sewer as a garbage disposal. This practice increases water usage,

increases the pollution of water and increases the risk for sewer overflows into theenvironment as the result of blockages.

In order to encourage local food service establishments to take a proactive approach in

reducing sewer loading and avoiding increased sewer fees, the City of Duluth designedan education program for the food serivce industry including restaurants, hospitals,

schools, and other institutional food service programs.

PROJECT APPROACH

The program is designed to identify measures and provide education to specifically

address kitchen practices: 1) reduce sewer blockage, improve disposal practices for fats,oils and grease and food waste and lower BOD (Biological Oxygen Demand) and TSS

(Total Suspended Solids) concentrations in water, 2) reduce water consumption for waste

disposal 3) improved cleaning and maintenance of garbage and parking areas to minimizestormwater pollution.

1. Identify problems and other communities approachesCity staff used web resources and information from industrial associations and

consultants to develop a resource library of appropriate practices (See catelog listin appendix A). Utility staff invited the Western Lake Superior Sanitary District,

the St. Louis County Health Department and City Building Inspection staff andlocal plumbers to meetings to discuss common problems and effective control

methods.

Final Report: Water Protection Education Outreach for Food Service Establishments, City o f Duluth, Minnesotas LakeSuperior Coastal Program Grant Project, Project No 306-06-07, Contract No. A78753

2


3/64

Although initially identified as a City project, interest from other communitiesresulted in the formation of a regional committee to identify problems and

develop an approach for outreach to the public. Membership of the committee

includes the cities of Proctor, Cloquet, Duluth, and Superior, St. Louis CountyHealth Department, WLSSD, and the restaurant chains of Grandmas and

Blackwoods. Other participants in meetings include local plumbers.

2) Selection of priority problems and targets.

The Committee reviewed ordinances, practices and educational material from

across the country. Based on review, the committee selected approaches and

emphasis that was most appropriate to the local region.

3) Develop outreach educational materials

The Committee identified materials to be provided to local food serviceestablishments and developed posters, drain signs and promotional materials.

4) Prepare workshops to present materials.

The committee designed a workshop, invitation and PowerPoint presentation forlocal workshops. A list of over 400 food establishments in the region was

assembled.

5) Present Worshop

Six workshops of approximate 1 hours were presented in October in

Hermantown and Duluth.

6) Follow up with restaurantsA followup information letter was sent to all restaurants. An evaluation tool was

included with the letter. Plans were made to repeat the workshop in late January.

7) Evaluate results

The committee met in November to do an initial evaluation. The City of Duluth

is continuing the evaluation process with City restaurants. In addition City staffwill visit food service estalishments.

PROJECT RESULTS

1) Assembly of materials

The City determined based on previous attendence at conferences that significant

material was available from communities and organizations across the country on

websites. An intern employed by Duluth did an extensive seach of the web andreproduced materials representing different approaches to Fats Oils and Grease

problems. The search areas included: 1) related ordinances requiring programs, 2)educational materials, 3) checklists and evaluations, 4) information on food

recycling and grease renderers and 5) information on grease traps and

interceptors. (See Appendix for list of materials)


3


4/64

2) Planning and evaluation meetingsFrom October 2005 to December 2006, 10 meetings were held to identify

problems, develop an approach for addressing the Fats, Oils and Grease education

issues, design materials and a workshop and evaluate the effectiveness of theeffort.

Initially the City of Duluth set up an in-house team to address the problemincluding field staff, water quality specialists and management. However, the

City of Proctor contacted Duluth about similar problems and the City made the

decision to invite regional communities to participate in the program. The

planning team was expanded to include the Cities of Hermantown, Proctor, andCloquet, WLSSD, and the St. Louis County Health Department. Several

plumbers participated in meetings and letters were sent to several restaurant

chains inviting them to participate. Grandmas and Blackwoods sentrepresentatives to meetings.

Over the year of the grant the committee completed the following activities:

a. Reviewed the role of the Health Department inspectors, and plumbinginspectors in monitoring grease traps. From discussion the committee learnedthat the health departments primary concern is in health and safety issues and

they do not inspect grease traps to determine if they are being used properly

unless there is a cleanliness issue or sewer backups that could affect the health

and safety of those using the facilities. The plumbing inspectors check thedesign of the trap to make sure it meets regulation but have no role in correct

usage following approval of plumbing requirements.b. Discussed problems that plumbers observe in food service establishments.

Specific observation from the plumbers suggested grease is a frequent

plumbing problem. They indicated that often the traps are not cleaned. Inaddition trap placement often discourages cleaning. They also discussed

problems with garbage grinders.

c. Reviewed materials from other comunities. Committee members wereprovided with two packets of materials assembled from information collected

from other communities. The first packet contained samples of ordinances

and regulations controlling grease traps and discharges of fats, oils and grease.The second packet contained materials relating to education programs.

Ordinances: Members determined that if ordinance changes weremade locally they would emphasize 1) requiring food service

establishments to have in place a plan for FOG management and yardmanagement to protect the environment: 2) requiring grease traps forall new or renovated food service establishments unless a waiver was

obtained and 3) providing provision to back charge customers that

were problematic for sewer overflows because of bad practices. TheCity of Duluth has submitted ordinance changes to the attorneys


4


5/64

office and expects to update its ordinance later in 2007. Duluth is alsochanging it rate system to charge customers based on the strength of

their waste water discharge. This change will motivate food service

establishments to review what they put down the drain.

Education: The Committee reviewed the available education materialsand developed local items as follows:

a. Best Management Practices (BMP): The group identifiedpractices that could be readily incorporated into food service

establishments that should be included in a FOG management

plan. A simple checklist was developed for distribution to foodservice establishments. (see appendix)

b. Posted materials for kitchens: The committee designed a FOGposter : Got Grease and a simple no grease in drainsticker for placing above kitchen drains (see appendix). The

group had hoped to find a sticker available from national

outlets, but a web product search and a search of vendors at the

National Restaurant Show (attended by Grandmas restaurantrepresentative) did not identify a source, so the stickers were

produced locally. Both the stickers and the posters were

laminated to ensure their ability to survive in a kitchenenvironment.

c. Promotional Materials: The committee identified platescrapers that could be purchased at minimal cost with a nogrease logo. Two sizes were ordered. This product has the

additional advantage of being used as an educational tool for

home use. Thus they can be distributed with education

materials at both commerical events and local shows.

d. PowerPoint presentation and Workshop: The Committeedeveloped a workshop agenda and PowerPoint presentation

(see appendix). The workshop was designed to be short, andscheduled for a time of day that food service staff would be

available. The WLSSD was invited to participate by

presenting their food composting program alternatives. JerryLawson, Maintenance Manager for the Blackwoods restaurants

shared his experiences in restaurant operations. In addition, he

provided his phone number and agreed to assist severalestablishments in inititating activities.

3) Workshop presentationsSix informational workshops were presented in October 2006. Letters were sentto all identified food service establishments in the Minnesota communities

participating in the program. Approximately 500 letters were sent. Duluth sent

out 350 letters (see appendix). A strong response was received and 179individuals attended the workshops representing 124 (25% response) food service


5


6/64

establishments. At the request of those who were unable to attend, two additionalworkshops have been scheduled in 2007. Eighty-eight of 346 Duluth

establishments attended the event (25.4%). Actual establishment involvement

may be higher as a number of chain restaurants sent one to two representives forthe entire chain (McDonalds, Grandmas etc.). Extra materials were provided to

these groups.

4) Evaluation.

In December, the City of Duluth sent a follow-up letter to all local food service

establishments. All individuals that had attended the workshops were also

provided an evaluation questionaire. Of 88 questionaires sent out toestablishments, 56 have been returned. The questionaire and results are included

in the report appendix. Over 95% responded that the workshop provided

information they could use in the workplace. Twenty three of the 55 respondentswere not previously aware of the fats, oils and grease problem. Over 95%

indicated the intention to use the posters and stickers at their worksites.

A review of the comments indicated a general appreciation of the proactive

approach taken in the program and a desire of the attendees to follow up on theactivities and improve their work environment. As the result of comments by

food service personnnel, an additional simple educational piece has beendeveloped. This one-sheet brochure can be provided to financial and management

personnel to explain the resason for modifying and improving in-house practices

based on cost savings and environmental protection.

5) Follow up

Since the workshops City Water Quality Specialists (WQS) have begun visitinglocal food service establishments on a cooperative basis. Anecdotal observations

from visits indicate that there are differing levels of involvement and effectiveness in

meeting good Fats Oils and Grease Best Management Practice Standards. In oneinstance the WQS visited a newer establishment that was going well beyond

expectation, but expressed a desire to do more. However at another visit the WQS

observed abusive use of garbage grinders and large quantities of potentiallyrecyclable food entering the sewer system.

As the result of a number of phone calls two additional workshops have beenscheduled for February 1, 2007. The posters and stickers and promotional items will

be available at these meetings.

In 2007, Utility Operations will follow up on the program through addition visits to

individual establishments, monitoring of wastewater discharges and educationalefforts for business groups.

The Utility will also be expanding the program to increase awareness of individual

home owners of their role in reducing problems. Additional materials are being

developed for use at the Citys Arrowhead Homeshow booth and at other events.


6


7/64

Utility Operations staff will present a workshop on the program at the Minnesota

Wastewater Operators Training in January. Utility staff are meeting to develop tours

of local food service establishments and a network for food service establishments to

share their programs.


7


8/64


APPENDIX CONTENTS:

1. List of Informational Materials collected for project planning

2. Posters and promotional items

Got grease poster (pdf) No grease in drain sticker (pdf) One page informational brochure (pdf)

3. WorkshopInvitation letter

AgendaPowerPointBest Management Practice ChecklistExample BMP workbookWLSSD materials distributed at workshop (hard copy)Second Harvest materials distributed at workshop (hard copy)

4. Workshop evaluationFollow-up letterEvaluationEvaluation results

5. Press clippings


9/64

Appendix: Library of Materials assembled

Information lists1. List of grease renders North Dakota Department of Health

(www.health.state.nd.us) 2. Waste Oil/Grease Disposal Options in house list3. Grease trap manufacturers in house list with e-mail links4. Grease and cooking oil recyclers in house list

Ordinance Examples

1. Lexington-Fayette Urban County Government Grease interceptor program,Grease and Oil Ordinance

http://www.lfucg.com/PubWorks/SanSewer/GrOrdinace.asp

2. Long Beach California ordinance FOGhttp://www.longbeach.gov.apps.cityclerk.lbmc/recent-updates/ord-05-0003.htm

3. Indianapolis enforcement policy for FOG http://www.indygov.org.eGov/City/DRW/Environment/cleanstrea/H ..

4. City of Seal Beach, California, FOG Management and Discharge Control Title 9,December 2004

5. City of Kirkland Washington, FOG amendments to Kirkland Municipal Code,http://www.ci.kirkland.wa.us/depart/pw/fpg/fog/htm

6. Town of Cary Grease and Oil Control ordinance,http://www.p2pays.org/ref/13/12265/htm

7. Wright-Pierce Model FOG Ordinance8. Official Code County of Cobb Georgia, Section 122-188 Sand and Oil Grease

interceptors.9. San Diego Municipal Code, Article 4:Sewers Division 7: Food Establishment

Wastewater

10. Columbus City Code Rules and Regulations No. 05-01 Cost Recovery for sewer

blockages Columbus City Code 1145.1111. House Bill 1979 Model Standards for a Grease Ordinance.

www.tceq.state.tx.us/assets/assistance/P2Recycle/fog/HB-1979final.pdf

12. El Dorado County Ordinance Code Liquid Waste (septage) Management

http://www.co.el-dorado.ca.us/emd/reports/ord_4414.html 13. Sunnyvale California, Amended Sewage Systems Chapter 12.04

http://sunnyvale.ca.gov/200104/rtcs/01-104.asp

14. Town of Verona, WI, Waste Disposal ordinanceshttp://town.verona.wi.us/ordin/94-1.htm

15. Town of Apex, NC, Oil and Grease information.

http://www.apexnc.org/depts/pw/oilgrease.cfm 16. Sample grease and oil ordinance

http://casaweb.org/committee/TnTac/Grease.htm

17. City of Ellsworth, Maine, Sewer Ordinance, http://ellsworth.me.us/ord5.pdf
http:///reader/full/www.health.state.nd.ushttp://www.lfucg.com/PubWorks/SanSewer/GrOrdinace.asphttp://www.longbeach.gov.apps.cityclerk.lbmc/recent-updates/ord-05-0003.htmhttp://www.indygov.org.egov/City/DRW/Environment/cleanstrea/Hhttp://www.indygov.org.egov/City/DRW/Environment/cleanstrea/Hhttp://www.indygov.org.egov/City/DRW/Environment/cleanstrea/Hhttp://www.ci.kirkland.wa.us/depart/pw/fpg/fog/htmhttp://www.p2pays.org/ref/13/12265/htmhttp://www.tceq.state.tx.us/assets/assistance/P2Recycle/fog/HB-1979final.pdfhttp://www.co.el-dorado.ca.us/emd/reports/ord_4414.htmlhttp://sunnyvale.ca.gov/200104/rtcs/01-104.asphttp://town.verona.wi.us/ordin/94-1.htmhttp://www.apexnc.org/depts/pw/oilgrease.cfmhttp://casaweb.org/committee/TnTac/Grease.htmhttp://ellsworth.me.us/ord5.pdfhttp://www.indygov.org.egov/City/DRW/Environment/cleanstrea/Hhttp:///reader/full/www.health.state.nd.ushttp://www.lfucg.com/PubWorks/SanSewer/GrOrdinace.asphttp://www.longbeach.gov.apps.cityclerk.lbmc/recent-updates/ord-05-0003.htmhttp://www.indygov.org.egov/City/DRW/Environment/cleanstrea/Hhttp://www.ci.kirkland.wa.us/depart/pw/fpg/fog/htmhttp://www.p2pays.org/ref/13/12265/htmhttp://www.tceq.state.tx.us/assets/assistance/P2Recycle/fog/HB-1979final.pdfhttp://www.co.el-dorado.ca.us/emd/reports/ord_4414.htmlhttp://sunnyvale.ca.gov/200104/rtcs/01-104.asphttp://town.verona.wi.us/ordin/94-1.htmhttp://www.apexnc.org/depts/pw/oilgrease.cfmhttp://casaweb.org/committee/TnTac/Grease.htmhttp://ellsworth.me.us/ord5.pdf


10/64

18. Burlingame, CA, Water And Sewer Ordinance Title 15 http://burlingame.org/codes/TITLE%2015.htm Part 1



21. Minnesota Rules grease interceptors

http://www.revisor.leg.state.mn.us/arule/4715/1115.html

22. Minnesota rules grease interceptors for commercial buildings

http://www.revisor.leg.state.mn.us/arule/4715/1110.html

23. City of Durham, NC FOG ordinancehttp://www.p2pays.org/bmp/main/ordinances/Durham%20Grease%20Ordinance .

pdf

24. City of Duluth, MN Sewer ordinance, Chapter 43

Best Management Practices Check lists

1. Best management Practices (BMPS), http://www.oracawa.org/Pages/bmp/htm 2. Prohibitions Relating to the Discharge of Fats, Oils and grease

http://www.orca.was/Pages/prohibitions.htm

3. Compliance Checklists http://www.orcawa.org/Pages/checklist.htm 4. San Francisco FOG Program, Fats, Oils and Grease Reduction Self-Assessment

Checklist. www.sfwter.org

5. City of Bellevue, Fats Oils and Grease Manual Checklist and Maintenance loghttp://www.ci.bellevue.wa.us/page.asp?view=3459

6. Fats, Oils and Grease Reduction self-Assessment Checklist , for San FranciscoRestaurants and Food Handling Facilities www.sfwater.org

7. City of Bellevue WA, Fats Oils and Grease Manual Prohibitionshttp://www.ci.bellevue.was.us/page.asp?view=3456

Posters

1. Food Restaurant Industry Good Cleaning Practiceshttp://www.ocwtersheds.com/Public Education/pe_posters_food.asp

FOG articles

1. Towards onsite Pretreatment of Effluent Containing Fats, Oils and Grease (FOG)http:www.pmengineer.com/CDA/ArticleInformation/features/BNp_Features_Item

/0,2..

2. Environmental Services, City of Portland, Handling Fats, Oils and Grease (FOG)to Prevent Water Pollution

3. New Micro-blaze F-O-G Knocks out Fats, Oils and Grease Fast http://micro-blaze.com/mbfog.htm

4. Controlling rooftop grease, Professional Roofing Magazine, July 2004
http://burlingame.org/codes/TITLE%2015.htmhttp://burlingame.org/codes/TITLE%2015.htmhttp://burlingame.org/codes/TITLE%2015.htmhttp://www.revisor.leg.state.mn.us/arule/4715/1115.htmlhttp://www.revisor.leg.state.mn.us/arule/4715/1110.htmlhttp://www.p2pays.org/bmp/main/ordinances/Durham%20Grease%20Ordinancehttp://www.oracawa.org/Pages/bmp/htmhttp://www.orca.was/Pages/prohibitions.htmhttp://www.orcawa.org/Pages/checklist.htmhttp:///reader/full/www.sfwter.orghttp://www.ci.bellevue.wa.us/page.asp?view=3459http:///reader/full/www.sfwater.orghttp://www.ci.bellevue.was.us/page.asp?view=3456http://www.ocwtersheds.com/Publichttp:///reader/full/www.pmengineer.com/CDA/ArticleInformation/features/BNp_Features_Itemhttp://micro/http://burlingame.org/codes/TITLE%2015.htmhttp://burlingame.org/codes/TITLE%2015.htmhttp://burlingame.org/codes/TITLE%2015.htmhttp://www.revisor.leg.state.mn.us/arule/4715/1115.htmlhttp://www.revisor.leg.state.mn.us/arule/4715/1110.htmlhttp://www.p2pays.org/bmp/main/ordinances/Durham%20Grease%20Ordinancehttp://www.oracawa.org/Pages/bmp/htmhttp://www.orca.was/Pages/prohibitions.htmhttp://www.orcawa.org/Pages/checklist.htmhttp:///reader/full/www.sfwter.orghttp://www.ci.bellevue.wa.us/page.asp?view=3459http:///reader/full/www.sfwater.orghttp://www.ci.bellevue.was.us/page.asp?view=3456http://www.ocwtersheds.com/Publichttp:///reader/full/www.pmengineer.com/CDA/ArticleInformation/features/BNp_Features_Itemhttp://micro/


11/64

5. Hanover VA Frequently asked questions FOGhttp://www.co.hanover.va.us/utilities/foodsvc-faq.htm

6. City of Marshall FOG Reduction Plan Goal and objectives7. A fact Sheet for Grease Trap 101, Georgia Pollution Assistance Division,

www.p2ad.org

8.

Fats Oils and Grease Initiative, Georgia Department of Natural Resourceshttp://www.dnr.state.ga.us/p2ad/h_fog_inititative.html 9. Brochure: Wanted: Your Drains Worst Enemy, The Grease Goblin, Georgia

Pollution Prevention Assistance Division, DNR

10. Best management Practices for Fats, Oils and Grease Georgia Pollution

Prevention Assistance Division, DNR11. Food Service Waste Reduction, Georgia Pollution Prevention Assistance

Division, DNR

12. Restaurant Oil and Grease Rendering Georgia Pollution Prevention AssistanceDivision, DNR

13. Oil and Grease definitions Georgia Pollution Prevention Assistance Division,

DNR14. Managing Food Materials Georgia Pollution Prevention Assistance Division,DNR

15. City of Bellevue: Fats Oils and Grease BMPS

http://ci.bellevue.wa.us/page.asp?view=3142 16. City of Bellevue Washington, Fats, Oils and Grease FAQs

http://www.ci.bellevue.wa/page.asp?view=3139

17. Grease in the Wrong Place, by Joseph Baribeauhttp://www.foodservice.com/editorials/ed_listing_detail.cfm?&rticle_id+733

18. Torrington Area Health District Grease Pretreatment Programhttp://www.tahd.org/fog/htm

19. A clean establishment and Food Safety

http://allfoodbusiness.co/clean_establishment.php 20. Restaurant cleaning tips http://allfoodbusiness.com/cleaningtips.php

21. Restaurant Grease: Knowing Your Ohio EPA Regulations Fact Sheet May 2001,

No. 2022. How to prevent Fats, Oils and Greases from damaging your Home the

Environment

http://www.wef.org/LearnAboutWater/ForThePublic/FactSheets/FactSheetDocum

ents/FA...23. Brochure: City of Columbus Missouri, Fats, Oils and Grease

http://www.gocolumbiamo.com/PublicWorks/Documents/FOG_Alert_Brochure.p

df24. Preventing Fat from entering the wastewater system, Metrowater, new Zealand,

http://www.metrowater.co.nz/press/pressrelease.aspx?id+1124748116

25. City of Fullerton Mandate require sewer program extension,http://ci.fullerton.ca.us/city_manager/focus/focus200507.html

26. City of Marshall Fats Oils and Grease Reduction Program

www.cityofmarshall.com
http://www.co.hanover.va.us/utilities/foodsvc-faq.htmhttp:///reader/full/www.p2ad.orghttp://www.dnr.state.ga.us/p2ad/h_fog_inititative.htmlhttp://ci.bellevue.wa.us/page.asp?view=3142http://www.ci.bellevue.wa/page.asp?view=3139http://www.foodservice.com/editorials/ed_listing_detail.cfm?&rticle_id+733http://www.tahd.org/fog/htmhttp://allfoodbusiness.co/clean_establishment.phphttp://allfoodbusiness.com/cleaningtips.phphttp://www.wef.org/LearnAboutWater/ForThePublic/FactSheets/FactSheetDocumhttp://www.gocolumbiamo.com/PublicWorks/Documents/FOG_Alert_Brochure.phttp://www.metrowater.co.nz/press/pressrelease.aspx?id+1124748116http://ci.fullerton.ca.us/city_manager/focus/focus200507.htmlhttp:///reader/full/www.cityofmarshall.comhttp://www.co.hanover.va.us/utilities/foodsvc-faq.htmhttp:///reader/full/www.p2ad.orghttp://www.dnr.state.ga.us/p2ad/h_fog_inititative.htmlhttp://ci.bellevue.wa.us/page.asp?view=3142http://www.ci.bellevue.wa/page.asp?view=3139http://www.foodservice.com/editorials/ed_listing_detail.cfm?&rticle_id+733http://www.tahd.org/fog/htmhttp://allfoodbusiness.co/clean_establishment.phphttp://allfoodbusiness.com/cleaningtips.phphttp://www.wef.org/LearnAboutWater/ForThePublic/FactSheets/FactSheetDocumhttp://www.gocolumbiamo.com/PublicWorks/Documents/FOG_Alert_Brochure.phttp://www.metrowater.co.nz/press/pressrelease.aspx?id+1124748116http://ci.fullerton.ca.us/city_manager/focus/focus200507.htmlhttp:///reader/full/www.cityofmarshall.com


12/64

27. What you need to know about: Sewer overflows, City of Asheboro, NChttp://www.ci.asheboro.nc.us/Departments/water_sewage/sewer_overflows.html

28. Brochure: Water Quality Guidelines for Exterior Restaurant Cleaning Operations,

Orange County Stormwater Program Anaheim, CA 9280629. Restaurant Hood Cleaning, http://d21c/biggman/hood/hood99.html

30. Best management Practices for Fasts Oils and Grease JEAhttp://www.jea.com/business/services/foodservices/index.asp 31. Brochure Help Prevent Ocean Pollution: A guide for food Service Facilities

http://www.ocwatersheds.com/PublicEducation/pe_brochures_food.asp

32. A Factsheet for: Managing Food Materials County Sanitation District of Los

Angeles County33. Water Quality Protection Guidelines for Food Handling Facilities, City of Palo

Alto CA, Regional Water Quality Control Plant

34. Best management practices for Fats, Oils and Grease, County Districts of LosAngeles County

35. New City of Columbus Fats, Oils and Grease Control Program,

http://utilities.ci.columbux.oh.us/sewers_drains/FOG.htm 36. City of Cambridge, Restaurant and Food Preparation Facility Fats, Oil and Grease

Removal Program

37. Avoid Fines and health Risks from Grease overflows, Bay Area Pollution

Prevention Group, San Francisco38. Fats, Oils and Grease-Grease Trap Maintenance, City of Bellevue Washington,

http://ci.bellevue.wa.us/page.asp?view=3106

39. Brochure: Harvard university Operation and Maintenance Guidelines for GreaseTraps

40. Fats Oils and Grease Recovery, Cobb County Water Systemhttp://water.cobbcountyga.gov/fog.htm

41. Fats Oils and Grease, Best management Practices manual City of St. Petersburg,

FL,42. Toward Onsite Pretreatment of Effluent Containing Fats, Oils and Grease,

http://www.pmengineers.com/CDA.ArticleInformation/features/BNP_Features_It

em?0,2..43. City of Griffin Fats Oils and Grease Program http://griffinfog.com

44. Union Sanitary District Restaurant Program Alameda County California,

http://unionsanitary.com/environmentalprograms/commercial/res ...

45. City of Ashland, Oregon Fats, Oils and Grease,http://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Pri ...

46. Fats, Oils and Grease Program Facts, www.ci.huntington-

bach.ca.us/files/user/city_treasurer/fog_program.pdf47. Guide to Grease Interceptors The plumbing and Drainage Institute 1998

48. Thermaco Big Dipper System
http://www.ci.asheboro.nc.us/Departments/water_sewage/sewer_overflows.htmlhttp://d21c/biggman/hood/hood99.htmlhttp://www.jea.com/business/services/foodservices/index.asphttp://www.ocwatersheds.com/PublicEducation/pe_brochures_food.asphttp://utilities.ci.columbux.oh.us/sewers_drains/FOG.htmhttp://ci.bellevue.wa.us/page.asp?view=3106http://water.cobbcountyga.gov/fog.htmhttp://www.pmengineers.com/CDA.ArticleInformation/features/BNP_Features_Ithttp:///reader/full/http://griffinfog.comhttp://unionsanitary.com/environmentalprograms/commercial/reshttp://unionsanitary.com/environmentalprograms/commercial/reshttp://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Prihttp://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Prihttp://www.ci.huntington/http://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Prihttp://unionsanitary.com/environmentalprograms/commercial/reshttp://www.ci.asheboro.nc.us/Departments/water_sewage/sewer_overflows.htmlhttp://d21c/biggman/hood/hood99.htmlhttp://www.jea.com/business/services/foodservices/index.asphttp://www.ocwatersheds.com/PublicEducation/pe_brochures_food.asphttp://utilities.ci.columbux.oh.us/sewers_drains/FOG.htmhttp://ci.bellevue.wa.us/page.asp?view=3106http://water.cobbcountyga.gov/fog.htmhttp://www.pmengineers.com/CDA.ArticleInformation/features/BNP_Features_Ithttp:///reader/full/http://griffinfog.comhttp://unionsanitary.com/environmentalprograms/commercial/reshttp://www.ashland.or.us/Pge.asp?NavID=8493&MenuID=8531&Prihttp://www.ci.huntington/


13/64

POSTERS AND PROMOTIONAL ITEMS


14/64

Do not allow grease or food to enterany drainsTo avoid clogged drains, grease should never be put down any sink, dishwasher

or floor drain unless the drain is connected to a grease trap.

Scrape or wipe out oily/greasy pansand equipmentRemove most of the residue into the trash can, then wash in a designated sink

that has a grease trap (use warm, not hot water


15/64

SAVE MONEY AND PROTECT THE ENVIRONMENTLIMIT WHAT GOES DOWN THE DRAINThe sanitary sewer is designed to transport waste water to the treatment plant. Itis not designed to serve as a garbage disposal system.Waste water travels to a treatment plant where it is cleaned and any materials inthe water are removed forming sludge that must be disposed of through landtreatment or other means. Once cleaned, the water is returned to the environment- but despite cleaning techniques it is never as high in quality as the originalresource. Thus disposing of garbage through the sewer is more expensive(cleaning the water and disposing of sludge) and more environmentallydamaging than recycling options or other means of garbage disposal.Specific costs of using the sewer system as a garbage disposalinclude:

Plumbing costs for treating and cleaning clogged pipes-both the in-house costs and costs billed back to thedischarger by the Sanitary Sewer Utility when repeatedproblems occur. Increased sewer charges for cleaning the moreconcentrated waste water stream. Environmental costs from increased water use. Pollution from sewer overflows that occur when pipes areblocked.

What should responsible food service establishments do? Donate edible surplus food to a food bank. Dispose of food waste through an anima l feed program orto the WLSSD compost program. Scrape material from plates, pots and other kitchenutensils into food garbage cans prior to washing. Separate and recycle food waste. Install grease traps in appropriate sinks and clean themregularly. Clean exhaust fans, floor mats and greasy surfaces.Dispose of the greasy material either through the greasetrap or in the garbage. Place screens over drains to trap food particles. Write and document a Fats, Oils and Grease Program Train employees.A good program for fats, oils and grease and food waste saves everyone money andmost importantly, is a step we can all take to protect the environment and conservean important natural resource - our water.

This project was funded n part by the Coaslal Zone Management Act, by NOAA's Office ofOcean and Coastal Resource Management n cooperation with Mnnesota'sLake SuperiorsCoastsl Program


16/64


17/64

WORKSHOP MATERIALS


18/64

CITY OF DULUTHDEPARTMENT OF PUBLIC WORKS AND UTILITIES

Utility Operations520 Garfield Ave Duluth Minnesota 55802

Phone # 218-730-4130 Fax # 218-730-4176

Date October 1, 2006

ATTN: Food Service Manager, Manager, Facilities Manager

PLEASE ATTEND THIS IMPORTANT WORKSHOP!

Upcoming Changes in Sewer Ordinances will result in increased sanitary sewerbills for food service establishments that do not address fats oils and greasedischarges. LEARN ABOUT COMPLIANCE REQUIREMENTS.

Regional Communities, the Western Lake Superior Sanitary District and the Superior Sanitary

District have been meeting for six months to address the increasingly challenging problem of fats,oils and grease (FOG) and food waste in sanitary sewers. With the assistance of several local

restaurants a plan has been developed to address the problem.

Shortly, the regional communities will be recommending revision of their sewer ordinances to

increase requirements for control of FOG. In addition, sewer rates will be changed to charge

facilities that are major contributors of FOG and food waste based on what goes down the sewer.Communities will begin billing customers for grease problems in the lines that can be traced back to

specific sources.

Prior to these changes going into effect, food service establishments including restaurants, catering

kitchens, delis, groceries, group homes, churches and schools are invited to attend one of six briefworkshops to learn about the new requirements and the measures they can take to minimize any

increase in their sewer rates.

You are encouraged to send representatives from management and senior kitchen staff to one of the

listed workshops. Attendees will be provided with additional information and materials at themeetings. Please read the attached information and reserve a spot at one the workshops by

contacting City of Duluth Utility Operations 730-4130 or completing and returning the attached

form.

Food service establishments that attend will receive credit towards compliance with up coming

FOG and food waste requirements.

Looking forward to your participation

Sincerely

Steve Lipinski

Utility Operations Manager


19/64

FATS, OILS AND GREASE AND FOOD WASTE WORKSHOP

In recent years, the regional sanitary sewer collection systems have observed increasing problemswith grease and food material in the sewer lines. Fats , oils and grease in the sewer often settles out

of the waste stream and build up on the walls of pipes eventually blocking the pipes and stopping

the movement of sewage. When the sewers back up, basements flood and toilets do not flush. In

addition grease and other food materials are released into the environment through sewer overflows.Wash off from garbage yards and dirty exhaust fans can also pollute our streams, rivers and Lake

Superior.

The major problems appear to come from restaurants and other food service establishments

including rest homes, schools and community kitchens. For example, last fall, the cleaning of one

sewer in a restaurant area required two days, two cleaning trucks and crew of six men at a cost ofclose to $5000. Crews removed a sausage like tube of grease from the line. After removing thematerial additional costs were incurred for disposal. This is not an isolated case.

Local communities have come together to form a team to address the problems of food materials inthe sewer pipes. These communities are looking at ordinance changes that will provide greater

options for dealing with problem customers.

Among the changes that will be occurring will be:

increases in fees for wastewater that has high concentrations of organic matterand solids,

requirements for grease traps and grease plans,

more efficient methods of billing establishments for the cost of cleaning cloggedlines and

more evaluation of garbage yards and other storage outside storage.In October we will be offering six short workshops on Good Management Practices for reducing

grease problems and protecting the environment. These workshops are the kick off to a program forlocal food services establishments to introduce plans to reduce problems. At the workshops you

will be provided with posters, and information to put together a grease removal plan. In addition we

have invited plumbers and plumbing inspectors to provide information on grease traps. At these

events you will be encourage to share your concerns and ideas so that when ordinance changes go

into place the problems will be minimal. Attendance at One these workshops will be the firststep in developing your facilities Grease Removal Plan. Please read the information on theattached sheet, select a date and time and notify us of your intention of attending.

If you have questions please contact: City of Duluth, Utility Operations (218) 730-4130

520 Garfield Ave Duluth MN 55802or [email protected]
mailto:[email protected]:[email protected]


20/64

FATS OILS AND GREASE WORKSHOPYOU NEED ATTEND ONLY ONE 1 hour WORKSHOP. For planning purposes please let usknow which workshop you will be attending.

Please complete the form below and return by mail to : City of Duluth, Utility Operations520 Garfield Ave Duluth MN 55802

Or call ___(218) 730-4130__ or e-mail [email protected]

Workshop times and dates:

October 17th

9:00 AM at Hermantown Admin Building, 5255 Maple Grove Road, HermantownOctober 17th 2:30 PM at Hermantown Admin Building,

October 24th 9:00 AM at The Green Room, Duluth Public Library, 520 W. Superior St., Duluth

October 24

th

2:30 PM at The Green Room, Duluth Public LibraryOctober 31 9:00 AM at The Green Room, Duluth Public Library

October 31st 2:30 PM at The Green Room, Duluth Public Library

FATS, OILS AND GREASE WORKSHOPS

Representatives from__________________________________ will attend the following workshop. __________

October 17th 9:00 AM at Hermantown City Hall,October 17th 2:30 PM at Hermantown City Hall,

__________

October 24th

9:00 AM at The Green Room, Duluth Public LibraryOctober 24th 2:30 PM at The Green Room, Duluth Public Library

_____

_____

October 31 9:00 AM at The Green Room, Duluth Public Library

Ocober 31st

2:30 PM at The Green Room, Duluth Public Library

Contact Name ______________________________ Phone ______________________

Please complete the information and mail in enclosed envelope.
mailto:[email protected]:[email protected]


21/64

FATS, OILS and GREASE WORKSHOPOctober 31, 2006Green Room, Duluth Public Library

Welcome

Introductions

What are Fats Oils and Grease and why are they a problem? Ordinance requirements of regional collection systems?

Cloquet Duluth

Hermantown Proctor

How other food service institutions are addressing the problem? Plumbers concerns What Food Service Establishments can do now?

FOG plan Cleaning and maintaining grease traps

Yard maintenance

WLSSD Composting Activities Questions


22/64


23/64

Food IndustryFast FoodFood storeHot_,Industry"""""'Y.....,.,Rest homeRestaurantRelailR ~ n t i a I

Te)('( book wength ror 811ef39C fes deolial customers is 220 n9'I for BOO and250 mgII for TSS

Community by CommunityExpectationsCity of Cloquet- Al l facilities with grease interceptors will berequired to develop and implement a greasemanagement plan that incorporates best, mariagemeni p r a c t i i n t o t ~ o p e r a t i r : s . , , " J ! ~ ~ ~ A C ! ' 1 O l D ~ ! l Q ~ D J e a ~ e ~ ~ ~ ~ ! g e ~ ~ ! ! \ ~ w a r . t , c l l l a ~ c u s e d .( l L t " ~ ' t l . . ~ ' _ , ' ~ ~ ~ ~ I ~ ~ ~ ! i ~ u ~ d ) L O / l o r ; m a l ) y ",II~ ~ . ! ! J . ~ ~ f ~ f ~ ~ ~ ..S ! ~ l c~ ~ ~ a n u p c o s t s a n d l o dam to theflclhty.aMault

t,j'

Community by CommunityExpectationsCity of Cloquet- All Ilew food service es tablisllments will berequired to install grease interceptors Largerfacilities will be required to install exterior greaseintercept()rs outside the,building , All e x i s t i n ~ f a C j J j t i e s will be required to"jnstall ,, : :- ,I, grease interceptors,wIlen It:JefacililY is' found t ~ the C i t ~ to b ~ t r i b u t i ! ) g e a s e i ~ u . ! ! ! i ~ . ! 1 t I - = , quantities thalcause sewer Imelbloc.iages or' n e c ~ ~ j t a t e inli.fl!ased s e W e l l ! ! ' ! . , ! ! n t " - i 1 a L J S - ~:-;.Fac!iitles t!Jat' u n d e r ~ o , , ? ! ~ 1 l ! o d . l I ( } \ l h , ! 1 t J . 9 \ U ! ' ~ tV\-,_,s,s,uance ~ 1 b u ~ d ' l ) . ! . l per , f'w,t!l:l;ie ~ q i J l r c ( l to compl . at that time "

Community by CommunityExpectations City of Duluthin the process of updating our ordinance

expect to ,see- Eve,ry Food S e r v i c e E s i ~ b l i s h m e n t will develop a - ,;-,!f ' ( ) q ~ n d ) a r d ~ e n a n c c t j e s L ~ ~ ~ g e r i ' ~ ' ~

~ 1 ~ ' _ . ' ~ I I I _ . " " . - , . ~ : _ . ; : - 1 ~ , . " , . ~ , , " ' ~ ~ I _ : r _ - " ... .J. ' - , ~ :: ".

-C a , g ! ~ ~ W p g " ' ! , ! g e theactual d i ~ ~ r g e ~ l theaverage for fcop sew".e catego Jes.J


24/64


25/64


26/64


27/64

Fats Oils and Grease (FOG) Management Plan Checklist

Check list of items to be covered in a Fats, Oils and Grease (FOG) ManagementPlan.

PRACTICE YES NO1. Does your establishment have a grease trap or interceptor?

If yes do you have a cleaning schedule?If no do you have a plan that prevents grease entering thesewers?

2. Is your grease trap or interceptor being cleaned regularly (by staff ora contractor)?

Do you monitor amount of grease removed?Is the trap more than 50% full at time of cleaning?

(if yes, frequency of cleaning should be increased)3. Is management witnessing or inspecting the cleaning to be sure Best

Management Practices (BMPs) are being followed?4. Is the cleaning and maintenance log current?

Is the volume of grease recorded on the log?Frequency of cleaning is ____ weeks or ____ months?

5. Do employees receive training on proper handling and disposal ofgrease?

6. Do employees remove grease by dry methods (scrapping, wiping orsweeping), before using wet methods?

7. Do employees know not to pour grease down the drain?

Have employees been trained on designated sites for greasecollection.

Are scrapers and other tools readily available for removinggrease from surfaces and equipment?

8. Are the following cleaning practices in place? Use of rubber scrapers to remove FOG from cookware,

utensils, chafing dishes and serving ware

Use of absorbent materials to soak up oil and greaseunder fryer baskets

Use of paper towels to wipe down work areas (clothtowels will eventually release grease during washing.)

Keep water temperature at 140 degrees F or below insinks with grease traps.

No grease signs are posted near drains

Drain screens are placed in all sinks and floor drains.9. Do you have a spill clean up plan including the following/

Procedures for different types of spills? Training schedules for employees? Cleanup kits in place and well marked with absorbent

materials available?

Designated employee to monitor cleanup?

A plan posted in work area?


28/64

Practice YES NO10. Are exhaust hood filters cleaned on a regular basis?11 Do you have a procedure for cleaning exhaust hoods?12 Does runoff from cleaning of hoods flow through a grease trap?13 Are floor mats cleaned inside the premises and cleaning water is

discharged to a sink or floor drain with a grease trap?15. Are the following items all cleaned so that runoff goes to a grease

trap?

Grease filters

Grills Cleaning bucket water from cleaning greasy surfaces

16. Are spills of grease wiped up before the following items are cleaned?

Floor mats

Floors17. Are only licensed companies used to haul away fats, oils and

grease?18. Are the following Best Management Practices (BMPs) followed in

storing fats, oils and grease? All storage containers are covered? Storage containers are placed away from storm drains

and catch basins? If containers must be near catch basins or drains,

containers are bermed with absorbent pads to preventspills reaching drain?

A spill prevention plan is in place?(note do not use kitty litter or other flowable materials

for cleaning spills near storm drains)19. Are all employees trained in Best Management Practices (BMPs) forFats Oils and Grease?

Training is updated and tracked regularly? Cleanup guidelines are posted? No Grease signs are posted near drains without

grease traps? Are employees trained for proper use of dumpsters and

recycling containers:o Always keep them covered?o Stay alert for signs of leaks?o Pick up spilled material and litter regularlyo If water is used to clean area direct water to

sanitary sewer?

Developed from the San Francisco FOG Programwww.sfwter.org (enter FOG in search)
http:///reader/full/www.sfwter.orghttp:///reader/full/www.sfwter.org


29/64

Fats, Oil, and Grease Best Management Practices Manual

Information, Pollution Prevention and Compliance Information

ForFood Service Facilities

City of St. PetersburgWater Resources Department

Environmental Compliance DivisionGrease Management Program


30/64

Contact Information:Environmental Compliance Division

Grease Management Program1635 3rd Avenue North

St.Petersburg, Fl. 33713Telephone: (727) 893-7261

Fax: (727) 823-9152Www.stpete.org/grease.htm

This manual was written by: Kimberly Ouellette
http://www.stpete.org/grease.htmhttp://www.stpete.org/grease.htm


31/64

INTRODUCTIONFood service facilities generate literally tons of cooking oil, grease and food wastes every day. If this waste isnot managed properly, it can cause major environmental problems. Animal and vegetable -based oil and greaseoften enter the wastewater collection system in the liquid form. An important property of oil and grease is itsability to separate and float on the water, in other words, they are hydrophobic compounds. Once in the waste

water collection system these fats, oil and grease cool and solidify. Grease will cling to sewer pipes and thesurface of a grease build-up causing a clog to form from the top of the pipe. These blockages and subsequentspills are unsightly, clean-up is difficult, time consuming and costly. Sewage backups in businesses present apotential health hazard as raw sewage may carry harmful bacteria, viruses, and pathogens. In the City ofSt.Petersburg, there are up to 35 recorded sewer blockages per month and many of these are a result of greasebuildup. Nation wide, 30 to 35% of all sanitary sewer overflows are caused by fats, oil and grease blockages. Inan effort to resolve this problem, the EPA mandated that the City of St.Petersburg create a program, wherebynon-residential facilities would be monitored for grease discharge through a permit program.

The Grease Management Program will combat the grease problem through regulation, education, inspectionsand enforcement. In June of 2002, the City of St.Petersburg=s sewer use ordinance was amended to requiregrease removal devices in all food service facilities as well as grease interceptor/trap cleaning and reporting.

Additionally, an inspection program has been implemented to visit each facility and verify compliance with thelocal ordinance.

This manual is designed to inform facility personnel of the local requirements and to educate management andworkers in established practices. Grease waste minimization begins at the source. Every food service facilityshould have a manager or someone in charge of overseeing proper waste disposal from the beginning to the endof the operation. This person must be able to recognize common practices and modify them so that greasewastes are controlled at the discharge point. By having a sound plan for grease disposal the food service facilityoperator may save hundreds of dollars in reduced maintenance and plumbing costs. Grease Management Program officials, working with business owners, can effectively prevent oil and grease buildup, and associatedproblems, for both the wastewater collection systems and the food service facility owner.


What is grease?Everyone knowsthat oils andgrease are usedfor cooking, baking and preparingfoods of all variety, some forprivate consumption such as in

residential homesand some forcommercial con

sumption as in restaurants and cafeterias. Few peoplerealize that grease, fat and oil are lipid-based compounds that originate from animal and vegetable matter. Lipids are substances, including fats, greases andwaxes, combined with proteins and carbohydrates thatmake up structural components of living cells.

BASIC GREASE MOLECULETRIGLYCERIDE MOLECULE

fatty acid

fatty acidglyc

erol

fatty acid

1


32/64


Is grease a problem?

In the sewagecollection andtreatment business the answeris an emphaticYES! Problemsrange f romblocked sewerlines, rancidodors, potentialhealth hazards,

to pump station failure. Large amounts of oil andgrease in the wastewater cause trouble in the collection system pipes. It often decreases pipe capacity and therefore, requires that piping systemsbe cleanedmore oftenand/or somepiping to ber e p l a c e dsooner theno t h e r w i s eexpected. Oiland greasealso hampere f f e c t i v etreatment at

the wastewater treatmentplant. Concerns causedby wastes generated by food service facilitieshave served as the basis for ordinances and regulations governing the discharge of grease material to the wastewater collection system. Thistype of waste has forced the requirements of theinstallation of preliminary treatment devices,commonly known as grease traps or interceptors.

Who generates grease?

Greasy wastewater that ends up in the City ofSt.Petersburgs wastewater collection system originates from a variety of sources like residential, commercial, industrial, public and private facilities.

What is a grease trap?

A grease trap is a device that is installed inside thebuilding or under the sink to separate and retaingrease and solid materials from the waste streamwhile allowing the balance of the liquid waste to discharge to the wastewater collection system by gravity.Baffles in the grease trap retain the wastewater long

enough for the grease to congeal and rise to the surface. Traps have a removable lid on the top surface tofacilitate inspection and cleaning.

What is a grease interceptor?

A grease interceptor is a device that is installed outside the building to separate and retain grease andsolid materials from the waste -stream while allowingthe balance of the liquid waste to discharge to thewastewater collection system by gravity. The capacityof the interceptor provides adequate residence time so

that the wastewater has time to cool, allowing anygrease time to congeal and rise to the surface where itaccumulates until the interceptor is cleaned.

What are Best Management Practices?

Best Management Practicesare practices that a food service facility operator or anyone who cooks or preparesfood can utilize to minimizethat amount of grease being

discharged from their business. The following BestManagement Practices(BMPs) for Food ServiceFacilities are provided to theowners/managers of busi

nesses to assist them in developing procedures and/orpractices which effectively reduce the discharge ofFats, Oil and Grease from their wastewater discharge.

2


33/64

Fats, Oil, and Grease Best Management Practices ManualPrevent Blockages in the Wastewater Collection System

1. Implement a training program to educate kitchen staff and other employees about how they can help ensureBMPs are followed. People are more willing to support an effort if they understand the basis for it.

2. Post ANO GREASE@ signs above sinks and on the front of dishwashers. The signs will serve as a constantreminder for staff working in the kitchens.3. Always use sink basket strainers to collect food wastes.

4. ADry wipe@ pots and pans and dish ware prior to dishwashing. Thiswill reduce the amount of material going to the grease traps / interceptors, which will require less frequent cleaning thereby reducingmaintenance costs.

5. Capture accumulated oil during the cleaning of wok stoves and ventilation/exhaust hoods and dispose ofthrough solid waste procedures after absorbing all free liquid. The majority of this type of solid waste isconverted to energy in the Pinellas County Incinerator.

6. Dispose of food waste by recycling and/or solid waste disposal. Recycling food waste will reduce the costof solid waste disposal. Solid waste disposal of food waste will reduce the frequency and cost of greasetrap /interceptor cleaning.

7. Use water temperatures less than 140EF in all the sinks. Temperatures inexcess of 140EF will dissolve grease, but the grease can recongeal or solidify in the wastewater collection system as the water cools. This has anadded benefit for the food service establishment of reducing its costs forthe energy used in heating the water.

8. Eliminate the use of garbage disposals and/or food grinders. These devicesput large quantities of solids into the collection and treatment systems.

9. Recycle waste cooking oil through an established, reputable recyclingfacility. The food service establishment may be paid for the waste material and will reduce the amount of garbage it must pay to have hauledaway.

10. Do not discharge caustics, acids, or solvents to the wastewater collection system. Caustics, acids and solvents can have other harmful effects on the wastewater treatment system and can be hazardous to employeesworking in the wastewater collection system.

11. Do not use biological or emulsifying agents without written approval from the Director.

3


34/64


Properly Maintain Grease Traps and Interceptors to Prevent Introduction of Grease into the Wastewater Collection System

1. Clean under the sink grease traps a minimum of once per week. If the total volume of captured grease andsolid material displaces more than 20% of the total volume of the unit, the cleaning frequency needs to beincreased. If the grease trap is not providing adequate protection of the wastewater collection system, theestablishment may be required to install a grease interceptor.

2. Clean grease interceptors routinely. Grease interceptors must becleaned a minimum of once per month or more frequently, to ensurethat grease accumulation does not cause the interceptor to operatepoorly. Grease interceptors not cleaned regularly can produce veryunpleasant odors.

3. When contracting with a grease pumper service, it is in your bestinterest to find out how the contractor will dispose of the waste. Obtain references from other businesses

that use their services. Poor disposal practices cause problems, which include odors, creation of rodenthabitats and potential threats to groundwater and surface waters.

4. Witness all grease interceptor cleaning and maintenance to ensure the device is properly operating. Thefood service establishment will ensure it is getting value for the cost of cleaning the grease interceptor. Toproperly clean the interceptor the entire contents must be removed, which includes the scraping of thewalls, floor, baffles and pipework. The return of gray water back into the interceptor is strictly prohibitedwithout the written authorization of the food service facility.

5. Keep a bound maintenance log. The maintenance log serves as a record of thefrequency and volume of grease collected during the grease trap/interceptor cleaning.

It also serves as a record of all maintenance and repairs pertaining to the grease trap/interceptor. It is required by the pretreatment program to ensure that the grease trap/interceptor maintenance is performed on a regular basis.

Prevent Grease from Entering Surface Waters through the Storm Drain System1. Cover outdoor grease storage containers so that they do not collect rainwater. Since grease floats on water,

the rainwater can cause an overflow onto the ground, which will eventually reach the stormwater system.

2. Locate grease storage containers away from storm drain catch basins.3. Use absorbent pads or other material to clean up spilled material around outdoor equipment and grease

storage containers and dispose of through solid waste procedures. Do not use free flowing absorbent material such as Akitty litter@ that can discharge to the storm drain system.

4. Do not clean equipment outdoors in an area where water can flow to the gutter, storm drain or street.

4


35/64

Fats, Oil, and Grease Best Management Practices ManualGrease Trap Maintenance

Maintenance staff or other employees of the establishmentusually perform grease trap maintenance. Facilities with

grease traps must clean their traps weekly at a minimum orsometimes even daily. When performed properly and at theappropriate frequency, grease trap maintenance can greatlyreduce the discharge of fats, oil and grease to the wastewatercollection system. In many cases, an establishment that implements BMP's will realize financial benefit through a reduction in their required grease trap maintenance frequency.

WARNING! Do not use hot water, acids, solvents, caustics or emulsifying agents when cleaning a grease trap.

Maintenance Instructions

1. Bail out any water in the trap to facilitate cleaning. The water should be discharged to the wastewater collection system.2. Remove baffles if possible.3. Dip the accumulated grease out of the trap and place in a watertight container.4. Scrape the sides, lid, and the baffles with a putty knife to remove as much of the grease and solids as possi

ble. Deposit the waste material in a watertight container.5. Contact a hauler or recycler for grease pick-up or dispose of through solid waste procedures.6. Replace the baffles and lid.7. Record maintenance in maintenance log and include the following:

(a) Date of maintenance(b) Person performing maintenance(c) Estimated volume of grease removed

(d) Disposal location(e) Manager=s signature or initials for verification

Typical Grease Trap Design

5


36/64


Grease Interceptor MaintenanceGrease interceptor maintenance is usually performed by a permitted greasepumper. The pumpers will empty the entire contents of the interceptor witha pumper truck and haul the grease and sludge to an approved disposal facility. The Grease Management Program requires that grease interceptors becleaned a minimum of once per month. Facilities with high grease loadingmay need to clean their interceptors more often. When performed properlyand at the appropriate frequency, grease interceptor maintenance can greatlyreduce the discharge of fats, oil and grease to the wastewater collection system. In many cases, an establishment that implements BMP's will realizefinancial benefit through a reduction in their required grease interceptormaintenance frequency.

WARNING! Do not use hot water, acids, solvents, caustics or emulsifyingagents when cleaning a grease interceptor.

Maintenance Instructions1. Contact a grease hauler or recycler for cleaning,2. Record maintenance in maintenance log and include the following:

A Date of maintenanceB Person performing maintenanceC Estimated volume of grease removedD Disposal locationE Manager=s signature or initials for verification

3. Retain receipt or manifest from grease pumper or recycler.

Typical Grease Interceptor Design

6


37/64

Fats, Oil, and Grease Best Management Practices ManualFrequently Asked Questions

How often must I clean my grease trap or interceptor?

Grease traps must be opened and cleaned out at a minimum frequency of ONCE A WEEK and you mustdocument the cleaning process in a bound logbook. You must also determine if your device needs to be

cleaned more than once per week by referring to the requirements in the ordinance. Grease interceptors mustbe pumped-out and cleaned by a permitted grease hauler at least ONCE PER MONTH. You are responsiblefor all costs related to the maintenance of your grease trap or interceptor.

Can I apply for a variance for my grease interceptor pumping frequency?

The ordinance contains a procedure for you to apply for a variance from the monthly required pump-out frequency for a grease interceptor. The fee for the variance is $300.00 and the maximum allowable variance is180 days. There is no variance available for grease trap cleaning frequency.

How often will my facility be inspected?

As often as necessary to ensure proper maintenance is being applied to all grease pretreatment systems andtheir structural integrity is intact. You may or may not be informed ahead of time when an inspection is scheduled. Failure to allow duly authorized inspector access to the premises at reasonable times to conduct an inspection is a violation of the ordinance.

What will the inspector look for and do?

The inspector will look at all equipment and food processing and storage areas paying special attention to theprocesses that produce wastewater which is discharged from the facility through the grease removal device.The inspector will also open and inspect the grease trap or interceptor and request to see all records pertainingto the maintenance and repair of the device. He will ask questions to ascertain whether procedures outlined inthe Best Management Practices manual have been implemented. Any deficiencies will be noted by the inspector and you will receive a written notice of non-compliance together with a schedule for correcting the deficiencies and a re-inspection date. If you have not corrected the deficiencies at the time of the re-inspection,you will be billed for the cost of the re-inspection and all future re-inspections.

What records do I need to keep?

You are required to keep the following records:

1. A bound logbook in which a written record of all trap or interceptor maintenance is entered includingdates, details of pump-outs or cleaning, details of repairs and any other pertinent records;

2. A written protocol for cleaning the grease trap;3. A file containing copies of the plumbing system schematics, the permit, and all invoices, bills, etc. re

lated to the maintenance of the grease trap or interceptor.

An inspector will ask to see these documents during an inspection.

Do I have to file any reports?

Yes, you must submit a quarterly report on a City prepared form. Reports must indicate when the grease interceptor was serviced or repaired, who serviced them and must include details of the pump-out procedure. If youare more than 30 days late in submitting the report, you will be charged a late fee of $50.00.

7


38/64

Recycling Options for Surplus Food and Organic Waste"People, Pigs, and Pansies" Edible Surplus Food ("People")

Second Harvest Northern Lakes Food Bank Contact: 218-727-5653 (Mari Anna Chism ext .l8) Food Waste for Animal Feed ("Pigs")Minnesota Technical Assistance Program (MnTAP) lists fanns licensed to aecept food waste:http://mntap.umn.edulfuod/25-Byproducts.htm Contact: 800-247-0015 (John Polansky)Recycling Markets Directory: http://www.moea.state.mn.us/marketimarkets/index.cfin Food and Other OrganicWaste* For Composting ("Pansies")Western Lake Superior Sanitary District: The WLSSD Organics Composting Facility accepts, atno charge, source-separated food and organic waste free of contaminants (no packaging, plastic,metal, or excess paper), Organic waste must be transported by a licensed hauler.

For more information and assistance in implementing food waste recycling: 218-740-4787 Susan Darley-Hill, Environmental Program [email protected] 218-740-4817 Heidi Ringhofer, Supervisor, Solid Waste [email protected] 218-722-2421 Deb Ortman, DDO Consulting, (food waste acquisition contractor),[email protected]

"Materials Accepted at the WLSSD Organics Cornposting Facility'Food prep wasteProduce: vegetables and :(ruitsTable/plate scrapingsMeat (poultry, beef, lamb), trimmings, bones (no large bones: skulls, pelvis, etc)Fish, fish bones, other fish wasteEggs and cardboard egg cartonS (small quantitics)Bread and dairy productsCoffee grounds and paper filtersExpired/outdated prepared foods (packaging removed)Incidental, small amounts of vegetable oil/greaseWaste grainBiodegradable piastics (mustmeet WLSSD-approved ASTM biodegradable certification standards)Incidental paper in very small quantityMaterials Not AcceptedNon-compostable plastics (plastic bags & wrap, single-serving cream & butter containers, straws,plates, utensils, condiment wrappers, tablecloths)Styrofoam materials such as coffee cups, plates, meat trays, "to, go" containersMetal items such as cans, trays, utensils, foilExcess paper, plastic-lined paper cartons

Octc'(-'Ct,Sulk'rioL" Sanitary D i ~ ~ t r i c f


39/64

WESTERN LAKE SUPERIOR SANITARYDISTRICT

SOLID WASTE ORDINANCEORGANIC WASTE RECOVERY

Section 4.10


40/64

Section 4.10 ORGANIC WASTE RECOVERY4.10.1 RecoveryEvery Person identified herein shall recover Organic Waste by removing it from the solidwaste stream and segregating it for separate collection by a Recovery Service.. Allwrapping or packaging on the waste shall be removed prior to recovery of the waste. TheOrganic Waste shall be placed in a Container. The District may establish requirementsfor Containers for Organic Waste. Recovery of Organic Waste shall be in accordancewith the requirements of his Ordinance.

A. Pre-Consumer Organic Waste. The owners and operators of the followingdescribed commercial establislunents located within the District shallseparate Pre-Consumer Organic Waste for recovery:1. Grocery Stores that occupy 7,500 square feet or more of Floor

Area.2. A Restaurant or Catering business which is issued a Level 3Food

Handling License by SI. Louis County and a Large Food HandlingLicense by Carlton County. .3. Post Secondary institutions with enrollment ofmore than 1,000 fulltime students which provide meals prepared on-site for students.4. Hospital .or NUrsing Home having at least 100 beds and providingprepared meals to employees, patients, guests, or residents.5. A food manufacturer or processor that occupies 5,000 square feet

or more ofFloor Area.B. Other Cortunercial establishments. The District may designate othercommercial establishments to separate Pre-Consumer Organic Waste orother Organic Waste for recovery. Such a desiguation may be established

by Board resolution and shall be effective upon publication once in anewspaper having general circulation in the District.

C. Industrial Organic Waste. No Person shall deposit Industrial OrganicWaste in the solid waste stream without prior approval of the ExecutiveDirector. .D. Effective Date. The effective date(s) for this subsection shall bedetermined by subsequent board resolution(s), and shall be effective uponpublication once in a newspaper having general circulatiou'in the District.

Page 37 of86811411005 FINAL


41/64

4.10.2 Voluntary ParticipationAny Person can voluntarily recover Organic Waste at an earlier date than is required bythis Ordinance.4.10.3 ProhibitionNo Person other than the licensed Recovery Service which provides services to theparticular structure shall collect o r gather Organic Waste at, the particular structure.4.10.4 Limitation on Disposal and Co-Mingling,Source-separated Organic Waste shall not be deposited in the solid waste stream, TheExecutive Director in his or her sole discretion may waive this prohibition on a case bycase basis for good cause. Organic Waste that has been source-separated must not be'contaminated or c o ~ m i n g l e d by the Collector in a manner which would m3ke the OrganicWaste unusable by the Recovery Facility. '4.10.5 Recovery ServiceFor the health, safety,' and welfare of the resideilts of the District, the followingrequirements applicable to the removal and disposal of all Organic Waste are estsblished:

A. License reguire


42/64

property damage in anyone accident. Such ilisurance shall not besubject to cancellation or modification without fifteen (15) daysadvance written notice to the licensing authority.

4. The applicant shall maintain such vehicles in good repair and shallcomply with all laws, rules and regulations applicable to suchvehicles.5. All such vehicles shall display identification numbers and in a

color which contrasts with the color ofthe vehicle, on the sides andrear thereof.6. Assure that the Organic Waste IS transported to a Recovery

Facility.7. Comply with the all District regulations, ordinlinces and the SolidWaste Management Plan.A Recovery Service license must contain the limitation that the licensemay be revoked at anytime for violation of District regulations andordinances.

B. Any licensed solid waste Collector may provide Recovery Service, if)heCollector meets all of the Recovery Service requirements. This provisionis not intended to limit licenses to collect and transport Organic Waste tosolid waste Collectors, or to require all solid waste Collectors to provide

. Recovery Service.C. Continuing obligations. All Persons providing Recovery Service, inaddition to any other requirements contained in this Ordinance or otherDistrict ordinance or regulation, shall assure that Orgariic Waste separated

by the generator shall not be placed in the sOlid waste stream.D. Reports. Each Recovery Service shall provide all reports required underSection 4.10.7.

4.10.6 Executive Director DiscretionA. Any person required to recover Organic Waste may petition the ExecutiveDirector to suspend the provisions of this Ordinance if the petitioner

deraonstrates Recovery Service is not available to the petitioner. TheExecutive Director may inJpose conditions, such as a linJitation oftime, onthe suspension as the Executive Director determines in his or her solediscretion. At any time during a suspension, the Executive Director maydetermine that Recovery Service is available to the petitioner and notifythe petitioner in writing that the suspension is terminated. .Page 39 of80

811412C06 FlNALM:\OOCS\ II O O O V J O O : H t : \ O R l ' . " : 1 J 8 5 6 ~ O O C


43/64

B. The Executive Director may, in his or her sole discretion, detennine that aparticular load of Organic Waste separated for Recovery, or a particularload of Industrial Organic Waste, be accepted at the Transfer Station fordisposal due to contamination, rejection of the waste by aU availableRecovery Facilities or mchother reasons which the Executive Directorfinds reasonable. .

C. The Executive Director may, in his or her sole discretion, tllay on goodcause shownby an applicant vary the terms 9f this Ordinance as applied toa particular applicant Any application for. a variance must be in writingand set forth in detail the reasons in support of granting the variance.4.10.7 ReportsEach Collector and Recovery Facility which collects or manages Organic Wasle forbeneficial reuse shall submit quarterly reports to the District of he following:

A Tonnage and disposition of Organic Waste collected or processed, or .anyother information requested by the District in a quarterly report.B. Quarterly reports shall be completed and returned to the District for eachquarter of the calendar year, within thirty (30) days of the end of thequarter.C. Each Recovery Service provider shall provide the District with anopportunity to inspect current Organic Waste customer lists. Customer

lists provided to the District areprivate data on individuals (for individualdata) and non-public data (for data not on individuals) in accordance with.Minn. Stat. 115A93. Upon request by the District, each provider shallprovide access to its books and records relating to infonnation requiredabove u p ~ n one (l ) 9,ays notice. .D. Failure to provide timely complete reports is grounds for suspension ortermination ofa license.

4.10.8 Enforcement and InspectionA. Inspection and evaluation of Containers and Recovery Service providersshall be made by the District in such frequency as to ensure consistentcompliance by owners, occupants, and Recovery Service providers withprovisions of this Ordinance. Each owner, occupant or Recovery Serviceprovider shall be required to allow free access to authorized.representatives of the District, or to authorize representatives of any othergovernmental agency at !illY time for the purpose of making suchinspections as may be necessary to deterruine compliance with the

Page 40 of80&Il 412006 fINALM:\OOCS\11 O ~ 4 S . o l l . } . " ' 1 J S S 6 ! l , 0 0 ( '


44/64

-/

requirements of this Ordinance, or any other applicable statute, ordinanceor regulation. .B. The District shall have the right to inspect private property to determine ifa Recovery Service provider or Container is in compliance with theprovisions ofthis Ordinance.C. Suspension and revocation of a license shall follow the same procedure asset forth in Section 3.5.

4.10.9 ExclusionA. Quick-serve food service establishments that offer 'as the primary method.

of service, at all meal times, food and drink orders taken at and served tothe customer at a self-service counter are excluded from the requirementsin Section 4.10.1. A and B.

B. Nothing in this Ordinance shall preclude a food establishment from. donating to a food bank, shelter or Second HarveSt left over or unsold foodthat is safe for human consumption


45/64

Upcoming... Behind thea Scenes" Tours Event Wrap Ups Volunteer Focus Compliance Auditby America'sSecond Harvest 2005 AnnualReport

'w);il!li;HI!:1:ti'~ O O D BANKDid You Know?Donors who donatefood to our "Fresh andPerishable Food Rescue"program reduce theirwaste 'Iouling e x p e n s ereceive a tax deduction fortheir donated food, andare protected from liabilityby the Good SamaritanLaw.Generous donors to ourprogram curren ly incfudeCub Foods, Culver's,Famous Dave's Restaurant,OfCC, Festival Foods,lubi/ee Foods, MillerOWan, Olive Garden,Proctor and HermantownPublic Schools, Red Lobster,Sommy's Pizza, St. Luke'sHospital, St, Mary's/DuluthClinic Heatth System, St.Sello/oshea, Super OneFoods, UM D, UWS andWho le Foods Co-op_

Recycled Food FeedsPeople in NeedI it weren't fo r the support of donors and ourfood bank nearly 280,000 pounds of locallyproduced food would be dumped in ourregion's landfill. How much is 280,000 poundsof food you ask? That's enough food for about222,000 meals_Each day in our refrigerated "Fresh andPerishable Food Rescue" truck, ServSafe driverGreg Stolpe visits between 6 and 10 Twin Portsfood donors, picking up food that was preparedon site but never served to the public.Grocery stores, schools, hospitals, restaurantsand caterers donate their food not only becauseit makes good business sense but also becauseit feeds people in their local communities. Theprogram is free to donors, reduces their wastehauling expense, and provides a business ta xdeduction."This program started with a great idea that waswell executed and is well administered. It providesfood that is passed on directly to people withvery little or no income," stated Jim Soderberg,Executive Director of Churches United inMinistry (CHUM). "This is food that would not beaffordable to either the recipients or CHUM. It isan excellent example of people in our communitycoming together to support their neighbors whoare experiencing a time of crisis and need."Our program was mode possible by support from theOrdeon Foundation, Duluth-Superior Area CommunityFoundation, Northland Foundation, SMDC Corporat eConlribvtion$ and Minnesota Power

Food FactsFood from our "Fresh andPerishable Food Rescue"program provides222,000 free mealsannually to Damiano ofDuluth, CHUM Food Shelfand Drop In, SolvationArmy (Duluth andSuperior), Union GospelMission , Vineyard FoodShelf, Bethany CrisisShelter, Life House fo rYouth, Boys & Girls Clubof Duluth and more.

Tha,'s 222,000 mealsthat would haveotherwise entered ourlocal waste stream

-"o:r:""0coov")o


46/64

2

'"o0-

Board of DirectorsDan G reen, ChairM yrna Ulland, Vice ChairJudi VanDell, Treasur erAaron Becher, SecretoryNanc y AdamsJeff AndersonSa rah AndersonJoyme ArtisensiSara h BenningM ark BranovanRobyn CadiganJulie Fe iringMike GoyVln od GuptaVal oree HammondMa tthew MinerRoger Skrabo8riana Von Elbe

StaffShoye Morisb . Director

Kevin BryantOpera tlon.t Director

Gall M orshikAgD llCy/Oonor RelationsCoo rd inator

Sandy McKoyM.AC and N APS Coordina tor

Ma ri Anno ChismMa rkeli'ng & ConununiculionsCoo rdinotorSarah BoureyBoolclcee per/Volunlee r Coordin(110r

Gre g Stolpes h o b l e f ood Recovery Driver

Craig AhrensWOfl:house Manag erBob ScrignoliWa rehouse Associate

Don KothDeliver y Driver

And rew HoarWmehol,l$e AssocieJte

Rya n Sch unkW l 1 e Assoc iat e

Upcoming ve ts"Behind the

H O R T H ~ R H LAmScenes" ~ O O D BANKFood Bank Tours '1Lhe Scene&;September 27, October 26, No vember 2 1

12 - 1 p.m.Second Ha rvest Northern Lakes Food Bonk

4503 Airpark Boulevard, DuluthRSVP 218.727.5653

Acorn Squash with ApplesDietitian's tip: Acorn squ ash is a good source ofvitamins A and C, potassium, and fiber. Here it'spaire d wi th apples and bro w n sugar to make ahearty main dish. Serve along with whole-graincracke rs and a small wedge of your favoritecheese to round out all food groups.SERVES 2Ingredients1 Granny Smith apple/ pe eled, cored2 table spoons brown sugar1 small acorn squash, about 6 inches in diameter2 te a spoons margarineDirectionsIn a small bowl, mix together the apple andbrown sugar. Set a side.Pierce the squash several ti mes with a sharpknife to le t the steam esca pe during cooking.Microwave on high until tender, about 5minutes. Turn the squash after 3 minutes toe nsur e even cooking.Place the squash on a cutting board and cutin half. Scrape the seeds out of the centerof each half and disco rd the seeds. Fill thehollowed squash with the apple mixture.Return the squash to the microwave andcook until the apples are so ftened, a bout 2minut es.Tr ansfe r the squash to a se rv ing dish. Topeach half with 1 teaspoo n margarine andse rv e immediatel y.

Foundation &Corporate GiftsAa ron's Computer S ~ r v c e s AFSCME Local 3801Benedictine SistersBridgeman's Family Restaurcnt -

SuperiorBright lights of DuluthChristie PrintingDuluth-Superior Area Community

FoundationFamily of God Lutheron ChurchFi reman 's Mutual AidFirst Lutheron - Sunday School

"Kids Collection"First United MethodistFitzphotoJoclyn Sothers, Sother'J RealtyKeystone Bluffs Assisted livingLokewinds Coffee/Miller Owonlight on the Hill Chu rch of GodMoney Internationa l of DuluthMou rices Inc .Meteek Shop & Construc tion Co.North Shore Bonk of CommerceNorther n Images PhotographyNorthland FoundationOrdeon FoundationPioneer Notional BankSilver Flowoge FarmSt. Mory 's ! Duluth Clinic HeelthSys tem-Corporote Conlribu'lon!;

SMDC - In honor of ii'S DoctorsSSG CorporationSt. John's SchoolSt. Michoel's ChurchUS Bancorp!Piper Ja ffroyWaale Chiroproctic Clin icWalcome Home DoycoreWhole Foods Co-opWoodland Hills - Voyogeur's GroupZoor Lutheran Church


47/64

Hunger Awareness Day -"Valunteer af th e Year" Jim JahnstanJim Johnston was presented the "HonoraryGene Boysen Volunteer of the Year Award"at our food bank's annual VolunteerAppreciation Luncheon on June 6. Retiredfrom the grocery industry, Jim has volunteeredat our food bank fo r over three years.

United Way of GreaterDuluth's "Day of Cari ng"Perrault Construction, led by Jim Perrault,donated the supplies and labor to constructa concrete apron at the back entrance of ourwarehouse on June 27. This donation will ensurethe safely of those entering and exiling Qurwarehouse - thank you Jim an d all!

Event Wrap UpsHunger Awareness Day -Kids Cafe 5'h AnniversaryKids Cafe celebrated five years of se rvice tochildren in Duluth's Central Hillside communityin June. Program Manager Laurel Sandersparticipated in a press conference spotlightingchildhood hunger and accepted a certificateof appreciation for providing 15,950 meols tochildren visiting Kids Cafe since 2001.

Hunger Awareness Day -"Board Leader" Dan GreenBoard member Dan Green was awa rded the"Michael E. Miner Board Leadership Award." Danis currently the food bank Board of Director's chairan d has led several initiatives including the annualEmpty Bowl event. Dan has been involved with 'hefood bank since 1998.

3

-Q>D:r:


48/64

4

Vl'"o"..OJ6POOJ fO spunod llO'L'loa,( ~ S O l "(uOJI pu o PI8U

p a l s a n a:l!AJas

'sol6noO 'PUOI4S'Ij) S8!IU!SUOJ5!M l n o ~ puo (:

puo a:.t0l'uoWo:> 's"'S) S8!IUnOJ ONSauu!wIn046noJ41 palOJOI SW01

6ulpaaJ 8Iqol!J04J )pu o '51all""45 'SU84JIPI's8"1845 POC} 01 uOHnq

JO f pnpo)d ,(JaJoJ6pocf snldJns 6U!nJS

asodmd a 4 ~ 4 ~ ! M U O ! ~ o z ! u

996 'oN 1!wJ8dNV"J 'tunino

OI\fda BBjSOd 's"n6'0 IIIOJd-


51/64

WORKSHOP EVALUATION


52/64

CITY OF DULUTHDEPARTMENT OF PUBLIC WORKS AND UTILITIES

Utility Operations520 Garfield A

Water Protection Education Outreach for Food Service (306-06-07)

Documents

Transcript of Water Protection Education Outreach for Food Service (306-06-07)