BEST PRACTICES

If your cafeteria generates or handles unused oil, there are certain good housekeeping practices that you should follow. The following management standards are common sense, good business practices designed to ensure the safe handling of unused cooking oil, to maximize recycling, and to minimize disposal.

Even when not required by environmental regulations, the following best practices are recommended for unused cooking oil.

1. Label all containers and tanks with the appropriate label depicting the containers’ contents.
2. Keep containers and tanks in good condition. Don’t allow tanks to rust, leak or deteriorate. Fix structural defects immediately.
3. Never store unused oil in anything other than tanks and storage containers.
4. Take steps to prevent leaks and spills. Keep machinery, equipment containers, and tanks in good working condition and be careful when transferring unused oil. Have sorbent materials available on site.
5. If a spill or leak occurs, stop the oil from flowing at the source. If a leak from a container or tank can’t be stopped, put the oil in another holding container or tank.
6. Contain spilled oil. For example, containment can be accomplished by erecting sorbent berms or by spreading a sorbent over the oil and surrounding area.
7. Clean up the oil and remove, repair or replace the defective tank or container immediately.