Disposal of animal by-products
GOV.UK provides information on disposing of animal by-products.
Waste cooking oil, fats, oils and grease
Fats, oils and greases (FOG) are generated during the preparation, cooking and cleaning up of food, pots and pans, utensils, crockery and the kitchen itself. Everyone is responsible for helping to prevent blockages caused by FOG and food waste. FOG and used cooking oils and fats from restaurants and catering facilities should not be poured down the drain system as it can lead to blockages.
Good kitchen practice
Good kitchen practice such as wiping pots, pans and utensils with paper towels before washing up and always using sink strainers will help reduce the chance of a blockage building up.
Grease management
As well as good kitchen practice there’s a range of specialist equipment such as Grease Removal Units and Grease Separators that can prevent fats oils and grease reaching your waste pipes. A specialist supplier can carry out a site survey and recommend the correct equipment needed for your kitchen. This equipment must be frequently cleaned and maintained in order to ensure FOG does not enter the sewer through your drains.
Keeping fats, oils and greases out of drains is always the most effective solution to keep your pipes clear of blockages. Discharging these substances is illegal, you could face fines or prosecution under Section 111 of The Water Industry Act 1991.
Training your employees
It’s important that everyone working for you knows the best way to get rid of waste from your kitchen. Training everyone and helping them understand why it’s important can help in preventing your business’s pipes from being blocked.
For documents and guidance on waste oil management, food safety and health and Safety, please visit:
Bins, recycling and waste
Business owners are responsible for dealing with the disposal of their commercial waste, including recycling where possible.
You are responsible for your waste from when you produce it until you have transferred it to an authorised person.
Find out more in Information for businesses.