Created by potrace 1.16, written by Peter Selinger 2001-2019

Grease Management Training for FSE Staff

Duration: 3 hours

Delivery: In-person or Online (live)

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Course details

Developed by a technical specialist in sewer operations, this course enables food service management staff to understand problems caused by Fat, Oil & Grease (FOG) disposed to sewer systems, and its effective management including kitchen practice, appropriate devices and their maintenance.

Duration: 3 hours

Delivery: In-person or Online (live)

Frank Moy

Frank is an industry-recognised technical specialist with over 27 years’ experience in the area of sewer operations issues including blockage clearance and sewer cleaning, transport of solids, flushable products, and Fat, Oil & Grease (FOG), to name a few. He has callried out investigations of source of FOG and developed remediation options in private sewer systems for FSEs. He has also developed guidance and training videos for the most effective blockage clearance practices for all those involved in blockage management.

Course overview

This training enables management staff of Food Service Establishments (FSEs) to understand and minimise problems caused by Fat, Oil & Grease (FOG) disposed to sewer systems from commercial kitchens. Upon course completion, delegates will be able to carry out effective FOG management, including good kitchen practice, and correctly identify, position and maintain devices to minimise sewer blockages and other problems caused by FOG.

    Delivery is interactive, with a mix of lecture, group discussion, and exercises to facilitate an engaging experience where delegates can reflect on shared experiences. A short end-of course assessment effectively demonstrates knowledge transfer relating to FOG management systems required for specific scenarios.

    Who can benefit?

    Delegates may include management staff of Food Service Establishments (FSEs) who are responsible for commercial kitchen operations and their compliance with safe waste disposal practices. This could include operational managers of businesses such as restaurants, pubs, fast-food and takeaway services.

    Participants may also be drawn from any area of business or service where an increased knowledge of the management of FOG disposal to sewer systems may improve decision making in their role. For example, consultant engineers and new starters to water and sewage companies' environmental compliance teams.

    Training outline

    The course enables learners to become confident in the real-world application of grease management in FSEs. Topics include:

    • Advice to Food Service Establishments – process of FOG management in kitchen operations
    • Types of grease management systems
    • Identification of FOG removal device and its installation
    • Best practice for FOG removal device location
    • Best practice for FOG removal device maintenance

    Download the course flyer

    Click the button below to receive the downloadable 1-page PDF flyer for this course via email.

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    Created by potrace 1.16, written by Peter Selinger 2001-2019

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