Putting the wrong things down the sink in your commercial kitchen causes these problems and extra costs for your business:
- expensive plumbing bills to unblock pipes and clear grease traps
- smelly drains
- unhealthy waterways and harm to the environment.
Don’t confuse your toilet for a rubbish bin. All of the following items should be placed in the bin, not the sewerage system.
Good tip:
Print and display this brochure as a hand reference for staff: Don’t block it, bin it brochure (PDF 1.5MB)
How to dispose of these items safely
- Scrape dishes before washing.
- Use sink strainers on all sinks.
- Catch small items before they get washed away.
- Use a recycled oil contractor to dispose of waste oil from deep fryers.
- Make sure all cooking oils go into your waste oil drum. If it's not handy to the kitchen, set up an easy-to-use system for kitchen staff so oils can be collected in another container then emptied into the drum at clean-up time.
- Any grease or fats not suitable for disposal in the waste oil drum must be scraped, wrapped and placed in the bin.
- Keep quantities of cleaning chemicals to a minimum.
- Use environmentally-friendly detergents and cleaning products.
