Advice for food businesses

These documents and links provide information to help food businesses improve or maintain their hygiene standards.

Coronavirus advice

General food advice 

Fats, oils and grease

Fats, oils and grease (FOG) are generated during the preparation, cooking and cleaning up of food, pots and pans, utensils, crockery and the kitchen itself. If FOG and leftover food go down your pipes, they will become solid and block your drains.

It is important that everyone working for you knows the best way to manage your kitchen’s waste. Training employees and helping them understand the need for grease management and good kitchen practice can really help to prevent blockages in your business’s pipes.

Our best advice

  • Scrape any leftover food into the bin and wipe pots, pans and utensils with paper towels before washing up
  • Use sink strainers in plug holes
  • Install a Grease Removal Unit or Grease Separator as a form of grease management to prevent FOG reaching your waste pipes
  • Clean and maintain any grease management equipment regularly
  • Collect leftover FOG in an airtight container and arrange for it to be collected by a licensed waste contractor
  • Keep a record of grease management maintenance and FOG waste collection dates

What the law says

Keeping fats, oils and grease out of drains is always the most effective solution to keep your pipes clear of blockages. Discharging these substances is illegal and you could face fines or prosecution under Section 111 of The Water Industry Act 1991 if you damage sewers.

For more information please visit Thames Water's website

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