FOOD, Oil and Grease Compliance: What Businesses Need to Know Before Buying Any System

Across the UK and Ireland, food businesses are increasingly being contacted following visits or correspondence linked to sewer misuse or drainage compliance. In many cases, these approaches involve third-party “compliance” companies working under contract to water authorities.

While compliance with drainage regulations is essential, we are seeing a growing number of business owners feel pressured into purchasing specific, expensive automatic systems under the belief that these are the only acceptable solutions.

This article is intended to clarify what the law actually requires, what businesses are entitled to do, and what questions should be asked before committing to any system.

Automatic GRU mixture of Food and dairy brought it to a standstill

Compliance is not brand approval

A business does not need approval from a third-party compliance contractor.

Compliance is achieved by installing a correctly sized, correctly installed and properly maintained system suitable for managing FOOD, Oil and Grease (FOG) generated by the site.

Operators are entitled to:

• Confirm they will comply

• Select their own compliant equipment

• Obtain independent advice before purchasing

No private contractor has the authority to mandate a specific brand or product.

FOOD, Oil and Grease is not just “oil”

Modern commercial kitchens generate far more than free-floating oil.

Detergents, dairy products, sauces, starches (pasta, rice), proteins and heat all cause emulsification. Once oil is emulsified, it does not separate or float.

Automatic GRU systems are typically designed to remove free-floating oil only. They cannot deal with FOOD sediment or emulsified oils, which means that in real kitchen conditions, food matter and emulsified oil can pass directly into the drainage system.

This is a critical distinction that is often not explained clearly to operators.

Maintenance claims must be read carefully

Many systems are marketed as “self-cleaning” or “no emptying required”.

However, supplier manuals frequently require:

• Daily or frequent staff cleaning of internal components

• Regular contractor deep cleaning, often quarterly

• Strict servicing conditions to maintain warranty validity

Businesses should always ask:

• How often does this unit need cleaning?

• Who is expected to clean it — staff or contractor?

• Where does the waste go during cleaning?

• Will waste transfer documentation be provided?

If staff are removing waste without documentation, this can create a compliance risk.

Kitchen Drainage is Not something Kitchen Staff should have to Deal with, nor any equipment that holds rotting food and toxic gasses. These should be air sealed and cleaned by a professional.

Health & safety is often overlooked

Requiring kitchen staff to dismantle and clean drainage equipment multiple times per day raises serious concerns.

Drain systems can contain:

• Rotting FOOD waste

• High bacterial loads

• Bio-aerosols

• Decomposition gases

• Strong odours

Kitchen staff are not drainage engineers, and repeated exposure inside food preparation areas creates risks of:

• Cross-contamination

• Workplace illness

• Breach of hygiene and health & safety duties

Employers have a legal duty to ensure the workplace does not expose staff to avoidable health hazards. If an incident occurs, liability rests with the employer — not the equipment supplier.

Get everything in writing

Before purchasing any grease management system, operators should insist that all claims are provided in writing, including:

• Suitability for FOOD sediment and emulsified oils

• Cleaning frequency and responsibility

• Warranty conditions and exclusions

• Whether servicing must be carried out by approved contractors

• Whether the warranty is on-site or requires return to supplier

• Refund or rectification terms if performance fails

If a supplier is unwilling to confirm these points in writing, this should raise concern.

Imported systems and support

Many systems marketed in the UK are imported and supported via overseas group structures, even where UK branding is used.

Businesses that wish to support British manufacturing should ask:

• Where is the unit actually manufactured?

• Who provides technical support?

• Who is responsible if the unit fails on site?

Independent advice matters

We have been designing and manufacturing grease management systems for over 33 years.

We provide:

• Free compliance checks

• Free sizing calculations based on sinks and appliances

• Independent advice with no obligation to purchase

Our aim is not to push a product, but to ensure businesses understand:

• What the law requires

• What questions to ask

• What they are being asked to buy — and why

Compliance should be about protecting infrastructure, staff and businesses, not fear-based sales.