How to Train Staff on Grease Trap Safety and Upkeep

You can’t run a calm kitchen without a clear, simple plan for grease trap safety. Grease on floors causes slips. Grease in pipes triggers backups. A full interceptor invites odors and surprise shutdowns. This guide gives you a complete staff training and a ready-to-use grease trap cleaning checklist you can roll out today.

Sacramento Greasetrap built this plan so line cooks, dish teams, and managers can follow the same routine every shift. You’ll see when to do a grease trap inspection, how to set a grease trap cleaning schedule, and the exact points to call for grease trap pumping before problems start.

Introduction to Grease Traps

Grease traps are essential plumbing fixtures in commercial kitchens and food service establishments, designed to separate fats, oils, and grease (FOG) from wastewater before it enters municipal sewer lines. By capturing these substances, a properly maintained grease trap helps prevent blockages, foul odors, and costly damage to sewer lines. When grease, oils, and fats are allowed to flow unchecked into the sewer system, they can solidify and cause major blockages, leading to backups and environmental hazards.

Regular cleaning and maintenance of grease traps are critical to keeping your kitchen running smoothly, protecting your plumbing, and ensuring compliance with local regulations. In this guide, we’ll break down the different types of grease traps, where they’re located, and how to troubleshoot common issues so your team can keep FOG out of the sewer and your kitchen in top shape.

Understanding Grease Trap Types

Manual grease traps (passive hydromechanical):
- Compact units; staff clean by hand on a regular schedule.
- Suited to specific kitchen sizes/workflows; follow type-specific maintenance.
Automatic grease traps (AGRUs):
- The motorized system separates/removes FOG.
- Easier maintenance; reduced cleaning frequency.
Gravity grease interceptors:
- Larger tanks installed outdoors; rely on gravity to separate FOG.
- Handle higher volumes in busy kitchens.

Why it matters:

Knowing which type you have and how it works helps set the right cleaning schedule and keep the system running efficiently.

Grease Trap Location and Accessibility

Where they’re found:
- Under-sink, basement, or outside depends on kitchen size/layout.
Make access easy:
- Regular cleaning, pumping, and maintenance require clear access for staff and service providers.
- Hard-to-reach traps are more likely to be neglected, increasing blockage and repair risks.
- Good access streamlines routines, helps prevent accidents, and supports health/safety compliance.

Staff Training That Makes Grease Interceptors Safer

Your team training should fit on one page and live on the wall near the dish area. At a glance, it covers: keep FOG out of drains, empty screens before the rush, wipe spills fast, check the interceptor sight-line, and log volumes after service. Link your training to a written grease trap maintenance plan so nobody guesses on timing. Risk drops and compliance gets easier. The 25 percent rule is a field-tested trigger for service: when FOG reaches one-quarter of the liquid depth, schedule cleaning

What A Safety Program Covers In One Page

One sentence purpose: protect people, plumbing, and permits.
The five daily checks with initials.
Grease trap training steps for new hires and refreshers for everyone.
Escape-hatch triggers: who to call, when to stop water, where to find spill kits.

The Why: Risk, Codes, And Costs You Can Avoid

Safety (reduce injuries)

Slippery floors, hot liquids, and clutter raise injury risk in food service.
Keep a clean, dry floor near the trap and dish area non-negotiable.
Prompt spill cleanup and non-slip mats reduce incidents during busy hours.

Access & Code Expectations

Interceptors must stay accessible for inspection, cleaning, and FOG removal; that's how model codes expect you to operate.
Government regulations require regular grease trap maintenance and cleaning to ensure compliance and avoid penalties.
Locating and maintaining interceptors for access supports safer, faster service intervals.

Cost Control

Neglecting regular maintenance can cause blockages, disrupt operations, and lead to costly repairs.

How The 25 Percent Rule Drives Your Cleaning Schedule

Use the 25 percent rule as your scheduling backbone. When the trap holds about a quarter of its volume in FOG and solids, it’s time for grease trap pumping. Most restaurants that cook frequently hit this mark several times per year, often quarterly or more in high-volume operations.

Pro tip: Post a laminated depth gauge card with simple marks staff can compare at a glance.

Step-By-Step: Daily, Weekly, Monthly Tasks

Daily Line Checks For Traps And Floors

Keep strainers in place. Empty food scraps into the bin before rinsing.
Wipe and dry floors in the trap zone every hour.
Check the interceptor viewing port if present. Note any floating cap thicker than a finger.
Record initials in the daily log.
Cleaning grease traps is essential to ensure they are cleaned regularly to prevent buildup of fat, oil, and greases, which can lead to fog sludge and blockages.
Manual grease traps in high-use settings should be emptied daily to maintain proper function.
Grease traps are plumbing fixtures designed for separating fats, oils, and greases from wastewater, preventing clogs in plumbing downstream.
Watch out: Hot water only moves grease downstream. Use warm water and degreasers as labeled to avoid slipping hazards. Do not use degreaser cleaner, chemicals, or adding bleach, as these can harm beneficial bacteria and damage the system.

Weekly Grease Trap Inspection And Logs

Open the sample port or cover (lid) carefully. Some covers are made of plastic and may be easier to remove. Note odors, scum thickness, and flow.
After inspection, reinstall the cover securely to ensure a proper seal.
Measure FOG thickness with a dip stick or marked ruler.
Update the log with date, thickness, and any slow-drain notes.
Verify baffles and screens are in position.
Assign one backup staffer to cross-check the log during manager rounds.

Monthly Grease Interceptor Maintenance And Service Calls

Review the month’s log and compare against your grease trap cleaning frequency target.
If you’re at 25 percent, schedule grease trap pumping with Sacramento Greasetrap. Gravity interceptors must be pumped by a professional pump service according to proper maintenance schedules to keep the tank functioning efficiently.
Photograph the opening and log for your health file.
Greases, oil, and fat accumulate in the trap and must be disposed of properly according to local disposal regulations.
After removing solids, ensure all waste is disposed of as required.
Flush the trap with room temperature water after cleaning to ensure proper flow and prevent blockages.
FOG sludge can accumulate and cause issues if not addressed.
If you experience clogs in plumbing downstream, consider line jetting as a troubleshooting step to clear blockages.
Do a toolbox talk on one safety topic: PPE, lids, lifting form, and floor drying.
Emphasize the importance of proper maintenance to prevent system failures and ensure compliance. Grease trap work relies on separating FOG from wastewater, and regular maintenance is critical.

Pro tip: Tie your monthly meeting to inventory count so it never gets skipped.

How To Clean A Grease Trap Without Mess

When you handle small in-kitchen devices, follow this grease trap cleaning procedure:

Power down nearby equipment and set wet-floor signs.
Put on PPE: gloves, eye protection, apron, and non-slip shoes.
Place absorbent pads around the unit.
Open slowly to relieve any suction to avoid splashing.
Skim the cap layer into a container with liners.
Scoop settled solids from the bottom.
Wipe walls and baffles so residue doesn’t seed new buildup.
Re-seal and wash tools in a designated bin.
Log volumes and conditions.

Watch out: If you see damaged gaskets or loose baffles, stop and book service. How to clean a grease trap is as much about inspection as it is about scooping

If your site uses larger gravity interceptors outdoors, cleaning is a professional job. Access, hauling, and disposal requirements call for a licensed provider. ASPE guidance also ties pumping intervals to size and usage; bigger tanks do not mean you can ignore maintenance.

Grease Trap Cleaning Frequency: Signs You’re Due Now

Drains gurgle after the lunch rush
Persistent film or odor near the dish and pot sinks.
Visible scum layer over one finger thick.
Slow flow through the sample port.
Your log shows 8–12 weeks since the last service in a busy kitchen.

Industry groups for foodservice safety also point to routine cleaning and exhaust hygiene as part of broader risk reduction, from fires to compliance issues.

Build Your Grease Trap Cleaning Checklist

Use this wall-ready grease trap cleaning checklist. Print, laminate, and hang.

Keep FOG out of sinks, scrape plates and pans first.
Strainers in place at all times.
Wipe and dry the floor hourly.
Empty scrap bins before they overflow.
Dip-stick the trap on Friday before close.
Log thickness, odor, and any slow fixtures.
Schedule grease interceptor maintenance at 25 percent.
Verify the lid and seals after each check.
Photograph quarterly for records.

Pro tip: Add a QR code on the checklist that links to your digital log sheet.

Training Plan: Onboarding, Refreshers, And Drills

Onboarding day 1: 10-minute walk-through, show the interceptor, the log, and the spill kit.
Week 1: Coach the dish lead to do the Friday dip-stick with a manager.
30 days: Run a 5-minute quiz and sign off.
Quarterly: Hold a refresher with a spill response drill and a quick chat on grease trap training lessons learned.
Annually, Sacramento Greasetrap does a safety walk-through plus a code access check so your grease trap inspection stays simple at health visits.

Watch out: Training without a log fades fast. Reward teams that keep logs clean and complete.

Tools, PPE, And Safe Floor Practices

Nitrile gloves, splash goggles, aprons, and non-slip shoes.
Absorbent pads, degreaser, and wet-floor signs at the ready.
A floor care routine that keeps the dish area dry post and enforce it at shift change. These basics come straight from kitchen safety guidance on slips, trips, and falls

Troubleshooting Grease Trap Issues

Even with regular maintenance, grease traps can develop issues like clogs, blockages, and foul odors. These problems often stem from inconsistent cleaning frequency, improper disposal of waste, or using harsh degreaser cleaners that can damage the trap. If you notice slow drains, unpleasant smells, or standing water, start by checking the grease trap’s lid for a secure seal and inspect pipes downstream for any signs of blockage. Use a steel pot scrubber and dish soap to clean the interior surfaces, and consider adding kitty litter to help solidify grease for proper disposal. Always dispose of FOG and solid debris according to local regulations to avoid further clogs.

For persistent or complex issues, such as recurring blockages or damaged plumbing fixtures, it’s best to call a licensed plumber to assess and resolve the problem. Staying proactive with cleaning, pumping, and routine inspections will help keep your grease trap functioning properly and your kitchen free from costly disruptions.

Quick Comparisons: In-House Cleaning vs. Pro Service

In-house: Good for small in-kitchen traps. Pros: low cost, fast. Cons: disposal risk, limited capacity.
Pro service: Required for outdoor gravity interceptors. Pros: hauling, manifesting, thorough baffle cleaning, and better odor control. Cons: scheduled window.
Pro tip: Pair both daily in-house checks and routine professional grease trap pumping.

Conclusion: Make a Safety Routine And Book A Walk-Through

A simple training plan protects staff, guests, and revenue. When you standardize grease trap safety, you also standardize food flow: fewer slips, fewer slow drains, fewer late-night emergencies. Tie your routine to the 25 percent rule, keep floors dry, and log every check. Then let Sacramento Greasetrap handle the heavy lifting on schedule.