BOP Program Statement 4700.08 § 17

a. Receptacles. Receptacles for refuse, recyclables, and returnables and for use with materials

containing food residue are durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent.

b. Covering Receptacles. Receptacles and waste handling units for refuse and uncleaned

recyclables are kept covered:

 Inside Food Service if they contain food residue and are not in continuous use.

 With tight-fitting lids or doors if kept outside Food Service.

c. Cleaning Receptacles. Soiled receptacles and waste handling units for refuse, recyclables,

and returnables are cleaned as often as necessary to prevent them from developing soil buildup or

attracting insects and rodents.

d. Fats, Oils, and Grease. When using deep fat fryers, or processes that produce large amounts

of fats, oils, and grease, recycle these through a local grease rendering or food recycling

company. If this is not an option, the fats, oils, and grease are stored in sealed containers and

4700.08 x/x/2026 PROPERTY OF US GOVERNMENT 51

properly disposed of as solid waste. Never dump them down drains. Following are specific

practices to help reduce fats, oils, and grease entering the sanitary system:

 Put waste oil from deep fat fryers in a sealed container for recycling. Wipe the fryer with

towels and dispose of the towels as solid waste. Ensure any spills outside the container

are cleaned up.

 Empty drip pan contents of grills, roasters, and broilers into a sealed container for

recycling. Wipe grease-laden pots and pans with towels and dispose of the towels as solid

waste.

 Excess liquid food products such as syrup, batter, gravy, sauce, and dairy items are

handled as solid waste. Never dump these down drains.

 Butter and butter byproducts: pre-scrape utensils and containers before washing and

dispose of non-recyclable materials as solid waste.

 Dispose of meat scraps and trimmings as solid waste.

 Pulpers and garbage disposals send unwanted food byproducts into the sewer and should

not be used.

 Frequently clean sink strainers and dispose of contents as solid waste. Sinks are not used

if strainers are removed. This applies to both basin and floor-type sinks.

 Regularly inspect containers used to store recyclable liquids. Store containers in locations

where sanitary and storm drains are not located. Follow the Spill Prevention and Cleanup

Plan developed by the Safety Administrator.