Product Overview

Summary: This Oil and Grease Trap Cleaning Safe Operating Procedure sets out a clear, safe and compliant method for managing commercial kitchen wastewater systems. It helps Australian businesses control health and safety risks, prevent environmental incidents, and maintain reliable trade waste compliance through consistent, documented cleaning practices.

Oil and grease traps are critical to preventing fats, oils and grease (FOG) from entering sewer systems, but their cleaning and maintenance can expose workers to biological hazards, confined space risks, slips, trips and falls, and hazardous manual handling. This Oil and Grease Trap Cleaning Safe Operating Procedure provides a structured, step‑by‑step approach to planning, isolating, cleaning, inspecting and returning traps to service, with a strong emphasis on worker safety and environmental protection. It supports businesses in demonstrating due diligence under Australian WHS laws and local water authority trade waste requirements.

The SOP clarifies responsibilities between venue staff, maintenance personnel and external contractors, and outlines the correct use of PPE, safe access methods, and controls for odours, aerosols, and contaminated wastewater. It also addresses spill management, waste classification and disposal, and documentation requirements so that cleaning activities are traceable and auditable. By implementing this procedure, organisations can reduce the risk of overflows, pest infestation, offensive odours, and costly plumbing emergencies, while embedding safe work practices that are practical for busy Australian hospitality and food service environments.

Key Benefits

• Ensure safe, consistent cleaning of oil and grease traps, reducing exposure to biological and chemical contaminants.
• Reduce the likelihood of blockages, overflows and emergency call‑outs that disrupt kitchen operations and service.
• Demonstrate compliance with WHS duties and local water authority trade waste requirements through clear, documented procedures.
• Standardise training for staff and contractors, improving competency and reducing variability in cleaning outcomes.
• Minimise environmental and reputational risks associated with uncontrolled discharges, odours and pest attraction.

Who is this for?

• Restaurant and Café Managers
• Facilities Managers
• Commercial Kitchen Supervisors
• WHS Managers
• Maintenance Technicians
• Plumbers and Trade Waste Contractors
• Hospitality Venue Operators
• Aged Care and Healthcare Catering Managers
• School and University Facilities Coordinators
• Food Manufacturing and Processing Supervisors

Hazards Addressed

• Exposure to sewage, wastewater and biological contaminants (bacteria, viruses, pathogens).
• Hazardous gases and vapours from decomposing organic matter (e.g. hydrogen sulphide) and cleaning chemicals.
• Slips, trips and falls around wet, greasy surfaces and open pits or access covers.
• Hazardous manual handling when lifting covers, hoses and equipment, or handling heavy waste containers.
• Confined space–type risks where traps or pits are below ground or poorly ventilated.
• Contact with sharp edges, corroded metal components and contaminated debris.
• Chemical exposure from degreasers, disinfectants and other cleaning agents.
• Environmental contamination from spills, overflows or incorrect disposal of FOG and wastewater.

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions and Terminology (Oil and Grease Traps, FOG, Trade Waste, etc.)
• 3.0 Roles, Responsibilities and Competency Requirements
• 4.0 Applicable Legislation, Standards and Trade Waste Requirements
• 5.0 Required PPE, Tools and Equipment
• 6.0 Pre‑Start Checks and Site Preparation
• 7.0 Hazard Identification and Risk Controls (Biological, Chemical, Manual Handling, Access)
• 8.0 Isolation, Access and Ventilation Procedures
• 9.0 Step‑by‑Step Cleaning Procedure (Pump‑out, Scraping, Washing, Inspection)
• 10.0 Waste Handling, Segregation and Disposal Requirements
• 11.0 Spill Response, Odour Management and Environmental Protection
• 12.0 Post‑Cleaning Inspection, System Reinstatement and Housekeeping
• 13.0 Emergency Procedures (Exposure, Gas Incidents, Overflows and Spills)
• 14.0 Training, Induction and Competency Verification
• 15.0 Recordkeeping, Reporting and Contractor Management
• 16.0 Review, Audit and Continuous Improvement

Legislation & References

• Work Health and Safety Act 2011 (Cth) and equivalent state and territory WHS legislation
• Work Health and Safety Regulations 2011 (Cth) and equivalent state and territory WHS regulations
• Safe Work Australia – Code of Practice: How to Manage Work Health and Safety Risks
• Safe Work Australia – Code of Practice: Confined Spaces
• Safe Work Australia – Code of Practice: Hazardous Manual Tasks
• Safe Work Australia – Code of Practice: Managing the Work Environment and Facilities
• AS/NZS 1715: Selection, use and maintenance of respiratory protective equipment
• AS/NZS 1337.1: Personal eye protection
• AS 1319: Safety signs for the occupational environment
• Local Water Authority Trade Waste Policies and Guidelines (e.g. Sydney Water, Yarra Valley Water, Urban Utilities)