To comply with waste regulations, a food service establishment (FSE) must install grease trapping or grease retention equipment to reduce fat, oil, and grease (FOG) levels in the final discharge. Best Management Practices (BMP) must also be implemented within an FSE to minimise FOG production. The design, operation and maintenance of grease management equipment must be fully per the relevant standards and the manufacturer’s instructions. Undersized or oversized equipment will not produce the required results.