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The Huntington Sanitary Board
Plant: (304) 696-5917
Fax: (304) 696-5575
P.O. Box 7098, Huntington, WV 25775
555 7th Avenue, Huntington, WV 25701
Board Office (304) 696-5564
Fax: (304) 696-5596
RE: Fat, Oil and Grease Cleaning and Disposal Manifest
The HSB is committed to improving the effectiveness of the city’s aging sewer system. Flooding
is an issue in the city, often as a result of pipes that cannot handle increased flow during
rainstorms. The HSB is currently working to update the sewer system, but it is a slow and costly
process. In the meantime, we look to make small improvements that can have a large impact on
the entire community.
One such improvement is with city-wide grease control. We ask for you and your business’
cooperation in an effort to ensure that fat, oil and grease (FOG) does not enter the city’s sewer
system. To do this, we’ve designed a manifest tracking program for your use. FOG in a sewer
system can harden, causing blockages and a reduction in capacity, which lead to line backups of
raw sewage, damage to property, and increased maintenance costs. FOG enters the system in
many ways, including lack of, or improper use of, a grease trap; improper cleaning of a grease
trap; and illicit grease disposal. By using a manifest, your business will have the tools to ensure
your grease trap was cleaned and the FOG was properly disposed.
The manifest tracking program is structured around a one-page form that we’ve designed to
easily record information on the cleaning of your grease trap and disposal of grease. As a
restaurant operating within the HSB’s service area, you are required to maintain and regularly
clean your grease trap, as well as provide documentation from the cleaning. The manifest form
puts all of this information in one place, helping you to collect and maintain information from
the third-party pumping service. Once the form is filled out, the HSB simply requests that a copy
is sent to us, in order to verify completion of these minimum requirements. In this way, we can
work together to ensure the effectiveness of your grease trap, the quantity removed and the
proper disposal location of the grease your business generates.
The use of the manifest will begin on April 1st, 2015, and manifest forms documenting grease
trap cleaning should be sent to us after this date. The manifest forms will be distributed to your
restaurant by the HSB, during the month of March. In the meantime, you are encouraged to
contact us with any questions you may have, at any time. A copy of the manifest form is
provided with this packet, as well as a factsheet with instructions for its use and a sheet of
FAQs regarding the manifest. If you have any questions, please feel free to contact the grease
control program by calling the HSB’s Grease Control Program at 304-781-1926 or 1923, or by
emailing us at greasehsb@huntingtonsb.com.
DRAFT
FATS, OILS AND GREASE (FOG) WASTE DISPOSAL MANIFEST
A-1.
Food Service Establishment (FSE) Information
A-2.
Disposal Data
To be completed by Hauler/Pumper
Trap Capacity (Gallons):
Quantity Removed (Gallons):
________________________________________________
(Business Name)
________________________
________________________________________________
(Address)
________________________
Notes: ____________________________________________
I CERTIFY THAT THE WASTE MATERIAL REMOVED FROM THE ABOVE PREMISE CONTAINS NO HAZARDOUS MATERIALS.
A-3. FSE Representative Name and Signature – Must be completed by authorized representative of the FSE
________________________________________________ ________________________________________________
(Signature of FSE Representative)
(Print Name)
_____________________ / ___________________
(Date of service)
(Time of service)
B-1.
Hauler/Pumper Information
B-2.
Disposal Data
To be completed by Hauler/Pumper
________________________________________________
(Business Name)
Quantity Removed (Gallons):
________________________________________________
_________________________
(Address)
I CERTIFY THAT THE INFORMATION PROVIDED ABOVE IS CORRECT. I AM AWARE THAT FALSIFICATION OF THIS TRIP TICKET MAY RESULT IN
ENFORCEMENT ACTION BY THE HUNTINGTON SANITARY BOARD.
B-3. Hauler/Pumper Name and Signature – Must be completed by operator responsible for transportation of FOG waste
________________________________________________ ________________________________________________
(Signature of Operator)
(Print Name)
_____________________ / ___________________
(Date and Time Waste Was Accepted)
C-1.
________________________________________________
(Valid Operator’s License # and State)
Disposal/Transfer Information
_____________________________________________________
(Business Name)
_____________________________________________________
(Address)
C-2.
Disposal Data
To be completed by disposal representative
Quantity Received (Gallons):
_____________________________________________________
I CERTIFY THAT THE DISPOSAL FACILITY USED IS AUTHORIZED TO ACCEPT THE ABOVE SPECIFIED WASTE AND THAT I
HAVE DISPOSED OF THE WASTE IN ACCORDANCE WITH THE REQUIREMENTS OUTLINED IN THAT AUTHORIZATION AND IN
ACCORDANCE WITH ALL APPLICABLE FEDERAL, STATE AND LOCAL LAWS AND REGULATIONS.
C-3. Disposal Site Representative Name and Signature – Must be completed by authorized representative of the disposal site
________________________________________________
(Signature of Disposer Representative)
________________________________________________
(Print Name)
_____________________ / ___________________
(Date and Time Waste Was Accepted)
________________________________________________
(Valid DEP Permit Number)
HUNTINGTON SANITARY BOARD
FOG CONTROL FACT SHEET: MANIFEST SHEET
Fact Sheet: Grease Manifest Use
Restaurant grease traps are a critical control method for fats, oils and grease (FOG) generated by
the food service industry. It is important for restaurants and other food service establishments to
understand the condition of their grease trap, frequency of disposal, and place of disposal of the
waste. The manifest form was designed to help restaurants better track this information. This
document has three sections on one page and are formed into a booklet containing three copy
sheets and an “original” top
page.
The three sections are filled
out by:
A. The Food Service
Establishment, or
Restaurant
B. The Transporter,
or Pumper
/Hauler
C. The Disposer, or
landfill
Four Pages (three copies and
the original) are distributed
to each party:
1. First Copy – to the
Restaurant
(partially
completed bottom
copy)
2. Second Copy – to
Disposal Site
3. Third Copy – to
the Hauler
4. Original (Top Copy) – to the Restaurant for their records.
A
B
A
C
A
A Step-by-Step Guide for Manifest Use:
Cleaning:
1. Restaurant and hauler schedule cleaning time
2. Representative of the restaurant should be present for cleaning
3. Restaurant rep fills in general information in the top section (section A)
4. Hauler fills in general information in the second section (section B)
5. Hauler performs work and provides disposal data (section A & B). Restaurant rep ensures
that grease trap was properly cleaned.
6. Restaurant rep and hauler sign form in their respective sections (section A & B)
7. Restaurant takes bottom copy (first copy)
8. Hauler takes original and two other copies
Disposing:
1. Hauler arrives to disposal site and properly disposes of FOG waste
2. Hauler has the disposal facility fill in information in the bottom section (section C)
3. Disposal facility fills in disposal information (section C)
4. Disposal facility representative signs (section C)
5. Disposal facility representative keeps a copy
6. Hauler keeps one copy and sends original copy to restaurant.
Original Manifest Copy (top copy) Returned to Restaurant:
1. Hauler and restaurant arrange method
for delivery of original form. This can be
POST DISPOSAL CHECKLIST:
done via:
• Self-addressed and postage paid
 Are the “General Information” sections
envelope
complete?
• Hand delivery
 Is the FOG data correct?
• Electronic, via email – hand deliver or  Was the Manifest signed after the work
mail later.
was completed?
2. Restaurant can send manifest by fax
 Did the FSE receive the bottom copy and
(304-696-5575) or email
the original?
greasehsb@huntingtonsb.com a copy of
 Was the FOG disposed of properly?
the final manifest to the Huntington
Sanitary Board’s Grease Control
Program.
3. Records of grease cleaning should be kept by restaurant for three years.
HUNTINGTON SANITARY BOARD
FREQUENTLY ASKED QUESTIONS: MANIFEST PROGRAM
FAQ: MANIFEST PROGRAM
What’s a manifest form?
This is a document that we’ve created to keep all of the pertinent information on the chain-ofcustody of grease disposal on one page (see accompanying example of the form). It’ll provide
the grease generator – the restaurant – information on when the grease trap was cleaned, how
much grease was removed, who performed the work, and where the grease was disposed.
Additionally, it provides a method for each of the involved parties to certify that they performed
their part of the chain. We hope this information makes grease control easier for you.
Why is it called a manifest program?
The HSB envisions this as a program in which the restaurant can have a more reliable way to
verify the grease trap is fully cleaned and that the grease they generate is properly disposed. It
begins with understanding how much grease is removed from the grease trap, its final disposal,
and then self-reporting to the HSB. All of this information is presented on one form. Doing this
can prevent large quantities of grease from entering the sewer system, via improperly maintained
grease traps or illicit dumping of grease.
The complete program is illustrated here:
Verify Grease Trap
Cleaning
Verify Grease Was
Disposed of Properly
Report Grease Trap
Cleaning and Grease
Disposal to the HSB
When and how does the manifest program start?
The HSB will immediately begin distributing the manifest forms, free of charge, to all
restaurants. The use of the form will be required beginning on April 1st, 2015. Restaurants that
have grease trap cleanings after this date will be expected to have in their possession a completed
form shortly after they have had their grease trap cleaned. Please see the accompanying factsheet
that explains the best practices for using the manifest form. At this point we ask that these forms
be faxed or emailed (via scanned pdf or smartphone photo) to the HSB.
Why is it important to have grease cleaning records?
The information collected from the grease pumper, such as the amount of grease removed and
disposal location, is required by the Sewer Use Ordinance (section 933.56 (g)(2)) that governs
the users of the city’s sewer system. The manifest sheet simplifies this by putting all of the
information in one place.
What if the restaurant fails to complete the manifest form?
In the first 6 months of this program, the HSB will work closely with the restaurants to make
sure it works best for all parties. There will be no fines or enforcement action. In addition, for
those restaurants that regularly send us the completed manifest forms, we may scale-back
inspections to an annual basis. Inspections, which often occur on a quarterly basis, can be
disruptive to your business operations. Our ultimate goal is to verify that your grease trap is
being cleaned and that the grease is properly disposed, which is facilitated by the manifest form,
not to interrupt the work of your employees during business hours.
Why is grease such a big deal?
Grease is everywhere in the kitchen. It can be found in obvious places like fry oil and meats, and
not so obvious places like dairy products and salad dressings. When cookware is washed, greasy
residue is released into the wash water. All restaurants in the city of Huntington are required, by
ordinance, to use a grease trap to capture that grease. Grease traps are only effective if they’re
properly cleaned and maintained. When too much grease builds up in a grease trap, excess grease
escapes with the wastewater. A busy restaurant can produce large amounts of excess grease,
which can wash into the sewer system and quickly cause pipe clogs and damage to pumps.
Studies have shown that grease is a major contributor to sewer blockages, which are some of the
most common causes of sewer backups. Sewer backups, where raw sewage enters the
environment, pose a threat to human health. Finally, continued clearing of lines of grease and
repairing pumps, can prove costly and time consuming; these are costs that are borne by all
sewer users.