Comprehensive SWMS for Commercial Kitchen Extraction System Cleaning and Maintenance

Kitchen Hood-Exhaust Fan Cleaning Safe Work Method Statement

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Kitchen hood and exhaust fan cleaning involves the specialised cleaning and degreasing of commercial kitchen extraction systems including range hoods, exhaust canopies, ductwork, exhaust fans, and filtration systems. This essential maintenance work removes accumulated grease, carbon deposits, and combustible residues that create significant fire hazards whilst ensuring adequate kitchen ventilation performance. The work presents unique safety challenges including working at heights on access equipment, exposure to caustic degreasing chemicals, hot surfaces in active kitchens, confined space entry within ductwork, electrical hazards from fan motors and controls, and slip hazards from grease and chemical residues. This SWMS addresses the specific safety requirements for kitchen extraction cleaning in accordance with Australian WHS legislation, AS 1851 Fire Protection Maintenance standards, and Australian Standards for Food Safety AS 4674, providing detailed hazard controls, chemical safety procedures, and step-by-step cleaning methods to ensure worker safety and fire risk reduction.

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Overview

What this SWMS covers

Commercial kitchen hood and exhaust fan cleaning is a specialised maintenance activity essential for fire safety compliance, food hygiene standards, and ventilation system performance. Kitchen extraction systems accumulate grease, carbon deposits, and combustible residues from cooking operations creating substantial fire hazards if not regularly cleaned to appropriate standards. Australian Standard AS 1851-2012 Maintenance of Fire Protection Systems requires regular inspection and cleaning of kitchen exhaust systems, with frequency determined by cooking volume and food types - typically monthly to quarterly for high-volume commercial operations. Kitchen extraction systems comprise multiple components requiring coordinated cleaning procedures. Range hoods or exhaust canopies positioned directly above cooking equipment capture grease-laden vapours and heat. Baffle filters or mesh filters within hoods provide initial grease capture requiring frequent removal and cleaning or replacement. Ductwork channels contaminated air from hoods to exhaust discharge points, with internal surfaces accumulating heavy grease deposits particularly at elbows, transitions, and horizontal runs. Exhaust fans positioned at duct termination or at roof level extract air from the system, with fan blades, housings, and motors accumulating grease affecting performance and creating electrical hazards. Some systems incorporate fire suppression systems requiring careful work around fusible links, detection heads, and discharge nozzles. Cleaning procedures vary based on system design, grease accumulation levels, and client requirements. Basic cleaning involves removing and washing baffle filters, scraping accessible hood surfaces, and cleaning visible duct sections. Comprehensive cleaning extends into ductwork requiring specialised access equipment, may involve removal of duct sections for thorough cleaning, and includes complete degreasing of exhaust fans and external ductwork. Some contracts specify steam cleaning or high-pressure water cleaning following chemical degreasing. Cleaning must occur without damaging fire suppression system components, electrical controls, or ductwork structure whilst achieving grease removal to specified standards. The commercial kitchen environment creates additional complexity for cleaning operations. Work often occurs during kitchen closure periods including late night or early morning hours when staff fatigue is elevated. Hot surfaces from recent cooking operations present burn hazards. Active kitchens where cleaning occurs during operational hours require careful coordination preventing contamination of food preparation areas with chemicals or cleaning debris. Access restrictions in fitted-out kitchens limit equipment options and require creative solutions for reaching all system components. Environmental controls prevent grease-contaminated water and chemical waste from entering drainage systems requiring containment and proper disposal.

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Why this SWMS matters

Fire risk from grease-laden kitchen exhaust systems represents one of the most significant and preventable fire hazards in commercial food service facilities. Accumulated grease within hoods, ductwork, and exhaust fans is highly combustible, with ignition temperatures as low as 360-380 degrees Celsius readily achieved during cooking operations or from electrical faults in exhaust fan motors. Once ignited, grease fires spread rapidly through ductwork potentially extending to roof spaces and adjacent structures. Many devastating commercial building fires originate in inadequately maintained kitchen extraction systems. Australian fire authorities regularly investigate kitchen exhaust fires, with investigation findings frequently identifying inadequate cleaning as the primary contributing factor. Proper kitchen extraction cleaning is mandated under multiple regulatory frameworks creating explicit compliance obligations for food service operators and building owners. AS 1851-2012 specifies maintenance requirements including cleaning frequency based on risk assessment of cooking operations. Food safety regulations under Food Standards Code and state/territory food acts require adequate ventilation and sanitation standards implicitly requiring clean extraction systems. Building Code of Australia provisions addressing fire safety in commercial buildings reference kitchen extraction system maintenance. WorkSafe authorities investigate kitchen fires examining maintenance records, and inadequate cleaning histories lead to prosecution under WHS legislation for failure to manage known fire risks. Insurance policies often specify kitchen extraction cleaning frequency with failure to comply potentially voiding coverage. Chemical hazards from degreasing products present serious injury risks to cleaning personnel. Effective grease removal requires alkaline degreasers with pH levels of 12-14, strongly caustic solutions capable of causing severe chemical burns to skin and eyes. Spray application of these chemicals creates inhalation exposure risks particularly in enclosed kitchen environments with limited ventilation. Chemical contact with eyes can cause permanent vision damage within seconds if not immediately flushed. Skin contact causes progressive chemical burns that worsen with exposure time. Many cleaning operatives underestimate chemical hazards due to familiarity with degreasing products, leading to inadequate PPE use and unsafe work practices. Working at heights during kitchen extraction cleaning creates fall hazards particularly given the confined working spaces and chemical use. Range hoods extend to 2.5-3.5 metres above floor level requiring stepladders or work platforms for internal access. Exhaust fan access often requires working on roofs with fall risks from roof edges, skylights, and fragile roof materials. Chemical residues on ladder rungs and work platforms create slippery conditions. Working with both hands occupied whilst applying chemicals or scraping grease prevents maintaining three points of contact on access equipment. Cleaning operations during low-light conditions of night work reduce visibility and spatial awareness increasing fall risk. This SWMS ensures comprehensive hazard management protecting cleaning personnel from chemical burns, falls, electrical hazards, and fire risks whilst achieving grease removal standards necessary for fire safety compliance and kitchen hygiene requirements.

Reinforce licensing, insurance, and regulator expectations for Kitchen Hood-Exhaust Fan Cleaning Safe Work Method Statement crews before they mobilise.

Hazard identification

Surface the critical risks tied to this work scope and communicate them to every worker.

Risk register

Chemical Burns from Caustic Degreasing Products

High

Kitchen extraction cleaning requires alkaline degreasers with pH 12-14 capable of dissolving accumulated grease and carbon deposits. These strongly caustic solutions cause severe chemical burns through direct skin contact, with injury severity increasing with exposure time. Spray application creates inhalation exposure to chemical mists irritating respiratory passages and lungs. Eye contact with degreaser spray or splashes causes immediate pain and progressive corneal damage potentially resulting in permanent vision impairment if not treated within seconds. Concentrated degreasers spilled on skin penetrate clothing continuing to burn underlying tissue until thoroughly flushed.

Consequence: Permanent vision loss from eye exposure, severe chemical burns requiring skin grafts, respiratory injury from inhaling chemical mists, chemical pneumonitis from aspiration, and chronic respiratory sensitisation from repeated exposure to alkaline vapours.

Falls from Height During Hood and Duct Access

High

Kitchen range hoods positioned 2.5-3.5 metres above floor level require stepladders or work platforms for internal cleaning access. Exhaust fan access necessitates working on roofs creating fall hazards from roof edges, skylights, and fragile roofing materials. Chemical residues on access equipment create slippery rungs and platforms. Working with chemical spray equipment or scraping tools occupies both hands preventing three-point contact with ladders. Confined kitchen spaces limit stable ladder positioning. Night work during kitchen closure periods reduces visibility exacerbating fall risks.

Consequence: Fractures from falls onto hard kitchen floor surfaces, head injuries from striking commercial kitchen equipment during falls, spinal injuries from awkward landing positions, serious injuries or fatalities from rooftop falls exceeding 3 metres, and penetrating injuries from falling onto or through fragile roofing materials.

Electrical Shock from Exhaust Fan Motors and Controls

High

Exhaust fans incorporate electric motors, wiring, junction boxes, and control switches that become energised electrical hazards when contacted by degreasing chemicals or water during cleaning operations. Grease accumulation on electrical components creates tracking paths for electrical current. Cleaning around energised equipment with wet chemicals or water spray creates direct electrocution risks. Damaged cable insulation from grease attack or mechanical wear exposes live conductors. Workers contacting energised components whilst standing on wet surfaces or touching grounded metal ductwork complete electrical circuits through their bodies.

Consequence: Fatal electrocution from contact with live electrical components, severe electrical burns, cardiac arrest, respiratory paralysis, secondary injuries from involuntary muscle contractions causing falls, and arc flash burns from short circuits caused by chemical or water ingress into electrical enclosures.

Fire and Explosion from Ignition of Grease Deposits

High

Accumulated grease within extraction systems is highly flammable with ignition temperatures readily achieved from hot work, electrical faults, or nearby heat sources. Scraping dried grease deposits creates dust and vapours that can form explosive atmospheres in confined ductwork spaces. Use of heat guns or other heat-based cleaning methods can directly ignite grease. Sparks from grinding, cutting, or mechanical cleaning tools contacting metal surfaces ignite grease deposits. Electrical equipment operating in grease-contaminated environments creates ignition sources through arcing or overheating.

Consequence: Severe burn injuries from flash fires or grease ignition, respiratory burns from inhaling superheated gases in confined ductwork, building fire propagation through extraction systems extending to roof spaces and adjacent areas, and explosion injuries from ignited grease vapours in confined spaces.

Confined Space Hazards During Internal Duct Cleaning

Medium

Accessing internal ductwork for comprehensive cleaning creates confined space entry hazards particularly in horizontal duct runs and large capacity systems where personnel enter duct interiors. Inadequate ventilation within ducts creates oxygen deficiency risks and allows chemical vapour accumulation from degreasers. Restricted entry and exit points prevent rapid evacuation in emergency situations. Limited working space causes awkward postures and restricted movement. Degreasing chemical application within confined ductwork concentrates vapours to hazardous levels.

Consequence: Asphyxiation from oxygen deficiency in poorly ventilated ducts, toxic chemical exposure from concentrated degreaser vapours, inability to escape during medical emergencies or fire events, and crushing injuries if ductwork collapses during internal access.

Slips and Falls on Grease-Contaminated Surfaces

Medium

Grease removed from extraction systems creates extremely slippery conditions on kitchen floors, access equipment, and work platforms. Degreasing chemicals spilled or dripped onto surfaces further reduce traction. Grease residues on ladder rungs remain slippery even after apparent drying. Chemical overspray on floor surfaces creates slip hazards for cleaning personnel and kitchen staff. Cleaning operations often occur during low-light conditions reducing ability to identify slippery areas. Waterproof footwear worn for chemical protection may have reduced slip resistance compared to standard safety boots.

Consequence: Fractures from slipping on greasy surfaces and falling onto hard commercial kitchen floors or equipment, head injuries from striking counters or appliances during falls, soft tissue injuries including sprains and contusions, and increased severity if falls occur whilst carrying chemicals or cleaning equipment.

Manual Handling Injuries from Filter and Component Removal

Medium

Removing baffle filters, ductwork sections, and exhaust fan components involves manual handling of grease-laden items weighing 10-40kg or more. Grease accumulation significantly increases component weight beyond standard specifications. Confined working spaces within kitchens prevent optimal body positioning for lifting. Overhead removal of hood filters and panels requires sustained awkward postures with arms above shoulder height. Grease-contaminated surfaces make components slippery and difficult to grip securely. Removing stuck or seized components requires excessive force application in awkward positions.

Consequence: Lower back strain from lifting heavy grease-laden components in confined spaces, shoulder injuries from overhead work removing hood filters and access panels, hand and finger crush injuries from dropping slippery components, and chronic musculoskeletal disorders from repetitive manual handling during regular cleaning cycles.

Hot Surface Burns in Recently Operated Kitchens

Medium

Kitchen extraction systems retain substantial heat following cooking operations with hood surfaces, ductwork, and exhaust fans remaining hot enough to cause burns for several hours after kitchen closure. Heat retention is prolonged in insulated ductwork and large thermal mass components. Cleaning scheduled immediately following kitchen service exposes workers to hot surfaces. Inadequate communication about recent equipment use leaves cleaners unaware of thermal hazards. Contact with hot grease residue causes deeper burns than contact with clean hot metal surfaces due to grease adherence to skin.

Consequence: Thermal burns from contact with hot hood surfaces, ductwork, or exhaust fan housings; deeper burns from hot grease adhering to skin; scalding from hot grease dripping during cleaning operations; and cumulative minor burns over time creating chronic skin damage and scarring.

Control measures

Deploy layered controls aligned to the hierarchy of hazard management.

Implementation guide

Exhaust Fan Electrical Isolation and Lockout/Tagout

Elimination

Eliminate electrical hazards by requiring complete isolation and lockout/tagout of all exhaust fan electrical circuits before commencing cleaning operations. Isolation must occur at the electrical switchboard or distribution board serving the exhaust system, not simply switching off local controls which can be inadvertently reactivated. Apply lockout devices preventing circuit re-energisation and danger tags identifying the work in progress. Verify isolation using appropriate electrical testing equipment confirming no voltage is present at fan motors and control circuits.

Implementation

1. Identify electrical circuits serving kitchen exhaust fans by reviewing electrical drawings or consulting building management 2. Request electrical isolation by licensed electrical personnel or authorised building maintenance staff 3. Verify isolation at the fan motor using non-contact voltage tester or multimeter confirming zero voltage 4. Apply personal lockout device to isolating switch preventing removal by anyone except the person who applied it 5. Attach danger tag to lockout device stating 'Kitchen Exhaust Cleaning in Progress - Do Not Re-energise' 6. Test fan controls to confirm they do not activate equipment verifying isolation is effective 7. Photograph or document lockout application as evidence isolation occurred before commencing work 8. Maintain lockout throughout cleaning operations only removing after all personnel clear of equipment and work is complete 9. For multiple fan systems, isolate all fans individually even if cleaning occurs sequentially to prevent confusion

Caustic Degreaser Dilution and Application Controls

Substitution

Specify use of pre-diluted or ready-to-use degreasing products where possible reducing handling of concentrated caustic chemicals. For products requiring dilution, implement mandatory dilution procedures using measuring equipment ensuring correct chemical-to-water ratios. Prohibit use of concentrated degreasers unless specifically required for heavy grease deposits. Substitute spray application with brush or cloth application in enclosed spaces reducing chemical mist generation and inhalation exposure.

Implementation

1. Select degreasing products supplied at working strength eliminating dilution step and concentrated chemical handling 2. For concentrate products, prepare dilutions using calibrated measuring jugs or automatic dilution equipment preventing guesswork 3. Add concentrate to water, never water to concentrate, preventing heat generation and chemical splashing during mixing 4. Prepare chemical solutions in well-ventilated areas away from confined kitchen spaces 5. Limit concentrated degreaser use to heavy accumulations requiring maximum strength products 6. Use brush or cloth application in poorly ventilated areas and confined spaces rather than spray application 7. Decant working quantities of degreaser into labeled spray bottles preventing exposure to bulk chemical containers 8. Store concentrated degreasers in secure chemical storage area with appropriate spill containment and ventilation 9. Review Safety Data Sheets for all degreasing products selecting least hazardous effective options

Mobile Work Platform Use for Hood Access

Engineering Control

Provide mobile work platforms or podium steps with guardrails and large working platforms for accessing range hoods rather than conventional stepladders. Platform systems provide secure standing surface with both hands free for cleaning tasks whilst guardrails prevent overbalancing. Platforms eliminate three-point contact requirements allowing safe use of spray equipment and scraping tools. Non-slip platform surfaces maintain traction despite chemical and grease contamination.

Implementation

1. Supply mobile work platforms rated to 150kg with platform height suitable for hood access - typically 1.8-2.5 metre platforms 2. Ensure platforms incorporate handrails on all sides providing support during chemical application and scraping tasks 3. Verify platform surface is slip-resistant and cleanable preventing grease build-up creating hazards 4. Position platform allowing worker to face work without overreaching or twisting - reposition rather than overreach 5. Lock platform wheels before ascending and during work preventing unexpected movement 6. Maintain three points of contact when climbing platform access stairs or ladder even though not required on platform 7. Do not lean over platform guardrails - reposition platform if work location requires leaning 8. For exterior exhaust fan access on roofs, use appropriate roof access equipment including scaffolding or elevated platforms eliminating ladder use 9. Prohibit use of conventional stepladders for chemical application or heavy scraping tasks where both hands are required

Forced Ventilation During Degreasing Operations

Engineering Control

Establish mechanical ventilation removing chemical vapours from kitchen spaces during degreasing operations. Position portable extraction fans in doorways or windows creating airflow from clean to contaminated areas. Maintain ventilation throughout chemical application and for specified periods after application allowing vapour dissipation. For work within ductwork, provide forced air supply via flexible ducting ensuring adequate air changes and breathable atmosphere.

Implementation

1. Position portable extraction fan in kitchen doorway or window before commencing degreasing operations 2. Configure airflow to draw chemical vapours away from worker breathing zones toward extract point 3. Open additional doors or windows creating cross-flow ventilation in conjunction with mechanical extraction 4. Maintain extraction throughout degreasing operations and for minimum 30 minutes after final chemical application 5. For internal ductwork access, provide continuous forced air supply via flexible ducting connected to clean air source 6. Monitor for chemical vapour odours during work - if strong odours persist despite ventilation, increase air movement or reduce chemical application rate 7. Use respiratory protection in addition to ventilation if adequate vapour control cannot be achieved through air movement alone 8. Brief kitchen staff on ventilation requirements if work occurs during operational hours preventing interference with extraction equipment

Hot Work Permit and Cooling Period Requirements

Administrative Control

Implement hot work permit procedures for any kitchen extraction cleaning involving heat-producing equipment, grinding, cutting, or activities generating sparks. Require minimum cooling periods after kitchen closure before commencing cleaning allowing heated components to cool below burn risk temperatures. Test surface temperatures using infrared thermometer before contact confirming safe handling temperatures.

Implementation

1. Establish minimum 2-hour cooling period after kitchen closure before commencing hood cleaning operations 2. Test hood surface, ductwork, and exhaust fan temperatures using infrared thermometer confirming below 50 degrees Celsius before contact 3. Require hot work permit for any grinding, cutting, welding, or use of heat guns during cleaning operations 4. Ensure fire extinguisher rated for grease fires (Class F/K) is immediately accessible during hot work 5. Assign fire watch for 30 minutes after hot work completion monitoring for smouldering or ignition of residual grease 6. Prohibit heat-based cleaning methods including heat guns unless specifically approved and controlled through hot work permit 7. Brief kitchen management on cooling period requirements ensuring cooking equipment is not operated close to scheduled cleaning times 8. Post signage in kitchen indicating hot surfaces and required cooling periods before maintenance access

Grease and Chemical Waste Containment and Disposal

Engineering Control

Implement containment systems capturing grease removed from extraction systems and preventing contaminated water from entering drainage systems. Use grease traps, collection pans, and absorbent materials containing waste during cleaning. Establish proper disposal procedures for grease waste and chemical-contaminated water preventing environmental harm and ensuring regulatory compliance.

Implementation

1. Position drip trays and collection pans beneath hood filters and duct access points before commencing grease removal 2. Deploy absorbent pads on kitchen floor around work area capturing grease drips and chemical overspray 3. Collect scraped grease in sealed containers rated for oily waste preventing leakage during transport 4. Filter wash water from filter cleaning capturing grease before water disposal or discharge 5. Do not discharge grease-contaminated water to standard sewer drains without grease trap filtration 6. Dispose of collected grease through licensed waste oil contractors or approved grease recycling services 7. Separate grease waste from chemical-contaminated wash water requiring different disposal pathways 8. Document waste disposal including quantities, disposal methods, and receiving facilities maintaining environmental compliance records 9. Brief cleaning personnel on containment requirements and environmental regulations applying to grease disposal

Personal Protective Equipment for Kitchen Extraction Cleaning

Personal Protective Equipment

Provide and mandate comprehensive PPE protecting cleaning personnel from caustic chemical exposure, grease contact, hot surfaces, and mechanical hazards. PPE must be chemical-resistant, appropriate for the specific degreasers being used, and maintained in serviceable condition. Face shields provide superior protection compared to safety glasses during overhead chemical application. Chemical-resistant aprons or full coveralls prevent chemical contact with clothing and skin.

Implementation

1. Issue face shields providing complete face protection during overhead degreasing and chemical spray application 2. Provide chemical-resistant gloves suitable for alkaline degreasers - typically heavy-duty nitrile or PVC gloves with extended cuffs 3. Supply chemical-resistant aprons or full coveralls protecting clothing and skin from chemical splashes 4. Ensure steel-capped safety boots with slip-resistant soles and chemical-resistant uppers 5. Provide respiratory protection - minimum P2 particulate respirator, or combination particulate/organic vapour respirator if volatile solvents used 6. Supply cut-resistant gloves for mechanical scraping operations and handling sharp-edged ductwork or fan components 7. Issue long-sleeved chemical-resistant clothing preventing forearm exposure during overhead work 8. Inspect PPE condition before each shift replacing damaged face shields, worn gloves, or degraded aprons 9. Train personnel in proper PPE donning, use, and removal procedures including decontamination before removal

Download complete control procedures

Personal protective equipment

Requirement: Full-face coverage rated per AS/NZS 1337 providing chemical splash and impact protection

When: During all degreasing chemical application, particularly overhead work within range hoods where chemical drips and splashes are likely

Requirement: Heavy-duty nitrile or PVC gloves per AS/NZS 2161.10.2 rated for alkaline chemicals pH 12-14

When: Throughout all degreasing operations, chemical mixing, and handling of grease-contaminated components and surfaces

Requirement: PVC or rubber apron, or full chemical-resistant coveralls

When: During all chemical application and degreasing operations protecting clothing and skin from splashes and grease contact

Requirement: Category 1 impact protection per AS/NZS 2210.3 with chemical-resistant construction and slip-resistant soles

When: Throughout kitchen extraction cleaning activities protecting against dropped components, chemical exposure, and providing slip resistance on contaminated surfaces

Requirement: Minimum P2 particulate respirator per AS/NZS 1716, or combination organic vapour and particulate respirator

When: When working in poorly ventilated kitchens during degreasing, inside ductwork, or when chemical vapour odours indicate inadequate ventilation

Requirement: Level 3 or Level 4 cut resistance per AS/NZS 2161.4

When: During mechanical scraping operations, handling sharp-edged ductwork sections, exhaust fan blades, and baffle filters with damaged or sharp edges

Requirement: Rated for minimum 100 degrees Celsius contact temperature

When: When working on extraction systems that have not completed minimum cooling period, or when hot grease drippings are anticipated

Inspections & checks

Before work starts

  • ✓Verify kitchen extraction cleaning is scheduled during kitchen closure period with adequate cooling time after last cooking operations
  • ✓Confirm electrical isolation of exhaust fan systems and application of lockout/tagout devices preventing re-energisation
  • ✓Test exhaust fan controls verifying they do not activate confirming isolation effectiveness before commencing work
  • ✓Review extraction system layout identifying duct routes, access panels, fan locations, and fire suppression system components requiring work-around
  • ✓Inspect access equipment including mobile work platforms verifying serviceability, guardrail integrity, and platform slip resistance
  • ✓Check degreasing chemical supplies confirming adequate quantities and reviewing Safety Data Sheets for proper use procedures
  • ✓Verify ventilation equipment is available and positioned for effectiveness including extraction fans and flexible ducting for duct access work
  • ✓Confirm collection containers for grease waste are available and suitable for oily waste containment and disposal
  • ✓Check all required PPE is available including face shields, chemical gloves, aprons, respiratory protection, and thermal protection
  • ✓Assess kitchen floor conditions and lighting adequacy identifying slip hazards and arranging supplementary lighting if required
  • ✓Verify emergency eyewash station or clean water supply is readily accessible for chemical exposure decontamination
  • ✓Brief kitchen management on work scope, expected duration, areas requiring access restriction, and expected completion time
  • ✓Test surface temperatures of hoods, ductwork, and fans using infrared thermometer confirming safe handling temperatures below 50C

During work

  • ✓Monitor degreasing chemical application techniques ensuring controlled spraying preventing excessive overspray and chemical waste
  • ✓Verify forced ventilation systems are operating correctly and chemical vapour levels remain tolerable without strong odours
  • ✓Check access equipment positioning confirming stable placement and that workers are not overreaching or working in unstable positions
  • ✓Observe PPE use ensuring face shields remain in place during overhead chemical work and chemical gloves are intact without penetration
  • ✓Monitor grease collection systems ensuring drip trays and collection pans are positioned correctly and not overflowing
  • ✓Inspect work area for slip hazards from grease drips or chemical spills deploying absorbent materials as required
  • ✓Verify electrical isolation devices remain in place and have not been tampered with or accidentally removed
  • ✓Check fire suppression system components are not being damaged or dislodged during cleaning operations around fusible links and spray heads
  • ✓Monitor cleaning personnel for signs of chemical exposure including skin irritation, eye discomfort, or respiratory symptoms requiring immediate response
  • ✓Verify proper chemical dilutions are being used and concentrated products are not being applied unnecessarily creating excessive hazards
  • ✓Observe manual handling techniques during filter and component removal ensuring proper lifting methods and team lifts where required
  • ✓Monitor waste containment ensuring grease and chemical waste is being properly collected and not discharged to inappropriate drainage points

After work

  • ✓Inspect exhaust fan motors and electrical connections for grease residue or chemical contamination cleaning before re-energisation
  • ✓Remove lockout devices only after all personnel clear of equipment and work is confirmed complete
  • ✓Test exhaust fan operation after re-energisation confirming proper operation and absence of abnormal noises or vibration
  • ✓Clean kitchen floor removing all grease residues, chemical overspray, and absorbent materials restoring slip resistance
  • ✓Properly dispose of collected grease waste through licensed waste contractors or approved recycling facilities documenting disposal
  • ✓Dispose of chemical-contaminated wash water according to environmental regulations and local authority requirements
  • ✓Clean and decontaminate all PPE removing grease and chemical residues before storage
  • ✓Inspect access equipment cleaning grease from platforms, rungs, and wheels returning to serviceable condition for next use
  • ✓Document cleaning completed including areas addressed, grease levels encountered, and any maintenance issues identified requiring follow-up
  • ✓Photograph completed work as evidence of cleaning standard achieved for compliance documentation
  • ✓Report any damage to fire suppression components, ductwork, or electrical equipment discovered during cleaning operations
  • ✓Store unused degreasing chemicals in appropriate chemical storage area ensuring containers are sealed and properly labeled
  • ✓Ventilate kitchen area for minimum 30 minutes after cleaning allowing dissipation of chemical odours before kitchen re-occupation
  • ✓Complete incident reports for any chemical exposures, slips, falls, or near-misses including actions taken and preventive measures

Step-by-step work procedure

Give supervisors and crews a clear, auditable sequence for the task.

Field ready

Pre-Cleaning Assessment and System Familiarisation

Conduct thorough assessment of kitchen extraction system before commencing cleaning operations identifying system layout, access requirements, electrical isolation points, and specific hazards. Review previous cleaning records identifying problem areas or locations requiring special attention. Inspect range hoods noting filter type, access panel locations, internal hood configuration, and clearance to cooking surfaces. Trace ductwork routes identifying horizontal runs requiring comprehensive cleaning, duct elbows accumulating heavy grease deposits, access panels for internal duct reach, and external ductwork routing to exhaust fans. Locate exhaust fans identifying electrical isolation points, access requirements, and whether roof access is necessary. Identify fire suppression system components including fusible links, detection heads, discharge nozzles, and control panels requiring careful work to avoid damage. Assess grease accumulation levels through visual inspection and access panel examination determining appropriate degreasing product strength and cleaning method. Coordinate with kitchen management confirming cooking equipment shutdown times, discussing any operational constraints, and establishing communication protocols during the work. Verify emergency procedures are understood including emergency eyewash locations, first aid equipment, and emergency contact numbers. Document assessment findings including identified hazards, required controls, and work sequence plan.

Safety considerations

Verify kitchen cooking equipment is completely shut down and cooled before assessment. Use flashlight or supplementary lighting when inspecting internal hood and duct areas with limited natural light. Be cautious when removing access panels as accumulated grease may release suddenly. Identify electrical hazards and confirm isolation procedures before proceeding with detailed assessment. Never assume previous cleaning documentation is accurate - always verify current conditions through personal inspection.

Electrical Isolation and Lockout/Tagout Implementation

Implement comprehensive electrical isolation preventing exhaust fan energisation during cleaning operations. Identify all electrical circuits serving kitchen exhaust fans using electrical drawings, switchboard labels, or consultation with building maintenance staff. For buildings with multiple exhaust fans, clearly identify which circuits serve the specific equipment being cleaned. Request electrical isolation from licensed electrical personnel or authorised building maintenance staff - do not attempt isolation unless appropriately licensed and authorised. Observe isolation procedure verifying correct circuit breaker or switch is de-energised. After isolation, verify exhaust fans are de-energised by testing at fan motor location using non-contact voltage tester or multimeter confirming zero voltage on all phases. Apply personal lockout device to isolated circuit preventing re-energisation - use keyed padlock with only worker holding key. Attach danger tag to lockout device stating 'Kitchen Exhaust Cleaning in Progress - Contact [name/number] Before Re-energisation'. Test fan controls attempting activation - verify fans do not start confirming isolation effectiveness. For systems with multiple fans, isolate all even if cleaning occurs sequentially. Photograph lockout device application and danger tag placement documenting isolation occurred. Maintain lockout throughout entire cleaning operation regardless of duration. Communicate with kitchen staff and building management that exhaust systems are isolated and must not be re-energised until work is complete and lockout devices removed.

Safety considerations

Never bypass lockout procedures even for short duration work or when working alone. Verify isolation at the equipment being worked on, not just at the switchboard - circuit labels can be incorrect. Use personal lockout devices that can only be removed by the person who applied them - never use facility locks where multiple keys exist. Ensure danger tags include contact information allowing coordination if urgent re-energisation is required. Re-test for voltage if work is interrupted and resumed later - do not assume isolation is maintained. Only remove lockout after all personnel are clear of equipment and work is confirmed complete.

Work Area Setup and Ventilation Establishment

Establish work area including access equipment positioning, ventilation setup, and protective measures for kitchen surfaces and equipment. Position mobile work platform or podium steps at first hood location ensuring stable placement on level floor surface free from grease or water. Lock platform wheels preventing movement during use. Set up portable extraction fan in kitchen doorway or window creating airflow away from work area. Open additional doors or windows establishing cross-flow ventilation. Deploy plastic sheeting protecting kitchen equipment, counters, and food preparation surfaces from chemical overspray and grease drippings. Secure plastic sheeting with tape preventing displacement during work. Position grease collection pans and drip trays beneath hood filters and duct access points. Deploy absorbent mats on kitchen floor around work area preventing slip hazards from grease drips and chemical overspray. Arrange supplementary lighting if required particularly for ductwork access and internal hood inspection. Prepare chemical mixing area separate from main work location - use dedicated container or bucket for degreaser dilution if pre-mixed products are not available. Review Safety Data Sheets for degreasing products confirming proper dilution ratios, required PPE, and emergency response procedures. Mix chemical solutions if required adding concentrate to water using measuring equipment ensuring accurate dilution. Prepare emergency eyewash by confirming existing station functionality or establishing clean water supply in clearly marked container ready for immediate use if chemical eye contact occurs. Brief any other personnel present in kitchen area on work activities, chemical hazards, and procedures if emergency occurs.

Safety considerations

Ensure extraction fans create airflow away from worker breathing zones not toward workers. Verify access equipment is positioned allowing stable stance without overreaching - reposition equipment rather than stretching. Test platform ladder stability before ascending. Do not work alone when using chemical degreasers - ensure another person is present who can provide assistance if chemical exposure occurs. Keep emergency eyewash station or clean water supply within 10 metres of chemical use areas allowing rapid access if eye exposure occurs. Maintain clear egress paths allowing rapid evacuation if required.

Range Hood Filter Removal and Cleaning

Remove range hood filters including baffle filters, mesh filters, or grease cups as first cleaning step. Ascend work platform maintaining three points of contact using platform handrails. Don face shield and chemical-resistant gloves before handling grease-contaminated filters. Locate filter release mechanisms - typically slide latches, spring clips, or twist-lock fittings. Support filter weight whilst releasing latches as filters may be significantly heavier than standard weight due to grease accumulation. Lower filters carefully controlling descent as grease may drip during removal. Place removed filters in prepared collection pans or on absorbent materials preventing grease transfer to clean surfaces. Inspect filters for damage including bent baffles, torn mesh, or loose fittings requiring replacement rather than cleaning. Assess grease accumulation levels determining appropriate cleaning method - heavily soaked filters require degreaser immersion, lighter contamination may respond to spray-and-wipe methods. For immersion cleaning, prepare cleaning bath using commercial sink or large container with hot water and appropriate degreaser solution. Submerge filters in degreaser solution allowing appropriate dwell time per product specifications typically 10-30 minutes. Agitate filters periodically during immersion enhancing grease release. Remove filters from degreaser bath using appropriate technique maintaining control of heavy, slippery components. Rinse filters thoroughly with clean hot water removing all degreaser residue. Inspect cleaned filters ensuring grease removal is complete - re-immerse if required. Stand filters on edge in drip trays allowing excess water drainage before reinstallation. For spray cleaning method, position filters on work surface and apply degreaser using spray bottle. Allow dwell time then scrub with brush or abrasive pad. Rinse thoroughly with clean water. Clean filter mounting areas within hood whilst filters are removed.

Safety considerations

Wear face shield and chemical gloves during all filter handling and cleaning operations. Support filter weight carefully as grease-saturated filters can weigh substantially more than clean filters creating manual handling strain. Be prepared for grease dripping when filters are removed from mounting - position beneath filters to avoid drips on face or exposed skin. Use appropriate water temperature for rinsing - excessively hot water creates steam and potential scalding hazards. Ensure adequate ventilation during chemical immersion preventing vapour accumulation. Do not overfill immersion tanks creating spill hazards. Maintain stable footing during filter removal from overhead positions.

Internal Hood Surface Degreasing and Scraping

Clean internal range hood surfaces removing accumulated grease from walls, baffles, fan housings (if hood-mounted fans present), and grease collection channels. From work platform, don face shield protecting against overhead chemical drips. Apply degreasing chemical to internal hood surfaces using spray bottle, brush, or cloth application depending on accessibility and ventilation conditions. Start application from top of hood working downward allowing degreaser to flow over lower surfaces. Apply chemical generously to heavy grease accumulations but avoid excessive overspray that wastes chemical and increases inhalation exposure. Allow appropriate dwell time for chemical action per product specifications - typically 5-15 minutes depending on grease thickness and chemical strength. During dwell time, use scraper or putty knife removing heavy grease deposits loosened by chemical action. Scrape into collection pan positioned within hood or into heavy-duty plastic bag for disposal. Be cautious around fire suppression system fusible links and discharge nozzles avoiding contact that could cause damage or inadvertent activation. For extremely heavy grease deposits, apply second degreaser application after initial scraping allowing extended dwell time for penetration. Use abrasive pads or brushes for areas where scraping is impractical or could damage surfaces. Pay particular attention to corners, seams, and grease channels where deposits accumulate heavily. After chemical treatment and mechanical scraping, wipe surfaces with clean cloths removing loosened grease and degreaser residue. For final cleaning, wipe surfaces with clean water or mild detergent solution removing any remaining chemical residues. Inspect cleaned surfaces with flashlight verifying grease removal is complete with clean metal visible. Re-treat any areas where grease remains.

Safety considerations

Position body carefully on work platform preventing overreaching that could cause overbalancing. Keep face below work area when applying overhead chemicals preventing drips into eyes or onto face. Use face shield providing complete facial protection during overhead chemical application. Scrape carefully avoiding excessive force that could cause tool slippage and hand injuries. Be extremely careful around fire suppression fusible links - these sensitive components activate at low temperatures and must not be damaged, knocked, or contacted with tools. Maintain ventilation throughout chemical application and dwell periods. Take breaks from overhead work preventing excessive shoulder and neck fatigue that increases injury risk.

Ductwork Access and Internal Cleaning

Access ductwork internal surfaces through existing access panels or purpose-installed access points cleaning grease deposits from duct walls and accumulations at elbows and transitions. Locate duct access panels typically positioned at elbows, horizontal-to-vertical transitions, and regular intervals along horizontal duct runs. Remove access panel fasteners - typically screws or quarter-turn fasteners - keeping track of hardware for reassembly. Open access panel carefully as grease may have sealed panel edges and sudden release could cause grease spillage. Position collection pan beneath access opening capturing grease that may fall when disturbed. Using flashlight, inspect ductwork internal conditions assessing grease thickness and determining cleaning approach required. For accessible areas, use long-handled brushes or scraping tools reaching into ductwork and removing grease deposits onto collection pans or into heavy-duty plastic bags. Apply degreaser spray into duct interior where grease remains after mechanical removal. For ducts requiring entry for comprehensive cleaning (typically larger ducts exceeding 500mm dimension), assess whether confined space entry procedures are required. If confined space entry is necessary, implement appropriate atmospheric testing, forced ventilation, entry permits, and standby personnel. Enter ductwork only when confined space procedures are satisfied wearing appropriate respiratory protection if chemical use within duct is necessary. Use battery-powered lighting - never introduce electrical equipment into ductwork unless specifically rated for environment and explosion-proof. Clean duct interiors working systematically from access point in accessible directions. Remove grease deposits collecting in bags or pulling back through access opening into collection containers. After cleaning, inspect ductwork ensuring fire suppression system ductwork discharge nozzles and detection elements are not damaged or dislodged.

Safety considerations

Never enter ductwork without completing confined space assessment and implementing required controls if classified as confined space. Ensure adequate forced ventilation if working inside ducts preventing oxygen deficiency or chemical vapour accumulation. Use appropriate respiratory protection when applying chemicals in confined ductwork. Be aware of sharp edges on duct seams and joints - wear cut-resistant gloves when reaching into ductwork. Do not introduce ignition sources including non-rated electrical equipment into grease-contaminated ductwork. Have standby person present during duct interior work maintaining communication and ready to summon help if emergency occurs. Know your egress route if rapid exit becomes necessary.

Exhaust Fan Cleaning and Final System Inspection

Clean exhaust fan including fan blades, housing, motor shroud, and external ductwork termination removing grease deposits affecting performance and creating electrical hazards. Access exhaust fan location which may be at duct termination within kitchen space, in service risers, or on building roof. If roof access is required, use appropriate access equipment and fall protection. Verify electrical isolation is maintained before commencing fan cleaning - re-test using voltage tester if there is any doubt. Remove fan guards or access panels exposing fan blades and interior. Assess grease accumulation on fan blades which affects balance and efficiency. Apply degreaser to fan blades and housing allowing appropriate dwell time. Use brushes or cloths removing loosened grease from blades working carefully to avoid bending blades or damaging balance. Clean fan housing interior, motor shroud (external surface only - do not apply liquids directly to motor windings), and belt guard if belt-driven configuration. Inspect fan belt condition if accessible noting wear, glazing, or damage requiring replacement. Clean electrical junction boxes external surfaces removing grease - do not open junction boxes or apply liquids to electrical components. After degreasing, wipe all surfaces with clean water removing chemical residues. Dry motor shroud and electrical components thoroughly preventing water-caused electrical faults. Inspect fan bearings for grease fittings requiring lubrication - add appropriate bearing grease if fittings present. Reassemble fan guards and access panels ensuring secure fastening. Clean external duct termination and weather hood removing grease deposits. After all cleaning is complete, conduct final inspection examining all work areas verifying grease removal is comprehensive, fire suppression components are undamaged, access panels are reinstalled and secured, and no tools or materials remain in ductwork or hood areas.

Safety considerations

Never work on exhaust fans without confirmed electrical isolation - re-verify voltage is zero before touching electrical components or fan blades. When working on roofs, use appropriate fall protection and be aware of roof edge hazards, skylights, and fragile roof materials. Use extreme caution on roofs contaminated with grease which creates severe slip hazards. Do not apply excessive liquid degreaser to motors or electrical components - use minimal liquid application or spray cleaning away from electrical equipment. Be careful working around fan blades which have sharp edges and can be unbalanced if bent. Ensure fan guards are securely reinstalled preventing accidental contact if fans are inadvertently energised.

System Reassembly, Testing, and Final Cleanup

Reassemble all cleaned components restoring extraction system to operational condition and conducting post-cleaning verification testing. Reinstall range hood filters ensuring proper seating in filter tracks and secure latching. Verify filters are correctly oriented with drainage paths directing condensate and collected grease toward collection points rather than allowing dripping onto cooking surfaces. Reinstall all duct access panels ensuring gaskets are in place and panels seal properly. Tighten panel fasteners to appropriate torque preventing air leakage that would degrade extraction system performance. Verify fire suppression system components including fusible links and discharge nozzles are intact and properly positioned. Clean work area thoroughly removing all collection pans, drip trays, plastic sheeting, and absorbent materials. Clean kitchen floor removing grease drippings, chemical overspray, and any cleaning residues restoring slip-resistant surface. Properly containerise all grease waste for disposal through licensed waste contractors. Collect chemical-contaminated wash water for appropriate disposal or treatment. Remove barriers and complete area cleaning restoring kitchen to operational condition. Remove lockout devices from electrical isolation points only after confirming all personnel are clear of equipment and no tools or materials remain in hazardous areas. Restore electrical power to exhaust fan systems. Test exhaust fan operation confirming proper start-up, normal operating sounds, and absence of vibration indicating damage during cleaning. Check airflow at hood face using smoke tube or airflow meter verifying adequate extraction performance. Run fans for 5-10 minutes observing for any abnormal operation, unusual noises, or excessive vibration requiring investigation. Document work completed including cleaning standard achieved, grease quantities removed, any maintenance issues identified, and fan testing results. Photograph cleaned equipment and areas as evidence of work quality and compliance documentation. Complete cleaning certification if required by client or regulatory authority. Brief kitchen management that work is complete, systems are operational, and provide any maintenance recommendations identified during cleaning.

Safety considerations

Do not remove lockout devices until absolutely certain all personnel are clear of equipment and no tools remain inside ductwork, hoods, or near fan components. Test fan operation from safe location away from fan blades and moving components - do not lean into fan discharge during testing. Be alert for unusual fan operation indicating balance problems or component damage during cleaning - shut down immediately if abnormal operation occurs. Ensure proper grease waste disposal preventing environmental contamination or fire hazards during storage and transport. Decontaminate and clean all PPE before storage. Wash hands thoroughly after completing work even when gloves were worn throughout operations.

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Frequently asked questions

How frequently must commercial kitchen extraction systems be professionally cleaned to maintain fire safety compliance?

Cleaning frequency for commercial kitchen extraction systems is determined by risk assessment considering cooking volume, food types, and grease generation rates as specified in AS 1851-2012 Maintenance of Fire Protection Systems. High-volume operations including restaurants, hotels, and commercial catering facilities typically require monthly professional cleaning of hoods, accessible ductwork, and fans. Medium-volume operations may extend to quarterly cleaning. Low-volume operations including small cafes or limited cooking facilities may clean semi-annually. However, specific frequencies must be established through documented risk assessment considering actual grease accumulation rates. Systems cooking foods with high fat content including char grills, deep fryers, and wok cooking require more frequent cleaning than facilities preparing mainly boiled or steamed foods. Visual inspection of extraction systems determines if cleaning frequency is adequate - if grease deposits exceed 2-3mm thickness between scheduled cleans, frequency must increase. Insurance policies often specify minimum cleaning frequencies as condition of coverage. Regulatory authorities including food safety inspectors and fire safety officers verify cleaning documentation during inspections. Inadequate cleaning frequency contributes to kitchen fire risk and may result in prosecution under WHS legislation if fire occurs.

What specific chemical exposure risks require respiratory protection during kitchen extraction cleaning?

Respiratory protection requirements for kitchen extraction cleaning depend on degreasing chemical composition and ventilation adequacy. Alkaline degreasers with pH 12-14 generate mists during spray application that irritate respiratory passages causing coughing, throat irritation, and breathing difficulty with prolonged exposure. In poorly ventilated commercial kitchens or when working within enclosed ductwork, degreaser vapour concentrations exceed safe exposure limits requiring respiratory protection. Minimum protection is P2 particulate respirator filtering chemical mists from spray application. If degreasing products contain volatile organic compounds including solvents, d-limonene, or alcohols used as grease solvents, combination respirators with both particulate and organic vapour filters are required. Half-face respirators are generally adequate for routine extraction cleaning in ventilated kitchens. For work within confined ductwork where forced ventilation cannot achieve adequate air changes, full-face respirators or supplied air respirators may be necessary. All respiratory protection requires fit testing annually ensuring proper seal between face and respirator. Fit testing must be documented with records maintained. Workers must be clean-shaven where respirator seals against face - facial hair prevents effective seal causing chemical vapour bypass. Review Safety Data Sheets for degreasing products identifying specific respiratory hazards and recommended protection levels. Provide respiratory protection as supplementary control in addition to ventilation, not as substitute for proper ventilation.

What immediate first aid response is required if caustic degreaser contacts eyes during kitchen extraction cleaning?

Eye contact with caustic alkaline degreasers requires immediate emergency flushing to prevent permanent vision damage or blindness. Immediately upon eye contact, flush affected eye under gentle running water or using emergency eyewash station for minimum 15-20 minutes continuously holding eyelids open to ensure water contacts all eye surfaces. Do not rub eyes as this drives chemical deeper into tissues. Remove contact lenses if worn and easily removable during flushing but do not delay flushing to attempt contact lens removal. If both eyes are affected, use eyewash station allowing simultaneous flushing of both eyes whilst holding both sets of eyelids open. Continue flushing for full duration even if pain subsides - ongoing flushing dilutes chemical preventing progressive damage. After initial flushing, transport to emergency department immediately while continuing periodic flushing during transport if possible. Call emergency services (000) if transport cannot be arranged promptly - specify chemical eye burn requiring immediate medical attention. Provide medical personnel with Safety Data Sheet for the degreasing product identifying specific chemical composition guiding treatment. Never apply neutralising agents or any substance other than clean water to eyes. Eye injuries from alkaline chemicals can appear to improve initially then worsen over hours as progressive damage continues - all eye exposures require emergency department assessment regardless of apparent injury severity. Prevention through proper face shield use is critical as eye exposure to pH 12-14 solutions can cause permanent blindness within minutes if not immediately flushed.

What are the requirements for confined space entry when cleaning inside kitchen exhaust ductwork?

Confined space entry for kitchen ductwork cleaning requires comprehensive risk assessment determining if the ductwork meets confined space definition under WHS regulations. Ductwork is classified as confined space if it is enclosed or partially enclosed, not primarily designed for continuous human occupancy, has restricted entry and exit, and presents atmospheric hazards or engulfment risks. Most kitchen ductwork meets this definition requiring confined space entry procedures. Before entry, conduct atmospheric testing measuring oxygen concentration (must be 19.5-23.5 percent), flammable vapours (must be below 5 percent lower explosive limit), and toxic contaminants including carbon monoxide and chemical vapours from degreasers. Testing must occur at multiple locations within duct due to potential for atmospheric stratification. Establish forced ventilation using flexible ducting connected to clean air source providing continuous air supply during occupation. Minimum 8 air changes per hour typically required but may need to be higher depending on duct volume and chemical use. Prepare written confined space entry permit documenting hazard assessment, required controls, atmospheric test results, authorised entrants, and emergency rescue procedures. Assign standby person remaining outside duct maintaining continuous communication with entrant and ready to initiate rescue or summon emergency services. Standby person must not enter duct for rescue unless additional standby person arrives and proper rescue equipment is available. Provide retrieval equipment allowing entrant extraction without entry by rescue personnel. Use appropriate respiratory protection if atmospheric testing indicates chemical vapour levels above acceptable limits. Provide explosion-proof lighting and electrical equipment rated for hazardous atmospheres if flammable vapour risk exists. Establish emergency rescue procedures including emergency services notification (000) and provision of confined space entry documentation to responders. Conduct toolbox meeting before entry ensuring all personnel understand entry procedures, communication protocols, and emergency response. Document all confined space entries including atmospheric test results, work performed, and any incidents or concerns arising.

How should grease waste removed from kitchen extraction systems be disposed of to comply with environmental regulations?

Grease waste from kitchen extraction cleaning requires proper disposal preventing environmental contamination and complying with waste regulations. Collected grease is classified as industrial or commercial waste requiring management under environmental protection legislation. Scrape solid or semi-solid grease into sealed containers rated for oily waste - typically heavy-duty plastic buckets with secure lids or metal drums designed for waste oil. Do not use standard garbage bags as grease can leak creating environmental hazard. Store containerised grease in secure area with spill containment preventing leakage if containers fail. Engage licensed liquid waste contractor or waste oil recycler for grease disposal - reputable contractors provide documentation confirming proper disposal. Some areas have commercial grease recycling facilities accepting used cooking oil and extraction system grease for biodiesel production or industrial uses. Obtain waste tracking documentation from disposal contractor confirming waste type, quantity, disposal date, and receiving facility maintaining compliance records. Never discharge grease to sewer systems without authorisation from water authority - most jurisdictions prohibit direct discharge. If discharge to sewer is permitted, grease must pass through approved grease trap meeting authority specifications. Never discharge grease to stormwater drains as this creates waterway pollution and severe environmental harm. Wash water contaminated with chemical degreasers requires separate disposal pathway from grease - do not mix chemical-contaminated water with grease waste. Filtered wash water may be discharged to sewer if degreaser products are biodegradable and approved by water authority, otherwise treat as liquid chemical waste requiring licensed disposal. Document all waste disposal including collection dates, contractors used, quantities removed, and disposal facility details. Maintain records for minimum 5 years demonstrating environmental compliance and due diligence in waste management.

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