The design and construction of sewage treatment facilities must comply with local code requirements. An improperly designed sewage system can contaminate the ground and water supply. This chapter provides guidelines concerning sewage treatment at meat and poultry establishments that you may wish to consider in the installation of a sewage treatment facility.

1. Establishment Sewage Treatment

Sewage, one the most dangerous sources of human pathogens, should never be allowed to come in to contact with products, equipment, utensils, or any food contact surfaces. When installing an establishment sewage treatment facility, consider the following guidelines:

The system should be large enough to handle the amount of sewage that the establishment produces and accommodate future increases.

  • If a private septic tank, pretreatment, or treatment system is used, it should be designed and operated to prevent contamination of products.
  • The sewage facility should be located away from product operations and ingredient and packaging storage areas.
  • An area for cleaning solid waste containers with hot water, drains, and curbing should be located near any solid waste disposal facility.

2. Grease Catch Basin s or Interceptors

Grease catch basin s can be a source of contamination of products if not properly designed and located. Consider the following guidelines when constructing a grease catch basin:

  • Catch basins or interceptors for recovering grease should not be located in or near edible product departments or areas where edible products are shipped or received.
  • When a catch basin is located inside an establishment, it should be sealed with a gastite cover and located in a ventilated room.
  • Grease catch basins should be constructed so they can be completely emptied of their contents for cleaning.
  • The area surrounding an outside catch basin should be paved with impervious material, such as concrete, and drained.