Putting the wrong things down the sink in your commercial kitchen causes these problems and extra costs for your business:

  • expensive plumbing bills to unblock pipes and clear grease traps
  • smelly drains
  • unhealthy waterways and harm to the environment.

Don’t confuse your toilet for a rubbish bin. All of the following items should be placed in the bin, not the sewerage system.

Good tip:

Print and display this brochure as a hand reference for staff: Don’t block it, bin it brochure (PDF 1.5MB)

How to dispose of these items safely

  • Scrape dishes before washing.
  • Use sink strainers on all sinks.
  • Catch small items before they get washed away.
  • Use a recycled oil contractor to dispose of waste oil from deep fryers.
  • Make sure all cooking oils go into your waste oil drum. If it's not handy to the kitchen, set up an easy-to-use system for kitchen staff so oils can be collected in another container then emptied into the drum at clean-up time.
  • Any grease or fats not suitable for disposal in the waste oil drum must be scraped, wrapped and placed in the bin.
  • Keep quantities of cleaning chemicals to a minimum.
  • Use environmentally-friendly detergents and cleaning products.