AZ FOG/PRETREATMENT WORKSHOP 2019 NOVEMBER 20-21, 2019 MESA CONVENTION CENTER 263 N CENTER ST MESA, AZ 85201 Attendee Workbook DAY 1 AGENDA NOVEMBER 20, 2019 7:00 Breakfast 8:00 Welcome 8:15 Session 1: Cottage Food Industries - Cupcakes and Cookies and Breads, Oh My! Heather Miller, RS, Arizona Department of Health Services 8:45 Session 2: Managing Your FOG Producers Rick Allen, BioLynceus 9:55 Break 10:05 Session 3: Case Study: Secondary Private School, FOG Study Ken Loucks, IW Consulting Service, LLC 10:55 Session 4: Software Panel Discussion 11:45 Networking Lunch 12:45 Session 5: Monitoring Systems for Grease Interceptors and Oil Separators Ole Martola, Labkotec 1:35 Vendor and Networking Break 2:05 Session 6: Illegal FOG Dumping: Investigation, Enforcement, and Prosecution Chris Kiriluk, PE, Fountain Hills Sanitary District 2:55 Session 7: Pretreatment and Annual Report Updates Isaiah Ortiz, Arizona Department of Environmental Quality 3:35 Break 3:45 Session 8: Pretreatment Systems Overview Kevin Deeny, PE, KC Environmental, Inc. 4:35 Session 9: FOG Commercial Customers: It's Not Their Business Randy de la Garza, City of Surprise 5:25 Day 1 Closing 5:30 Happy Hour - Oro Brewing Company, 210 W Main St DAY 2 AGENDA NOVEMBER 21, 2019 7:30 Breakfast 8:00 Welcome 8:05 Session 10: Constructing the Municipal Legal Authority to Control FOG from FSEs Curt McCormick, CWA Consulting Services 8:55 Session 11: Industrial Pretreatment Inspections Edward Meza, Town of Gilbert 9:45 Break 9:55 Session 12: Wastewater Sampling Guide Marci Payne, Legend Analytical 10:35 Session 13: Device Panel Discussion 11:35 Networking Lunch 12:35 Session 14: Hydrogen Sulfide Study - Yuma, AZ John T. Heiligenthal, City of Yuma 1:25 Vendor and Networking Break 1:55 Session 15: Grease Production Sizing with Grease Monkey Luke Bettis, Schier 2:35 Session 16: Proper Pumping Practices and Device Maintenance Dustin Huey, AAA AJAX Pumping 3:15 Break 3:25 Session 17: pH Neutralization and Food Manufacturing Amy Gamache, WEECI & Todd Mehall, Mehall Contracting 4:15 Session 18: Microbial Induced Corrosion in Concrete Tanks Claude Goguen, National Precast Concrete Association 5:05 Final Thoughts / Closing 5:15 Happy Hour - Diamonds Sports Grille, 161 N Centennial Way Thank you for your support! Sponsors Vendors Thank you for your support! Vendors NJB Soft - Sponsor SwiftComply - Sponsor Olson Precast - Sponsor • Operating In & Serving Arizona since 1973. • Olson Precast Concrete Grease Interceptors. • Manufactured in Controlled Plant Environment, assuring high quality and excellent resource efficiency for materials, labor energy and processes, reducing plant energy consumption. • Guaranteed Watertight to Operational Level. • All products are designed by registered Civil and Structural Engineers. • Superior Service and Superior Products. • Please contact us at www.olsonprecastaz.com or [email protected] for any sizing, installation, specification, or special application needs. Session 1: Cottage Food Industry—Cupcakes and Cookies and Breads, Oh My! Presented by: Heather Miller, RS Arizona Department of Health Services Presentation Summary The AZ Cottage Food Program was implemented in 2011 allowing people to make food products from their home kitchen to sell to the public. Since then, the program has grown to over 9,000 registrants. Revised rules went into effect July 2019 allowing jams and jellies. Presenter Bio Heather Miller is a Public Health Sanitarian with the Arizona Department of Health Services, currently in the Food Safety & Environmental Services program. Heather is a Registered Sanitarian and has been in the environmental public health field for over 20 years. In addition to food safety, Heather’s environmental health experience includes drinking water, onsite wastewater treatment, vector control, and emergency planning. Heather completed the Mid-America Regional Public Health Leadership Institute fellowship program through the University of Illinois at Chicago-School of Public Health. She holds a bachelor’s degree in Biological Sciences from Illinois State University. Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 FOG & Pretreatment Workshop Heather Miller, R.S. Public Health Sanitarian Food Safety & Environmental Services Office of Environmental Health Bureau of Epidemiology & Disease Control Nov 20, 2019 About ADHS Bureau of Epidemiology & Disease Control Office of Environmental Health Food Safety & Environmental Climate and Smoke Free AZ Childhood Lead Drinking Water Environmental Toxicology Health Services SunWise Biomonitoring Food Hotels and Bottled Motels Water Food Safety Public Pools Public Toilet and Spas & Environmental Facilities Services Program Public Children’s Schools Camps Camp Trailer Grounds Coach Parks Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Food Safety Regulations in Arizona 15 County Environmental Health Departments Cottage Food Program Cupcakes and Cookies and Breads, oh my! Lions and Tigers and Bears, oh my! A.R.S. 36-136 (I)(4)(g) Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 A.R.S. 36-136 (I)(13) A.R.S 36-136 (Q)(1) Nov 2019 9105+ Aug 2011 1 noun: cottage industry; plural noun: cottage industries a business or manufacturing activity carried on in a person’s home “weaving was an important cottage industry” Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 9105 registered as of November 1, 2019 Cottage Food Program www.azdhs.gov/cottagefood Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 FOG Fats, Oils, Grease Informational Handout sent to all registrants Expanding info on ADHS website -education 49 States & D.C. have similar Cottage Food Programs -New Jersey (allows lemonade, nonprofit bake sales, items for charity) Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 FOG Fats, Oils, Grease Nothing in the program rules pertaining to FOG No requirement for residential grease trap For Commercial Kitchen, AZ Food Code: 5-402.12 Grease Trap. “If used, a grease trap shall be located to be easily accessible for cleaning.” No home kitchen inspection Problems??? Sewer Lines-private and public Manholes, Lift Stations Septic Systems/Onsite WW Systems Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Food Safety Lab Testing: pH and water activity. Determines if food is potentially hazardous Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Website www.azdhs.gov/cottagefood Food Safety & Environmental Services 602-364-3118 www.azdhs.gov/cottagefood [email protected] @azdhs facebook.com/azdhs Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Social Media and Education Infographics Session 1: Cottage Food Industry AZ FOG/Pretreatment Workshop 2019 Session 2: Managing Your FOG Producers Presented by: Rick Allen BioLynceus Presentation Summary This presentation will discuss why FOG happens, why it’s more prevalent in wastewater systems today, and many cost-effective methods of removal. During this presentation, attendees will learn about conventional methods of removal and control, along with new and innovative solutions to mitigate the problem. Within the existing operational challenges, this presentation will cover some of the new emerging technologies to address FOG, and what your organization needs to know. Educational case studies and long-term Operational and Maintenance information will be discussed to provide ways to get your FOG Producers helping to eliminate what they are releasing into the system. Presenter Bio Rick has been involved in the environmental business for over 25 years. He provides his experience and knowledge to groups and organizations around the country on environmental issues that are grounded in current methodologies and address important solutions to difficult business and operational issues. As the CEO of BioLynceus, Rick is invested in helping local communities find natural wastewater solutions for managing the treatment of water and wastewater. Session 2: Managing Your FOG Producers AZ FOG/Pretreatment Workshop 2019 Managing Your FOG Producers Rick Allen BioLynceus Notes Notes Session 2: Managing Your FOG Producers AZ FOG/Pretreatment Workshop 2019 Notes Notes Notes Session 3: Case Study: Secondary Private School, FOG Study Presented by: Ken Loucks IW Consulting Service, LLC Presentation Summary Plumbing code language that requires food waste disposal units to be connected directly to sanitary creates a hazard to wastewater collection systems. This case study investigates the impact of food waste on the amount of FOG discharged by a secondary private school on their local collection system because of their food waste disposal system. Presenter Bio The Interceptor Whisperer, sometimes known as Ken, has been in the plumbing industry since 1989. For more than a decade, he has been focused on the world of interceptors. Ken established IW Consulting Service, LLC in early 2017 to assist utilities in developing effective FOG discharge control programs. Ken is a member of the committees for ASME A112.14.3, IAPMO Z1000/Z1001/Z1001.1 and CSA B481, and is an also an editor for the 2016-2017 edition of ASPE’s Plumbing Engineering Design Handbook, V4, Chapter 8, Grease Interceptors. Session 3: FOG Case Study - Secondary Private School AZ FOG/Pretreatment Workshop 2019 Is there FOG in FOOD waste? Case Studies Presented by: Ken Loucks IW Consulting Service, LLC www.interceptorwhisperer.com