PUTRAJAYA: Illegal disposal and improper management of fats, oils and grease (FOG) discharge remains the major source of river pollution cases in the country.
Environment and Water Minister Datuk Tuan Ibrahim Tuan Man also expressed his concerns towards the awareness level among operators of small restaurants over the proper way to dispose of FOG discharge from their premises.
"The ministry is not that concerned on the awareness level among operators of major restaurants since they have a system (grease interceptor) in place.
"However, we are more concerned on the awareness level among operators of small eateries on the proper way to dispose of FOG.
"Hence, it is imperative food service establishments to adopt proper FOG disposal management and avoid releasing oils and grease into sinks, sewer pipes and drains," he told reporters at the launch of Indah Water Konsortium Sdn Bhd's (IWK) FOG trap desludging service for operators of food premises, restaurants and food courts here today.
Present were his deputy Datuk Dr Ahmad Masrizal Muhammad, the ministry's secretary-general Datuk Seri Dr Zaini Ujang and IWK chief executive officer Narendran Maniam.
Tuan Ibrahim added that FOG, which is improperly or illegally disposed would subsequently pollute rivers.
"The ministry has a special device to detect FOG in our rivers. This is to avoid water polluted with FOG from entering our water treatment plants," he said.
During the Hari Raya period, Tuan Ibrahim said the ministry received some 200 complaints within a period of 16 days on issues related to improper and illegal disposal of FOG.
Narendran said if a grease interceptor is poorly managed or not cleaned on a regular basis, the waste would gradually harden or pile up and subsequently spill into the public sewage system.
"This issue has been on-going for many years which resulted in disruption to the operation and maintenance of public sewage system," he said.
In 2005, the Housing and Local Government Ministry made it a requirement for all food premises under the operation areas of the respective local authorities to install, maintain and desludge grease trap systems in order for them to obtain or renew their business license.
Under the present guideline, restaurant operators must clean and desludge a grease inceptor installed at their premises once in every two weeks.
On the IWK's expansion of desludging services for FOG traps for operators of food premise, restaurants and food courts, Tuan Ibrahim said the service would help to reduce FOG pollution at water sources.
He added IWK's expansion into the sector would address problems related to clogged sewer pipes arising from improper FOG disposal.
"This is in line with the Green Technology Master Plan 2017-2030 towards environmental sustainability." Tuan Ibrahim said.