Baltimore Food Waste Disposal Compliance Checklist

Baltimore's Food Waste & Grease Disposal Requirements

Baltimore's COMAR (Code of Maryland Regulations) Title 17, Chapter 02 requires all food service establishments to properly segregate, contain, and dispose of food waste and used cooking oil. Facilities must use covered, leak-proof containers for food waste stored on-site, and grease must be collected in approved grease traps or interceptors before entering the municipal sewer system. The Baltimore Department of the Environment mandates that grease disposal contractors be licensed and that records of grease removal be maintained for at least two years. Violations of these standards are documented during routine health inspections and can result in demerits on your inspection report.

Key Inspection Checklist Items

Health inspectors from the Baltimore City Health Department specifically look for: properly labeled and covered food waste containers stored in designated areas separated from food preparation zones; functional grease traps or interceptors that are serviced regularly (typically monthly or quarterly depending on volume); documentation of grease disposal contractor visits and disposal records; absence of grease, oil, or food debris in parking lots, dumpster areas, or storm drains; and compliance with Baltimore's waste segregation rules for compostable, recyclable, and non-hazardous waste streams. Inspectors also verify that no food waste is being discharged directly into the sanitary sewer system or storm drains, as this violates MDE regulations. Keeping dated service invoices and maintenance logs for grease traps readily available demonstrates due diligence during unannounced inspections.

Common Violations & How to Avoid Them

Frequent violations in Baltimore include uncovered or overflowing food waste containers that attract pests, grease buildup in pipes and interceptors due to infrequent servicing, and lack of documentation proving waste disposal contractor compliance. Using unmarked or non-approved containers, storing waste in food preparation areas, and failing to maintain grease trap maintenance records are cited consistently during inspections. To avoid these, establish a written waste management protocol, schedule regular grease trap pumping before capacity is reached (do not wait for backups), train staff on proper segregation and containment, and maintain a filing system for all disposal and maintenance receipts. Conduct monthly self-inspections using this checklist to catch issues before the health department does.

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