The small under-the-sink or under-the-counter traps that are usually located inside the building may be cleaned by the establishment itself. It is recommended that if cleaning is performed by kitchen staff, solids and FOG should be dewatered and discarded in the trash. The large outside interceptors must be cleaned by a licensed grease hauler. A list of licensed grease haulers can be found here. This is due to the volume of waste contained inside the trap and the proper disposal of this waste. The interceptors are roughly the size of a residential septic tank and they are confined spaces. No one is allowed to enter confined spaces without training or certification.