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No. Produce washing sinks do not need point source containment but the sink does need to be labeled for produce washing. The code reads:
The produce preparation label must be a laminated sign with letters two inches in height that reads: "This Compartment Only Is Designated For Produce Preparation."
There are many guides you can find on the internet. The best book on the subject is by Joshua Tickell called "From the Fryer to the Fuel Tank: The Complete Guide to Using Vegetable Oil as an Alternative Fuel".
Many times you are getting an odor because the cover is not locked properly. Make sure all bolts and fasteners are in place and the cover is locked and secure. Check the gasket under the cover and replace it if needed. Do not store any items on top of the interceptor as this may cause premature damage to the gasket.
Some items are:
FOG is not soluble in water and is lighter than water (it floats). Cleaning a FOG spill with a liquid water solution will only spread the spill creating more of a problem.
Go to the Massachusetts Board of Plumbers and Gas Fitters.
Besides causing blockages and water damage to your property FOG is highly acidic and has corrosive properties that will damage components and fixtures in the plumbing and sewer lines if left for long periods of time.