Objective:

Train personnel of food service business on the management of waste fat, with an emphasis on damage caused to public health, consumer and environment nutrition.

Methodology:

Develop three training sessions, starting with a diagnosis on the management of waste fats to a random sample of 80 owners or licensees of the municipality of Montes de Oca commercial food service. The results allow to establish the contents of the training, which is based on guidelines for frying food and proper disposal of residual grease.

Results:

70 people of 22 business are trained. There are changes in the frequency of use, filtering and storage of oils.

Conclusion:

That provided education produced positive changes in health, but requires periodic update activities.

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