Every registrant shall record, maintain for two years, and make available for inspection by the Department the following information:
1. The name and address of each location or person from which the registrant obtained the waste kitchen grease for transportation;
2. The quantity of material received from each location or person;
3. The date on which the waste kitchen grease was obtained from each location or person; and
4. The renderer or other processor to which the waste kitchen grease was delivered.
History
2010, c. 868.
