Pretreatment Forms

Pretreatment forms are designed to satisfy the Narragansett Bay Commission Rules & Regulations as well as applicable state and federal laws. If you have a question about which forms are appropriate for you, please consult your permit or contact the NBC at (401) 461-8848 or pretreat@narrabay.com.

To download a PDF version of the form, just click on the title or the() icon. You must have Adobe Acrobat Reader installed on your computer to download a PDF file.

Form Type	Forms
pH Monitoring Reports	Continuous Discharge pH Report Form Batch Discharge pH Monitoring Report Form Batch pH and Color Report Form Batch pH and Chlorine Residual Report Form
Self-Monitoring Compliance Report Forms	Bucklin Point Form  Field's Point Form
Zero Process Discharge Certification	Monthly Certification Form 6-month Certification Form
Spill and Slug Prevention Control Plan	Spill and Slug Prevention Control Plan Attachment A
Toxic Organic/Solvent Metal Management Plan	Toxic Organic/Solvent Management Plan
Designation of Authorized Agent Form	Designation of Authorized Agent Form
Plans Requirement Checklist	Process Wastewater Discharge Checklist Zero Process Wastewater Discharge Checklist
List of Approved Amalgam Separators and Line Cleaners for Dentists	List of Amalgam Separators and Line Cleaners for Dental Facilities
Best Management Practices for the Management of Waste Dental Amalgam	Attachment A - Best Management Practice Certification
Facility Shutdown Procedure	Facility Shutdown Procedure
List of Equipment Manufacturers of Grease Removal Systems	List of Equipment Manufacturers of Grease Removal Systems
Grease Removal Log Sheets	Grease Removal Unit Log Sheet Indoor Passive Grease Trap Log Sheet Outdoor Grease Trap Log Sheet

The NBC’s Guide to Understanding Your Wastewater Discharge Permit offers a section-by-section explanation of your discharge permit, but if the Guide doesn’t answer your questions, please give Pretreatment staff a call at (401) 461-8848 or email at pretreat@narrabay.com. Click here for the Guide.

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