Commercial Fats, Oils, and Grease (FOG)
What is Commercial FOG?
FOG is of particular concern in commercial kitchens due to the large volume of fats, oils, and grease used to prepare food daily. The FOG Program is a requirement of the Consent Decree issued by the Environmental Protection Agency (EPA) and the Department of Justice. The program’s primary goal is to reduce sanitary sewer overflows through the reduction of FOG in the City’s wastewater collection system. This is accomplished by issuing permits to foodservice and/or preparation facilities that generate and discharge FOG to the City.
Common Sources of FOG:
What can I do as a commercial kitchen to help prevent FOG from entering the sewer system?
To reduce the amount of FOG entering the collection system, remember to SCRAPE:
S = Scrape
Scrape or wipe grease and food scraps into a sealed container or trash bin.
C = Collect
Collect liquid cooking oils in an oil-rendering tank or oil-recycling container.
R = Rotate
Rotate cleaning schedule among fryers and food preparation devices.
A = Assign
Assign cleanup tasks to specific employees.
P = Prepare
Prepare foods with minimal amounts of fats, oils, and grease.
E = Educate
Educate your employees on the importance of reducing FOG and following proper FOG Best Management Practices (BMPs.)
JUST TRASH IT. Put fats, oils, and grease in the trash – NEVER down the drain.
FACT: Washing FOG down the drain with hot water, detergents, or using garbage disposals does not help.
DON'T Rinse It
Pour cooled oil into the trash or a covered container.
DON'T Grind It
Garbage disposals won’t remove FOG. Chopped up, greasy food still causes clogs.
DON'T Chase It
Chasing grease with soap or detergents does not dissolve the problem.
Have questions or want additional information?
Contact the Commercial FOG program by calling or submitting a contact form!