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Handling of Fats, Oils & Grease (FOG) in Restaurants, Bars, and Food Service Operations

This document provides information on proper handling of fats, oils, and grease (FOG) in restaurants and food service operations. FOG can clog pipes if allowed to enter the sewer system. Grease traps should be installed, cleaned out weekly, and contents disposed of properly rather than pouring down drains. Best practices include dry cleanup methods and proper disposal of waste cooking oil and food scraps to prevent FOG from entering sewer pipes. Non-compliance with FOG handling requirements can result in penalties.

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187 views1 page

Handling of Fats, Oils & Grease (FOG) in Restaurants, Bars, and Food Service Operations

This document provides information on proper handling of fats, oils, and grease (FOG) in restaurants and food service operations. FOG can clog pipes if allowed to enter the sewer system. Grease traps should be installed, cleaned out weekly, and contents disposed of properly rather than pouring down drains. Best practices include dry cleanup methods and proper disposal of waste cooking oil and food scraps to prevent FOG from entering sewer pipes. Non-compliance with FOG handling requirements can result in penalties.

Uploaded by

wanmohdhafiz hafiz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Handling of Fats, Oils & Grease (FOG)

in Restaurants, Bars, and Food Service Operations

What is FOG? Common Sources of FOG Why is FOG a problem for YOU and YOUR
Sewer Operator??
FOG is material * Butter, Margarine
FOG clogs plumbing pipes and sewer pipes. FOG
composed primarily * Lard sticks to the walls of these pipes and they eventually
of Fats, Oils and * Vegetable/Canola/Olive Oil become clogged. When pipes are clogged, the
Greases, from
* Meats (Bacon, Hamburger, etc). wastewater can no longer flow through them causing
animal or vegetable
back-ups into sinks, toilets and other areas of your
sources. It can be either liquid or solid * Nuts
home. This may cause a serious public health and
at room temperature. * Dairy Products environmental problem.

Where does it go from here??

If you have public sewer, every time you flush the toilet or put something down the drain, it will end up in the pipe in the street. This pipe collects all of the wastewater
and brings it to the Wastewater Treatment Facility (WWTF). The WWTF treats the wastewater and discharges the clean water into the river. It is important that the
pipes in the street are FOG-free so that the wastewater gets to the facility for treatment.

What is a grease trap?


A grease trap is a device that is installed inside the building or under the sink to separate and retain grease and solid
materials from the water stream while the rest of the liquid waste discharges to the wastewater collection system. Typical Grease Trap Design
Baffles in the grease trap hold the wastewater in the trap long enough for the grease to congeal and rise to the surface
and solid materials to settle to the bottom. Traps have a removable lid for inspection and cleaning.

Cleanout Procedures:
1. Bail out any water in the grease trap to facilitate cleaning and discharge to the wastewater collection system.
2. Remove baffles if possible.
3. Dip the grease out of the trap and place in a sealed container.
4. Scrape the sides, lid and baffles with a putty knife to remove as much grease as possible and place in a sealed
container.
5. Replace baffles and lid.
6. Record cleanout event in the record/log book. Include date, name of person performing the work, estimated volume of
grease removed and disposal location.

Under the Counter Grease Trap


Inspection, Maintenance and Cleanout Requirements
Your sewer operator has set the following requirements for your establishment:

How often to inspect? No less than weekly.

How often to cleanout? Weekly.

Where to dispose? Waste cooking oil from fryers and other types of equipment can be recycled by a rendering
company. Dispose of grease trap contents in a sealed container and dispose of sealed container in the trash. Do not pour
grease down drains, toilets or the storm drain system.

Records/logs? Maintain inspection, cleanout and disposal records. An inspector will ask to see these documents during
an inspection.

Non-compliance penalty? For non-compliance, you will be subject to the penalties set forth in the Sewer Use
Ordinance.

Best Management Practices for Food Handling


DO
Remove food waste with "dry" methods such as scraping, wiping, or sweeping before using "wet" methods that use water.
To practice "dry clean-up":
* Use rubber scrapers to remove fats, oils and grease from cookware, utensils, chafing dishes and serving ware.
* Use food grade paper to soak up oil and grease under dryer baskets.
* Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains from
towel washing/rinsing.
* Spills of dry ingredients should be swept up or vacuumed to prevent them from being washed down the drain.

Put oil, grease and food scraps in collection containers for trash disposal or composting.

Train all kitchen staff on oil and grease management.

Install and maintain a grease interceptor or grease trap outside of the facility.

Pump your oil out on a regular basis.

Keep records of grease pumping.

DO NOT
* Do not pour oil, grease or food scraps down the drain.
* Do not wash pots, pans, plates, fryers, griddles with water until oil and grease are removed.
* NEVER "Hot Flush" oil and grease down the sinks and drains.

FOR MORE INFORMATION, CONTACT: KENNEBUNKPORT WASTEWATER DEPARTMENT AT (207) 967-2245

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