Residual fats, oils and grease (FOG) are by-products that food service establishments must constantly manage to prevent sewer overflows inside the restaurant and in the street. Overflows are a health hazard, are expensive and may result in fines to the business where they occur or upstream of the overflow event.
Adopt these FOG management practices:
- Scrape food particles into the trash prior to washing pots, pans, plates, and utensils.
- Use proper water temperature (120-140 degrees).
- Use drain screens (strainers) to collect food scraps. Empty into trash.
- DO NOT use food grinders!
- Clean hood filters in sinks, not outside.
- Clean grease traps weekly (or more often in heavy use).
- Keep records of cleanings and grease hauling.
Trap and Interceptor Maintenance
An interceptor is a big, concrete box, usually installed outside, underground to collect floating grease and food waste. A trap is smaller and usually installed inside, underneath counters in the sink drainage system. Use this editable log to track cleaning schedule.
Clean Traps Weekly or more often if the trap is 25% full of grease/food waste.
Clean Interceptor Monthly or more often if interceptor is 25% full of grease/food waste.
FOG is valuable so don’t put it in the trash! It can be recycled into biofuels and animal feed. A certified Grease Hauler will make sure FOG is put to good use. Find a hauler at http://www.calfog.org/Hauler.html#Placer. FOG in a sealable container may also be taken to WPWMA for recycling.
- Download a FOG Best Management Practices flyer for food service employees
- Click here for a presentation about Best Management Practices for FOG control in restaurants.
- Sacramento County: FOG Control Program in Food Service