Fat, oil and grease (FOG) is found in most residential and commercial kitchens. Waste FOG is a semisolid, viscous or liquid material that is generated during the food cooking process or during cleaning, maintenance and sanitizing processes. Many foods that are processed and served contain FOG, including:
- meats
- sauces
- gravies
- dressings
- deep fried foods
- baked goods
- cheeses
- butter and others.
Residential customers and many different businesses generate FOG waste by processing or serving food, such as caterers, hospitals, churches, nursing homes, day care centers, schools, grocery stores and more.
What's the problem with FOG, and why should I care about it?
Liquid wastes containing FOG that are discharged down the sewer drain can coagulate and congeal into a hardened layer on the inside of building drain pipes (customer-owned, private service lines) and wastewater collection lines (Utilities-owned main lines) in the wastewater treatment system. Over time, this causes a reduction in the effectiveness of these pipes to transport wastewater away from homes and businesses to our treatment plants. Wastes containing FOG can accumulate on the inside of these wastewater pipes to such an extent that they become completely blocked.
When pipes and main lines become blocked, the normal flow of wastewater is obstructed, which can cause wastewater to back up in to homes and buildings in the vicinity. If the FOG originates from your home or business, you may be the first one affected.
These blockages can result in significant public health hazards as well as property damages. Blocked pipes can cause untreated wastewater to overflow out of the treatment system and into streets, parking lots, storm drains and, ultimately, the environment.
You can use Best Management Practices (BMPs) to minimize FOG discharges down the sewer drain. Residential customers are highly encouraged to follow BMPs. Most food service establishment BMPs apply equally to homes.