Fat, oil and grease (FOG) is found in most 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:
- deep fried foods
- baked goods
- butter and others.
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 your business 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.
These blockages can result in significant public health hazards as well as property damages. If the FOG originates from your business, you may be the first one affected – as well as other buildings in the vicinity.
You can use Best Management Practices (BMPs) to minimize FOG discharges down the sewer drain.
Because of the variety of food service establishments that generate FOG, every BMP described in the FOG Manual may not apply to every establishment. It is a requirement, however, that food service establishment operators identify the FOG sources at their establishment and adopt necessary BMPs. Operators are encouraged to contact us at 719-668-4506 if assistance with BMPs is desired.