FOG FAQS & FACTS
FOG FAQs & FACTS
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What is FOG?
Fats, oil, and grease (FOG) are a major environmental problem in cities across the City of LaBelle. When you discard your cooking oil into your kitchen sink (whether intentionally or by accident) as it cools it accumulates inside the sewer pipes making it difficult for wastewater to flow freely to the wastewater treatment plant.
When wastewater cannot make its way through the sewer pipes, it overflows into homes, businesses, streets, lawns, and storm drains. Additional problems include capacity reduction and shortening of the infrastructure lifespan for the City. As a food service establishment owner, these problems can result in major fines and possible facility closures.
How is Fog Managed?
To manage this discharge into the system grease traps should be installed. A grease trap is a small reservoir built into the piping a short distance from the areas producing grease. As grease accumulates within the trap’s reservoir, the grease congeals and rises to the surface. These devices are typically cleaned frequently.
Grease interceptors are typically much larger and concrete-walled. Grease interceptors often carry a capacity of 750+ gallons.
How is it Monitored?
A municipal inspector or their designee will ensure traps are being monitored and are in compliance.
Helpful Links:
National Pretreatment Program - Controlling Fats, Oils, and Grease Discharges from Food Service Establishments (epa.gov)
Recommendations for Regulating Fat, Oil and Grease Processing and Biofuel Production Facilities in Florida | Florida Department of Environmental Protection
Best Management Practices
- Dry-wipe or remove food waste from dishware, pots, and pans prior to washing.
- Dispose food waste in a special recycling container or in the trash.
- Install screens in all sinks, floor sinks, and floor drains.
- Clean screens frequently into the trash or the food waste recycling container.
- Have a schedule for maintenance of exhaust hood.
- Dispose used oil or grease in a designated container that is kept free of spills and closed with a lid.
- Never pour grease or cooking oil into a sink, floor drain, dumpster, or storm drain.
- Inspect the yellow grease containers daily to avoid overfilling.
- Inspect solid separators daily to prevent excessive accumulation of food solids.
- Use dry methods like rags, absorbent material, sweeping, to clean up spills, prior to mop and bucket.
- Discharge mop water through a fixture that is connected to the grease interceptor.
- Discharge cleaning waters from floor mats, exhaust hoods, large kitchen equipment through a fixture that is connected to the grease interceptor.
- Be present during the grease interceptor’s pump-out, to assure the complete removal of the contents.
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