FOG Program
What is F.O.G.?
Fats, oils, and grease, also known as FOG, come from cooking oil, bacon grease, meat fats, food scraps, shortening, butter, margarine, gravy, dairy products, and other food products such as mayonnaise, salad dressing, and sour cream. FOG also includes flammable wastes, sand, or other harmful wastes.
When washed down the sink or drain, FOG builds up over time and can cause blockage in your drains, pipes, and in the sanitary sewers. Overtime, the FOG buildup could block the entire line and cause sewer backups which may result in clogged drains or toilets, raw sewage backing up into your business, raw sewage overflowing into the environment, expensive cleanup, repair, and replacement of damaged property, high wastewater system operation and maintenance costs, unpleasant odors, and potential public health risks.
How does the WalCoMet municipal code address FOG?
Section 604 (e) of the Sewer Use Ordinance No. 82-001 states, “Wastewater containing floatable oils, fat or grease… shall be limited in discharges to sanitary sewer systems to concentrations or quantities which will not harm the sanitary sewers, wastewater treatment process, or equipment; will not have an adverse effect on the receiving stream; or will not otherwise endanger lives, limb, public property, or constitute a nuisance.”
Section 3.5 of the Pretreatment Ordinance No. 96-001 states “No person shall discharge into any Municipal Wastewater Collection Facility any liquid wastes containing fat, oil, grease, flammable wastes, sand, or other harmful wastes, except in accordance with the provisions of this Section 3.5. All Municipalities served by the District shall require the installation of grease, oil, fat and sand interceptors by persons making wastewater discharges into its Municipal Wastewater Collections Facilities, in accordance with the provisions of this Section 3.5.”
What You Can Do To Help Control FOG?
As a food service establishment in the WalCoMet Service Area, you can help maintain our sewer system and keep the environment clean with proper maintenance and care of your grease interceptors and traps.
- Have interceptors and traps designed for your facility needs and installed by a licensed plumber.
- Clean and service the interceptors and traps on a regular schedule.
- Do not add chemicals or other additives that claim to dissolve grease.
- Follow the “Best Management Practices” provided to you by your municipality, town sanitary district, or corporate structure. Additional best management practices are listed below.
- Keep accurate, up-to-date records of all cleanings, maintenance, and service and have it available upon request.
- Contact your local municipality, town sanitary district, corporate structure, or WalCoMet staff with any further questions.
Grease Handling, Storage, and Disposal
- Do not pour cooking oil or grease into sinks, garbage disposals, toilets, floor drains, parking lots, storm drains, or on the street.
- Install an oil and grease trap and/or interceptor to help reduce the amount of grease entering the sanitary system.
- Service oil and grease separators frequently based in the manufacturer’s recommendation and use.
- Check dumpsters and compactors regularly for leaking to prevent discharge to storm drains or attraction of rodents and pests.
- Practice “dry wiping” using a scraper or paper towel to remove food waste from dishes and cooking surfaces before cleaning them with water. Dispose of the waste in the trash.
- Dispose or recycle cooking oil and grease through a licensed waste grease hauler or recycler.