Fats, Oils, and Grease (FOG) regulations for Food Services Establishments (FSE)

Key FOG Sources

• Salad dressings
• Animal fats
• Vegetable oils
• Shortenings (vegetable, animal)
• Dairy products (margarine, butter, cream, cheese)

Some containers of FOG

• Fryer baskets
• Grill trays
• Chef’s pans
• Pizza pans
• Grill scrapers
• Baking trays
• Grill hood screens

• Dishwashers*
• Salad dressing vessels
• Counters/tables
• Prep bowls
• Dough mixers
• Cutting boards
• Dishes
• Soup kettles
• Food grinder/disposal*
• Hand utensils/silverware
• 3-compartment sink
• Floor sink/drain

* These items should not be connected to a grease interceptor or trap.

Grease Interceptors and Traps:

Grease Interceptors

• Check the tanks bi-weekly or monthly as needed.  The surface should be free of floating grease or “bergs”. Please Note:  Self-cleaning of interceptors is not recommended.  Grease berg removal and regular cleaning should be done only by approved service providers that have equipment specific to cleaning interceptors.
• Utilize a professional cleaning service on a regularly scheduled basis.
• Maintain records of dates of inspection and cleaning.

Grease Traps

• Inspect traps weekly for accumulation of FOG and other debris to determine the frequency of cleaning necessary.  Most will need skimming once each week.  Some traps will require special tools to open – make sure you have them and keep them near the trap.  Skim grease for recycling or proper disposal as a solid waste.  Clean up any spills or other grease with oil absorbent towels.  Dispose of any cleaning materials as solid waste.  Follow maintenance and cleaning schedules.
• Utilize a professional cleaning service on a regularly scheduled basis.
• Maintain records of dates of inspection and cleaning.

Other Grease Sources:

Deep Fryer

• Transfer all oils from the fryer into a recycling barrel.  Do not pour into any drain or directly into any trash container.
• Wipe down baskets and fryer with oil absorbent towels.
• Wipe down containers used to transfer waste oil with oil absorbent towels.
• Properly dispose of used towels as a solid waste.

Grills

• Wipe down under-grill trays with oil absorbent towels or line with foil.
• Recycle or dispose of grease residue from grill tops.
• Soak grill hood screens in sink to remove grease accumulations – skim all oils and grease from water before emptying sink.  Recycle or properly dispose of skimmings as solid waste.
• Properly dispose of towels and foil as a solid waste.

Dishwashing

• Scrape waste food residues from all dishes, etc., into solid waste containers before washing.
• Wipe all oil and grease residues from dishes with oil absorbent towels before washing.  Properly dispose of towels as solid waste.

Three Compartment Sink

• Scrape waste food residues and wipe dishes with oil absorbent towels before immersing in sink.
• Skim all oils and grease from water before emptying sinks.
• Recycle or properly dispose of skimmings and used towels as solid waste.

Prep Area

• Thoroughly clean dough-mixing bowls by scraping all surfaces and wiping with oil absorbent towels.  Properly dispose of waste food material and used towels as a solid waste.
• Surfaces used for meat preparation should be cleaned of all solid materials and waste foods before immersing in sinks or washing.  Use oil absorbent towels to wipe up oils and grease.
• Properly dispose of all wastes and used towels as solid waste.  

Floors

• Clean floors with oil absorbent sweeps and towels – properly dispose of cleaners as solid waste.
• Use oil absorbent products to clean all spills on floors – properly dispose of them as a solid waste.
• Utilize oils absorbent mats on floors in front of grills, entry ways (interior/exterior), prep areas, fryers and other areas that may encounter grease spills.
• Stock spill kits, train staff on usage – post kit location and proper spill procedures.

Solid Waste Enclosures

• Secure lids on grease and oil recycling containers at all times.  Do not allow water or vermin access to wastes.
• Use oils absorbent products to clean all grease and oil spills.  Properly dispose of used products as solid waste.
• Place oil absorbent pads around and under all recycling containers.
• Stock spill kits and train staff on usage.  Post kit location and proper spill procedures. 
• Notify recycling/rendering service when recycling containers are at 70% capacity.
• Check solid waste compactors for defective gaskets – replace gaskets as needed.
• Check traps and interceptors serving compactors on a weekly basis.  Clean as needed.
• Ensure drains from compactors exit through a trap or interceptor before entering the sanitary sewer.  

Automatic Dishwashers:

Dishwashers should not be connected to a grease interceptor or trap.  The water discharged from a dishwasher is at such a high temperature that it melts the grease allowing it to pass through the interceptor or trap.  The grease later re-congeals in the sewer lines and causes an obstruction.

• Scrape plates of all food residues before placing in dishwasher.  Preferably do a pre-rinse in a sink connected to the grease trap/interceptor.