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Food Service Establishments


Give grease the slip in the sink!

Build-up of fats, oils, and grease (FOG) in pipes can cause serious problems in the sanitary sewer system.

In a restaurant or other food service establishment, problems include:
• Raw sewage overflows due to blocked sewer lines.
• Rancid odors.
• Potential contact with microorganisms that can cause hepatitis and gastroenteritis.
• Expensive cleanup, repair and replacement of damaged property.

  • Train kitchen staff and other employees to implement best management practices for kitchen grease disposal. Have staff members complete the FOG Regional Certification Program online at
  • Use the Most Appropriate Water Temperature
    Use a mechanical dishwasher with a minimum temperature of 160 degrees Fahrenheit. Use a water temperature of less than 140 degrees Fahrenheit in all sinks, especially the pre-rinse sink that precedes a mechanical dishwasher. Temperatures in excess of 140 degrees Fahrenheit will dissolve grease, but grease can solidify in the sanitary system as the water cools.
  • Dry Wipe all Pots, Pans and Dishware
    Wipe FOG and all food debris from pots, pans and dishware prior to washing. This will keep FOG out of grease traps and interceptors. The most effective method is to use a spatula and then follow up with a paper towel. This will reduce the frequency needed for cleaning of grease traps and interceptors and also result in lower maintenance costs.
  • Properly Dispose of Food Waste
    Food debris should never be put down a drain or into a toilet.
  • Oversee Grease Interceptor Cleaning
    Make sure the complete contents of the grease interceptor are pumped. Partial pumping (grease layer only) is not allowed. Contact your grease waste hauler or supervise cleanings to make sure contents are pumped completely.
  • Clean Interior and Floor Under-Sink Grease Traps
    Under-sink traps have less volume than grease interceptors. Place recovered grease in a proper disposal container or call a grease hauler for pickup. Closed containers can be placed in a dumpster, but do not pour grease down any drains or toilets.
  • Properly Maintain Exterior Grease Interceptors
    Clean or pump contents of interceptor at a minimum of once every 90 days. Some facilities may need to clean every 30 or 60 days in order to prevent exceeding 25% capacity of the interceptor with grease and food solids. Check with your grease waste hauler to determine if your interceptor pump frequency needs to be 30, 60 or 90 days.
  • Maintain a Maintenance Log and All Service Records
    The log serves as a record of the frequency of cleaning and the volume of grease recovered from the grease interceptor. Service records verify the accuracy of the maintenance log to provide proof of maintenance.
  • Clean Your Range Hood
    Range hoods, and range hood vent filters pose a serious fire hazard if left dirty. Keep your hood clean, and make sure that the water used to clean it drains into your grease control device.
  • Cover Yellow Grease Containers Stored Outdoors
    Uncovered yellow grease bins can collect rainwater. Since FOG floats, the rainwater can overflow the container and flow onto the ground where it can reach the stormwater system. Grease is harmful to waterways and aquatic life.
  • Place Absorbent Materials Around Yellow Grease Bins
    Placing absorbent materials around yellow grease bins keeps spilled grease from flowing into the stormwater system. It is a food service establishment owner’s responsibility to make sure that grease bins are maintained and kept in proper working condition.
  • Conspicuously Post “No Grease” Signs
    In a restaurant or other food service establishment, problems include:
    Post these signs as a constant reminder in restrooms, over sinks, near all floor drains and dishwashers, and anywhere else water may enter a drain.
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