Commercial FOG Information

Best Management Practices (BMPS)

  • "Dry Wipe" all pots, pans, plates and utensils prior to washing in the sink or dishwasher. Dispose of as much food, fat, oil and grease particles as possible into the trash bin.
  • Use strainers in sink drains to catch food scraps and other solids, and empty strainer contents into the trash.
  • Post "No Grease" signs above the sinks in places of business.
  • Train and educate kitchen staff about grease control and its importance. Inform them on how they can have a positive impact on…
    • The Environment
    • Your facility's plumbing system
  • Recycle waste cooking oil.
  • Make sure you have grease control equipment (interceptor or trap) installed, regularly maintained, and operating properly.
  • Food grinders are discouraged since these will contribute to oil and grease discharge and also decrease the efficiency of the grease interceptor due to solids buildup.

Do's and Don'ts in the Kitchen (PDF)


Federal, State and Local Impacts

Local impacts include:

  • Clogged or restricted sewer services which cause backups in the facility.
    • Increase in maintenance costs for the home or business.
  • Clogged or restricted wastewater main lines which cause backups in the facility or out of manholes resulting in Sanity Sewer Overflows (SSO).
    • Violation of State and Federal regulations.
    • Increase in maintenance costs for Town to clean or vacuum the wastewater main lines.

Fats, oils and grease (FOG) flowing into storm sewers contaminating nearby creeks, rivers, and lakes results in State and Federal regulation violations.