FOG:  Fats, Oils, Grease

As a result of increased regulatory focus on FOG-related sanitary sewer overflows (SSOs), Templeton Community Services District is increasing their focus on reducing the amount of FOG substances entering into our sewer system. 

View the TCSD Sewer Code here.

What are the sources of FOG?

The main source of Fats, Oils, and Grease (FOG) comes from liquified meat fats, cooking oil, shortening, lard, butter and margarine, gravy, and food products such as mayonnaise and salad dressings.  These are generated in most types of restaurants and food service establishments as well as residential homes.  FOG sources may also include oil and fluids from automobiles and other equipment that are not properly contained and disposed of.

What is the impact of FOG in our Sewer System?

When FOGs are poured down kitchen drains they accumulate inside sewer pipes. As the FOG builds up, it restricts the flow in the pipe and can cause significant problems to the community sewer system.  Ultimately, these blockages can cause sewage overflow, resulting in high costs for cleanup and restoration as well as potential environmental and public health hazards. 

Tips for disposing of FOG (RESTAURANTS):

1.  Strain or filter oil in deep fryers to extend the life of the cooking oil.

2.  Control the temperature of deep fryers to prevent the oil from scorching and extend its life. The less oil in the grease interceptor means saving money in pumping and in new oil purchased!

3.  Recycle cooking oils and leftover grease into a storage container— like a barrel or bucket. See your yellow pages for “Grease Traps” or “Greases” to find grease collection companies or grease trap service providers.

4.  Know the Best Management Practices! Educate your staff on the BMPs of FOG disposal and prevention in our sewer systems.

5.  Recycle food waste. Utilize a compost bin instead of using your garbage disposal to grind up and flush scraps down the drain.

6.  Use dry cleanup methods to reduce water consumption and save money!  Remove food waste from pans by scraping, wiping or sweeping. Use rubber scrapers to remove FOG from cookware.

7.  Use absorbent paper to soak up FOG under fryer baskets versus hosing it down the floor drains.

8.  Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.  You can throw the paper towels into your compost bin to recycle as well.

9.  Minimize the use of dish soap in dishwashing operations. Dish soap emulsifies FOG and enables it to pass through a grease interceptor. It will later coagulate in the sewer lines.

10.  Maintain your Grease Trap. Restaurants should have a grease trap installed in the kitchen.  In order to keep your grease trap working properly, you will need to have your it cleaned periodically, according to the manufacturer’s specifications.  To find a company to clean your grease trap, check the yellow pages for “grease traps”. 

Tips for disposing of FOG (RESIDENCES):

1.  Never flush or pour FOG down drains or the toilets.

2.  Pour all oils and drippings into an old metal can or canister.  Allow to cool and throw it in the garbage when full.

3.  Wipe out excess oil and fats from pans before washing them in the sink or dishwasher.

4.  Liquid oils can be mixed with an absorbent materials such as cat litter or coffee grounds before throwing into the trash. 

5.  Clean your drains by pouring 1/2 cup of baking soda down the drain followed by 1/2 cup vinegar. Wait 10 to 15 minutes, then follow with hot water.

6.  Do not use HOT water to rinse grease off cooking utensils.