Food Service Establishments
Train Your Employees the Right Way
Are you and your employees correctly disposing of fats, oils, and grease (FOG)? If not, it could cost your business in a big way, as well as harm the environment.
When disposed down the drain, FOG causes sewer backups and overflows. This can damage your business, property, and local waterways.
Use the information and materials provided on this page to train your staff and keep your establishment clean and productive!
Compliance Assistance Program & Materials
We have collected and created materials in this section to assist you. Use these materials to help educate and train your employees about proper disposal of fats, oils, and grease.
- FOG Best Practice Posters Spanish and English (PDF)
- FOG Employee Quiz (PDF)
- FOG Information Booklet (PDF)
- FOG Training Log (PDF)
- FOG Training Video (English)
- FOG Training Video (Spanish)
- FOG Maintenance Log (PDF)
Schedule a Compliance Assistance Visit
Contact the Wastewater FOG Program via phone or email to schedule a FOG compliance visit for your business.
FOG Permit for Food Service Establishments
Access the online Food Service Establishment (FSE) Registration and FOG Permit Renewal Form to obtain a new permit or renew your previous!
Implement Best Management Practices
- Clean hood filters - wash exhaust filters in the sink - not outside where polluted water can enter storm drains.
- Install drain screens
- Install signage, post FOG Best Practices Posters (PDF) near sinks and dishwashers
- Keep accurate records and logs on site for 3 years! We will ask to view them
- Maintain grease removal devices. Minimum cleaning and pumping schedules:
- Exterior grease interceptors every 90 days or more often to remain under 25% FOG capacity
- Interior grease traps each week or more often to remain under 25% FOG capacity
- Automatic grease traps daily
- Prevent overflows
- Call us immediately for assistance 931-560-1001
- Protect drains from spills
- Recycle used cooking oil, contact the landfill or other area recyclers for information
- Wipe or scrape food residue from pots, pans, dishware, and work areas into the trash before washing.