Fats, Oils & Grease
Improper disposal of Fats, Oils and Grease (FOG) is a common problem for food service establishments. FOG is bad for business, poses a public health hazard and negatively impacts the environment as it builds up in sewer lines, causing costly overflows.
It is much easier and less expensive to prevent FOG problems than it is to clean up overflows. Proper disposal of fats, oils, and grease protects your business, public health and the environment.
All food service establishments that are connected to the City of Yelm’s Sanitary sewers must have an approved grease system such as grease traps, interceptors and other devices that keep FOG and food debris out of the sewer pipes. Grease systems must be properly installed, cleaned and maintained.
Weekly cleaning and maintenance prevents odors and prevents problems caused by weeks or months of FOG build up. In order to protect people and the environment, federal, state and local laws require FOG control that prevent sewer backups.
- Clean vent hoods and filters regularly
- Protect drains with a screen
- Prevent spills of FOG & have a clean up procedure should this occur.
- Dry scrape leftovers into a trash bin, not the sink
- Empty trash bins before they overflow
- Clean and cover outdoor recycling area
- Train staff to keep FOG out of drains, inlets & sewer pipes
- Hire a waste-hauling or recycling service to regularly pump grease from your trap or interceptor
- Keep required records of cleaning, inspections and service
- Don’t connect dishwasher to the grease trap or interceptors system
- Don’t put degreasers in the system
- Don’t wash kitchen equipment or floor mats outdoors
- Don’t allow FOG into sink or floor drains, storm drains, catch basins, etc.