© Saraland Water Service.  All Rights Reserved.  Website Design and Hosting by North Mobile Internet Services, Inc.

Saraland Water & Sewer Service

 251-675-5126
307 Shelton Beach Road, Saraland, AL  36571

FOG (Fats, Oil and Grease)

Tips on How to Avoid Sewer Clogs from Fats, Oils and Grease (FOG) What is FOG? FOG   refers   specifically   to   fats,   oils   and   grease   entering   the   sewer   system   when   poured   down   drains   in   homes, apartments, restaurants, industry and public facilities. As a byproduct of cooking, FOG is usually found in: Baking goods Butter, lard, shortening Cooking oil Fats and oil from cooked meats Food scraps Gravy Mayonnaise Salad dressings Sauces Sour cream Why is FOG a problem? Blockage   can   lead   to   sewer   overflows   on   your   property.   All   too   often,   fats,   oils   and   grease   are   disposed   of   improperly during   food   preparation   and   kitchen   clean-up.   When   poured   down   the   drain   (sink   or   floor),   FOG   can   build   up,   blocking sanitary   sewer   lines.   This   accumulation   not   only   reduces   the   capacity   of   the   wastewater   collection   system,   but   it   also alters its effectiveness. In severe cases, blockage can lead to: Sewage   backups   into   homes   and   businesses   and   Sewers   that   overflow   onto   roadways   and   property,   eventually   flow   into local waterways, causing contamination. How can you help? The   easiest   way   to   solve   the   grease   problem   and   help   prevent   overflows   of   raw   sewage   is   to   keep   this   material   out   of the sewer system. Through education and by adopting certain habits, it is easy to minimize FOG sources at home. In   the   kitchen,   fats,   oils   and   grease   (FOG)   comes   mostly   from   pre-rinsing   dishes   or   washing   pots   and   pans.   When cooking   FOG   is   allowed   to   go   down   the   drain,   it   cools   in   the   wastewater   system   and   sticks   to   pipes,   creating   FOG buildup.   The   buildup   causes   clogs   and   backups   in   homes   and   businesses,   wastewater   overflows,   and   spills   onto   private property,   streets,   and   local   surface   waters.   FOG   buildup   also   increases   the   cost   of   maintaining   SAWASS   wastewater treatment systems, hence effecting rates and can also create public health problems. Tips to keep your drains fat-free: Pour   cooled   fats,   oils   and   grease   into   a   container   with   sand   and   put   the   container   in   the trash.   If   you    don’t   have   a   container,   place   tin   foil   into   a   coffee   cup   or   similar,   add   FOG, allow to cool and dispose. Before   washing,   use   a   paper   napkin   or   paper   towel   to   wipe   FOG   from   dishes   and   dispose of it in the trash. Use sink strainers to catch food waste. Put food scraps in the trash, not through the garbage disposal. T he   best   way   to   handle   grease   and   fats   are   to   scrape   them   off   or   pour   them   into   containers   with   sand and dispose of them through the trash. Never put fats or grease down the sink drains or into the toilet. There   is   a   national   campaign   named   "Can   the   Grease"   throughout   the   United   States   that   encourages the use of proper disposal of FOG. Restaurants   and   other   commercial   kitchens   are   required   to   have   grease   traps   or   interceptors   installed. These    establishments    are    subject    to    inspection    periodically    by    County    personnel.    Please    contact    us    for    more information. What is a grease trap or grease interceptor and how does it work? Grease   traps   and   interceptors   are   devices   designed   to   keep   Fats,   Oils   and   Grease   (FOG)   from   entering   building   and public   sewer   lines.   They   can   be   located   inside   or   outside   of   your   kitchen,   depending   on   the   application.   In   general,   they are   designed   to   retain   FOG-laden   discharge   long   enough   for   grease   in   the   water   to   cool,   solidify   and   separate   from   the remaining waste. Once the grease has separated, it can be disposed of properly.
Do I need to have a grease trap or interceptor at my restaurant or food service establishment? Any   establishment   that   handles   any   type   of   food   should   install   a   grease   trap   or   interceptor.   Even   small   food   service providers   like   coffee   shops   who   serve   products   with   dairy   should   install   a   grease   trap   or   interceptor   to   keep   FOG   from going   down   the   drain. An   establishment   will   be   required   to   install   a   grease   trap   or   interceptor   if   a   side   sewer   has   a   visually evident   accumulation   of   fat,   oil   or   grease.   Refer   to   the   latest   Uniform   Plumbing   Code   (available   at   your   public   library)   for sizing criteria. How much does a grease trap or interceptor cost and who do I call to get one installed? They   vary   in   cost,   depending   on   size   and   application   and   can   start   as   low   as   few   hundred   to   thousands   of   dollars.   Please contact a certified plumber in the area for prices. Who determines if I need a grease trap or interceptor? If   your   food   service   establishment   handles   food   and   washes   dishes,   you   most   likely   need   to   install   a   grease   trap   or interceptor. The decision will be based on the type of use and agreed upon by the engineer and county personnel. Who is responsible for installing a grease interceptor? Every   establishment   that   handles   food   of   any   sort   -   from   a   coffee   shop   serving   milk   and   other   dairy   products   to   a restaurant   preparing   deep-fried   foods   -   is   most   likely   discharging   FOG.   All   food   service   providers   are   responsible   for installing a device to keep FOG from entering their side sewer and the public sewer line. What if I don’t install a grease trap or interceptor? If   your   establishment   handles   any   food   that   contains   fat,   oil   and   grease,   you   might   eventually   encounter   a   maintenance problem   such   as   a   blockage   in   the   building   sewer   line.   A   blockage   can   create   a   sewer   backup   situation   and   ultimately   a potential   health   problem   for   the   establishment.   If   the   problem   is   in   the   building   sewer   line,   then   the   establishment   is directly   responsible   for   paying   for   the   cleanup   costs   and   property   damage.   An   establishment   may   also   be   required   to close for business until an inspector certifies all health issues are resolved. If   the   blockage   is   in   the   public   sewer   main   and   SAWASS   can   verify   that   the   practices   of   a   specific   establishment   has caused   the   blockage,   then   that   establishment   may   have   to   pay   for   the   public   cleanup   costs,   property   damage   and   public sewer   maintenance   costs   to   relieve   the   blockage.   The   establishment   will   also   be   required   to   install   a   grease   trap   or interceptor or upgrade an existing device to intercept food and FOG. How often should I clean my grease trap/grease interceptor? A   grease   trap   or   interceptor   should   be   regularly   maintained   to   meet   the   25%   Rule   –   no   more   than   25%,   by   volume,   of   the trap   or   interceptor   should   accumulate   of   food   and   FOG.   If   more   than   25%   of   food   and   FOG   accumulate   in   the   trap   or interceptor,   it   is   more   likely   to   not   be   working   properly   and   discharging   food   and   FOG   into   your   building   sewer   and   the public   sewer   system.   Exceptions   to   the   25%   Rule   are   for   devices   that   are   designed   to   retain   more   than   25%   FOG   and   will be specifically stated in the manufacturers specification. Each   establishment   should   work   out   a   specific   cleaning   schedule   that   is   right   for   their   business.   Some   establishments   will need   to   clean   their   trap   or   interceptor   more   often   than   others.   It   is   important   to   remember   that   implementing   kitchen   best management   practices,   such   as   scraping   your   plates,   pots,   and   pans,   will   reduce   the   amount   of   food   and   FOG   that discharge into a trap or interceptor, therefore decreasing the frequency of cleaning. How do I clean and maintain my grease trap/grease interceptor? Grease   trap   maintenance   is   usually   performed   by   maintenance   staff   or   other   employees   of   the   establishment.   Grease interceptor   (GI)   maintenance,   which   is   usually   performed   by   permitted   haulers   or   recyclers,   consists   of   removing   the entire   volume   (liquids   and   solids)   from   the   GI   and   properly   disposing   of   the   material   in   accordance   with   all   federal,   state, and/or   local   laws.   When   performed   properly   and   at   the   appropriate   frequency,   grease   interceptor   and   trap   maintenance can   greatly   reduce   the   discharge   of   FOG   into   the   wastewater   collection   system.   The   required   maintenance   frequency   for grease    interceptors    and    traps    depends    greatly    on    the    amount    of    FOG    a    facility    generates    as    well    as    any    best management   practices   (BMPs)   that   the   establishment   implements   to   reduce   the   FOG   discharged   into   its   sanitary   sewer system.   In   many   cases,   an   establishment   that   implements   BMPs   will   realize   financial   benefit   through   a   reduction   in   their required   grease   interceptor   and   trap   maintenance   frequency.   Refer   to   Best   Management   Practices    for   examples   of   BMPs that FOG generating establishments should implement.
© Saraland Water Service.  All Rights Reserved.  Website Design and Hosting by North Mobile Internet Services, Inc.

Saraland Water & Sewer

Service

FOG (Fats, Oil and Grease)

Tips   on   How   to   Avoid   Sewer   Clogs   from   Fats, Oils and Grease (FOG) What is FOG? FOG   refers   specifically   to   fats,   oils   and   grease entering   the   sewer   system   when   poured   down drains      in      homes,      apartments,      restaurants, industry and public facilities. As   a   byproduct   of   cooking,   FOG   is   usually   found in: Baking goods Butter, lard, shortening Cooking oil Fats      and      oil      from cooked meats Food scraps Gravy Mayonnaise Salad dressings Sauces Sour cream Why is FOG a problem? Blockage   can   lead   to   sewer   overflows   on   your property.   All   too   often,   fats,   oils   and   grease   are disposed   of   improperly   during   food   preparation and    kitchen    clean-up.    When    poured    down    the drain   (sink   or   floor),   FOG   can   build   up,   blocking sanitary   sewer   lines.   This   accumulation   not   only reduces   the   capacity   of   the   wastewater   collection system, but it also alters its effectiveness. In severe cases, blockage can lead to: Sewage    backups    into    homes    and    businesses and    Sewers    that    overflow    onto    roadways    and property,    eventually    flow    into    local    waterways, causing contamination. How can you help? The   easiest   way   to   solve   the   grease   problem   and help   prevent   overflows   of   raw   sewage   is   to   keep this   material   out   of   the   sewer   system.   Through education   and   by   adopting   certain   habits,   it   is easy to minimize FOG sources at home. In   the   kitchen,   fats,   oils   and   grease   (FOG)   comes mostly   from   pre-rinsing   dishes   or   washing   pots and   pans.   When   cooking   FOG   is   allowed   to   go down   the   drain,   it   cools   in   the   wastewater   system and   sticks   to   pipes,   creating   FOG   buildup.   The buildup   causes   clogs   and   backups   in   homes   and businesses,    wastewater    overflows,    and    spills onto   private   property,   streets,   and   local   surface waters.   FOG   buildup   also   increases   the   cost   of maintaining     SAWASS     wastewater     treatment systems,    hence    effecting    rates    and    can    also create public health problems. Tips to keep your drains fat-free: Pour    cooled    fats,    oils and      grease      into      a container      with      sand and    put    the    container in     the     trash.     If     you   don’t   have   a   container, place     tin     foil     into     a coffee   cup   or   similar,   add   FOG,   allow   to   cool and dispose. Before    washing,    use    a    paper    napkin    or paper   towel   to   wipe   FOG   from   dishes   and dispose of it in the trash. Use sink strainers to catch food waste. Put   food   scraps   in   the   trash,   not   through   the garbage disposal. T he   best   way   to   handle   grease and   fats   are   to   scrape   them   off or   pour   them   into   containers   with sand     and     dispose     of     them through   the   trash.   Never   put   fats or   grease   down   the   sink   drains or into the toilet. There   is   a   national   campaign   named   "Can   the Grease"     throughout     the     United     States     that encourages the use of proper disposal of FOG. Restaurants   and   other   commercial   kitchens   are required    to    have    grease    traps    or    interceptors installed.    These    establishments    are    subject    to inspection     periodically     by     County     personnel. Please contact us for more information. What   is   a   grease   trap   or   grease   interceptor and how does it work? Grease     traps     and     interceptors     are     devices designed   to   keep   Fats,   Oils   and   Grease   (FOG) from    entering    building    and    public    sewer    lines. They   can   be   located   inside   or   outside   of   your kitchen,   depending   on   the   application.   In   general, they   are   designed   to   retain   FOG-laden   discharge long    enough    for    grease    in    the    water    to    cool, solidify   and   separate   from   the   remaining   waste. Once    the    grease    has    separated,    it    can    be disposed of properly.
Do   I   need   to   have   a   grease   trap   or   interceptor at       my       restaurant       or       food       service establishment? Any   establishment   that   handles   any   type   of   food should   install   a   grease   trap   or   interceptor.   Even small    food    service    providers    like    coffee    shops who   serve   products   with   dairy   should   install   a grease    trap    or    interceptor    to    keep    FOG    from going   down   the   drain.   An   establishment   will   be required   to   install   a   grease   trap   or   interceptor   if   a side   sewer   has   a   visually   evident   accumulation   of fat,    oil    or    grease.    Refer    to    the    latest    Uniform Plumbing   Code   (available   at   your   public   library) for sizing criteria. How   much   does   a   grease   trap   or   interceptor cost and who do I call to get one installed? They    vary    in    cost,    depending    on    size    and application   and   can   start   as   low   as   few   hundred to   thousands   of   dollars.   Please   contact   a   certified plumber in the area for prices. Who    determines    if    I    need    a    grease    trap    or interceptor? If   your   food   service   establishment   handles   food and    washes    dishes,    you    most    likely    need    to install   a   grease   trap   or   interceptor.   The   decision will   be   based   on   the   type   of   use   and   agreed   upon by the engineer and county personnel. Who    is    responsible    for    installing    a    grease interceptor? Every    establishment    that    handles    food    of    any sort   -   from   a   coffee   shop   serving   milk   and   other dairy   products   to   a   restaurant   preparing   deep- fried   foods   -   is   most   likely   discharging   FOG.   All food     service     providers     are     responsible     for installing   a   device   to   keep   FOG   from   entering their side sewer and the public sewer line. What    if    I    don’t    install    a    grease    trap    or interceptor? If    your    establishment    handles    any    food    that contains   fat,   oil   and   grease,   you   might   eventually encounter    a    maintenance    problem    such    as    a blockage   in   the   building   sewer   line.   A   blockage can     create     a     sewer     backup     situation     and ultimately    a    potential    health    problem    for    the establishment.   If   the   problem   is   in   the   building sewer    line,    then    the    establishment    is    directly responsible   for   paying   for   the   cleanup   costs   and property   damage.   An   establishment   may   also   be required   to   close   for   business   until   an   inspector certifies all health issues are resolved. If   the   blockage   is   in   the   public   sewer   main   and SAWASS    can    verify    that    the    practices    of    a specific   establishment   has   caused   the   blockage, then   that   establishment   may   have   to   pay   for   the public     cleanup     costs,     property     damage     and public    sewer    maintenance    costs    to    relieve    the blockage. The   establishment   will   also   be   required to   install   a   grease   trap   or   interceptor   or   upgrade an existing device to intercept food and FOG. How     often     should     I     clean     my     grease trap/grease interceptor? A   grease   trap   or   interceptor   should   be   regularly maintained   to   meet   the   25%   Rule   –   no   more   than 25%,   by   volume,   of   the   trap   or   interceptor   should accumulate   of   food   and   FOG.   If   more   than   25% of    food    and    FOG    accumulate    in    the    trap    or interceptor,   it   is   more   likely   to   not   be   working properly   and   discharging   food   and   FOG   into   your building    sewer    and    the    public    sewer    system. Exceptions   to   the   25%   Rule   are   for   devices   that are   designed   to   retain   more   than   25%   FOG   and will   be   specifically   stated   in   the   manufacturers specification. Each   establishment   should   work   out   a   specific cleaning   schedule   that   is   right   for   their   business. Some   establishments   will   need   to   clean   their   trap or    interceptor    more    often    than    others.    It    is important   to   remember   that   implementing   kitchen best    management    practices,    such    as    scraping your    plates,    pots,    and    pans,    will    reduce    the amount   of   food   and   FOG   that   discharge   into   a trap    or    interceptor,    therefore    decreasing    the frequency of cleaning. How    do    I    clean    and    maintain    my    grease trap/grease interceptor? Grease   trap   maintenance   is   usually   performed   by maintenance    staff    or    other    employees    of    the establishment.        Grease        interceptor        (GI) maintenance,    which    is    usually    performed    by permitted     haulers     or     recyclers,     consists     of removing   the   entire   volume   (liquids   and   solids) from    the    GI    and    properly    disposing    of    the material    in    accordance    with    all    federal,    state, and/or   local   laws.   When   performed   properly   and at   the   appropriate   frequency,   grease   interceptor and    trap    maintenance    can    greatly    reduce    the discharge   of   FOG   into   the   wastewater   collection system.   The   required   maintenance   frequency   for grease   interceptors   and   traps   depends   greatly   on the   amount   of   FOG   a   facility   generates   as   well   as any   best   management   practices   (BMPs)   that   the establishment    implements    to    reduce    the    FOG discharged    into    its    sanitary    sewer    system.    In many   cases,   an   establishment   that   implements BMPs    will    realize    financial    benefit    through    a reduction   in   their   required   grease   interceptor   and trap     maintenance     frequency.     Refer     to     Best Management    Practices     for    examples    of    BMPs that     FOG     generating     establishments     should implement.