Fats, Oils & Grease FAQ

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.

What is FOG?

Why is FOG an issue for my business?

Who is required to participate in the FOG Program?

What are the requirements for my facility?

What are Best Management Practices (BMP)?

What records should I be maintaining?

What will the FOG inspectors be looking for?

What is the best way to dispose of FOG? Can I use any additives or enzymes?