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Fats, oils, and grease (FOG) are generated during food preparation at restaurants and other food service establishments. When the kitchen, dishes, and equipment are cleaned, the FOG is washed down the drain where it cools and separates from the dishwater. The separated FOG accumulates in private drains, sewer pipes, and other sewage collection and treatment structures. The build up of FOG can lead to blockages and drain backups that could be detrimental to the functionality of lines, the grease interceptor, and even possibly contribute to failed inspections that could incur fines.