FOG News & Notes
“Don’t be chuckin’ your turducken’s fats and oils down the sink!” Visit the askHGreen Blog for tips on frying a turkey.
About the FOG Program
Fats, Oils, and Grease (FOG) are a byproduct of food preparation, cooking, and cleanup of dishes, pots and pans, utensils, etc. FOG comes from many food sources: Meats, Nuts, Plant/Vegetable Oils, Dairy Products, Soups, Gravies, Condiments, Sauces, Pastas, Poultry, etc. Once entered into the sewer system, FOG cools immediately and quickly sticks to and solidifies on the sides of sanitary sewer pipes. Since FOG is insoluble in water, it eventually builds up and creates a blockage. Despite the use of hot water, FOG will still solidify on the sewer walls and cause blockages. Blockages can lead to Sanitary Sewer Overflows (SSOs). SSOs can lead to fines – DEQ may fine localities $32,500 per occurrence (your tax dollars). They are also bad for the environment and our health.
The County of Isle of Wight has passed an ordinance to help prevent FOG in the sanitary sewer pipes. This ordinance applies to any Food Service Establishment (FSE). An FSE is any commercial, institutional, or food processing facility that discharges kitchen or food preparation wastewater and that is required to have a grease control device under the Virginia Uniform Building Code or applicable regulations of the Hampton Roads Sanitation District. Restaurants, churches, commercial kitchens, caterers, hotels, cafeterias, delicatessens, meat-cutting preparations, bakeries, ice cream parlors, cafes, hospitals, schools, bars, correctional facilities, care institutions, etc. are often classified as FSEs.
FSEs are required to have equipment called Grease Control Devices to collect FOG and prevent it from going down the sanitary sewer and to use approved Grease Haulers to clean the devices. They are also required to have two employees certified in Kitchen Best Management Practices. This certification can be achieved by reading the online training and passing an online test. There is a link below for these. A list of approved Grease Haulers can be found by visiting the Hampton Roads Planning District Commission “fatfreedrains Web site (link below):
- http://askhrgreen.org/best-management-practices-for-restaurant-grease (best practices along with list of permitted grease haulers)
FOG Training Document 932.2 KiB 2124
- FOG Training Exam (available soon)
Food Service Establishment (FSE), Grease Control Device (GCD) Registration Form 79.9 KiB 1952
Contact Information:Philip Jones (FOG Administrator) Email: email@example.com Phone: (757) 365-6260