WHAT IS FOG

FOG stands for fats, oils, and grease.  There are two types of FOG pollutants:

• Petroleum-based oil and grease (nonpolar fats), which typically occur at auto-related businesses.
• Animal and vegetable-based oil and grease (polar fats), which are commonly found in food ingredients such as meat, fish, butter, cooking oil, mayonnaise, gravies, sauces and food scraps.

Common FOG sources are cooking oils, meat fats, sauces & gravies, shortening & lard, butter & margarine, salad dressing, mayonnaise, dairy products, and food scraps.

PROBLEMATIC AFFECTS FROM FOG

Fats, oils, and grease can get into sewer pipes from dishwashers, garbage disposals, washing pots and pans and from being poured directly down the drain.  When fats, oils and grease enter the sewer system, the substances build up along the pipes, which can cause sewage backups and overflows, as well as extensive building and property damage.

PREVENTION

To prevent FOG, dispose of your leftover cooking oils, fats, and greases properly. A little bit of grease from plates and cooking utensils can’t be avoided, but you can reduce the amount of grease going into your sewer pipes by following these simple guidelines:

• Never pour oil or grease down the drain.
• Scrape grease into a disposable container and put it in the garbage (hint: freezing will make it mostly solid).
• After scraping, wipe out pans with a paper towel to remove the last of the grease and put the paper towel in the garbage.
• Scrape plates and put greasy food scraps in the garbage instead of running them down the garbage disposal.
• Throw coffee grounds into your compost or the kitchen trash.
• Keep strainers in your sink to catch solids before they go down the drain.

 FOG DISPOSAL

• Used fats and grease can be placed in the garbage after it is solidified with diatomaceous earth, kitty litter, oil absorbent, dirt, or sand inside of a bucket.

• Liquid cooking oil generated by households is accepted at any of Kitsap County's disposal facilities.

RESTAURANTS/BUSINESSES

Restaurants and fast food outlets generate a significant amount of fats, oils and grease (FOG).  The City of Bainbridge Island is working on implementing a new ordinance which will address reducing the accumulation of fats, oils and grease in our wastewater system.

The propose ordinance applies to restaurants and other nonresidential facilities where food is prepared or served and requires them to control FOG with grease traps or interceptors that are cleaned regularly along with other provisions.  The City plans to also implement an inspection program to comply with Kitchen Best Management Practices (BMPs).

 Proposed Business Requirements:

• Businesses that add fats, oils and grease into the sewer system must install and maintain grease control devices.
• Businesses must implement best management practices (BMPs).
• Employees are required to be trained on FOG BMPs.
• Businesses must submit a maintenance log on an annual basis to document that maintenance is being performed on grease traps and grease interceptors.

How Do I Maintain My Grease Interceptor or Trap?

Many contractors specialize in maintenance, installation, and repair of grease pre-treatment devices or provide recycling services for grease oils.