Why has YCUA developed a Fats, Oil, and Grease (FOG) Mitigation Program?
The policy was developed to reduce sanitary sewer overflows in our collection system. Sanitary sewer overflows can adversely affect public and environmental health. When Fats, Oils, and Greases (FOG) are discharged to the sanitary sewer, they can collect on the wall of pipes and become as hard as concrete in some cases. Eventually, this buildup may completely block pipes, resulting in back-ups of raw sewage and / or flooding.
Grease buildup in a sanitary sewer.
Who will this program affect?
The program applies to all non-domestic users of the YCUA wastewater collection system classified as a Food Service Establishment (FSE). The policy defines a FSE as a non-domestic user that engages in one or more of the following food preparation activities: cooking by frying (all methods); baking (all methods); grilling; sautéing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; poaching; infrared heating; searing; barbecuing; and any other food preparation activity that produces a hot, consumable food product in or on a receptacle that requires washing.
What is a FOG interceptor?
A plumbing device that is installed in a sanitary drainage system to intercept FOG from a wastewater discharge and is identified by flow rate as well as separation and retention efficiency.
Who will this program affect?
The program applies to all non-domestic users of the YCUA wastewater collection system classified as a Food Service Establishment (FSE). The policy defines a FSE as a non-domestic user that engages in one or more of the following food preparation activities: cooking by frying (all methods); baking (all methods); grilling; sautéing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; poaching; infrared heating; searing; barbecuing; and any other food preparation activity that produces a hot, consumable food product in or on a receptacle that requires washing.
What are Best Management Practices?
Practices that will help reduce the quantity of FOG discharged to grease removal devices and the sanitary sewer collection system. The specific practices are:
- Train all kitchen staff on proper fats, oil, and grease management.
- Never pour grease, oils, oily sauces or dressing down the drain, floor drains, storm drains, or into the dumpster.
- Never “hot flush” oil and grease down sinks and drains.
- If the material cannot be reused, contain, seal, and dispose of as solid waste. If available, have material picked up by a licensed grease hauler.
- Inspect and clean interceptors regularly to prevent clogs/overflows. FOG shall be removed from interceptors per manufacturer’s recommendations. Gravity Grease Interceptors (sometimes referred to as exterior grease interceptors or passive grease interceptors) shall be cleaned at minimum on a quarterly basis. Hydromechanical Grease Interceptors (sometimes referred to as grease traps or point source grease recovery devices) shall be cleaned at minimum on a weekly basis. Additionally the interceptor shall be cleaned whenever 25% or more of any compartment becomes filled with fats, oil, grease, or solids.
- Maintain a record for all oil and grease cleaning, inspection, and removal. These records shall be kept for a minimum of 3 years.
- Damaged or malfunctioning interceptors shall be repaired immediately.
- No debris or material removed from an interceptor shall be discharged into the sanitary sewer collection or storm drain system.
- No bacteria or enzyme products shall be used in the maintenance of the interceptors.
YCUA Program Resources
- Press Release
- FOG Brochure: What Every Owner / Operator of a Food Service Establishment Needs to Know
- YCUA Fats, Oil, and Grease Program Policy
- YCUA Best Management Practices (BMPs) for the Operation of Food Service Establishments
- FOG Cleaning Record
Resources from the Michigan Department of Environmental Quality
- MDEQ’s Restaurant Pollution Prevention and Waste Reduction Fact Sheet
- MDEQ Restaurant Pollution Prevention Brochure
- MDEQ Pollution Prevention Poster for Restaurants: Good Cleaning Practices Prevent Pollution
- MDEQ Pollution Prevention Poster for Restaurants: Increase Profits and Reduce Waste
Resources from the Office of the Washtenaw County Water Resources Commissioner
FOR MORE INFORMATION OR QUESTIONS,
PLEASE CONTACT OUR PROGRAM COORDINATOR:
Paul Mazur, Compliance Supervisor
734-484-4600 ext. 123
pmazur@ycua.org
