Fats, Oils and Grease Program

(FOG)

Grease is a problem for all of us. It doesn't break down in water and tends to separate from other liquids. This can cause problems in your pipes and ours. FOG commonly finds its way into the sewer system through drains, toilets, and dishwashers from homes, restaurants, and businesses. Oil and grease from drains accumulate in the pipe system over time. As grease cools, the fat sticks to the walls of pipes and hardens decreasing pipe capacity. Blockages of sanitary pipes can result in damaged equipment and infrastructure and backups of sewage into businesses or homes. This is called a “Sanitary Sewer Overflow” or SSO.

As our community grows, so do the demands on public infrastructure. Sewer lines and pump stations require more frequent maintenance, wastewater treatment costs rise, and backups need to be prevented. The FOG Program is focused on protecting the community’s sanitary sewer infrastructure by preventing clogs and backups resulting from improper disposal of FOG.

The HSD has developed information specific to each type of FOG generator:

Food Service Establishments
Multi-Use Dwellings
Residential/Homeowners/General Users

Food Service Establishment (FSE) FOG

Restaurants, cafeterias, hospitals, schools, and other FSEs can be a large contributor of FOG in the sanitary sewer system. FOG may find its way into the sanitary sewer from the dishwasher, floor drains, mop sink, or other drains in the facility. Pouring or washing FOG down the drain leads to the FOG solidifying in the pipes and restricting flow from the kitchen and bathrooms causing sewage to back up into the business. This is expensive and time-consuming to clean up and impacts a business directly by causing foul odors, complaints, and may lead to closures.

All non-residential facilities that prepare, process, or serve food as determined by the HSD, are required to have a FOG Discharge Permit issued by HSD and an approved grease control device. Such facilities include restaurants, cafes, catering facilities, commissaries, hotels, cafeterias, convenience stores, full-service grocery stores, schools, and hospitals.

Per the City of Hobart’s Sewer Use Ordinance (2021-01), grease, oil, and sand interceptors or traps are required to properly handle FOG from entering the sanitary sewer system. The HSD has developed a FOG Management Program Manual for non-residential sources of FOG. The Manual provides information on the requirements, design specifications, permitting process, inspections, and maintenance.

A notice to local FSEs was provided via certified mail or delivered in 2022/2023. Refer to a copy of the Notice to Complete and Return below.

FOG Program Documents:

Grease Management and Disposal Tips

Implement the following in your FSE to prevent FOG from entering the sewer system:

Do not use hot water and soap to try to wash grease down the drain. It will eventually cool and harden in the sewer lines.
Do not put liquid foods like gravy, milk, shakes, or batter containing FOG down the drain.
Do not put FOG or food down the drain.
Do not wash pots, pans, utensils, etc. until FOG and food scraps have been wiped away.
Pour cooled grease into a vendor’s recycling container. Some local vendors include GreenLine Johnson Septic Service, Shelton’s Tank Cleaning, Bruce Septic & Repair, or other reputable grease disposal companies.
Pour cooled grease into a closable container, seal it, and place it in the trash.
Mix cooking oils with absorbent material such as coffee grounds or cat litter. Place in a tightly lidded container and dispose of it in the garbage.
Wipe or scrape food particles from pots, pans, and dishes into the trash before placing them in the sink for washing.
Wipe excess fats and grease from pans with a paper towel and toss in the garbage.
Always use sink basket strainers to capture food scraps and empty them into a trash can.
Use disposable towels to wipe down work areas.
Collect and empty grill scrapings and fryer vat grease into a grease recycling container.

FSE Best Management Practices

Post “Dump No Grease” signs above sinks and dishwashers in the kitchen to discourage the dumping of oil and grease.
Prevent spillage when transferring cooking oil to an outside oil waste bin.
Train employees on BMPs and the importance of reducing the amount of grease that goes down the drains.