Food Service
Best Practices for Food Service
As an owner/operator, here's what you should do . . .
Are you and your employees correctly disposing of fats, oils, and grease (FOG)? If not, it could cost your business in a big way, as well as harm the environment.
When dumped down the drain, fats, oils, and grease cause sewer backups and overflows. This can damage your business, property, profits, reputation, and local waterways.
FOG TIP! During shutdowns, avoid damage to your grease removal system by following the manufacturer’s advice for shutting it down. This includes unplugging (de-energizing) to prevent equipment damage caused by long periods with no drain water inflows and setting a reminder to plug it back in when business restarts.
Conduct Employee Trainings
Use our free Employee Training Materials and Video to educate your employees about proper disposal of fats, oils, and grease.
Food Service Training Materials
Want help implementing a Stop the Clog training program at your food service establishment? Use our free information kit and video to educate your employees about proper handling and disposal of FOG.
You’ll benefit by:
FOG Frequently Asked Questions
Are fats, oils, and grease (FOG) a real problem?
Yes! FOG is responsible for more than half of SacSewer’s sewer problems. When poured down the drain, FOG clogs the sewer system and causes backups or overflows. The result:
- Property damage
- Increased customer rates
- Health and environmental hazards
- Increased maintenance for cleaning messes and replacing sewer pipes
How does FOG create a sewer blockage?
When poured down the drain, FOG cools, solidifies, and floats to the top of other liquids in sewer pipes. The FOG layer sticks to the sewer pipes and, over time, restricts wastewater flow. It can then cause a sewer backup or overflow.
