FOG Best Management Practices

The ABCs to best reduce and manage fats, oils, & grease (FOG)

Washing or pouring fats, oils, and grease (FOG) down a sink or floor drain results in messy sewer clogs, backups in the facility, health hazards, and costly fines.  Protect your business and investments with proper disposal of FOG.

Avoid Spills with Prevention

  • Collect fryer and cooking grease in a watertight container.
  • Don't leave lids to grease bins open to the weather.
  • Keep collection bins away from traffic and drains.

Be Proactive

  • Use rubber scrapers to remove grease, fat, and food before washing.
  • Use sink basket strainers to collect food waste.
  • Keep absorbent pads on hand for containment in the event of a large spill.
  • Use kitty litter or similar absorbents for smaller spills.  Sprinkle it on, sweep it up, empty into trash, then wash away remaining residue.

Clean Grease Traps

  • Maintain waste disposal manifests onsite for a minimum of one year.
  • Install outdoor grease traps whenever possible.
  • Grease traps must be appropriately sized for efficient and effective maintenance.
  • Grease traps must be cleaned and the waste disposed of by state-registered transporters and approved by Athens-Clarke County.  
  • Minimum frequency for grease removal and cleaning of grease traps is quarterly for outdoor grease traps and monthly for indoor grease traps.  

FOG Best Management Practices PDF

More questions?  

Mitch Moore
ACC FOG Inspector