A Guide for Food Establishments in East Hants
F.O.G stands for Fats, Oils and Grease, and common examples are:
- Cooking Oils
- Meat Fats
- Dairy Products
- Sauces & Dressings
- Butter & Lard
- Food Scraps
- Baked Goods
When warm FOG’s enter the plumbing system they cool, harden and can stick to the inside of sewer pipes. Over time, this buildup can cause blocked sewers.
Food service establishments in East Hants have a responsibility to ensure FOG is disposed of correctly as improper FOG disposal can lead to:
- Public Health Concerns
- Property Damage
- Costly Sewer Repair
- Environmental Impacts
FOG is preventable by following these best management practices:
- Train staff in proper waste separation.
- Using paper towel, remove excess FOG from dishware, cutlery and cooking equipment prior to washing.
- Use and maintain screens on sink and floor drains.
- Establish a procedure for cleaning up FOG spills.
- Install a grease trap/interceptor***
- Maintain your grease trap by ensuring regular cleaning with a maintenance log and servicing it at least once every four (4) weeks.
***This is a plumbing device designed to “trap” and prevent grease from entering the sewer system. It is connected to any fixture or drain that discharges wastewater containing fat, oil and grease (including sinks for washing dishes, floor drains, dishwashers, drains serving self-cleaning exhaust hoods and cooking equipment).
- NEVER pour FOG down the drain
- DO NOT use high temperature water to dissolve grease (once cooled it will solidify further down the pipe)
For further clarification on the responsibilities of food establishment owners please refer to Municipality of East Hants bylaw IO-300, (An amendment to bylaw No. 139-3 “A Bylaw Respecting the Regulation of Connections and Discharges to Public Sewer Systems”, 2010, section 10).
Contact Environmental Monitoring Services: firstname.lastname@example.org
Check out this great “Grease Clogs Pipes PSA” video.