F.O.G. build up on pipes and in the sewers affects everyone and each home and business, especially food establishments are responsible to do their part in its prevention.
F.O.G. stands for Fats, Oils and Grease, and common examples are:
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. Running hot water over them will only push the problem down the pipe where they will cool, harden and eventually clog.
Guidance for Food Establishments in East Hants
Food service establishments in East Hants have a responsibility to ensure F.O.G. is disposed of correctly as improper F.O.G. disposal can lead to:
F.O.G. is preventable by following these best management practices:
- Train staff in proper waste separation.
- Using paper towel, remove excess F.O.G. from dishware, cutlery and cooking equipment prior to washing.
- Use and maintain screens on sink and floor drains.
- Establish a procedure for cleaning up F.O.G. 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.
- NEVER pour F.O.G. 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: email@example.com
Check out this great “Grease Clogs Pipes PSA” video.