Does your facility cook meat, serve soups or salad dressing? Do you use butter, margarine or oil in food preparation? Fats, oils and grease (FOG) are abundant in and on the foods we eat.

When foods are prepared, oils and greases are cooked out of the food or added as ingredients or non-stick remedies. The FOG ends up on cookware, dishwater, kitchen equipment and floors. During the cleaning of the equipment and floors, the FOG can enter the plumbing system. Shortly after this occurs, the FOG begins to cool and separate from the dishwater. After separation, the FOG will begin to accumulate in the building piping system and the public sewers. It is no coincidence that plumbers are called frequently to restaurants to unclog blocked lines.