Does your facility cook meat, serve soups, or salad dressing? Do you use butter, margarine, or oil in food preparation? Do you dispose of rags during food prep or clean up? Fats, rags, oils, and grease (FROG) are abundant around, 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 FROG ends up on cookware, dishwater, kitchen equipment, and floors. During the cleaning of the equipment and floors, the FROG can enter the plumbing system. Shortly after this occurs, the FOG begins to cool and separate from the dishwater. After separation, the FROG 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.