Published August 10, 2026 · Grand Natural Inc.
What Is a FOG Program?
FOG stands for fats, oils, and grease. A FOG program is a set of operating and maintenance rules that restaurants, cafeterias, bakeries, hotels, hospitals, and other food service establishments follow to keep these substances out of the public sewer system. Most sewer authorities and municipalities require FSEs to control FOG because it solidifies in pipes, causes sanitary sewer overflows, and drives expensive emergency repairs.
Whether you run a single restaurant, a hotel kitchen, a hospital cafeteria, or a multi-location quick-service chain, a FOG program typically covers how you handle used cooking oil, how you clean grease removal devices, and what records you keep to prove compliance.
Core FOG Program Requirements
Although specific rules vary by city, county, or sewer district, most FOG programs ask establishments to address the same fundamentals. Understanding these core elements makes it easier to pass inspections and avoid violations:
- Permitting and registration: Many jurisdictions require food service establishments to register with the local sewer authority and obtain a FOG control permit before opening or after changing ownership.
- Grease control devices: Install an appropriately sized grease trap or grease interceptor on wastewater lines that receive kitchen discharge.
- Maintenance schedule: Clean or pump out grease removal devices on a set schedule, or when the grease and solids layer reaches a specified thickness.
- Hauling and disposal records: Keep service receipts, waste manifests, or certificates showing that grease waste was removed by a licensed hauler and disposed of at an approved facility.
- Spill response plan: Maintain absorbent materials and a simple procedure for cleaning up oil or grease spills so they do not enter floor drains or storm sewers.
- Employee training: Train kitchen staff on what can and cannot go down the drain, including the importance of keeping FOG out of sinks and floor drains.
Grease Control Devices: Sizing and Placement
Grease control devices fall into two main categories. Grease traps are usually smaller units installed indoors, often under sinks or near dish machines. Grease interceptors are larger outdoor tanks that handle higher flows from multiple fixtures. Your plumbing layout, menu type, and wastewater volume determine which device your operation needs.
Sizing matters. An undersized device will not capture enough grease and will require excessive cleaning. An oversized device may cost more and can develop odor or septicity problems if water does not move through it often enough. Some jurisdictions base sizing on fixture units, while others use flow rate or seating capacity. A licensed plumber or engineer can help size the unit according to local plumbing codes and fixture flow rates. Many authorities also require regular inspections of inlet and outlet baffles and sample boxes.
Maintenance, Recordkeeping, and Inspections
Consistent maintenance is the backbone of any FOG program. Many operators follow the 25 percent rule: when grease and solids combined occupy 25 percent of the device’s liquid volume, it is time to clean it. Others follow a fixed calendar schedule, such as weekly for indoor traps or quarterly for outdoor interceptors. The right frequency depends on your cooking volume, menu, and local rules.
Keep every service record on-site and accessible. Inspectors commonly ask for:
- Pumping and cleaning invoices with dates and volumes removed
- Waste manifests or certificates of disposal from the hauling company
- Maintenance logs showing inspections of baffles, gaskets, and lids
- Repair records for any cracks, leaks, or missing components
During an inspection, officials may also check sinks, floor drains, and dish areas for improper practices. Clean, well-organized records signal that your establishment takes FOG control seriously.
Staff Training and Source Control
Even the best grease interceptor cannot compensate for poor kitchen habits. Source control starts with your staff. Train employees to:
- Dry-wipe pots, pans, and plates into the trash before washing
- Scrape food scraps into compost or garbage, not the sink
- Pour used cooking oil into the proper collection container, never down a drain
- Use sink basket strainers and empty them regularly
- Keep floor drain covers in place and clean only with degreasers approved for discharge
Post simple signage at sinks and mop sinks reminding workers that “no grease down the drain” is the rule. Regular reminders during pre-shift meetings help turn these steps into habit.
Working With a Qualified FOG Service Provider
Most food service establishments partner with a specialized service company for grease trap cleaning, used cooking oil recycling, and related maintenance. A qualified provider should carry proper licensing and insurance, document each service with manifests, and dispose of waste at approved facilities. Ask whether the company provides emergency response, digital recordkeeping, and inspection support. They should also flag problems such as cracked lids, failing baffles, or excessive grease buildup before they turn into compliance issues.
Grand Natural works with restaurants and commercial kitchens to manage FOG through used cooking oil recycling, grease trap cleaning, kitchen exhaust hood cleaning, and line jetting. Building a relationship with one experienced provider can simplify recordkeeping and help you stay ahead of inspections.
Conclusion
A well-run FOG program protects your plumbing, reduces sewer overflow risk, and keeps your establishment in good standing with local authorities. By installing the right grease control devices, training staff, maintaining clear records, and working with qualified service partners, you turn FOG compliance from a burden into a routine part of kitchen operations.
Need service for your kitchen? Grand Natural provides used cooking oil collection, grease trap cleaning, hood cleaning, and kitchen line jetting to restaurants nationwide. Call (855) 519-5550 or request service online.