FOG can come from a variety of sources. Examples include, but are not limited to:

• Baked Goods
• Batter
• Butter & margarine
• Cooking oil
• Dairy products
• Lard
• Mayonnaise
• Meats (including trimmings and skins)
• Pastries
• Peanut Butter
• Buttered Popcorn
• Salad Dressings
• Sauces & Gravy
• Shortening

• Before washing dishes, use a paper towel or a scraper to wipe FROG from dishes and dispose of it in the trash or compost.
• Use sink strainers to catch food waste.
• Put food scraps in the trash or compost bin, not through the garbage disposal.
• Contain cooking oil and grease for proper disposal.

Disposal Options

• Cooking oil can also be recycled through the Household Hazardous Waste Facility.
• Fat and grease can be cooled and contained for trash disposal in a sealed container.
• Small amounts of cooking oil (less than one quart) can be absorbed or frozen for trash disposal.
• Cat litter works well for absorbing small amounts of cooking oil.

1. All employees should be trained to keep grease out of drains.
2. Clean pots, pans and dishware of food garbage prior to dishwashing to reduce clogs in grease interceptors.
3. Post “No Grease” signs above sinks and on the front of dishwashers. Signs serve as a constant reminder to staff about the importance of keeping grease out of drains and toilets.
4. Use water temperatures less than 140° in all sinks. Grease melted by hot water will go down the drain, but will solidify in the sewer system and cause clogs when it cools.
5. Always recycle waste cooking oil. Recycle cooking oil (yellow grease) from deep fat fryers.
6. Establish a cleaning schedule for grease traps and interceptors. Cleaning frequency for interceptors depends on the amount and type of food prepared, the size of the grease interceptor and grease management practices. At a minimum, FSFs must clean and pump interceptors before they are 25% full.

By following best management practices and keeping fat, oil and grease out of the sewer system, Food Service Facilities can prevent sewer backups, overflows and other negative impacts on the sewer system, Olathe residents and the environment.

Grease interceptors are reservoirs that “intercept” grease by slowing the flow of wastewater, allowing FROG to float and solids to settle. Special piping and partial walls called baffles allow interceptors to retain FROG and solids, while allowing filtered wastewater to flow through to sanitary sewers. FROG and solids accumulate in the interceptor until it is pumped or cleaned.

Large Exterior Grease Interceptors

Large exterior grease interceptors are typically pre-cast concrete vaults, between 1,000 and 2,000 gallons, located underground in driveways or parking areas. Maintenance personnel access large interceptors through manholes. When a large interceptor is properly maintained, FOG is “intercepted” before it reaches the sanitary sewer.

Food service facilities (FSFs) must use a licensed sanitary disposal contractor to pump and clean large interceptors and dispose of any waste at least once every 90 days or before the interceptor is 25% full.

Point of Use Interceptors

Point of use interceptors (also known as grease traps) are small reservoirs installed in the wastewater piping. This interceptor is located inside, close to the grease producing fixture, often under sinks or in floors.

Food service facilities must completely clean point of use interceptors before the interceptor is 25% full of floating FOG or settled solids.

Food service facility staff who maintain the point of use interceptors should be trained on proper cleaning and disposal procedures and record keeping. Staff must record all cleaning and disposal in a maintenance log.