Food Service Establishment FOG Best Management Practices


Explain that fats, oils and grease (FOG) are a problem when washed down drains, because they can clog the sewers and create overflows, which can impact public health, water ways, and the environment, and can also result in expensive fines and cleanup costs.


Post Proper Disposal of Fats, Oils and Grease Best Management Practices (BMPs) signs above sinks and, if possible, on the front of dishwashers.


Use mild water temperatures (120 °F to 140°F) in all sinks. This is especially important in pre-rinse sinks that are used prior to mechanical dishwashers.


Install/use removable drain screens in all sink drains (floor sink drains, kitchen sinks, mop sinks and hand sinks) to capture solid materials. The screen openings should be 1/8” to 3/16” and removable to make the screen easy to clean.

Adding a second screen can help prevent solid materials from entering the sewer when cleaning the first screen.


Clean exhaust hood filters in sinks, not outside. This prevents pollutants from entering the storm drains.


Recycle used cooking oil and grease by collecting and storing in a recycling barrel or bin. Contact a reputable Grease Hauler to ensure proper disposal of fats oils and grease.


Block off sinks and floor drains near any FOG related spill and clean using absorbent materials, such as absorbent sweep or paper towels. Place used absorbent materials in plastic bags before placing in the trash. Outdoor spills should be cleaned with absorbent sweep, then bagged and properly disposed in the dumpster. Prevent grease overflows from entering a storm drain by using dirt or another substance until all grease is cleaned up.


Regularly service grease interceptors and grease traps. Use only licensed waste haulers (see Selecting Reputable Waste Haulers information sheet. Witness all cleaning and maintenance of outdoor grease interceptors to ensure the device is properly serviced. See Grease Interceptor Maintenance instruction sheet for more information. Manual indoor grease traps should be cleaned weekly at minimum, or daily depending on the use of BMPs, number of customers and type of food served. Clean indoor automatic grease traps daily.

Got Questions? Contact Beckley Sanitary Board Today.