FOG Compliance: What Restaurant Owners Need to Know

What Is FOG?

FOG stands for fats, oils, and grease—the byproducts of cooking that enter your kitchen's drainage system every day. Common sources include fryer oil, butter, meat drippings, sauces, dairy products, and food scraps. When FOG enters the sewer system untreated, it cools and solidifies on pipe walls, gradually narrowing the pipe diameter until blockages form.

These blockages cause sanitary sewer overflows (SSOs) that release raw sewage into streets, waterways, and sometimes back into commercial buildings. FOG is the leading cause of sewer blockages in most U.S. municipalities, which is why local governments regulate it aggressively.

Why Municipalities Regulate FOG

Sewer systems are expensive public infrastructure. When FOG causes a blockage, the municipality bears the cost of emergency response, pipe cleaning, environmental remediation, and potential fines from state and federal environmental agencies. A single sewer overflow can cost a city tens of thousands of dollars to address.

To prevent these costs and protect public health, virtually every municipality with a sewer system has a FOG management program that places responsibility on the businesses generating the grease—primarily restaurants and food service operations.

Common FOG Regulations

While specific rules vary by jurisdiction, most FOG programs share these core requirements:

Grease Trap or Interceptor Installation

Any food service establishment (FSE) that produces FOG must install and maintain an approved grease removal device. Your local sewer authority specifies the minimum size based on your kitchen's fixture count and flow rate.

Regular Cleaning and Pumping

You must clean your grease trap or interceptor frequently enough to prevent it from exceeding the 25% rule—meaning the combined layer of floating grease and settled solids cannot exceed 25% of the trap's total liquid depth. Most jurisdictions require cleaning at least once every 90 days, though high-volume operations may need monthly service.

Record Keeping

You are required to maintain cleaning and maintenance records for a specified period, typically three to five years. These records must include the date of each cleaning, the name of the company that performed the service, the amount of waste removed, and the disposal destination.

Manifests and Waste Tracking

Licensed haulers provide a waste manifest for each pump-out that tracks the FOG from your location to the disposal or recycling facility. You must retain copies of these manifests as proof of proper disposal.

Best Management Practices (BMPs)

Many programs require you to implement kitchen BMPs such as dry wiping pots and pans before washing, scraping food waste into trash bins, and recycling used cooking oil. Some jurisdictions require a written BMP plan posted in the kitchen.

Inspections

Municipal inspectors may visit your establishment with or without notice to check your grease trap condition, review your cleaning records, and assess your compliance with BMPs. Inspections often happen during routine health department visits or as standalone FOG program audits.

Who Enforces FOG Regulations

FOG enforcement typically falls under your local wastewater or sewer utility department, sometimes called the publicly owned treatment works (POTW). In some areas, enforcement is handled by the environmental health division or a regional water authority.

Enforcement staff have the authority to:

• Inspect your grease removal equipment at any time
• Review your cleaning records and waste manifests
• Issue notices of violation and compliance orders
• Assess fines and penalties
• Require equipment upgrades or replacements
• Revoke your discharge permit, effectively shutting down your kitchen

Typical Fines and Penalties

FOG violations carry real financial consequences. Here is a general range of what you can expect, though exact amounts vary by jurisdiction.

Beyond fines, you may also be liable for the municipality's costs to clear a blockage or clean up a sewer overflow if your FOG discharge is identified as the cause.

How to Maintain FOG Compliance

Compliance is straightforward when you build the right habits and systems into your operation.

Size Your Equipment Correctly

Work with a licensed plumber and your local sewer authority to confirm that your grease trap or interceptor is properly sized for your kitchen. An undersized unit fills up faster and puts you at greater risk of violations between cleanings.

Establish a Cleaning Schedule

Set up a recurring cleaning schedule with a licensed grease trap cleaning company. Base the frequency on your restaurant type, menu, and meal volume. Do not wait for the trap to show signs of overflow—proactive scheduling keeps you compliant and avoids emergency costs.

Keep Thorough Records

Maintain a dedicated file (physical or digital) for all grease trap documentation. After every cleaning, file the service receipt and waste manifest immediately. When an inspector arrives, you want to hand over a complete, organized record without scrambling.

Train Your Staff

Every kitchen employee should understand basic FOG management practices:

• Scrape plates and cookware into the trash before washing
• Pour used cooking oil into designated collection containers, never down the drain
• Wipe down greasy surfaces with paper towels before using water
• Report slow drains or odors to management immediately

Post a simple BMP checklist in the dishwashing area and near the grease trap as a daily reminder.

Schedule Periodic Self-Inspections

Between professional cleanings, check your trap regularly. Open the lid, observe the grease and sludge levels, and note any odors or slow drainage. If accumulation looks close to the 25% threshold, move your next cleaning up rather than waiting.

Stay Current on Local Rules

FOG regulations change. Subscribe to updates from your local sewer authority, attend any free compliance workshops they offer, and ask your cleaning provider if they are aware of any recent regulatory changes in your area.

Find a Compliant Cleaning Provider

Working with a licensed, experienced grease trap cleaning company is the easiest way to stay on the right side of FOG regulations. Search FindGreaseTrapCleaners to find qualified providers in your area who can help you maintain compliance.