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Managing Fats, Oil, and Grease from the Food Service Industry

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Abstract:

Fats, oil, and grease (FOG) have long caused operational problems for wastewater collection and treatment systems. Accumulation of FOG in collection systems can reduce the system capacity and eventually cause blockages that result in sewer backups. These and other FOG handling issues increase operating costs and often generate negative publicity. Though ordinances and codes require installation of grease traps and interceptors, problems with FOG persist due to poor maintenance and the large number of geographically diverse food establishments that must be inspected.

The Oregon Association of Clean Water Agencies (ORACWA), an association of 75 wastewater and stormwater agencies in Oregon, recognized the need for a guidance document for pretreatment inspectors as a starting point to reduce problems associated with FOG. With partial funding from the Oregon Department of Environmental Quality (DEQ) through its Pollution Prevention Incentives for States grant by EPA, ORACWA retained Brown and Caldwell to develop a Fats, Oil, and Grease Best Management Practices (BMP) Manual for the food service industry.

Document Type: Research Article

DOI: http://dx.doi.org/10.2175/193864700784607604

Publication date: January 1, 2000

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  • Proceedings of the Water Environment Federation is an archive of papers published in the proceedings of the annual Water Environment Federation® Technical Exhibition and Conference (WEFTEC® ) and specialty conferences held since the year 2000. These proceedings are not peer reviewed.

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