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Fats, Oils & Grease (F.O.G.)
This page refers to Fats, Oils and Grease which are of animal and vegetable origin. Industries and restaurants are required to pretreat their grease and properly dispose of used FOG.
Households and multi-family units contribute the biggest percentage of FOG to the sewer system. Practice keeping FOG's out of the drains of your residence. This practice benefits both sides, your drains will not clog up and our sewers will flow freely. By reducing FOG down the drain you are playing a big part in preventing possible environmental damage to our creeks and Bay through sanitary sewer overflows.
Grease and Oil Interceptors are required for Industrial and Commercial Users when they are necessary for the proper handling of liquid wastes containing grease or other harmful ingredients.
Commercial users should be familiar with our Ordinance No. 39 and pay particular attention to section 4.6.1 which outlines requirements and maintenance and best management practices.
Best Management Practices for Fats, Oils and Grease include:
Best Management Practice Do‘s
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Put oil and grease in covered collections containers for recycling.
- Household users may pour into containers for waste management removal if cooking oil recycling programs are not available yet.
- Commercial users should use a certified hauling service to remove their grease and oil. A list of Certified Hauling Services for Alameda County can be found on http://www.calfog.org by clicking here.
- Scrape Food scraps from dishes into the garbage and dispose of properly.
- Remove oil and grease from (cooled) dishes, pans, fryers and griddles by scraping and wiping off excess oil and grease.
- Keep greasy food scraps out of the garbage disposal.
- Cover any floor drains with screens and empty into the garbage as needed.
- Commercial users should have a regular schedule for having their grease traps and interceptors cleaned, and maintain records of cleanings and haulings for three years.
- The interceptors and traps must be maintained in efficient operating condition.