It is important to prevent fats, oils and grease (FOG) from entering our sewer system whenever possible. FOG may enter the sewer in a liquid form, but once it cools, it can solidify very quickly. This will create blockages in the pipes, which can often cause sewage wastewater to back up and overflow out of manholes. Spilled sewage can easily enter storm drain catch basins, all of which have the potential to flow directly or indirectly to the Bay.
FOG includes:
- Fats: Solid at room temperature. Examples include meat trimmings, butter, lard, etc.
- Oils: Liquid at room temperature. Examples include cooking oils, salad dressing, certain sauces, etc.
- Grease: A mixture of fats and oils. Examples include cooked/melted fat from meat, gravy, mayonnaise, etc.
To prevent FOG from entering Airport drainage systems, always adhere to the following:
- Never pour FOG directly down sinks or floor drains. Used grease from fryers, pans, traps, etc. should be collected and placed in one of the airport’s CleanStar grease storage containers for proper disposal.
- Practice “dry cleanup” before cleaning with water. Use scrapers to remove FOG from utensils, pots/pans, and cooking surfaces, then dispose of waste in a grease recycling bin. If no bin is available, small amounts of FOG can be placed in the garbage instead. Dry cleanup also applies to floors; use rags or absorbent to clean up spilled FOG instead of washing it down a floor drain.
- All sinks and floor drains should be equipped with screens or grates to prevent garbage and solid food particles from entering.
- When cooking, use fats, oils, and grease conservatively.
- Clean indoor grease traps on a regular basis. Traps should be cleaned when floating grease and bottom solids make up approximately 25% of the total volume/capacity.
For additional information regarding proper FOG disposal: