As we approach Memorial Day weekend and the begin of grilling season, it’s a good time to review proper disposal of fats, oils, and grease (FOG) whether you own a small business, a restaurant, or simply like to cook at home!
Fats, oils, and grease can quickly become a major problem in sewer infrastructure if not disposed of properly. When washed down the drain FOG builds up over time on the interior of pipes. Blockages can lead to costly pipe maintenance and repairs as well as additional wastewater treatment efforts. In fact, since 2010, licensed food establishments in Indianapolis have seen an additional line item on their sewer bill to support the costs of monitoring and treating the excessive FOG waste.
To combat FOG, Indiana state code requires interceptor grease traps in all commercial buildings with food service and all other commercial buildings with fats, oils, and grease greater than twenty-five (25) mg/L. Grease traps are designed to collect any FOG accidentally disposed of down the drain. They should be specifically placed to capture sewage from food service sinks, dishwashers, and food area floor drains. Just as important as having the grease trap installed, is the maintenance and periodic clean out of the traps, which is often done by professional grease removal services.
For individuals in the Indianapolis area, you too are responsible for proper fats, oils, and grease disposal. FOG can build up in the pipes and lead to repairs on your end before it even reaches the city line.
Reducing FOG in the Sewer System
Fortunately, keeping fats, oils, and grease out of the sewer system is easy whether you are a food service business or an individual.
| Food Service Businesses | Everyone |
| Install the proper size grease trap. Monitor inside and outside grease traps monthly and clean at least every three months. | Pour any fats, oils or grease into an empty jar. Once the jar is full and solidified, add a lid and put it in the trash. |
| Train employees on proper disposal of food and oil waste. | Use a sink strainer to catch food particles instead of using the garbage disposal. |
| Keep a log of grease trap inspections and cleaning. | Dry wipe dishes with a paper towel before washing to prevent FOG from going down the drain. Do not use washable material to wipe or clean oil and grease off dishes. When material is washed, FOG is released and enters the system through the washing machine. |
| Collect and empty grill scrapings and fryer vat grease into a grease recycling container. Many companies that maintain grease traps also offer used oil pickup which can be recycled. | Do not put any oil, oil based paints, solvents or other chemicals down the drain, in the toilet, or in the outside storm drains. You can always dispose of them at an Indianapolis ToxDrop. |
Keeping fats, oils, and grease out of our water system infrastructure and resources is an important part of every citizen’s pollution prevention efforts. Let’s enjoy our BBQs and protect our drinking water while we’re at it!
