FATS, OILS, AND GREASE (FOG)
What is FOG?
FOG is derived from plant and animal sources and are a by-product of cooking. Some examples of FOG include: food scraps, pan drippings, cooking oil and shortening, fat from meats, dairy products, oily sauces, and salad dressing. Restaurants, condominiums, apartment buildings, schools, churches, shopping malls, hospitals, retirement/assisted living facilities, and even households all produce FOG.
Why is FOG a Problem?
FOG entering the sewer system from food preparation and dishwashing is a leading cause of sewer backups and overflows. When poured down the drain, FOG solidifies and adhere to sewer pipe walls. This buildup can restrict or completely block pipes causing messy, costly sewer backups in your business or home and overflows into your neighborhood.
Every Food Service Establishment and Household Plays an Important Role in Preventing Neighborhood SEWER BLOCKAGES.
By following simple Best Management Practices while cooking, you can help keep FOG from entering the sewer system. Your efforts can greatly help to reduce sewer maintenance and operation expenses as well as reduce the public health risks associated with sanitary sewer overflows.
Commercial Inspection Program
The Commercial Inspection Program ensures the integrity and capacity of the sanitary sewer collection system and prevents the introduction of pollutants that can interfere with wastewater treatment plant operations. Commercial Inspection staff educate and inspect Commercial Users to ensure compliance with Phoenix City Code Chapter 28 (Sewers). Commercial facilities include: food service establishments, hotels, schools, automotive shops, carwash, laundries, apartments, grooming, and other facilities which may pose a concern to the wastewater collection system or treatment plant. Staff prepares and distributes outreach materials for residential users as well.