Fats, oils, and grease (FOG) are used in or are byproducts of cooking certain foods. As a food service establishment, it’s important to ensure that your business is properly collecting and disposing of FOG.
Effective July 6, 2022, the NYS Department of State adopted standards that address safety, signage, and maintenance of grease interceptors.
(See 19 NYCRR Part 1229-2)
Why are fats, oils, & grease (FOG) a problem?
When warm or hot, FOG is often in liquid form and may not seem like a big problem. However, these liquids become solids after cooling, resulting in clogged pipes that cause sewer overflows and backups.
Being in the food service business, this means you must:
Properly install the correctly sized grease trap or interceptor in accordance with state standards
(see 19 NYCRR Part 1229)
Ensure that grease traps/interceptors are designed and maintained to withstand expected loads
Ensure grease traps/interceptors are properly marked to prevent unauthorized access
Thank you for doing your part to help keep our Sanitary Sewer System working!
For more information on FOG and best, practices visit:
