Fats, Oils and Grease

Fats, Oil and Grease – also called FOG in the wastewater business – can have negative impacts on wastewater collection and treatment systems. Most wastewater collection system blockages can be traced to FOG. Blockages in the wastewater collection system are serious, causing sewage spills, manhole overflows, or sewage backups in homes and businesses. Two types of FOG pollutants are common to wastewater systems. Petroleum-based oil and grease (non-polar concentrations) occur at businesses using oil and grease, and can usually be identified and regulated by municipalities through local limits and associated pretreatment permit conditions. Animal and vegetable-based oil and grease (polar concentrations) are more difficult to regulate due to the large number of restaurants in every community.

FOG in pipe

FOG buildup in sewer lines has many harmful and costly effects. Sewer backups into homes create a health hazard as well as an unpleasant mess that can cost hundreds and sometimes thousands of dollars to clean up. FOG can also enter storm drains and flow directly into water bodies and onto beaches creating serious environmental and health conditions.

Homeowners: Properly Dispose of Cooking Oil and Grease

Cooking oil and grease are wastes that the City’s sewer system cannot handle and should not be discarded down the drain. Dumping grease, fats, and oil can clog sewer lines, causing sewage back-ups and flooding. Sewage back-ups can damage personal and public property.

Here’s how you can help:

DO NOT dump cooking oil, poultry fat and grease into the kitchen sink or the toilet bowl.

DO NOT use hot water and soap to wash grease down the drain, because it will cool and harden in your pipes or in the sewer down the line.

DO place cooled cooking oil, poultry and meat fats in sealed non-recyclable containers and discard with your regular garbage.

DO use paper towels to wipe residual grease or oil off of dishes, pots and pans prior to washing them.

Recycle Used Motor Oil

When poured down house or storm drains, used motor oil may travel to your local stream, bay, or harbor, where it can harm underwater vegetation and aquatic life.

DO NOT dump used motor oil into street or house drains.

DO put used motor oil in a sturdy container, such as a plastic milk jug, and take it to your local service station for recycling.

Business Owners/Food Service Establishments

The City of Portsmouth times its Fats, Oils and Grease (FOG) 2023 Permit application process to coincide with the Health Department's Food Permit Renewal Campaign that opens September 1 and runs through September 30.

The program applies to all food service establishments who operate grease traps/grease interceptors in their food production operations. The program supplements the existing City of Portsmouth FOG program by making it easy for operators to file their FOG permit applications through the City’s ViewPointCloud (OpenGov) online accounts, The timing coincides with and is a requirement of food service establishment annual renewals of Health Department Food Service Permits, also due on September 1. Failure to complete the FOG Program Permit application may result in delays to Food Service Permit renewals.

The FOG permit application fee is $75 for existing facilities.

The new FOG Permit program application process goes into effect this year. Starting in September 2024 when food service establishments renew their permits, they will be required to show written proof (log or receipts) of their required grease trap/grease interceptor cleanings. Exceptions for those who are not required to have grease traps or who are required to clean them annually rather than monthly will be handled on a case-by-case basis.

Tips for Businesses Managing FOG

See Best Management Practices link, below.

Strain or filter oil in deep fryers to extend the life of the cooking oil.
Control the temperature of deep fryers to prevent oil from scorching and extend its life. Less oil in the grease interceptor means money saved in pumping and in new oil purchased.
Recycle cooking oils and leftover grease into a storage container such as a barrel or bucket. Remember that grease is valuable — grease and oil can be recycled into other useful products. See your Yellow Pages for “grease traps” or “greases” to find grease collection companies or grease trap service providers.
Instruct staff to be conservative about the use of FOG in food preparation.
Don’t use your garbage disposal to grind up FOG and flush it down the drain.
Use dry cleanup methods to reduce water consumption and save money! Remove FOG and food waste from pans by scraping or wiping before using water. Use rubber scrapers to remove FOG from cookware.
Use absorbent paper to soak up FOG under fryer baskets.
Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.
Minimize the use of dish soap in dishwashing operations. Dish soap emulsifies FOG and enables it to pass through a grease interceptor. It will later coagulate in sewer lines.
Maintain your grease trap. Many restaurants have a grease trap installed in the kitchen. In order to keep your grease trap working properly, you’ll need to have it cleaned periodically, according to the manufacturer’s specifications.

OUTREACH MATERIALS