Frequently Asked Questions

FOG stands for Fats, Oils and Grease. It is a by-product of cooking found in most foods including meat fats, sauces, oils, butter, dairy, baking goods, and food scraps. For more detailed description please visit Division of Pollution Prevention and Environmental Assistance.

FOG is found anywhere food is prepared. Homes, restaurants and commercial kitchens all contribute to the problem.

FOG is not water soluble. Once it cools, it floats to the surface and starts accumulating in sewer lines. Additional grease and other debris worsen the problem, and eventually the pipe will become completely clogged and a sanitary sewer overflow may occur. FOG is a problem at the treatment plant also because grease interferes with the biological processes and reduces the treatment capacity.

Everyone. Sanitary sewer overflows are harmful to humans and the environment and are costly to clean up. Spills caused by grease can be prevented!

Never put grease down the drain! Read the Residential and Commercial FOG Information and the documents on this page for helpful tips. Inform friends and family of what they can do to help. Contact the Pretreatment Coordinator if you have any questions.

Residential homes and apartments do not need a trap/interceptor. All restaurants and other commercial or food service establishments (hospitals, rest homes, schools, grocery stores, etc.) that perform any type of food preparation must have a grease trap or interceptor. If you are unsure of the need or have any questions, contact the Pretreatment Coordinator.

Never pour grease down the drain. Let it cool and wipe out all cookware using a paper towel. Dispose of it in the trash.

For liquids, keep a container to pour cooled liquids into (examples: coffee can, soup can, jar with lid) then wipe out cookware. Dispose of the container in the trash.

Use your garbage disposal sparingly. Food scraps cause odors, and blockages and are a major contributor to FOG problems in the sewage collection system.

Resources

• Bill Insert (PDF)
• FOG Pamphlet (PDF)

1. Dispose of all foods, greases, and oils properly in the trash or collection containers.
2. Keep grease traps/interceptors cleaned and maintained on the required schedule.
3. Educate all staff on proper cleaning techniques and practices.
4. Submit reports as required to the Pretreatment Coordinator.

Resources

• Under-the-Sink Log (DOC)
• Best Management Practices (PDF)
• Grease Rendering (PDF)

Used Fryer Oil (UFO) can be disposed of at all Moore County Compactor Sites, including the landfill.