Food Service Establishments

Food Service Establishments


Train Your Employees the Right Way to avoid costly plumbing expenses and compliance problems.


Are you and your employees correctly disposing of fats, oils, and grease (FOG)? If not, it   could cost your business in a big way, as well as harm the environment.

When disposed down the drain, FOG causes sewer backups and overflows. This can damage your business, property, and local waterways.

Use this information and materials offered in this section to train your staff and keep your establishment clean and productive!

Compliance Assistance Program & Materials

 Compliance begins with employee training!


We have collected and created materials in this section to assist you. Use these materials to help educate and train your employees about proper disposal of fats, oils, and grease. 

Unsure what to do to get started?
Email Us or Call (931) 560-1001 Today!

Implement Best Management Practices:

  • Maintain Grease Removal Devices. Minimum cleaning and pumping schedules are:
              - Exterior grease interceptors every 90 days or more often to remain under 25% FOG capacity
             - Interior grease traps each week or more often to remain under 25% FOG capacity
              - Automatic grease traps daily
  • Wipe or scrape food residue from pots, pans, dishware, and work areas into the trash before washing.
  • Recycle Used Cooking Oil - Contact the Landfill or other area recyclers for information.
  • Protect Drains from Spills.
  • Clean Hood Filters - wash exhaust filters in the sink - not outside where polluted water can enter storm drains.
  • Install Signage - Post FOG "Best Practices Posters" near sinks and dishwashers.
  • Prevent Overflows. Call us immediately for assistance (931) 560-1001.
  • Install Drain Screens.
  • Keep Accurate Records and logs on site for 3 years! We will ask to view them.