Fats, Oils and Grease Management Program (FOG)

Proper Disposal of Fats, Oils, and Grease

Basic information about fats, oils, and grease
FATS OILS GREASE
Solid at room temperature
Liquid at room temperature
Turns to liquid during cooking, but solidifies when cooled
Butter, shortening, margarine
Vegetable oil
Gravy
Peanut butter
Canola oil
Mayonnaise
Meat trimmings
Olive oil
Melted meat fat
Uncooked poultry skin
Corn oil
Bacon and sausage
Dairy: Cheeses, milk, cream, sour cream, ice cream
Cooking oils
Boiled poultry skin
To ensure compliance with the City’s Sewer Use Ordinance, all restaurants, food processing and/or serving facilities, or other industries with oil and grease-containing discharges shall install grease traps, interceptors, oil water separators and/or filter systems, sized and installed in accordance with the current Florida Plumbing Code. Grease traps, interceptors, and/or filter systems shall be cleaned once per month. Interceptors must be completely pumped out during cleaning.