BEST MANAGEMENT PRACTICES GUIDE

Sarasota County Public Utilities

Fats, Oils and Grease Management Program

1001 Sarasota Center Blvd., Sarasota, FL 34240

Learn more at scgov.net/FOG

or call 941-861-5000.

FATS, OILS & GREASE

BEST MANAGEMENTPRACTICES GUIDE

Ice Cream

Improper grease disposal from restaurants, residences and industrial facilities causes 47% of blockages

that contribute to sanitary sewer overflows.

Sarasota County is committed to providing safe, cost-effective wastewater service to commercial and residential customers within our service area. We are equally dedicated to operating our wastewater system in an environmentally responsible manner. Sarasota County adopted an ordinance to limit and control the introduction of fats, oil and grease (FOG) into the sanitary sewer system to aid in the prevention of sanitary sewer blockages and overflows that adversely impact public health and the environment. Every resident and business has a role to play in protecting our resources – and what happens on your property does make a difference.

The FOG requirements for regulated establishments/food service establishments went into effect Jan. 1, 2020. The requirements can be found in Chapter 126, Article VI, Fats, Oils, and Grease Management, of the Sarasota County Code and Sarasota County Resolution 2020-056.

This manual is designed to inform food service personnel of the local requirements and to educate management and employees in effective grease management practices. You are a valued customer of Sarasota County and we appreciate your cooperation in making our sanitary sewer system safe for the public and our environment.

NO FOG, NO CLOG - KEEP OUR SEWERS CLEAR

FATS, OILS, & GREASE

Food and beverage establishments

generate tons of cooking oil, grease and

food wastes every year. If this waste is

not managed properly, it can cause major

environmental problems. Animal and

vegetable-based oil and grease often enter

the wastewater sewer system in the liquid

form. Once in the wastewater system,

these fats, oils and grease cool and solidify.

Grease will cling to sewer pipes, causing

maintenance problems. The consequences

include reduced sewer capacity and pipe

blockages, which can lead to sanitary sewer

stoppages and overflows. These overflows

are public health and environmental

hazards, as well as a financial burden to

businesses, residents and the county. FOG

can also damage equipment that is vital

to the proper operation of the county’s

wastewater collection system.

Where does FOG come from and why is it a problem?

SOURCES OF FOG

FATS – Solid at room temperature: butter, shortening, margarine, peanut butter, meat trimmings, uncooked poultry skin, cheese, milk, cream, sour cream, ice cream.

OILS – Liquid at room temperature: vegetable oil, canola oil, olive oil, corn oil, salad dressings, cooking oils.

GREASE – Liquid during cooking, solidified when cooled: gravy, mayonnaise, melted meat fat, bacon, sausage, boiled poultry skin, salad dressing.

Learn more at scgov.net/FOG or call 941-861-5000.

Your facility is included in the program if you engage in preparing and/or packaging food or beverages for sale or consumption, on- or off-site, with the exception of private residences;

If your facility falls into any of these categories, then you are in the program and are considered a regulated establishment: food court, food manufacturer, food packager, factory, restaurant, grocery store, convenience store, bakery, cafeteria, lounge, hospital, correctional facility, hotel, nursing home, assisted living facility, church or school; and

If your facility is located within the service area of the Sarasota County sewer system.

How do I know if my business is included in the FOG program?

What records do you need to maintain?

You must maintain written records of the maintenance activities for all grease removal devices. These records must be retained for a period of three years and be available to county inspectors during an inspection. The records should include the following:

• Time and date of maintenance or cleaning.

• Name of individual or company that performed the maintenance.

• Details of any repairs.

• Dates of repair completion.

• Name of approved hauler.

• Volume and date hauled.

• Notes of any additives used.

• Copies of approved haulers’ receipts or manifests.

• Any other records pertaining to the devices.

• Copy of required permits from the Building Division.

What you should expect during a FOG inspection

County inspectors will be:

• Conducting unannounced random inspections.

• Conducting a general walkthrough of the facility.

• Reviewing records.

• Reviewing if best management practices are instituted.

• Verifying condition of grease removal devices.

• Conducting a visual observation of the parking lot and stormwater system for any illicit discharges.

• Providing educational materials.

• Collecting samples, if needed.

• Conducting follow-up inspections, if deficiencies are noted.

All regulated establishments must:• Have a grease trap or grease interceptor per the

Florida Building Code.

• Complete a facility survey.

• Pay a monthly program fee (included on water and sewer bill).

• Clean and maintain grease trap every 30 days.

• Clean and maintain grease interceptor every 90 days.

• Keep records of date, action taken, volume hauled, inspection date, along with cleaning and maintenance dates.

• Conduct needed repairs.

• Use licensed hauler to dispose of grease and solids.

• Retain maintenance and hauling records for three years.

• Receive approval to use any chemicals or additives.

• Receive approval to use alternative grease removal technologies.

• Allow county FOG inspectors access during business hours.



Do I need a grease interceptor or trap?

YES.Facilities that prepare and serve food produce fats, oils and grease and must install grease removal devices in

accordance with the Florida Building Code.

What is a grease trap and how does it work?

A grease trap is a device with a rated flow of less than 50 gallons per minute that is installed in accordance with the Florida Building Code. It is usually located inside the building or under the sink to collect, contain and remove food wastes and grease from the waste stream. The device contents of accumulated grease and other food waste must be pumped at a minimum of every 30 days to prevent FOG from reaching the sewer system.

1. Oil and grease from the waste stream floats on the water’s surface and will accumulate behind the baffle in place. This allows the accumulated oils and grease to be removed during routine cleaning of the grease management device.

2. Solids in the waste stream that do not float will be deposited and settle to the bottom of the grease management device. This layer of settled solids will also need to be removed during routine cleanings.

3. Effluent flow from a properly maintained grease management device will be free of fats, oil and grease and will enter the sanitary sewer waste stream on its way to a wastewater treatment facility.

Indoor under sink grease trap

INLET

OUTLET BAFFLE

AIR RELIEF

CLEANOUTREMOVABLE LID

INLET BAFFLES

FLOW CONTROLDEVICE

OUTLET


What is a grease interceptor and how

does it work? A grease interceptor is a device with a minimum storage capacity of 750 gallons that is defined in the FOG code and installed in accordance with the Florida Building Code. It is usually located underground outside of the regulated food establishment. This device is designed to collect, contain and remove food wastes and grease from the waste stream. The device contents of accumulated grease and other food waste must be pumped at a minimum of every 90 days to prevent FOG from reaching the sewer system.

Before failed inspection — Inlet and outlet interceptor

After inspection and pumping — Inlet and outlet interceptor

Inlet: Flow from the fixtures used in the preparation of food and floor drains from food preparation areas are directed to the grease interceptor to separate the fats, oils and grease from the waste stream.

Outlet: Wastewater flow from the grease interceptor flows to the sanitary sewer, which will deliver flow to a wastewater treatment facility for processing.

FATS, OIL AND GREASE (FOG)

SLUDGE

CLEAR WATER

CLEAN OUT CAP

CLEAN OUTMANHOLE FRAME AND COVERCLEAN OUT

OUTLET PIPE

INLET PIPE



Best Management Practices

Best Management Practices (BMPs) are practices that you can

use to minimize the amount of grease being discharged from

your facility. The following BMPs are provided to you to assist in

developing procedures and/or practices that effectively reduce

the discharge of FOG to the sanitary sewer system.

1. Implement a training program to educate employees on a regular basis.

2. Post NO GREASE signs above sinks and on the front of dishwashers. The signs will serve as a constant reminder for employees working in the kitchens.

3. Always use sink basket strainers to collect food wastes.

4. Promote grease reduction by dry wiping pots and pans and dishware prior to dishwashing. This will reduce the amount of material going to the grease traps/interceptors.

5. Capture accumulated oil during the cleaning of work stoves and ventilation/exhaust hoods and dispose of as solid waste.

6. Dispose of food waste by recycling and/or solid waste disposal. Recycling food waste will reduce the cost of solid waste disposal. Solid waste disposal of food waste will reduce the frequency and cost of grease trap/interceptor cleaning.

What are common BMPs for regulated establishments?

What to do with the yellow grease Yellow grease, which is basically all the fryer oil and cooking fats, should be managed appropriately and can often be sold and recycled by a third party to make biodiesel or other products. Although yellow grease is not regulated under the FOG program, it is your responsibility to store and maintain the recycle containers to avoid discharges to

the ground and stormwater system.

7. Empty yellow grease containers before they are full to avoid spilling. Never dump or wash anything into the stormwater system.

8. Discourage the use of garbage disposals and/or food grinders. If not maintained properly, these devices can put large quantities of solids into the sewer system.

9. Recycle “yellow grease,” or cooking oil waste, through an established, reputable recycling facility.

10. Do not discharge caustics, acids or solvents to the wastewater collection system. Caustics, acids and solvents can have other harmful effects on the wastewater treatment system and can be hazardous to employees.

11. Do not use any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters or additives without approval from the county.

12. Have a spill prevention plan and review it with employees.


What is a complete pumping service?

Who submits the quarterly reports?

Authorized grease haulers must:

What should be included on the receipt/manifest

from the hauler?

1. Abide by the provisions in the FOG Code.

2. Obtain an annual operating permit from Sarasota County.

3. Pay annual operating fee (Note: annual license is not transferable).

4. Obtain necessary permits/licenses from federal, state and local agencies.

5. Conduct a complete pumping service.

6. Use approved facilities only for grease disposal.

7. Abide by conditions in annual operating permit.

8. Submit quarterly reports detailing the pump out activities from grease removal devices.

9. Obtain approval to use any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters.

10. Develop a Spill Prevention and Response Plan.

11. Be subject to a late fee if quarterly reports are received after deadline.

A complete pumping service includes the initial complete removal of all contents including floating materials, wastewater, and bottom sludge and solids from the interceptor. Grease interceptor cleaning shall include scraping excessive solids from the walls, floors, baffles and all pipework. Grease, solid materials or gray water removed from an interceptor shall not be returned to any grease interceptor, private sewer line or to any portion of the sanitary sewer system.

The receipt/manifest should include the following:

• Name of the regulated establishment.

• Date of the cleaning and maintenance.

• Pumping service.

• Volume hauled.

The hauler submits quarterly reports that contain a summary of the hauling activities from grease traps, grease interceptors, grease removal devices, and any approved alternative grease removal devices. Reports are due on or before the 15th day of January, April, July and October in each year. The hauler shall be subject to a late fee as established by Resolution 2020-056, if reports are received after the due date.

Each quarterly report shall include the following:

• The number of times the device was pumped out.

• Total volume of material hauled since the last report.

• The name(s), address and pickup location for each regulated establishment.

• The disposal destination.



How do we locate the approved grease haulers’ list?The list of approved grease haulers can be found on the county’s website at scgov.net/FOG.

How can I get in compliance?Contact us! We will work with your company to complete the necessary requirements.

How do I contact the program inspectors?Contact the Sarasota County Contact Center at 941-861-5000 and ask for the FOG Program or email [email protected].

How do I obtain a plumbing permit?Contact the Sarasota County Building Division at 941-861-5000 and ask for plumbing permits or email [email protected].

How do I remain in compliance?• Complete the initial facility survey.

• Pay monthly program fee.

• Obtain the necessary permits prior to conducting any plumbing work to repair, replace or install grease management devices.

• Install an approved grease trap or interceptor.

• Properly operate and maintain grease removal devices.

• Modify or repair any noncompliant plumbing associated with grease removal devices.

• Prevent your facility from discharging grease laden waste by using the BMPs noted in this guide.

• Follow established pump out frequency schedules.

• Keep accurate written maintenance records and do not falsify records.

• Prevent tampering of the grease removal devices.

• Obtain approval from Public Utilities on the use of any additives.

• Allow reasonable access to the facility or grease trap or interceptor to observe conditions or obtain information.

• Allow county FOG inspectors the right to set up sampling, metering or monitoring devices.

• Only use an approved grease hauler.

Sarasota County Public Utilities

Fats, Oils and Grease Management Program 1001 Sarasota Center Blvd., Sarasota, FL 34240

Learn more at scgov.net/FOG

or call 941-861-5000.

Crea

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/12/21

Ice Cream

BEST MANAGEMENT PRACTICES GUIDE

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