Will your Food Service Establishment get lost in the FOG?
What is FOG
FOG is a combination of fats, oils and grease used in food processing and in preparation of meals.
FOG includes, cooking oil, fat, lard, grease, butter, tallow, shortening and margarine. During food preparation and cooking meats such as pork, beef, lamb, poultry and seafood also generate FOG. Kitchen waste containing these materials as well as water that has been used to wash kitchen equipment and floors contains FOG.
Who is subject to FOG Control Program?
All Food Service Establishments engaged in preparing food for consumption by the public such as a restaurant, quick service restaurant, commercial kitchen, hotel, school, caterer, and hospital or care institution. This includes bakeries, donut shops, public and private schools.
What are the FOG ordinance requirements?
- All Food Service Establishments including restaurants that generate waste FOG are required to obtain an Industrial Waste Permit.
- All newly constructed Food Service Establishments must install a grease interceptor.
- All Food Service Establishments performing a conversion of an existing facility from a non-food use such as retail to a Food Service Establishment such as a restaurant must install grease interceptor.
- All Food Service Establishments performing a remodel valued at $100,000 or more must install a grease interceptor.
Who is responsible for the FOG PROGRAM?
City of Los Angeles, Department of Public Works
Bureau of Sanitation, Industrial Waste Management Division.
Future posts will discuss restaurant real estate issues and exemptions to installing a grease interceptor for your restaurant or food service establishment.
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