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Restaurant Guidelines
no grease in drain symbolIf your establishment discharges more than the allowable amount of fats, oil and grease (FOG), you may be liable for damage claims, environmental fines and additional cleaning costs.

FOG is a byproduct of cooking and can be found in:
  • Meat fat
  • Food scraps
  • Cooking oil
  • Lard and hydrogenated oils
  • Butter and margarine
  • Dairy products
  • Baked goods
  • Sauces

Good housekeeping is the first step in eliminating FOG in pipes. By taking these few extra steps you can also save on costly plumbing repairs. 

The City of Daytona Beach's FOG Standard Policies and Procedures Manual.

FOG Discharge Permit Application

Housekeeping tips: 
  • Post “No Grease” signs above sinks and in front of dishwashers
  • Use water temperatures below 140° F in all sinks
  • Place drain screens on all drainage pipes in food prep area
  • Collect all waste cooking oil properly in recycling barrels or drums
  • “Dry wipe” pots, pans, dishware and work area prior to washing
  • Use “three sink” method to clean dishes, pots, pans and utensils before placing these items in the dishwasher for final cleaning
  • Dispose of food scraps in the trash not in the sink
  • Clean under the sink grease traps at least weekly
  • Clean, inspect and service grease traps and interceptors regularly

Justin Barton, PE
Engineer II
125 Basin Street, Suite 100
Daytona Beach, FL 32114
Ph: (386) 671-8807
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