Milledgeville Seeks Help Battling FOG Backups

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Updated: Fri, 18 Jul 2014 11:30:38 EST

Milledgeville is implementing a new program to cut the fat, oil and grease being dumped in the city's sanitary sewer system.

The program encourages residents to take proactive measures to prevent fat, oil and greases (FOG) backups and overflows. It also requires a FOG inspector to visit food service establishments to review their methods of grease retention and check their records to ensure proper maintenance and disposal.

Fats, oils, and grease covered by the ordinance include:

• Meats such as turkey, chicken, beef, fish, pork, and bacon

• Dairy products and food scraps

• Cooking agents such as lard, shortening, butter, and cooking oil

• Condiments such as mayonnaise, gravy, salad dressing, sauces, and icing

In the last four years, FOG was the leading cause of sewer blockages and overflows, the city reported.

To prevent FOG related-issues, residents are encouraged to:

• Dispose of cooking oil by pouring it in a sealable container and throwing it in the trash or recycling it instead of pouring it down the drain.

• Scrape leftover food in the trash or a compost area instead of the sink or using a garbage disposal.

• Instead of using hot water to rinse pots and pans after cooking, scrape the remaining grease off with a spatula before wiping it with paper towels.

• Place a sink strainer over the drain to catch small food scraps when washing dishes.

Businesses are also encouraged to take preventive measures against FOG and should do so by:

• Posting “No Grease” signs above sinks and the front of dishwashers.

• Encouraging kitchen staff and other employees to learn about FOG.

• Recycling leftover waste cooking oil.

• Wiping pots, pans, and other dishware prior to washing.

Many food service establishments already participate in the FOG program by having a grease trap or interceptor installed and maintained.

The City of Milledgeville’s FOG inspectors will work with these establishments to ensure that they are properly managing and disposing of FOG, as well as utilizing best kitchen practices.

Food service establishments without a grease interceptor or trap shall be evaluated to see if they need one. The FOG Inspector has a packet that they will give to each businesses which will further explain the rules and regulations of the new FOG program.

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