Fats, Oils and Grease Program

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Fats, oils and grease can wreak havoc on your plumbing and SD1's sewer pipes.


When residents and businesses pour fats, oils and grease (FOG) down sinks or floor drains, these substances can build up in pipes. This can ruin plumbing and prevent wastewater from moving through SD1's sanitary sewer pipes to a treatment plant for cleaning. 

When wastewater is unable to move through sewer pipes, raw sewage can back up into homes or overflow into local streets and streams. FOG also can increase the cost of operating and maintaining sanitary sewer pipes and treatment plants. 

To manage issues caused by FOG, SD1 developed a comprehensive plan that is detailed in the FOG Management Policy

Properly discard fats, oils and grease.


In an effort to protect pipes and keep costs low, SD1 encourages customers to properly discard FOG.
  • Don't put oil, grease or food scraps down the drain. Instead, place them into trash bins or covered collection containers.
  • Don't run hot water over greasy dishes, pans or fryers. Wipe the grease off with a paper towel before washing dishes by hand or in the dishwasher.
  • Don't rely on a garbage disposal. Instead, use a strainer in the sink to collect excess food particles.
  • Don't use chemicals to remove grease clogs; they can damage the piping system.

What can landlords do?


Apartments, townhomes and condos can have a disproportionate impact on the sewer system due to the high density of users. If you are a property manager and would like materials to educate customers on the problems caused by FOG, please contact SD1's Industrial Pretreatment Department at 859-547-1109.

What can restaurants and other food service establishments do?

 

Fats, oils and grease can lead to blocked pipes, sewage backups and overflows if not properly managed.

Food service establishments (FSEs) prepare and process a high volume of food, leading to a higher potential for releasing FOG into the sewer system. As a result, they must take extra precautions to manage FOG. 

To reduce FOG at your business, consider best management practices such as signage, routine cleanings and recycling cooking oils. 

As of 2012, all new or renovated FSEs must install and maintain an approved grease interceptor or trap. Learn more in the resources linked below:
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