Restaurants and Food Service Establishments (FSEs)
Because of the high volume of food prepared and processed at FSEs, there is potential for greater amounts of FOG to enter the sewer system through connections to these facilities. It is, therefore, important that owners, managers and employees of FSEs understand how to responsibly manage FOG. Information contained in the links below will assist you in understanding how you can reduce the amount of FOG that enters your plumbing and the sewer system.
Important Notice: SD1's FOG Management Plan has been approved and will go into effect January 1, 2012. All new Food Service Establishments (FSEs) will be responsible for meeting the requirements set forth in the FOG Management Policy. Until that time, all FSEs are subject to SD1 Rules and Regulations and may be permitted if deemed necessary by SD1 (or one of its designees). Please click here to view SD1's FOG Management Policy. For questions regarding current policies please refer to Article 5 of SD1's Rules and Regulations.
To view a printable version of the bill insert regarding the new regulations, click
here.
To learn how your restaurant can manage and reduce the amount of FOG entering your plumbing and the sewer system, please click
here.
To learn more about grease control equipment (GCE), click
here.
Please note: The information contained in this document is for guidance and educational purposes. Standards and recommendations may vary from SD1 policies or the requirements of your permit.
To download a copy of the Alternate Grease Control Equipment Design/Exemption Request Form, click
here.
To view an example of a FOG Permit, please click
here.
To view a printable version of the
Food Service Establishment's FOG Questionnaire, please click
here.
To view a printable version of SD1's FOG brochure, please click
here.
Questions about FOG and FOG permits should be submitted to SD1's
Industrial Monitoring Team.
FOG-related videos