Programs

Kansas City launched its Fats, Oils, and Grease (FOG) control program to help reduce blockages in the city’s sewer system and prevent sewage overflows onto streets. When raw sewage spills onto our streets, it often ends up in storm drains and waterways, leading to pollution that harms our environment and oceans.

Since the FOG program began, the city has seen a significant reduction in public sewer spills. This success is thanks to local restaurants and following program guidelines and residents becoming more aware of the health and environmental dangers associated with improper grease disposal.

Next time you’re tempted to pour grease from your pan down the drain, reconsider. Following a few simple steps can help you avoid a costly plumber visit and protect our natural resources.

Common Sources of FOG

• Meat fats (bacon, sausage)
• Lard
• Cooking oils
• Dairy products (milk, ice cream, yogurt, sour cream)
• Cream-based sauces
• Salad dressings, cheese, mayonnaise
• Butter or margarine
• Food scraps
• Baked goods

Tips to Keep Your Drains FOG-Free
Do:

• Pour small amounts of grease into non-recyclable containers like juice cans, empty milk cartons, or coffee cans. Let the grease harden before throwing it away. You can speed this up by placing the container in the freezer.
• Scrape and wipe pots, pans, and dishes with paper towels before washing, and dispose of the waste in the trash.
• Limit garbage disposal use. FOG-containing food can clog pipes and cause backups.
• Use a sink strainer to catch food particles and empty them into the trash.

Don’t:

• Never pour FOG down the sink or toilet.
• Never pour FOG into garbage disposals.
• Never put food scraps down the garbage disposal

FREQUENTLY ASKED QUESTIONS

The only way to stop blockages by FOG is to keep them out of the system to begin with.

Why should I care?
You should care because pouring fats, oils, and grease (FOG) down the drain can cause expensive plumbing damage, blockages, and sewage overflows. Acids from decaying food can corrode your pipes, leading to costly repairs. Plus, improper disposal can result in fines. Preventing FOG buildup protects both your home and the environment.

What is the Kansas City FOG Program?
In Kansas City, the FOG Program addresses the issue of Fats, Oils, and Grease (FOG), substances known for causing damage to sanitary sewer systems. FOG comprises animal and vegetable fats, as well as cooking oils commonly used in food preparation. Particularly, Food Service Establishments (FSEs) contribute substantial amounts of FOG to the system.

How does FOG affect the Sewer System?
FOG poses a significant threat to sewer infrastructure. When disposed of down drains, it accumulates within pipes, leading to blockages and potential sewage backups, causing extensive damage.

What is an FSE? An FSE, or Food Service Establishment, encompasses any facility involved in food preparation or serving.

What is the difference between yellow and Brown in FOG?
Yellow and brown grease are key components of FOG (Fats, Oils, and Grease) that pose significant challenges to sewer systems. Yellow grease typically refers to used cooking oils derived from frying processes in commercial kitchens, while brown grease encompasses the combination of food particles, oils, and grease residues that accumulate in grease traps and interceptors. Both yellow and brown grease are highly viscous substances that, when improperly disposed of down drains, can solidify and adhere to sewer pipes, leading to blockages and sewage backups. Effective management of yellow and brown grease involves proper containment, disposal, and regular maintenance of grease control equipment to prevent costly damage to sewer infrastructure and protect the environment.

What is a grease interceptor?
A pretreatment method used to minimize the amount of Fats, Oils, and Grease from entering the city’s system.

Do I have to have a grease trap?
YES. All FSE are generally required to have a grease trap.

How often are FSE inspections? Every 2 years or as needed.

Engage all staff in comprehensive FOG training, provide accessible instructional materials, and offer positive reinforcement for adherence to best practices.

Compliance with the FOG Program is essential, as failure to adhere to regulations may result in service suspension and hefty fines as per the Kansas City Code.

For further details on the Kansas City FOG Program, please contact: 816-513-0600

Effective Practices to Stop FOG Damage:

1. Proper Handling of Greasy Equipment:
   • Keep floor mats and greasy equipment cleaned in designated areas with grease control devices to prevent wastewater from entering storm drains or streets.
2. Safe Disposal Methods in the Kitchen:
   • Display “No Grease” signs near sinks.
   • Educate staff on FOG management.
   • Wipe grease off utensils before washing.
   • Use sink strainers to trap solids and dispose of them in the trash.
3. Storage of Grease:
   • Store grease in leak-proof containers with secure lids.
   • Dispose of full containers in the trash.
   • Conduct regular inspections and maintenance of storage areas.
   • Keep containers away from storm drains.
   • Double bag before disposal.

Required Measures for Restaurants and Food Service Establishments:

• Install and maintain appropriate grease control equipment.
• Keep records of maintenance and provide them to inspectors.
• Train staff in FOG best practices.
• Ensure cleanliness of kitchen hoods.
• Post Best Management Practices Flier in the food service area.