FOG can be:

• Cooking oils: olive, coconut, canola, vegetable oil, others
• Bacon grease / meat fat
• Butter / shortening
• Salad dressings
• Gravy / sauces
• Dairy products like cheese and sour cream

Keep Home Kitchen Drains Fat-Free

• Never pour hot oil or grease into the sink!
• Scrape cooled fats from plates, pots & pans into a container in the trash before washing.
• Cold water congeals FOG, making buildup in pipes and sewer laterals less likely.
• Throw away products like expired dairy products, sunscreen, lotion and cosmetics in the trash.

Removal of FOG blockages is expensive and messy. FOG in sewer lines increases maintenance of the City's sewers, raising sewer rates for all customers.

FOG Control Program

Requirements are implemented and enforced through Plan Checks, inspections and education. Inspections are unannounced and occur during business hours. Inspectors examine indoor and outdoor areas, review cleaning practices with staff and check documentation indicating the facility manages its FOG correctly.

Upon completion, a written Inspection Report is provided. If needed, inspectors conduct a follow-up inspection verifying that any violations are corrected.

Uncorrected, repeated and/or serious violations result in escalated enforcement, up to and including fines.

Wastewater Plan Checks for Remodel / New Construction

• A City Plan Check is required to ensure proper disposal of wastewater to the sanitary sewer for any remodeled or newly constructed food service establishment.
• Prior to the City Plan Check, obtain approval and a stamp on your plans from the Santa Clara County Health Department.

Requirements for Food Service Establishments

All Food Service Establishment sites discharging wastewater to the sanitary sewer from sources other than standard domestic sanitary facilities (toilets, bathroom sinks), must submit a completed Food Service Checklist (PDF) with plans for Plan Check. The Checklist:

• applies to any facility conducting commercial cooking operations including dishwashing and equipment cleaning that generate grease-laden wastewater.
• provides guidance for designing FOG control protecting the sanitary sewer system.
• assists Building Permit applicants and designers and installers of food service establishments to comply with the California Plumbing Code (CPC) and Santa Clara City Code (SCCC).

Fill out all sections using current operating data or estimates based on similar types of businesses.

Guidelines: acceptable specifications for grease control devices (GCDs) also known as grease interceptors. (PDF)

Best Management Practices for Food Establishments

• Grease Control Device Maintenance and Recordkeeping (PDF)
• Grease Control Device Recordkeeping Log (PDF)
• Grease Interceptor Maintenance (PDF)
• Grease Trap Maintenance (PDF)
• Proper Cleaning of Exhaust Hoods, Filters, Ducting, Roof Fans and Floor Mats (PDF)
• Prohibitions on Chemicals, Enzymes or Bacteria in Grease Traps and Interceptors (PDF)

Food Establishment Guidelines for FOG Management

• Food Service Checklist for Plan Check Permit Applications (PDF)
• How to Clean Your Grease Trap Poster [English / Spanish / Vietnamese] (PDF)
• Trash Enclosure Poster [English / Spanish / Vietnamese] (PDF)
• Acceptable Specifications for Grease Interceptors (PDF)