Fats, Oils, and Grease
Fats, oils, and grease, also known as FOG, come from both homes and businesses and are the main causes of expensive and messy sanitary sewer overflows. The North Charleston Sewer District's FOG Program helps residents and businesses reduce the amount of FOG and other dangerous items, like wet wipes, paper towels, and feminine hygiene products going down the drain.
Help us 'Cease the Grease!'
Sarah Mason, FOG Program Manager 843.764.3072 email@example.com
Kelly Singer, Industrial Pretreatment Supervisor 843.764.3072 firstname.lastname@example.org
Darnell Collins, Pretreatment Inspector 843.764.3072 email@example.com
Many of us don't think about what goes down our drains and how it can impact our home, community, and environment, but by taking a few minutes to become familiar with sewer-safe practices, we can all save time, money, and our health.
Here is a great link with items that should never go down the drain: https://www.conserve-energy-future.com/things-you-should-never-put-down-the-drain.php
Food Service Establishments (FSEs)
Food service establishments are regulated under the District's Grease Trap Program. FSEs are required to clean their grease traps at a minimum of every 3 months unless required to clean more often by an Inspector, keep all maintainance logs on-site, and maintain and follow Best Management Practices to avoid FOG in the sewers. Please find required forms and helpful information below:
|Please fill out this application if you are building, renovating, or changing the operations of a food service establishment.|
|Please fill out this form if you are a new FSE or an existing FSE with billing changes.|
|Please complete this BMP form and provide a copy to the District, as well as a copy to keep on-site at your FSE. All employees must be trained on your Best Management Practices.|
|Feel free to use this self-inspection template, or create one of your own. Inspections must be logged and kept on-site at the FSE for inspector evaluation.|
Feel free to use this cleaning log template, or create one of your own. Interceptor cleaning must be logged and kept on-site at the FSE for inspector evaluation.
|NCSD Standard detail for an in-ground 1,000 Gal. grease interceptor.|
|NCSD Standard detail for an in-ground 1,500 Gal. grease interceptor.|
|Standard sketch of the typical 'under-counter' interceptor. These will vary by brand.|
|Example Best Management Practices to be implemented in FSEs. These may be copied or reproduced for any restaurant training purposes.|