Fats, Oils, and Grease (FOG) Program
Washington Suburban Sanitary Commission (WSSC) requires Food Service Establishments (FSEs) to install and maintain grease treatment devices (grease traps) to minimize overflows of sanitary sewers caused by blockages of accumulated cooking by-products (FOG). FSEs are also required to practice Best Management Practices (BMPs) when handling grease. To verify compliance, WSSC conducts annual inspections of FSEs and accompanying grease trap maintenance records.
Grease traps located in kitchen and trash rooms are maintained by a WSSC permitted contractor. Grease traps located in Food and Consumer Science (FACS) classes are maintained monthly by MCPS Building Services staff. Please refer to the Grease Trap Standard Operating Procedures (SOP) below for a list of actions. Division of Maintenance distributed wet-dry vacuums to schools with FACS classrooms grease traps, which are to be used for the purposes of removing the contents of these traps. Maintenance actions are to be recorded on the Grease Abatement System Maintenance Log and retained for a period of three years in the FACS room.
Please access the following links for documentation and information related to grease trap maintenance:
- Part 1 of 2: Removing FOG from FACS Room Grease Trap Using Wet-Dry Vacuum
- Part 2 of 2: Emptying Wet-Dry Vacuum FOG Content into Trash Room Grease Trap
Other Helpful Links:
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