Food Service Establishments

FOG is a compliance program for any establishment producing food and beverages. This includes coffee shops, ice cream, supermarkets, all service restaurants are just a few.

Fats, Oils and Grease come from surprising places in surprising amounts, not only from frying things.
 
Just take a look at an Automatic Grease Trap installed right here in Portland at a local restaurant:
https://www.youtube.com/watch?v=hD7cRIzA9E4&feature=youtu.be

HOW DOES THIS PROGRAM AFFECT MY FOOD ESTABLISHMENT?


The program requires adequate grease control equipment, regular maintenance and enforcement penalties if grease control equipment is not sufficient or not maintained properly. 
              ADEQUATE grease control equipment installed
                        If you do not have adequate grease control equipment or have no equipment installed, an establishment will be required to
                        upgrade their equipment
              REGULAR, RECORDED MAINTENANCE is required

WHAT TO EXPECT?


During your Health inspections and at random inspections, you will be asked to provide records of maintenance on your grease control equipment. If you are found to be in violation, you will be required to address concerns identified.

If you have concerns or questions City staff is ALWAYS available to help in working with your business to meet the requirements.

HOW DO I BECOME OR STAY COMPLIANT WITH THE PROGRAM?


Existing establishments: Must have adequate grease control equipment, perform regular maintenance, and keep record of maintenance.
New establishments: Must meet minimum equipment standards set by the City's Code of Ordinance.
1. When seeking a BUILDING PERMIT, City staff will work with you to ensure all requirements
are met through the review of your proposed menu, kitchen equipment and kitchen layout.
2. When seeking a BUSINESS LICENSE, City staff will inspect your existing or installed Grease
Control Equipment and verify maintenance requirements.

WHEN DO I CLEAN MY GREASE CONTROL EQUIPMENT?

TYPE OF GREASE CONTROL
EQUIPMENT

DESCRIPTION/LOCATION

MAINTENANCE NEEDS*

Grease Interceptors

Often buried externally, higher capacity

Must be fully pumped out quarterly

Passive Style Interceptors

Under counter/3-basin washing sink area

Must be pumped monthly but depending on size, could be as often as weekly.

Automatic Grease Removal Units (ARGU)

Under counter/3-basin washing sink area

Must have daily inspection, pumped out
quarterly. DAILY maintenance required with proper disposal of collected FOG

*maintenance needs should be based on 25% rule and therefore could require more frequent maintenance based on amount of F.O.G. generated

ENFORCEMENT OF F.O.G PROGRAM


Beginning July 1, 2016, food service establishments are required to have and maintain adequate grease control equipment. If maintenance or equipment is inadequate, it may be necessary to upgrade existing equipment or increase cleaning frequency.

RESOURCES FOR FOOD SERVICE ESTABLISHMENTS

Frequently Asked Questions
Food Service Establishment Factsheet
Recyclable (Yellow) Grease Log
Grease Removal Equipment (GRE) Log
National Restaurant Association F.O.G. Toolkit
"NO GREASE IN SINKS" POSTER