• According to the City Ordinance:
• FSE is any commercial, institutional, or food processing facility that discharges kitchen or food preparation wastewaters and that is required to have a grease control device under the Virginia Statewide Uniform Building Code or applicable regulations of the Hampton Roads Sanitation District.
  
  
• What does that mean?
• FSE include restaurants, churches, commercial kitchens, caterers, hotels, cafeterias, delicatessens, meat-cutting preparations, bakeries, ice cream parlors, cafes, hospitals, schools, bars, correctional facilities, care institutions, and any other facility that has a grease trap/interceptor. Preparation activities include, but are not limited to, cooking by frying, baking, grilling, sautéing, rotisserie, broiling, boiling, blanching, roasting, toasting, or poaching. Also included are infrared heating, searing, barbecuing, and any other food preparation activity that produces a hot, non-drinkable food product in or on a receptacle that requires washing.

• The FOG Reduction Program is here to help you comply with the City of Hampton FOG ordinance.  To review the ordinance, click here.  If you have any questions please call us at 757.726.2962.
  
  
• Join the FOG fight and register your FSE here. You’ll be contacted by the FOG Coordinator to set up a training session at your establishment.  During the session the FOG Coordinator will discuss best management practices to reduce FOG and grease control device maintenance and operation.

A well trained staff is your best defense against FOG! Grease only gets into the sewer system one way—people put it there!

Train your staff in the Kitchen Best Management Practices (BMPs). Soon these easy changes will become second nature reducing the grease going into your system.

NEVER, NEVER, NEVER pour grease directly in the drain.

Liquid grease is deceiving. Once it cools, it will solidify and stick to the edges of the sewer pipe. Pouring hot water down the drain only moves the grease further down the line; it doesn’t eliminate the problem.

Always scrape dishes and when possible dry wipe them.

Greasy food can cause as much damage as pouring grease directly in the drain! Remember, garbage disposals only chop up greasy food, they don’t reduce FOG. Scraping dishes reduces grease and lowers risk of closures due to sewer backups. Closures hurt your reputation and revenue.

Post "No Grease" signs above sinks, drains, and dishwashers.

Reminders help minimize grease discharge to the sewer or grease control device, which reduces overflow risk. The fewer overflows, the less cost for plumbing repairs.

Make sure drain screens are in place and can’t be removed.

When dishes and food scraps fill the grease control device, more pumping is required because the device reaches capacity sooner. Keep costs down; pump grease, not debris.

Wash grills, floor mats, and hood filters in a mop sink connected to the grease control device (GCD).

Washing these items outside allows the grease to go directly into storm drains which flow into the Chesapeake Bay.

• Keep a maintenance log of all GCDs and kitchen equipment.  Begin proper maintenance of your grease control device (GCD) immediately.  A GCD should never be more than 25% full of grease and settled solids.  At a minimum, they are required to be cleaned every 3 months, if not more depending on the type of FSE and the amount of grease produced. All FSEs are required to keep up-to-date maintenance logs.  Be sure to keep any receipts from your grease hauler.
  
  
• Not sure if you have or need a grease control device? Click here
  
  
• Connect with a certified grease hauler.
  • Questions to ask a FOG Renderer or Grease Hauler:
    • Do you provide collection containers?
    • Do you provide transportation?
    • Can I expect revenue for my material?  If not, what is your service fee?
    • What are your specifications?  What constitutes contamination?
    • If there is a problem, who should I contact?
      
      
• Grease Interceptor Maintenance Guide.