FOG (Fats, Oils, and Grease) is commonly found in the wastewater discharged as a result of commercial and institutional food service operations. This course discusses the adverse effects FOG has on the sanitary sewer system, the principles of operation of grease interceptors, and the industry requirements for an effective grease management system in commercial food service applications.

Upon completion of this course, the Learner should be able to:

• Describe the impact excessive amounts of FOG have on a sanitary sewer system and discuss how improper management of FOG harms the natural environment and can lead to expensive pollution cleanups.
• Recognize how improper management of FOG in food service applications can lead to public health hazards.
• Discuss the principles of operation for three generic types of grease interceptors for commercial food service FOG management.
• Discuss sizing calculations for grease interceptors and why ascertaining the flow rate is essential to providing an optimum grease management solution for a given application.
• Identify, with geographical reference, model codes and performance standards pertaining to grease interceptors.
• Discuss the importance of grease interceptor maintenance routines and their role in protecting the health of persons, animals, aquatic life, and the environment.

Approximately 1 hour, 15 minutes. Delivered online, at your own pace.

Presented by Faith Winter on behalf of Endura Grease Management. View the Privacy Policy .