Fats Oils & Grease Disposal
Fats, oils, and grease (FOG) resulting from food preparation in homes and businesses can build up in sewer pipes, and cause costly blockages and backups, and sewage overflows to private and public property. View a video of a FOG-clogged pipe.
Read our Frequently Asked Questions (pdf).
Food Service Providers: Changes to Seattle’s Municipal Code
Seattle’s Municipal Code
Since 1968, Seattle Municipal Code has prohibited the discharge of waste water containing more than one hundred parts per million by weight of fat, oil or grease, and has also required private pretreatment facilities to intercept grease to be maintained in continuously efficient operation at all times.
25% rule
Beginning January 19, 2011, SMC 21.16.310 specifies the 25% rule as the standard to determine if a pretreatment facility to intercept grease is in continuously efficient operation. While this is a change in code language, SPU has been using the 25% rule as the inspection standard for continuously efficient operation for many years. Food Service Establishments must maintain (clean out) their grease trap or interceptor when 25% or more of the volume is filled by food and grease.
No additives in pretreatment devices
SMC 21.16.310 now prohibits the use of emulsifying agents, enzymes, bio-additives, or similar chemicals in pretreatment devices.
Varied penalty fees
Enforcement provisions for discharges of F.O.G. to the sewer system will vary to better match the size of the penalty to the degree of violation. Penalty fees range from $250 - $5,000.
You can help fight FOG
Sources of FOG include:
| Cooking oil | Gravy | |
| Butter | Sauces | |
| Lard | Oil from Cooked Meats | |
| Shortening | Sour Cream | |
| Margarine | Mayonnaise | |
| Milk | Cream | |
| Soup | Food Scraps |
Tips to keep your drains fat-free:
- Pour fats, oils and grease into a container and store in the freezer, then put in the trash after it has hardened
- Use paper towels to wipe greasy dishes before dishwashing
- Use sink strainers to catch food waste during dish washing
- Put food scraps in the compost or in the trash
Residential Customers: Remember that FOG cannot be recycled or composted and must be put in the trash.
Download our easy guide for proper disposal of FOG and food scraps (pdf).
Information for Businesses
Restaurants and commercial kitchens found in school, hotels, and hospitals potentially generate large volumes of fats, oils, and grease waste due to the volume of food preparation, service, and cleanup they manage. But, FOG generation can also come from small coffee shops, deli’s, and pizza establishments.
- Learn more about how to manage FOG at your business
- Frequently Asked Questions about F.O.G.
Download our handy flyer for your kitchen which will help you abide by the law and keep FOG out of your drain (pdf). English | Spanish | Korean | Chinese | Tagalog
Much of the information on the FOG website is derived from the Restaurant Grease Guidelines, authored by the Interagency Resource for Achieving Cooperation (IRAC).