When grease from restaurants or other types of Food Service Establishments (FSEs) is discharged into the wastewater (sewer) collection system without proper treatment, it becomes thick and viscous. Grease sticks to the walls of sewer pipes and sewer lift station motors. Rags and solid objects can then embed into the grease and cause restriction of flow, which may lead to a sewer system overflow.

Sewer blockages cause overflows onto City streets which can quickly escalate by continuous flow from upstream sources. Domestic sewage can back up to the surface, enter storm drains, and pollute our waterways and ocean. Preventing costly sewer system overflows not only saves money, but more importantly, safeguards public health and the health of our natural environment.

FOG Rules & Best Practices

Ventura Water is dedicated to working with food service businesses within our community to prevent fats, oils and grease from entering the wastewater drainage system. In 2012, FOG Rules and Regulations were formally adopted by the City of Ventura.

The FOG program has the following key objectives:
FSEs install grease interceptors or appropriate grease control devices
Grease control devices are properly maintained
Kitchen or best management practices minimize grease from entering the building's drain.

A FSE is defined as any commercial or institutional entity operating in a permanently constructed structure for the purpose of storing, preparing, serving, manufacturing, packaging or otherwise handling food for sale or for consumption by the public. These types of facilities may include, but are not limited to:

• Cafeterias
• Fast Food Restaurants
• Food Processing Plants
• Full Service Restaurants
• Grocery Stores

All FSEs are categorized based on their grease generation potential and the rules and regulations.

Class 1: High grease generation, cooking equipment, volume of food served or type of food prepared.
Class 2: Moderate grease generation, such as fast food with mostly single service dishes.
Class 3: Low grease generation, such as sandwich and soup preparation; no cooking of raw food.
Class 4: No significant grease generation such as chafing stations and beverage facilities.

Kitchen Drain Usage

When fats, oils, and grease (FOG) is poured down kitchen drains, it accumulates inside sewer system pipes. As FOG builds up, it restricts the flow in the pipes and can cause untreated wastewater to back up into homes, businesses and streets, resulting in high costs for clean up and restoration.

This buildup generally comes from 2 sources - Food Service Establishments (FSE) and residential kitchens. FSE like restaurants, hospital kitchens, cafeterias and other public kitchens are regulated and are required to install grease traps that must be cleaned periodically.

Residential households don't have grease traps and contribute into the sewer system by washing it into the plumbing system through the kitchen sink. Just a few simple actions can prevent the buildup of FOG in the sewer system. Follow these easy tips and not only will your family be protecting the environment from sewer overflows, and you may never have to call a plumber again!

View our Protecting Our Pipes Brochure (PDF).

Special Note for Turkey Frying Oil

Used cooking oil in a closed container is accepted year-round at the City's free monthly Household Hazardous Waste Collection Events (HHW). It is recommended that you designate a container for the used oil before starting your turkey-fry, and carefully transfer the oil immediately after it has cooled. Seal the container immediately and schedule your appointment to drop off at a HHW event as soon as possible to avoid spoilage.

If you have any questions about residential FOG, please contact customer care at 805-667-6500 or email us.

Do's

• Pour small amounts of grease into a non-recyclable container, such as:
  • Coffee Cans
  • Empty milk cartons
  • Juice can
  • Pet food cans
• Make sure the grease hardens before disposing of it in the trash.
• Before washing, scrape and dry wipe pots, pans and dishes with paper towels and dispose of materials in the trash.
• Use sink strainer to catch food items, then empty the strainer into the trash.
• To dispose of liquid oils under one gallon that do not harden, put them in a closed container and bring them to a Household Hazardous Waste Collection Events (HHW) event.



Don'ts

• Never pour FOG down sink drains or toilets.
• Never pour FOG down garbage disposals.
• Never pour food scraps down the garbage disposal.
• Hot water and dish soap does not dissolve fats, oils or grease. As soon as these liquids cool while in pipes, they will harden.