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YCUA FATS, OIL, and GREASE MTITGATION PROGRAM

What every owner / operator of a food service establishment needs to know!


Why has YCUA developed a Fats, Oil, and Grease (FOG) Mitigation Program?

The policy was developed to reduce sanitary sewer overflows in our collection system. Sanitary sewer overflows can adversely affect public and environmental health. When Fats, Oils, and Greases (FOG) are discharged to the sanitary sewer, they can collect on the wall of pipes and become as hard as concrete in some cases. Eventually, this buildup may completely block pipes, resulting in back-ups of raw sewage and / or flooding.

Grease buildup in a sanitary sewer
Grease buildup in a sanitary sewer.

Who will this program affect?

The program applies to all non-domestic users of the YCUA wastewater collection system classified as a Food Service Establishment (FSE). The policy defines a FSE as a non-domestic user that engages in one or more of the following food preparation activities: cooking by frying (all methods); baking (all methods); grilling; sautéing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; poaching; infrared heating; searing; barbecuing; and any other food preparation activity that produces a hot, consumable food product in or on a receptacle that requires washing.

What is a FOG interceptor?

A plumbing device that is installed in a sanitary drainage system to intercept FOG from a wastewater discharge and is identified by flow rate as well as separation and retention efficiency.

Who will this program affect?

The program applies to all non-domestic users of the YCUA wastewater collection system classified as a Food Service Establishment (FSE). The policy defines a FSE as a non-domestic user that engages in one or more of the following food preparation activities: cooking by frying (all methods); baking (all methods); grilling; sautéing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; poaching; infrared heating; searing; barbecuing; and any other food preparation activity that produces a hot, consumable food product in or on a receptacle that requires washing.

What are Best Management Practices?

Practices that will help reduce the quantity of FOG discharged to grease removal devices and the sanitary sewer collection system. The specific practices are:

YCUA Program Resources


Resources from the Michigan Department of Environmental Quality


Resources from the Office of the Washtenaw County Water Resources Commissioner


FOR MORE INFORMATION OR QUESTIONS,
PLEASE CONTACT OUR PROGRAM COORDINATOR:

Sreedhar Mullapudi, Compliance Supervisor
734-484-4600 ext. 123
smullapudi@ycua.org

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Ypsilanti Community Utilities Authority
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