Disposal of Fats, Oil and Grease
When fats, oils and grease are poured down the drain, they cling to pipe walls and solidify, causing sewer blockages, backups, and costly repairs.
Attention Customers: Delays in our meter reading schedule have resulted in bills that include more days of service than usual. With more days of service, customers’ bills will be higher than usual.
More InformationWhen fats, oils and grease are poured down the drain, they cling to pipe walls and solidify, causing sewer blockages, backups, and costly repairs.
It’s ok to pour grease down the drain as long as...
A food service establishment (FSE) is defined as any commercial, institutional, or food processing facility that discharges kitchen or food preparation wastewater.
Examples 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.
FOG Program Compliance Inspectors conduct formal annual inspections of food service facilities. To help you meet the compliance requirements, please review the kitchen best management practices and grease trap cleaning tutorial.
The FOG Ordinance requires that each FSE has at least one FOG Certified employee. The FOG certification training teaches food service workers and grease haulers how to prevent sanitary sewer backups caused by improper handling and disposal of fats, oils, and grease.
Free training and certification is available through the Hampton Roads Planning District at https://hrfog-hrpdc.talentlms.com.
Virginia Beach is pleased to announce the implementation of an online platform for the digital management of the Fats, Oil, and Grease Control program.
The goal of this digital solution is to standardize restaurant compliance; simplify environment regulation; and enhance consistency of compliance with the City's Fats, Oils, and Grease Ordinance. Participation is recommended, but not required.
FSE documents and educational material are available online at https://hrfog-hrpdc.talentlms.com/resources or by phone at (757) 385-4171.
A hauler is defined as any person who collects, pumps, or hauls waste from grease interceptors and is not a direct employee of the food service establishment. A grease hauler must be certified through Hampton Roads Planning District Commission’s Regional Grease Hauler Program and be permitted by a facility that is capable of accepting grease interceptor waste.
The Regional Grease Hauler Program training and test is available for free at https://hrfog-hrpdc.talentlms.com and is valid for three years.
The Hampton Roads Regional Technical Standards were created by the Hampton Roads Fats, Oils, and Grease Technical Committee and are not intended to replace the International Plumbing Code (IPC) but to assist in the process of sizing grease control devices.
If you encounter a sizing calculation discrepancy between the IPC and these Technical Standards, then the IPC is the primary. If you have additional questions concerning accurate sizing of your grease control device, please contact Permits & Inspections at (757) 385-4211.