FOG Management Program

The Fats, Oils and Grease (FOG) Management Program is based on Murfreesboro City Code Chapter 33, Article III and was developed by MWSD under guidance from the U.S. Environmental Protection Agency (USEPA) Title 40 CFR Part 403 and the Tennessee Department of Environment and Conservation (TDEC) Oil and Grease Control Guidance Document.

The sole purpose of the FOG Management Program is to minimize and manage FOG discharges to the sanitary sewer collection system. Management of FOG is essential to ensuring the operation of the sanitary sewer collection and treatment systems is both efficient and effective, while also serving to protect public health and safeguard the environment.

What is FOG?

FOG is derived from animal and plant sources. Although it can also originate from mineral and petroleum-based sources, only animal and plant-based FOG, generated as a by-product of handling and preparing food for consumption, and the issues associated with them are addressed here.

Why is FOG a problem?

FOG discharged into the plumbing drainage system of a Food Service Establishment (FSE) or a residence creates the same set of problems as it does in the public sanitary sewer collection and treatment systems. FOG particles cling to the inside of sewer pipe walls, accumulating over time, causing;

• Odors
• Blockages
• Sanitary Sewer Overflows (SSO’s)

These problems reduce the efficiency of and increase the operation and maintenance costs of both private and public sanitary sewer systems.

Food Service Establishments

Food Service Establishments, or FSE’s, are typically any non-residential facility engaged in handling and preparing food for consumption such as, but not limited to, restaurants, hospitals, and schools.

FOG Do’s and Don’ts

• Don’t pour oil or grease down any drain
• Don’t dump oil or grease on the ground or in a storm drain
• Do pour excess grease and oil in the grease recycling bin or mix with an oil absorbent material such as cat litter and dispose of with solid waste
• Do scrape or dry wipe all pots, pans, and dishes before washing
• Do post “No Grease” signs above sinks

Remember: You are the most effective method for keeping FOG out of the drains… by never letting it in.

• Wastewater Grease Interceptor / Trap Application
• Grease Trap / Interceptor and Sampling Box Specifications
• WERF Specs MWSD Grease Control Equipment Sizing Spread Sheet 

FOG Management Policy
and Presentation

• FOG Management Policy
• Stakeholder’s Meeting Presentation for Food Service Establishments (FSE’s)

Other Links

• U.S. EPA
• TDEC

Contact Info

The FOG Management Program is a work in progress. More content is currently being developed and will be available in the future. If you need more information, please contact:

Michael McMurry
Office: (615) 848-3225
Fax: (615) 895-1241