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Residual fats, oils and grease (FOG) is a by-product from food service establishments. Typically, FOG enters a facility's plumbing system from ware washing, floor cleaning, and equipment sanitation. Sanitary sewer systems are neither designed nor equipped to handle the FOG that can accumulate on the interior of the sewer collection system pipes from improperly maintained discharges. These accumulations may cause a sanitary sewer overflow (SSO). A SSO is the unintentional flow of untreated sewage onto the ground or into a facility, home, or waterway. SSOs create a health risk to the public, damage property, and pollute our environment.

Frequently Asked Questions

• Who is required to participate in the FOG Program? Any food service establishment, commercial/institutional kitchen that is connected to the JEA sewer system is required to participate in the FOG program. (This includes sandwich shops, ice cream parlors and smoothie shops)
• What are the requirements for my facility? 1) You must have a properly functioning grease trap. New facilities can be certified by any licensed plumber or a JEA Preferred Hauler. 2) You must have the grease and solids removed from your trap a minimum of every 90 days or more often if the grease and solids levels reach 25% or grease trap volume. 3) You must submit a pump-out report no more than 5 business days after cleaning your trap.
• What are JEA Preferred Haulers? JEA Preferred haulers are grease trap maintenance service providers who meet JEA’s criteria for grease trap maintenance and FOG Program report submission. You can see a listing of these companies below by clicking on the "JEA Preferred Hauler List."
• What are the benefits of using a Preferred Hauler? There are several benefits of using a JEA Preferred hauler which help you to concentrate on your food service business rather than add another task to your already busy schedule. 1) JEA Preferred Haulers submit all required reports and maintenance records for your facility. 2) Any follow up inspections of your facility will be geared towards Preferred Hauler performance not your restaurant’s compliance. 3) Any discrepancies associated with report submission or grease trap maintenance will be handled directly through your preferred hauler.
• What records should I keep? All receipts and records associated with the maintenance of your grease trap must be kept on the premises for a minimum of 3 years.
• What are Best Management Practices (BMPs)? BMPs are requirements used to minimize grease and solids build-up in your grease trap. Following BMPs will reduce plumbing expenses and the disposal fees associated with the materials removed from your trap during maintenance. You can find a copy of the BMP Below.
• Can I use additives or enzymes? No. These prohibited chemicals act to break up the grease and allow it to pass through the interceptor and into the sewer system where it can reform and cause blockages.

Related Material
Forms and Requirements

	JEA FOG Program Requirements for Food Service Establishments
	JEA FOG Program Registration
	FOG Reduction Program, Grease Trap Certification Form
	FOG Pump-Out Report

Regulation

	Best Management Practice and Guidance Manual for Food Service Establishments
	Florida Building Code CH10 Traps, Interceptors and Separators

Information and Training

	Who’s Your Data? A Data Driven FOG Management Program
	How To Clean Your Internal Grease Trap
	Preferred Hauler Program Benefits
	JEA Preferred Hauler Program Service Provider List
	Guide to Grease Interceptors - Eliminating the Mystery
	Fats, Oils and Grease Cause & Effect Slideshow
	Fats, Oils and Grease Training Slideshow

For more information contact JEA’s FOG Hotline at (904) 665-7404 or e-mail us at fog@jea.com. Send correspondence to:

JEA FOG Program (T-8)
21 West Church Street
Jacksonville, Fl. 32202-3139

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