About
In this module, we'll walk through what it takes to build and run an effective Fats, Oils, and Grease (FOG) program. We will cover the following foundational elements: legal authority, stakeholder involvement, a solid inventory of your food service establishments, permitting, inspections, monitoring, data management, waste hauler oversight, enforcement, training, and outreach. Please note that inspections have their own module so they will only be touched on here. Participants will finish with a greater understanding of how these elements work together to establish an effective FOG program. The five sections of this course are as follows: 1. Legal Authority and Stakeholders 2. Food Service Establishment Inventory and Compliance 3. Grease Interceptors 4. Data Collection and Employee Training 5. Public Outreach and Enforcement