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Get the free FATS, OIL, GREASE (FOG) REGISTRATION FORM

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FATS, OIL, GREASE (FOG) REGISTRATION FORM Satisfactory completion of this form may qualify your facility to (incentive??), presented by the City of Lynchburg to food service establishments who are
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How to fill out fats oil grease fog

01
Start by gathering the necessary materials such as a bucket, soap, gloves, and a grease trap.
02
Remove any leftover food particles from dishes and utensils before washing.
03
Pour the fats, oil, grease (FOG) into a container for disposal.
04
Use hot water to rinse off greasy surfaces and remove excess FOG.
05
Use soap and a sponge to scrub the surfaces thoroughly, paying extra attention to areas with heavy grease buildup.
06
Rinse the surfaces with hot water to remove all soap and grease residue.
07
Dispose of the FOG in a proper container or by recycling it if possible.
08
Clean and empty the grease trap regularly to prevent clogs and build-ups.
09
Remember to always use gloves when handling FOG to protect your hands.

Who needs fats oil grease fog?

01
Food establishments such as restaurants, cafes, and fast-food chains need fats, oil, grease (FOG) management to prevent plumbing issues.
02
Homeowners who cook frequently and use a lot of cooking oil also need to properly dispose of FOG to avoid clogged drains and sewer problems.
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Fats, Oil, Grease, and Fog (FOG) refers to the accumulation of fats, oils, and greases in wastewater systems which can lead to blockages and environmental issues.
Businesses that generate significant amounts of fats, oils, and grease, such as restaurants and food processing facilities, are typically required to file FOG reports.
To fill out a FOG report, businesses must provide information on the type and amount of fats, oils, and grease generated, as well as their management practices to handle these substances.
The purpose of FOG regulations is to prevent blockages in sewer systems, protect the environment, and promote proper waste management practices.
The report typically requires details such as the volume of FOG generated, disposal methods, and maintenance practices employed to minimize FOG discharge.
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