The City of Asheboro’s Fats, Oil, & Grease (FOG) program has been in effect since 2003. The program’s main goal is to aid in the prevention of Fats, Oil and Grease accumulation and/or blockages in order to prevent Sanitary Sewer Overflows. The City currently has over 180 food service establishments and carwashes required to participate in this program and an extensive public outreach and education program. The Federal and State requirements and applicable laws pertaining to Asheboro's FOG Program can be found in The City of Asheboro Collection System Permit Part 1 Section 4 (Fats, Oils & Grease Program), 40 CFR 403.5, and 15A NCAC 02H .0909.
Main Objectives of the FOG Program:
Administer the FOG program in accordance with the City of Asheboro Collection System Permit Part 1 Section 4 (Fats, Oils & Grease Program) and Sewer Use Ordinance (SUO).
- Aid in the reduction of Sanitary Sewer Overflows, especially those attributed to FOG.
- Protect the City of Asheboro Infrastructure by preventing the introduction and buildup of FOG in the City’s Collection System.
- Educate, inspect and ensure compliance of all Food Service Establishments within the City of Asheboro.
- Conduct ongoing educational outreach with community members and City of Asheboro Citizens to educate and inform about proper Kitchen Grease Disposal.
A leading cause of sewer blockages across North Carolina is the accumulation of fats, oils and grease (FOG) in the sanitary sewer systems. Every day in households and commercial kitchens, large amounts of fats, oils and grease are produced. These by-products of cooking are not good for the sanitary sewer system. They to stick to the sides of the sewer lines and build up, eventually causing a backup. These blockages cause sanitary sewer overflows into local waterways and backups into nearby homes and businesses which can be injurious to the environment and the public health and safety. The maintenance cost associated with the blockages is passed along to all sewer rate payers. This additional cost would be unnecessary if the problem did not exist. Clearly, the prevention of FOG into our sanitary sewers is the key to our problem. Learn more about how you can help with this problem at home.
Food service establishments can reduce the amount of FOG and food particulates entering their grease trap by implementing the following recommended Best Management Practices. Food service establishments can learn more or contact Technical Services for guidance or specific questions.
Contact Sarah Laughlin with questions, concerns or education requests at (336) 672-0892 ext 218.