Southern Grease Recyclers
|● We provide fryer oil removal Services and
● We Recycle your fryer oils into LOCAL biodiesel.
● The greenest solution
for your used fryer oils.
● Touch-Free "Fry-o-Vac" Oil Management
Recycle Used Fryer Grease into Environmentally Friendly Bio
Rules and Regulations On-site Sewage Management Systems Chapter 290-5-26
Georgia Department of Human Resources
Division of Public Health
Environmental Health and Injury Control Branch
Grease Trap 101-
A Fact Sheet
This fact sheet is intended to provide food service establishments with basic
information about grease traps: what types there are; what are common
misconceptions about their use; how they are cleaned and maintained; and who
regulates their use.
National Restaurant Association
Fats, Oils, & Grease Control
The "New" Fats, Oils and Grease Tool Kit was developed by the
National Restaurant Association (NRA) to provide restaurants with a general
understanding of the F.O.G. blockage problem, new F.O.G. control regulations,
logical F.O.G. control practices, and guidance for evaluating F.O.G. control
Download the Program Toolkit
XII. 290-5-26-.12 Grease Traps
(1) "Grease Traps Required" - Grease traps shall be required for commercial or
industrial establishments with on-site sewage management systems where it is
determined by the County Board of Health that the amount of grease introduced
into the system is in excess of 50 mg/l.
(2) "Grease Trap Design" - Plans and specifications for grease traps shall be
submitted to the County Board of Health for approval. The County Board of Health
shall review the grease trap design in accordance with minimum design and
construction criteria established by the Department's current Manual for On-site
Sewage Management Systems. Effluent from grease traps shall be disposed of in a
septic tank and not directly discharged to the absorption field. Grease traps
shall be located, installed and constructed so that the temperature of the
sewage will be reduced to permit congealing or separation of grease, and easy
access for cleaning is provided.
How to Avoid a Grease Emergency
● Do not pour your grease, gravy or meat broth
down the sink, floor drains or toilets.
● Do not follow greasy waste with
warm water, detergent or other chemicals --- this will "melt" the grease,
allowing it to coat pipes.
● Don't throw fruit pulp, vegetable trimmings,
poultry skins and other stringy, fibrous material into the disposal. Your
machine can't grind these items adequately. These items belong in the TRASH.
● Turn on the cold water at least 15 seconds before you turn on the disposal,
and keep it running briefly afterward.
CLICK HERE LOCATE A GREASE TRAP CLEANER
Fats, oils, and grease (FOG) waste generated by
the food service component of the hospitality industry creates a huge burden on
waste water infrastructure and water treatment facilities throughout the state.
address this issue, P2AD has prepared a series of fact sheets and a
poster for food service establishments. These materials are available here as
downloads, or printed copies upon request (404-651-5120 or
In 2004, a new Georgia law was enacted that
regulates the grease hauling and processing industry. The Georgia
Environmental Protection Division (EPD) has created rules relating to this law,
and is currently accepting applications from haulers to become registered to
haul grease in the state. Visit
http://www.georgiafog.com/ to register
or find links to the original bill, EPD rules and regulations and a list of
Best Management Practices for Fats, Oils, and
Food Service Waste Reduction
Restaurant Oil and Grease Rendering
Oil & Grease Definitions
Managing Food Materials
Grease Trap 101
Grease Goblin Poster (English)
Grease Goblin Poster (Spanish)
Grease Goblin Poster (Chinese)
Grease Goblin Poster (Korean)
If you are a food service or lodging provider, implementing
pollution prevention in your operations can help you:
- Reduce the environmental impacts of your
operations, thereby reducing your regulatory requirements and paperwork
- Save money!! Waste is created out of
inefficiency, and inefficiency is expensive!
- Create a "green" image and a competitive edge.
There is growing demand for ecotourism and environmental responsibility, and
industry surveys have found consistently that your environmental efforts, if
made visible, will be noticed and appreciated by your customers and will not be
perceived as being cheap or reducing services. They will thank you for your
efforts and tell their friends about the unique experience they had with your
establishment! What better marketing can you get?
Keep the Grease Goblin out of your drains and in
the hands of the proper authorities!
State of Georgia FoodService Rules & Regulations 290-5-14
& Services for the Restaurant Operator
Food Service Equipment and Supply Authorized Dealers.
Point of Sale Systems, Time Clocks, Advertising, Staffing Services, HVAC,
Electricians, Plumbers, Cleaning Services, Waste Disposal, Phone Systems, Grease
A comprehensive checklist that that covers many
aspects of the pre-opening process.
Available in PDF Format.
Start-up Tools & Templates - Start-up Business Plan
Template, sample P&L, Cash Flow Analysis, Break Even Analysis spreadsheet and
A complete list of supplies needed to open a 100 seat
restaurant. If your restaurant has 75 seats, multiply the quantity listed
by .75. If your restaurant has 175 seats, multiply quantity listed by
(Available In Pdf and Excel Formats.)