Implementing a Fats, Oils and Grease (FOG) Program within Your Organization

Dan Burke, Director of Business Development, recently conducted an educational session at this year’s RFMA National Conference in Orlando, FL.  The session was well attended with great discussions on the Best Management Practices for this important topic.

Implementing a Fats, Oils and Grease (FOG) Program within Your Organization

Fats, Oils and Grease (FOG) is a maintenance area that needs your attention! It’s messy, expensive and in some cases can lead to legal issues. This session will explore different FOG recycling programs highlighting a case study of an implemented restaurant FOG program.

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Objectives:

During our presentation we will look at what exactly FOG is and why it is important not only from a cost, but legal and environmental perspective to have a FOG program implemented within restaurant establishments.

We will then explore the different types of FOG programs available, including different grease traps and how they work, and different types of cooking oil recycling programs and how they work.

We will also share a case study of how we implemented a FOG program with one of our clients. During our presentation we will explore why our client chose to implement a FOG program, how it was set-up and how the program is working for them.

We will also explore how attendees can implement a FOG program within their organizations – How they can decide if they need to implement one, what the next steps would be to get started, what types of training employees will need to operate FOG devices and why it will benefit their business.