Table of Contents
Introduction to Grease Management
Grease management is a critical component of maintaining a healthy and efficient sanitary sewer system. The accumulation of fats, oils, and grease (FOG) in grease traps can lead to blockages, overflows, and environmental hazards if not properly managed. Effective grease management practices are essential for preventing pipe blockages, sewer overflows, and protecting natural resources.
The Georgia Department of Natural Resources emphasizes the need for proper grease trap installation, maintenance, and inspection to ensure compliance with federal regulations and local ordinances. By adhering to these regulations, food service establishments can help maintain the integrity of the sewer system and avoid costly repairs and fines.
Georgia County Ordinances
County ordinances play a crucial role in regulating the installation, operation, and maintenance of grease traps in food service establishments. These regulations are designed to prevent the discharge of fats, oils, and grease (FOG) into the sanitary sewer system, which can cause blockages and environmental hazards. Food service facilities are required to obtain a permit and pay an annual fee, which is determined by the number of grease traps and the flow rate of the wastewater discharge.
The ordinances outline specific grease trap requirements, including minimum capacity, proper installation, and regular maintenance of grease interceptors. These measures ensure compliance with federal regulations and protect natural resources. The Georgia Department of Public Health enforces these ordinances by conducting regular inspections to ensure that food service establishments adhere to the regulations.
Failure to comply with county ordinances can result in fines, penalties, and even the closure of the food service establishment. Therefore, it is essential for facilities to stay informed and ensure compliance with all grease trap requirements to avoid costly consequences.
Permit Basics: Who Needs One and Why
Under the statewide Grease Management Ordinance, any operation that cooks, grills, bakes, or otherwise handles food must hold a food‑service wastewater‑discharge permit before the city issues a business license. A complete application, proof of payment, and access for inspectors are non‑negotiable conditions. Failure to obtain the food service wastewater discharge permit shall be grounds for revocation of the city business license. The utility reviews each submission within 30 days and sets permit terms covering duration, fee, inspection frequency, and compliance milestones in accordance with established county standards and ordinances.
These regulations include pretreatment requirements, which outline the necessary permits, installation of pretreatment systems like grease traps, and maintenance protocols to ensure compliance with city ordinances aimed at protecting the sewer system and public health.
Penalty spotlight: Skipping the permit or missing renewal is grounds for immediate business‑license revocation and civil fines.
Annual Fee Schedule
Permits run Jan 1 – Mar 31 each year. Fees scale with the number of grease traps on site and adjust annually to match operating and maintenance costs. The annual permit fee for a food service wastewater discharge permit is set forth in a specific fee schedule based on the number of grease traps. Apply after March 31 and the city tacks on a 25 percent penalty—money better spent on kitchen upgrades. The effective date for these permit requirements is January 1, 2022.
Re‑inspection Costs
Fail an inspection and the clock starts: fix deficiencies, then pay $100 per trap for a follow‑up visit in addition to any fines. The need for re-inspection is determined by the authorities. Passing the first time is cheaper.
Grease Trap Requirements
All food facilities must install, operate, and maintain a properly sized trap. Before initiating construction activities related to food processing and service establishments, it is essential to comply with city ordinances, including obtaining specific permits that impact wastewater discharge permits.
Food service establishments must submit plumbing permit applications, including specific site and floor plans, as part of the requirements for grease trap installation. For new builds, the default specification is two 1,500‑gallon passive interceptors in series—a total of 3,000 gallons that slows flow and lets FOG float. Where lot size, bedrock, or historic foundations block excavation, the commissioner may authorize a single 1,500‑gallon unit or approve an alternative technology that performs as well or better than a passive trap.
Design Essentials
Grease interceptors need a tee inlet and outlet, internal baffles to calm turbulence and separate the trap into two compartments, clean‑out ports, and a traffic‑rated manhole for quick inspection. Flow‑control devices keep velocity under design limits to prevent FOG scouring downstream. All approved fat, oil, grease (FOG) removal equipment must effectively remove target contaminants prior to discharge to the sanitary sewer.
Record Keeping
The customer—not the hauler—must keep pump‑out receipts, maintenance logs, and inspection reports on site and produce them on request. The user of a grease trap must maintain records of servicing and make them available to the authorities upon request. Electronic copies satisfy auditors if retrieval is immediate. Additionally, the generator must maintain records of servicing for their pretreatment system and make them available upon request.
Wastewater Treatment Plant Operations
The wastewater treatment plant is a critical component in managing the wastewater discharged from food service establishments. These plants are responsible for removing fats, oils, and grease (FOG) along with other pollutants from the wastewater. The treatment process involves a combination of physical, chemical, and biological methods to effectively remove contaminants such as total suspended solids and biochemical oxygen demand.
Operating 24 hours a day, 7 days a week, the treatment plant ensures that wastewater is properly treated before being discharged into the environment. Food service establishments must ensure that their wastewater discharge does not exceed the plant’s maximum flow rate. The plant is equipped with meters to measure both the flow rate and the quality of the wastewater, allowing for the detection of any changes that may indicate a problem.
By adhering to these regulations, food service establishments help maintain the efficiency and effectiveness of the wastewater treatment plant, ensuring that environmental standards are met and public health is protected.
Environmental Impact of Grease Traps
The environmental impact of grease traps is a significant concern, as the discharge of fats, oils, and grease (FOG) into the sanitary sewer system can lead to blockages, overflows, and harm to aquatic life. When grease is discharged into the sewer system, it can solidify and accumulate, causing restrictions in the flow of sewage and potentially leading to backups and overflows. Pouring grease down the sink drain can exacerbate this issue, as it solidifies and leads to blockages in the sewer pipes, causing costly overflows and backups.
This can result in the release of untreated sewage into the environment, posing a risk to public health and the environment. Furthermore, the treatment of wastewater at the wastewater treatment plant can be affected by the presence of FOG, leading to increased costs and decreased efficiency. To mitigate these impacts, it is essential to implement effective grease management practices, including regular maintenance and inspection of grease traps, and ensuring compliance with local and federal regulations.
Commercial Waste Permits: Beyond the Kitchen
Facilities that truck liquid waste from multiple locations to a Georgia publicly owned treatment works (POTW) need a commercial waste permit in addition to the on‑site discharge permit. Key points: A commercial waste permit shall be required by any commercial waste generator discharging to the county sanitary sewer and POTW.
Regulations governing the discharge of commercial wastes into sanitary sewer systems emphasize the need for pretreatment systems for various types of commercial wastes, such as fat, oil, and grease (FOG), to ensure compliance and prevent adverse effects on public health and the environment.
- Validity: One year, non‑transferable between addresses or owners.
- Fee basis: Tied to the type of pretreatment (e.g., passive traps, hydromechanical units, or mechanical separators).
- Manifest duty: Keep copies of all load manifests three years for county review.
- Inspections: The county performs at least one surprise inspection per year. All commercial waste permits shall be issued annually from January 1—March 31.
New facilities opening after March 31 escape the 25 % penalty—unless inspectors find you have been discharging for over 30 days before filing. Then the surcharge applies retroactively.
Best Management Practices (BMPs) for Fats, Oils & Grease
Regulations alone can’t keep FOG out of the sanitary sewer system. Simple, no‑cost BMPs close the gap: Food service establishments should implement no-cost or low-cost best management practices (BMPs) to eliminate fats, oils, and grease (FOG) in their wastewater.
- Never pour grease down sinks, toilets, or floor drains. Hot liquid cools and congeals, shrinking pipe diameter.
- Scrape plates and cookware into a lined bin before washing. Food scraps accelerate clogs.
- Use sink strainers to capture solids that slip past the scraper.
- Store waste oil in sealed drums away from rainwater to prevent overflow into storm drains.
- Log preventive maintenance; clean interceptors every 90 days or when the FOG layer hits one inch—whichever comes first. Preventative maintenance and proper disposal are essential strategies for managing fats, oils, and grease in food service.
Proper drainage systems are crucial for the installation and maintenance of grease traps to ensure compliance with wastewater discharge permits and to prevent pollution in the city’s sewer system.
Blockages restrict flow, force raw sewage back through building lines, and spike biochemical oxygen demand at the treatment plant, risking fines and media headlines no brand needs. The buildup of grease can restrict the flow of sewage and clog pipes, leading to costly plumbing issues.
Grease Trap Maintenance Schedule
Pump‑outs should remove the entire grease mat, liquid layer, and settled sludge—partial skims fail regulatory tests. Georgia sets a minimum cleanout frequency of once every three months. If your trap reaches one‑inch FOG depth sooner, shorten the cycle. Grease traps should be completely pumped to remove grease mat, liquids, sludge, and wash down material. A trap needing monthly service likely means you’ve outgrown its capacity and should upsize to the next design tier. All grease interceptors should be cleaned at least every 3 months. If a grease trap has to be cleaned too often, the owner should consider installing a larger trap or interceptor. Additionally, inspections may be conducted without prior notification to ensure compliance with wastewater management regulations.
Tip: Keep a laminated dip‑stick chart at the manhole; techs record depth before and after pumping, proving the 25 % rule is met.
Compliance Timeline & Checklist
| Date | Action | Notes |
|---|---|---|
| Jan 1 | Permit renewal window opens | Submit application, fee, site plans, and the following information: detailed wastewater discharge data, alternative grease trap technology proposals, and any other required documentation |
| By Mar 31 | Last day to avoid 25 % late fee | Late apps processed but penalised |
| Within 30 days of filing | Authority reviews application | May request additional data |
| Quarterly | Pump grease traps | 90‑day max between cleanouts |
| Anytime | Provide logs upon inspection | Digital or paper acceptable |
| Anytime | Contact Grease Management Program | Use the following mailing address for inquiries, assistance, or to report violations: Grease Management Program Mailing Address |
Special Considerations for Grease Traps
Grease traps require special consideration in food service establishments due to their potential to cause significant pollution if not properly managed. The pretreatment ordinance outlines specific grease trap requirements, including the installation of a grease interceptor with a minimum capacity of 1,000 gallons. These traps must be located in areas that are easily accessible for inspection and maintenance and must be equipped with a manhole or other access points.
To prevent the discharge of fats, oils, and grease into the sanitary sewer system, grease traps must be designed with a flow control device to regulate the flow rate of the wastewater. Food service establishments must ensure that their grease traps are properly sized and installed to handle the volume of wastewater generated by their operations.
Proper installation, operation, and maintenance of grease traps are essential to comply with regulations and protect the sanitary sewer system from blockages and overflows.
Training and Education
The city offers training and education programs for food service establishments to ensure compliance with grease trap requirements and best management practices. These programs cover topics such as grease trap maintenance, inspection, and repair, as well as the importance of proper wastewater discharge and the environmental impacts of FOG.
Additionally, the city provides resources and guidance on the implementation of effective grease management practices, including the use of alternative grease trap technologies and the development of comprehensive maintenance plans. By providing education and training, the city aims to promote a culture of compliance and environmental stewardship among food service establishments, ultimately reducing the risk of pipe blockages, sewer overflows, and environmental hazards.
Wastewater Discharge Regulations
The city’s wastewater discharge regulations are designed to protect the sanitary sewer system and the environment from the harmful effects of FOG and other pollutants. The regulations require food service establishments to obtain a permit prior to discharging wastewater into the sewer system, and to implement best management practices to reduce FOG discharges.
Penalties & Enforcement
Violations stack quickly: daily fines for unpermitted discharge, $100 per‑trap re‑inspection fees, surcharge bills for high total suspended solids, and potential suspension of the business license. Chronic non‑compliance can lead to sewer service termination—an immediate shutdown. Certain modifications or conditions for grease trap installations and operations may not require approval from the city council unless specified criteria are met, signaling the need for structured oversight in maintaining compliance with municipal regulations.
Grease buildup can lead to costly sewer repairs and increased sewer bills for customers, emphasizing the importance of compliance with grease management regulations.
Facility Management and Grease Traps
Facility management plays a critical role in ensuring that grease traps are properly installed, operated, and maintained in food service establishments. The facility manager is responsible for ensuring that the grease trap is correctly sized and installed, equipped with necessary components such as a grease interceptor and a flow control device.
Regular inspection and maintenance of the grease trap are essential duties of the facility manager. This includes the removal of grease and other solids, cleaning the trap and its components, and ensuring that the trap operates in accordance with the manufacturer’s instructions and the pretreatment ordinance.
The facility manager must also keep detailed records of the grease trap’s operation and maintenance. This includes documenting the date and time of inspections, the amount of grease removed, and any repairs or maintenance performed. By maintaining thorough records, facility managers can ensure compliance with regulations and avoid potential fines and penalties.
By following this structured approach, the new sections seamlessly integrate into the existing article, maintaining consistency in tone and style while providing valuable information on grease management and compliance.
Need help sizing interceptors, filing permit paperwork, or scheduling compliant pump‑outs? Grease Connections handles site plans, trap installation, and annual renewals across all 159 Georgia counties. Book a free compliance consult →
