Virginia Beach Department of Public Utilities' Fats, Oils, and Grease (FOG) Ordinance was adopted in 2009 marking the beginning of the Public Utilities' FOG program. This program is designed to provide food service establishments with the proper tools and information to prevent sanitary sewer pipe blockages that cause backups and sanitary sewer overflows.
What is a food service establishment?
A food service establishment (FSE) is defined as any commercial, institutional, or food processing facility that discharges kitchen or food preparation wastewaters and that is required to have a grease control device under the Virginia Uniform Building Code or applicable regulations of the Hampton Roads Sanitation District.
Examples include restaurants, churches, commercial kitchens, caterers, hotels, cafeterias, delicatessens, meat-cutting preparations, bakeries, ice cream parlors, cafes, hospitals, schools, bars, correctional facilities, care institutions, and any other facility that has a grease trap/interceptor. Preparation activities include but are not limited to cooking by frying, baking, grilling, sautéing, rotisserie, broiling, boiling, blanching, roasting, toasting, or poaching. Also included are infrared heating, searing, barbecuing, and any other food preparation activity that produces a hot, non-drinkable food product in or on a receptacle that requires washing.
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FSE Certified Employee
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Register and Maintain Grease Control Devices
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If you need to register your grease control device, please click
here and complete the form.
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Maintain records of your grease control device maintenance.
Documents and Educational Material
FSE documents and educational material are available
online or by calling 385-4171.