Augusta-Richmond County FOG & Grease Rules
Who this applies to
No person shall discharge, or cause to be discharged any wastewater from Food Service Establishments directly or indirectly into the sewer system without first obtaining a FOG Wastewater Discharge Permit. [E04]
Key requirements
- Cleaning/pump-out frequency: All such Grease Waste Interceptors shall be serviced and emptied of accumulated waste content as required in order to maintain Minimum Design Capability or effective Volume of the Grease Waste Interceptor, but not less often than every ninety (90) days. [E01]
- Capacity rule: Operation of grease interceptors with FOG and solids accumulation exceeding 25% of the total operating depth of the grease interceptor (25% Rule). [E02]
- Sizing and installation: The minimum acceptable volume of a grease waste interceptor shall not be less than seven hundred and fifty (750) gallons (with dishwasher 1000 gallons). The maximum individual size shall be Twenty-five Hundred (2500) gallons, a series of grease waste interceptors may be necessary for larger grease waste interceptors capacities greater than Twenty-Five Hundred (2500) gallons. [E03]
- Permits: No person shall discharge, or cause to be discharged any wastewater from Food Service Establishments directly or indirectly into the sewer system without first obtaining a FOG Wastewater Discharge Permit pursuant to these Regulations. [E04]
- Sizing and installation: Users who are required to pass water through a Grease Waste Interceptor shall provide for a minimum hydraulic retention time of sixty (60) minutes at actual peak flow. [E06]
- Haulers: “Transporter” any person or firm, which owns or operates one or more waste tank trucks that receive or dispose of commercial waste in this state. Must have a Permit issued by Georgia EPD as a Grease Waste Hauler. [E07]
- Best management practices: All Food Services Establishments shall implement Kitchen Best Management Practices in its operation to minimize the discharge of FOG to the sewer system. Detailed requirements for Kitchen Best Management Practices shall be specified in the permit. This may include kitchen practices and employee training that is essential in minimizing FOG discharge. [E09]
Choosing a hauler
Sources
- [E01] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E02] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E03] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E04] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E06] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E07] https://www.augustaga.gov/DocumentView.aspx?DID=2809
- [E09] https://www.augustaga.gov/DocumentView.aspx?DID=2809