Towards a risk ranking for improved management of discharges of fats, oils, and greases (FOGs) from food outlets

The understanding of fats, oils, and greases (FOGs) pathways in commercial kitchens is relatively poor. In this contribution, we extend our understanding of how FOG is perceived and managed by those working within food service establishments (FSEs). A questionnaire (n = 107) exposes awareness of and experiences with FOG and characterises two important behaviours: kitchen appliance cleaning regimes and waste management practices. Findings demonstrate that awareness of issues caused by FOG in sewer networks is independent of job role or position and that a majority of respondents (74%) are acquainted with the impacts of poor FOG management. Application of a risk ranking approach revealed a low risk of emissions from waste frying oils and exposed behaviours which can serve to reduce FOG emission potential including pre-rinsing of plates and cleaning of fryers and extraction hoods. Critically, 69% of FSEs had no means of managing their FOG emissions. We conclude that sampled FSEs were generally unaware of the relative contribution of FOG sources, thereby limiting their ability to respond to the behavioural and technological options available for minimising its impact. The risk ranking developed in this paper could be used to suggest efforts to reduce and mitigate FOG emissions from FSEs.

Automated summary

This study investigates the management and perception of fats, oils, and greases (FOGs) in commercial kitchens. The findings reveal that while there is awareness of the importance of FOG management among food service establishment (FSE) workers, the majority lack effective measures to reduce FOG emissions.