Dispose of fats, oil and grease (FOGs) the right way, and you can prevent major damage to the restaurant’s plumbing and sewer backups in your customers’ homes.

• Pour oil and grease into a grease can or container.
• Scrape food scraps into the garbage ... not down the drain. Even running the garbage disposal for a while doesn’t stop grease from going down the drain. 
• Wipe off excess oil and grease from dishes and cookware into the trash. 
• Cover the drain with a catch basket and the floor drain with a screen. Then empty the collected scraps into the garbage can.
• The use of enzymes, bacteria and other forms of bio-remediation is prohibited without prior approval of the City of Oklahoma City. These types of alternative treatments for FOG only work if conditions in the grease separation device are ideal. Otherwise, the FOG molecules are converted into shorter chain fatty acids, which may be flushed out of the grease separation device and into the sanitary sewer system. The fatty acids recombine into insoluble molecules, adhering to the surface of the sewer line and causing blockages in the collection system. 
• Fats, oils, grease and solids must be cleaned from a grease trap/interceptors on a regular basis in order for it to function properly. Grease traps must be 100 percent pumped out to maintain their effectiveness.  Waste haulers are not allowed to decant anything back into the grease trap/interceptor. The City of Oklahoma City maintains a list of permitted transporters that are allowed to operate in the City. Restaurants and businesses that generate grease are required to use only permitted transporters for the cleaning and transporting of liquid and grease wastes.

National Restaurant Association, Fats, Oils and Grease Control Best Practices