Food and hospitality

Have you heard of FOGs? FOGs are Fats, Oils, and Grease. These things are always present in our facility. Find out what they are, where they come from, and how we handle and dispose of them in this course.

What are FOGs, and where do they originate? Find out the answers to these questions in this lesson. 

Welcome to our lesson on fats, oils, and grease.
These three things may already be familiar to you, but let's take a closer look at them.


Where are we headed?
In this lesson, we'll help you understand:
what FOGs are;
where they come from; and
how they form during our kitchen process.


We get a lot of orders daily, especially our fried dishes.


Our busy frying station uses our deep fryers filled with cooking oil to help us meet the orders.


Our deep fryers tend to develop build-ups while the cooking process goes on.


We call these build-ups FOG or fats, oils, and grease. These slimy things make it extra challenging for us to clean our equipment.


From the options, only the orange juice is not a FOG.


Which do you think are considered FOGs in our kitchen?
Select the best three answers.


What are FOGs again?
FOGs are the by-products we produce while cooking or preparing our products for our customers.
Grease is a famous example of FOG. After all, Grease puts the "G" in FOG.
When we cook any of our products, primarily through frying, the fat in the food dissolves, and the cooking oil heats up.
The fat in the food mixes in with the cooking oil, and the resulting build-up is the grease we usually see.
Grease isn't the only FOG we need to watch out for; there are other FOG sources in our kitchen.


Examples of FOGs


Fats, Oils, and Grease

Learn how to handle and reduce FOGs in our facility in this lesson. 

FOGs may be slippery, slimy, or hard when cooled.
They can be dangerous to us and the environment, so let's look at how to handle them.


Where are we headed?
In this lesson, we'll help you learn:
dangers of FOG;
handling FOG; and
disposing of FOG.


Always clean the kitchen
Regularly mop the floor and clean our overhead ventilation to prevent grease build-up.
Keep sink strainers in place
Never remove our sink filters, as they limit FOG from going down the drain.
Maintain grease control equipment
Grease management techniques and equipment prevent grease from getting into the sewage.
You may need to check or maintain the equipment from time to time.
Follow training procedures
You must always review our training procedures for your safety, especially for FOG management as improper handling can affect other people within our area.


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Dealing with FOGs (Fast Casual)

Dealing with FOGs (Fast Casual) Lessons

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