Chattanooga’s Fats, Oils and Grease (FOG) program sets maintenance rules for food service establishments. Here’s a plain-language summary of the key requirements.
Grease interceptors (usually outdoor, larger units)
- Pump at least every three months, or sooner once floating grease and settled solids reach 25% of the interceptor’s liquid depth.
- Full pump-outs only: partial skimming or partial pumping isn’t allowed, and pumped waste can’t go back into the sewer.
- Inlet and outlet tees should be checked at each cleaning and repaired right away if loose or damaged.
- Longer intervals need the Director’s approval, backed by proof that grease isn’t carrying over.
Grease traps (smaller, usually indoor)
Clean at least weekly, and more often if grease and solids pass 25% of capacity. Traps that are professionally cleaned may be allowed a 30-day schedule at the Director’s discretion.
Records and inspections
- Keep maintenance records on site for at least three years: cleaning dates and who did them, measured grease and solids depths, equipment condition, volume removed, disposal location, and the hauler’s manifest.
- Each identified food service establishment is inspected at least once a year. You must provide access and open the equipment for inspection.
Get grease trap service in Chattanooga
Request a free quote and we’ll pass your request to a local grease trap service provider.
Source: City of Chattanooga FOG Management Plan. This document dates from 2014, so confirm current requirements with the City of Chattanooga. This summary isn’t legal advice. Last reviewed October 2026.
