Kitchen Staff FOG Training Checklist
A complete 15-item interactive checklist covering FOG basics, daily procedures, and emergency response. Use it for new hire onboarding, annual refreshers, or self-audits.
Why FOG Training Matters
Every grease-related problem in a commercial kitchen traces back to human behavior. The trap itself is passive — it only works as well as the habits of the people using the drains connected to it. A properly trained kitchen staff can reduce FOG-related incidents by 60–80% compared to an untrained team, according to municipal compliance data.
The math is simple: a $200 grease trap overflow cleanup becomes a $2,000 emergency plumber call if the overflow reaches the plumbing. If it reaches the municipal sewer, you are looking at $5,000+ in fines on top of the cleanup. All of that is preventable with a 30-minute training session and consistent daily habits.
How to Use This Checklist
- New hire onboarding: Walk through all 15 items during the first week. Have the employee check off each item as they demonstrate understanding.
- Annual refresher: Review the full checklist with all kitchen staff once per year. Focus on any items where compliance has slipped.
- Self-audit: Kitchen managers can use this checklist monthly to spot-check staff knowledge and identify training gaps.
- Post-incident review: After any FOG-related event, revisit the relevant checklist sections with the entire team.
FOG Training Checklist
Check off each item as you complete training. All 15 items must be covered before certifying a staff member as FOG-trained.
Frequently Asked Questions
Most municipalities with FOG ordinances require that food service establishments train kitchen staff on proper FOG handling procedures. While the specific requirements vary by jurisdiction, many cities require documented training within 30 days of hiring and annual refresher training. Some areas require a designated FOG coordinator on staff. Check your local FOG ordinance for exact requirements.
Best practice is to conduct FOG training at three points: during new employee onboarding (within the first week), as an annual refresher for all kitchen staff, and whenever your facility receives a FOG violation or changes its grease management procedures. Many municipalities mandate annual training as a minimum. High-turnover kitchens should consider quarterly refreshers.
Every employee who works in the kitchen or handles food preparation, dishwashing, or cleaning should receive FOG training. This includes line cooks, prep cooks, dishwashers, kitchen managers, and cleaning staff. Front-of-house staff who bus dishes should receive basic training on scraping and stacking procedures. The kitchen manager or designated FOG coordinator should receive more comprehensive training.
Keep signed training logs that include the date of training, names and signatures of all attendees, topics covered, name of the trainer, and the training materials used. Store these records for at least 3 years (some jurisdictions require 5 years). Inspectors commonly ask to see training records during FOG compliance inspections, and having organized documentation demonstrates good faith compliance.
This checklist covers the core topics most FOG ordinances require in a training program, but it should be combined with proper documentation to serve as proof. Print the checklist, have each trainee sign and date it upon completion, and file it with your FOG compliance records. Some municipalities also require that training be conducted by a qualified person such as a FOG coordinator or licensed hauler. Pair this checklist with your local jurisdiction's specific training requirements for full compliance.
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