The Fog Rule

As we continue with the educational series of posts on FOG (fats, oils & grease), today we will discuss the 25% FOG rule.  Remember, you are always welcome to call me personally with any questions regarding FOG, grease traps, and/or compliance with the local & state regulations regarding wastewater, which also includes questions about Town […]

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More On FOG

Continuing with the series on FOG and how to control them and be compliant to the state and local regulations, here is the second post in the series. What types of facilities are required to adhere to the FOG laws? All establishments that cook food, commercial and institutional, along with some non-cooking businesses are required […]

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FOG: Fats, Oils & Grease

All restaurateurs know and understand FOG and the issues and costs incurred to comply under the state and local laws regarding the management, containment and removal of these food remains.  FOG is important to all individuals, not just those in the food service industry, if these remains enter into the water system, many potential health […]

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Questions On Backflow

The other day I was installing a backflow valve in a Mooresville home, when the neighbor walked up with a few questions.  She was a very nice elderly lady with some excellent questions.  I needed a break so I stopped for a few minutes to chat with her.  The conversation was so insightful that I […]

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Backflow Preventer Installation

In 2011, the Town of Mooresville required business owners to put a special valve on their water connections to protect its water supply from harmful substances.  The backflow preventer valve will prevent non-potable water from re-entering the town’s water system.  The backflow ordinance was designed to protect the Town of Mooresville’s water supply from contamination.  […]

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