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My restaurant or establishment does not cook with grease. Why do I have to participate?

Fats, oils and greases are natural by-products of the cooking and food preparation process. Common sources include food scraps, meat fats, cooking oils, lard, baked goods, salad dressings, sauces, marinades, dairy products, shortening, butter and margarine, coffee grinds, eggshells, grain, rice, seeds, etc. When dishes and other equipment are cleaned, the FOG is washed down the drain where it cools and separates from the dishwater.

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