What is a FOG audit and how do you prepare?
For most commercial kitchens, a FOG audit is really about one question: can the site show that its grease-management setup is suitable, maintained and under control in the real world?
What it usually means
A FOG audit is usually less about paperwork and more about whether the site actually stacks up
Operators sometimes assume a FOG audit is a box-ticking exercise. In reality, it usually comes back to whether the system on site is suitable for the kitchen, whether it is maintained properly and whether the operator can show a sensible ongoing control plan.
What is usually reviewed
What a FOG audit tends to look at
- • What grease-management measures are already installed on site
- • Whether the current system is suitable for the kitchen layout and waste profile
- • Servicing, maintenance and reporting records
- • Recurring signs of poor grease control such as smells, slow drains or repeat blockages
- • Whether the site can show a sensible route to compliance and ongoing control
How to prepare
The best preparation is usually calmer and simpler than people expect
Most sites do not need to panic-buy equipment. They need a clearer picture of what is on site, whether the current arrangement is defensible and what gaps need fixing before someone else points them out.
Review what is already installed and when it was last serviced.
Gather any maintenance records, service reports or previous recommendations.
Make a note of current issues such as smells, blockages, overflows or repeat callouts.
Be ready to explain how the kitchen operates in practice, not just how it looks on paper.
If the setup is unclear, get the site reviewed before the audit becomes a panic situation.
Where audits often come from
Water authorities, landlords and facilities teams often want the same thing
They usually want confidence that the site is not guessing. They want to know what is installed, whether it is fit for purpose and whether there is a credible ongoing plan for controlling fats, oils and grease.
What operators often miss
A tidy-looking site is not the same as a defensible setup
A kitchen can look clean on the day and still have the wrong equipment, weak servicing history or the wrong system for the actual waste load. That is why the audit conversation usually needs more than a visual check.
Common questions
What people usually want answered quickly
What is a FOG audit?
A FOG audit is a review of how a site is managing fats, oils and grease. In practice, it usually looks at what is installed, whether it is suitable, how it is maintained and whether the kitchen is creating avoidable risk for the sewer network or drainage system.
Who usually asks for a FOG audit?
A FOG audit may be requested by a water authority, a landlord, a facilities team, a client, a contractor managing the site or an operator trying to get ahead of a developing problem before it escalates.
What are auditors usually looking for?
They are usually looking for evidence that the grease-management setup is suitable for the kitchen, properly maintained and capable of controlling fats, oils and grease in a realistic day-to-day operating environment.
Will a FOG audit automatically mean I need a new grease trap?
Not always. Some sites need a better servicing route, clearer reporting, a maintenance reset or a more honest review of the current arrangement before anyone can say whether replacement is actually necessary.
What is the best way to prepare for a FOG audit?
The strongest preparation is to understand what is already on site, gather the relevant maintenance information, be honest about current problems and deal with obvious gaps before the audit becomes a rushed last-minute exercise.
Seen in the field
Relevant proof and next reading
Useful if the audit pressure is being driven by a water authority letter or sewer misuse concern.
Useful if the site is being challenged directly by Severn Trent Water.
Useful if the issue is not just the equipment but whether servicing standards and records are strong enough to rely on.
Useful if you need the site assessed properly and want a clear recommendation before the audit pressure grows.
Written by Actem
This guide was written by Actem’s grease management team for restaurant owners, pub operators, facilities teams and commercial kitchens preparing for a FOG audit or trying to get ahead of one.
Start with a conversation
Need help preparing for a FOG audit?
If your site needs a clearer picture of its grease-management setup before an audit, Actem can help review what is already in place and recommend the right next step.