Implementation of Grease and Oil Control Ordinance for the Department of Public Works and Utilities REVIEW: A background of the program's development follows: In March of 1998 we asked for and were granted permission to develop a comprehensive grease and oil control program. The primary goal of this program is to reduce frequency and severity of sanitary sewer overflows (SSOs) as a consequence of excessive grease accumulation in Town maintained sanitary sewer collection systems. Reduction of SSOs lessens Town capital outlay resulting from incident remediation efforts. SSO reduction also diminishes exposure from citizens groups' legal actions against what they could perceive as ineffective Town action taken in curbing the causes of SSOs. To date the PWUT Department: Developed a preliminary baseline of fats, oils, and grease (FOG) contribution from selected food preparation/serving facilities, Hired an Industrial Pretreatment Technician, a position created to further baseline establishment efforts and to assist in enforcement actions against noncompliant facilities. Drafted and presented to assistant Town Attorney for review, a Grease and Oil Control Ordinance which regulates discharge contributions to Town maintained sanitary sewer mains. Developed a spreadsheet that verifies grease trap size adequacy during building plan submittal Routinely uses its Enforcement Response Plan for determining enforcement responses to SSOs We currently coordinate with the Inspections Division in its review of all new and existing fitup food preparation and serving facilities to ensure that they meet the intent of the proposed Oil and Grease Control Ordinance. Additionally, we coordinate with the PWUT Collections Division in activities related to SSO incidents. We also developed a Standard Industrial Classification database that tracks all food preparation facilities other than and including restaurants. The Town of Cary coordinated the NC Division of Pollution Prevention and Environmental Assistance in its development of the FOG Control Ordinance. We began to promote the concept of using best manangement practices (BMP) in an effort to reduce the amount of grease and oil being generated by food service and preparation facilities. Baseline monitoring of existing facilities coupled with grease interceptor maintenance records review contributed to the Town's decision to address FOG issues by the creation and implementation of a stand-alone ordinance.