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Change in operations means any change in the ownership, food types, or operational procedures that have the potential to increase the amount of FOG generated and/or discharged by FSEs in an amount that alone or collectively causes or creates a potential for SSOs to occur. Director of public works means the chief administrative officer of the department of public works, City of Santa Ana. Discharger means any person who discharges or causes a discharge of wastewater directly or indirectly to a public sewer. Discharger shall mean the same as user or customer. Enforcing attorney means the city attorney or district attorney acting as counsel to the city and his/her designee. Fats, oils, and grease (FOG) means any substance such as a vegetable or animal product that is used in, or is a byproduct of, the cooking or food preparation process, and that turns or may turn viscous or solidifies with a change in temperature or other conditions. FOG control program means the FOG control program required by and developed pursuant to Statewide General Waste Discharge Requirements for Sanitary Sewer Systems (State Water Resources Control Board Order No. 2008-0003-DWQ), FOG control program manager means the agency's Water Resources Manager and persons designated by and under his/her instruction and supervision, who are assigned to administer the FOG control program. A consultant retained under contract by the city may be designated as the FOG control program manager. Food grinder means any device installed in the plumbing or sewage system for the purpose of grinding, chopping, macerating, or pressing food waste or food preparation byproducts for the purpose of disposing some or all food waste into the sewer system. Food service establishment (FSE) means food facilities defined in the California Retail Food Code, and any commercial entity, operating in a permanently constructed structure such as a room, building, or place, or portion thereof, maintained, used, or operated for the purpose of storing, preparing, serving, or manufacturing, packaging, or otherwise handling food for sale to other entities, or for consumption by the public, its members, or employees, and which has any process or device that uses or produces FOG, or grease vapors, steam, fumes, smoke or odors that are required to be removed by a type I or type II hood, as defined in the California Retail Food Code. Grease control device means any grease interceptor, grease trap, or other mechanism, device, or process, which attaches to, or is applied to, wastewater plumbing fixtures and lines, the purpose of which is to trap or collect or treat FOG prior to it being Ordinance No. NS -XXX Page 34 of 56 11 A-36