The purpose of this study was to investigate the quality of frying oil in eight randomly selected restaurants in Umeå. A further aim was to examine the techniques and control methods the various restaurants used. The methods used to answer the purpose was questionnaires, answered by the chefs, which was used to examine the procedures used in the handling of frying oils. To investigate the quality of the frying oils two types of quick tests were used, a Oxifrit-test and a TPM-test. The results showed that all food businesses had developed procedures for the handling of frying oils. Procedures for intermittent usage, change of frying oil, monitoring of the oil, cleaning and handling of frying oils after use existed at the eight restaurants. According to the recommendations of the Deutsche Gesellschaft für fettwissenschaft the observed routines does not meet all the criteria to achieve a good quality of frying oil, and therefore needs improvements. However the Oxifrit-test and TPM-test showed that the frying oils generally archive a good quality in the selected restaurants. There were only three restaurants where the oil should have been replaced. Further improvement of procedures might help to improve the quality of frying oil.