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Waste Handling and Disposal Procedure

Waste Handling Disposal Procedure

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#1 Ashfaq Hussain

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Posted 04 August 2018 - 10:37 AM

Hi All,

I am working on the Waste Handling and Disposal Procedure and little bit to confuse. I have attached the file for all of you for reference kindly checked and suggest me, the direction is correct.

Your input will be highly appreciated.

Regards,

Ashfaq Hussain



#2 Charles.C

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Posted 04 August 2018 - 10:54 AM

Hi All,

I am working on the Waste Handling and Disposal Procedure and little bit to confuse. I have attached the file for all of you for reference kindly checked and suggest me, the direction is correct.

Your input will be highly appreciated.

Regards,

Ashfaq Hussain

 

Sorry, again no file attached.


Kind Regards,

 

Charles.C


#3 mohamed ahmed yusuf

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Posted 04 August 2018 - 10:55 AM

Hello Ashfaq, 

I can't see the attached file, could you send it again? 


M.Yusuf


#4 Ashfaq Hussain

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Posted 04 August 2018 - 11:13 AM

Hello Ashfaq, 
I can't see the attached file, could you send it again?

Please see attachment

Waste Handling and Disposal Procedure:

Purpose:                                 

The purpose of the waste disposal procedure is to ensure that all products are produced, processed and handled in a safe and hygienic manner with appropriate waste disposal accommodations.

All food wastes, process waste and all kind of is sold the next day morning or day end. All other waste is dealt with a day’s gap. Either it is sold or submitted to local waste drums.

Responsibilities:

Production and Admin department is responsible for the execution of this procedure

The production department is responsible for responding to events which generate extra waste and which will require an extra pick up by the trash removal service.

Admin and QA department is responsible to verify this procedure is executed as outlined through daily pre-operational.

 

Procedure:

 

  • Raw, Packaging Material’s and Product (Buns,  Cone and Lettuce) Waste Disposal:

 

Waste of raw material is first collected in waste bins, which are kept in production premises. At the end of day or as per requirement, it is dumped in designated municipal area. Later it’s taken away by contractor / city municipality vehicles.

Waste is composed of solid food waste and water used for line / utensils washing. No chemical treatments are done in facility. Solid food waste is collected in waste collection area, weighted, record is kept and hand over to contractor.

 

 

 

 

 

 

  • Buns, Cake Cone  and Lettuce Section:

 

Waste material after the production is first collected in waste bins, and is properly covered, which is kept in production premises. At the end of day, it is baked, weighed, recorded & then transferred to waste storage area. It’s finally sold out to licensed contractors.

 

  1. Lettuce Section Solid Waste:

Waste material is first collected in waste bins, and is properly covered, which are kept in production premises. After one hour or as per requirement, it is transferred to waste storage area.

No chemical treatment is done in facility. Solid food waste is collected in waste collection area, weighted, record is kept and hand over to contractor.

 

  1. Lettuce Section Water Waste:

Waste water is store in septic tank and after day production or as per requirement contractor will collect the water and discard accordingly.

Supportive document: ACPL/QR/135/01  

 

Waste Effectively Removed from Surroundings:

All team ensures that waste is effectively removed from wash-down, processing, and premises. Daily cleaning inspection involves checking to ensure trash is adequately removed from processing areas and during operations. 

The trash area is verified daily to ensure it is clean and not overflowing or leaking, and that litter or trash is not spilled or piled around it, which could pose a pest attraction, harborage or other contamination issue. (Form # 15)



#5 mohamed ahmed yusuf

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Posted 04 August 2018 - 11:32 AM

Please see attachment

Waste Handling and Disposal Procedure:

Purpose:                                 

The purpose of the waste disposal procedure is to ensure that all products are produced, processed and handled in a safe and hygienic manner with appropriate waste disposal accommodations.

All food wastes, process waste and all kind of is sold the next day morning or day end. All other waste is dealt with a day’s gap. Either it is sold or submitted to local waste drums.

Responsibilities:

Production and Admin department is responsible for the execution of this procedure

The production department is responsible for responding to events which generate extra waste and which will require an extra pick up by the trash removal service.

Admin and QA department is responsible to verify this procedure is executed as outlined through daily pre-operational.

 

Procedure:

 

  • Raw, Packaging Material’s and Product (Buns,  Cone and Lettuce) Waste Disposal:

 

Waste of raw material is first collected in waste bins, which are kept in production premises. At the end of day or as per requirement, it is dumped in designated municipal area. Later it’s taken away by contractor / city municipality vehicles.

Waste is composed of solid food waste and water used for line / utensils washing. No chemical treatments are done in facility. Solid food waste is collected in waste collection area, weighted, record is kept and hand over to contractor.

 

 

 

 

 

 

  • Buns, Cake Cone  and Lettuce Section:

 

Waste material after the production is first collected in waste bins, and is properly covered, which is kept in production premises. At the end of day, it is baked, weighed, recorded & then transferred to waste storage area. It’s finally sold out to licensed contractors.

 

  1. Lettuce Section Solid Waste:

Waste material is first collected in waste bins, and is properly covered, which are kept in production premises. After one hour or as per requirement, it is transferred to waste storage area.

No chemical treatment is done in facility. Solid food waste is collected in waste collection area, weighted, record is kept and hand over to contractor.

 

  1. Lettuce Section Water Waste:

Waste water is store in septic tank and after day production or as per requirement contractor will collect the water and discard accordingly.

Supportive document: ACPL/QR/135/01  

 

Waste Effectively Removed from Surroundings:

All team ensures that waste is effectively removed from wash-down, processing, and premises. Daily cleaning inspection involves checking to ensure trash is adequately removed from processing areas and during operations. 

The trash area is verified daily to ensure it is clean and not overflowing or leaking, and that litter or trash is not spilled or piled around it, which could pose a pest attraction, harborage or other contamination issue. (Form # 15)

Dear Ashfaq, 

Well done and good job but you may add these points to make it better and better: 

1. Putting the scope : where this procedure to be implemented ( one factory or more).

2. What are your references?.

3. How it could be the differentiation between solid waste and water waste ( by color , labels, etc.).

4. How could you ensure that production will do this , it should be there a checklist also to be filled to be an evidence for audit. 

5. Is the contract between your company and licensed contractors mentioning that the solid and water waste they can't sell it into markets or using it in other process related to food processing ? to ensure the food safety.

6.You might also mention the cases that make these products turned to waste? (falling on floor, food safety incidents , other cases .. ). 

 

Hope that i could help you.  


M.Yusuf


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#6 Dr Vu

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Posted 04 August 2018 - 11:53 AM

I would add the contingencies(deviations) as well


A vu in time , saves nine

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