GMP and HACCP School development project

1. GMP and HACCP School development project - Afvalbehandeling - Stella Maris Srednja šola Zagorje

2. Inleiding Wat afval betreft zijn er twee zeer belangrijke punten in de voedingsindustrie Micro-organismen en gif vindeneenvoedingsbodem in voeding. Daarommoetafvalzovlugalsmogelijkverwij-derdwordenuit de magazijnen en keukenomkruisbesmet-ting tussenafval en afgewerkteproductentevoorkomen 2. Afval vermindering en hergebruik hebben een zeer sterkeinvloed op het milieu en kosten.. Attentie: Ecologie and economiegaan hand in hand! !!

3. General principles  Remove waste as quickly as possible from the food processing area. Ensure that the waste storage functions correctly, i.e. pests cannot reach the refuse – waste containers can be properly closed and cleaned – foodstuffs and drinking-water are protected from contamination by the waste. Waste containers are located outside or in a well ventilated separate room. Assign a person who has to clean the waste containers after each emptying and define how this has to be done.  Should the amount of waste become too big, contact local authorities or a private waste disposal company.

4. What type of waste is there ? Typical waste in the catering trade … Special waste ServiettesFats and starches One-way cutlery Electrical devices Food leftovers Bed linen Towels Tablecloths Kitchen waste (degradable) Packaging Glass Tins Crown caps Cartons Corks Detergent bottles Portion packaging for sugar, milk and others, composite packaging for coffee, milk, etc. General waste Office refuse: Paper Colour ribbons Toner cartridges Hazardous waste:batteries, lacquer, fluorescent tubes, used oil, aluminium, disinfectants

5. De beste manier van afvalbehandeling … … is de afval verminderen!!! De volgende checklijst helpt je om afal reeds te verminderen tijdens het aankopen✔ Buy milk and milk products in large re-usable cans and milk buckets.✔ Buy fresh fruit and vegetables without packaging or only in re-usable boxes and crates.✔ Buy meat, meat products and fish without packaging in re-usable containers.✔ Do not use portioned packages of sugar, coffee cream, jam, honey, cheese, sausage, butter, mustard, ketchup, etc.✔ Preferably use re-usable packaging for cleaners.✔ Use large packs for foodstuffs and cleaners with the corresponding filling devices.✔ In case you use drink dispensers: these should be operated exclusively with re- usable bottles and cups.

6. … or … Avoid waste in the restaurant:✔ Only offer drinks from the tap or in returnable bottles.✔ Do not sell canned drinks and one-way bottles.✔ Buy coffee in larger packs than the normal one pound packages (in case re-usable containers).✔ Use only re-usable plates and cutlery as well as cloth serviettes. Avoid waste in the hotel room:✔ Do not use portioned packaging for soaps, shower gels and shampoos, use dispensers which can be refilled from re-usable large packs.✔ Do not use one-way toothbrush glasses. A glass does not only produce less waste, it is also more convenient for the guest.✔ Do not use accessories such as one-way shower caps and plastic combs.✔ Do not offer “bedtime treats” in mini packs.

7. Disposal of the individual wastes • Food leftovers • Fat separator • Starch separator • Residual waste • Organic garbage can (recyclable kitchen waste) • Battery / cork / aluminium • Packaging & yellow garbage can • Glass • Paper

8. Food leftovers Starting point and problems The use of food leftovers as a substitution for animal feed used to be a traditional measure to recycle organic food leftovers. To feed kitchen and food leftovers is also linked to the risk of transferring severe animal diseases, e.g. foot and mouth disease or the classical swine fever. In view of the considerable damage the recent outbreak of these diseases has caused, the EU’s position to maintain a very high security level is more than understandable. To continue feeding kitchen and food leftovers to pigs can according to the current position of the EU commission also not be combined with the aim of the complete traceability of feed ingredients and the prohibition of re-use (feeding) within the same animal species (cannibalism). The resulting changes of a considerable flow of matter with regard to possible paths of disposal will be shown as follows: Please note:As of 1 November 2006 the general prohibition to feed foodleftovers has finally come into force !!!

9. Food leftovers Disposal options • Fermentation plants Fermentation (anaerobic transformation) which means that watery food leftovers are decomposed at moderate temperatures (T = 35° – 55° C) in special fermentation tanks (fermenters). During this process energy (biogas) is created and the fermentation residue can be recycled as an agricultural fertiliser. 2. Animal carcass disposal plant (TBA) Thermal procedure, i.e. food leftovers (above all waste of animal origin, e.g. offal) are processed to carcass meal at a temperature above 133° C for at least 20 minutes and at a pressure of 3 bar. 3. Incineration plants Thermal procedure, i.e. incineration at very high temperatures (above 850° C) of foodstuff leftovers to carbon dioxid and water vapour.

10. Fat and starch separators Some parts of the organic wastes (fat and starch) reach the water cycle via the waste water, e.g. dishwashing water and waste water. In order not to pollute the water purification plants too much according to DIN EN 1825 the installation of fat separators is required to pre clean the waste water before feeding it into the public sewage system. Futhermore the pipes are protected from sediments. Please note:Not only for sake of the environment - fat separators are mandatory !!!

11. Fat and starch separators Separation principles Fat and starch separators use the same separation principle of the different densities (gravity) of matter. 1. Due to their lower density when compared to water oil and fat particles float at the top of the fat separator (suspension). They form a constantly increasing layer of fat which is retained between the feeding and discharge elements. 2.The starch separator uses the reverse effect, i.e. starch is heavier than water and is collected at the bottom of the container (sedimentation).

12. Types of construction Fat and starch separators are available in tree variations: 1. Stand - alone containers 2. Container with buried installation fat separator 3. Mobilecontainer fat separatorr fat separator starch separator starchseparatorr

13. Disposal of the separating material Depending on the type of construction up to 500 litres of fat can be stored. When the separator is full, it has to be disposed of by a public disposal company or by private fat collecting companies. They either collect only the separated material or the complete contents of the separator with the plant pump via fixed installed pipes leading into the disposal vehicle. This avoids smelly emissions during the emptying procedure of the separator. Finally the plant is cleaned with fresh water and filled again required. Please note: the contents of fat separator plants must be Disposal of at least once a month !!!

14. Fats from the deep - fryer The catering trade produces large quantities of deep-frying fat which have to be disposed of directly. For this purpose public used-oil collecting points of towns and districts or accredited grease collection companies are available. The following aspects have to be noted:  Please ensure that the fat does not contain foodstuff residues or other foreign matters (chemicals, detergents, cutlery parts, packaging etc.)  Store the fat in special containers which are only used for this purpose and which can be easily closed and cleaned.  Never put hot fat or fat residues togeher with water into the container.