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Welcome to the Initial Environmental Review Training

Welcome to the Initial Environmental Review Training. Definition. Environmental aspects element of an organisation's activities, products or services that can interact with the environment Environmental impacts

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Welcome to the Initial Environmental Review Training

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  1. Welcometo the Initial Environmental Review Training

  2. Definition Environmental aspects • element of an organisation's activities, products or services that can interact with the environment Environmental impacts • any change to the environment, whether adverse or beneficial, wholly or partially resulting from an organisation's activities, products or services

  3. Environmental Aspects Vs. Impacts

  4. Definition A significant environmental aspect is an environmental aspect that has or can have a significant environmental impact…….

  5. Recommended Stages to establish an EMS How to establish an EMS? • Obtain Commitment • Appoint Management Representatives • Understand the Current Environmental Position • Gap Analysis • Aspects Identification GET STARTED

  6. EMS Elements according to ISO 14001 continual Improvement 1. Environmental Policy Planning 2. Environmental aspects 3. Legal & other requirements 4. Objectives & targets 5. Environmental management programme(s) 17. Management review Implementation & operation 6. Structure & responsibility 7. Training, awareness & competence 8. Communication 9. Environmental management system documentation 10. Document control 11. Operational control 12. Emergency preparedness & response Checking & corrective action 13. Monitoring & measurement 14. Non-conformance & corrective & preventive action 15. Records 16. Environmental management system audit

  7. Initial Environmental Review Training • Aim of IER is essentially an exercise aimed at clarifying what the organisation’s current positions with respect to : • Environmental management system elements • Environmental Aspects • Environmental performance

  8. Initial Environmental Review Training Four areas: 1.Existing management & operational practices & procedures 2.Identification of sign. Environmental aspects 3.Previous environmental accidents, fines/ penalties & preventive action 4.Legislative & regulatory requirements

  9. Initial Environmental Review Training Other areas: • Normal & abnormal operation • Possible emergency conditions • e.g. fire, spillage/ leakage, etc.

  10. Initial Environmental Review Training Two Key Tasks: • “GAP Analysis” of current operations & management practices against ISO 14001 Requirements in Hotel • ISO 14001 Aspects Identification within departments in the hotel

  11. Front-of-the-house Guestrooms Restaurants & bars Recreational facilities Hygiene & Health care facilities Other facilities Back-of-the-house Kitchen Chiller plant Boiler plant Fire fighting system Solid waste storage Water storage Wastewater discharge Chemicals & dangerous storage General Facilities in HOTEL

  12. Generic Management Structure TOP LEVEL MANAGEMENT DEPARTMENTAL LEVEL SECTIONAL LEVEL OPERATIONAL LEVEL

  13. 1. GAP ANALYSIS of current operations & management practices against ISO 14001 Requirements in Hotel • ISO 14001 GAP ANALYSIS CHECKLIST FOR REVIEW OF HOTEL ENVIRONMENTAL MANAGEMENT PRACTICES

  14. 1. Identify current environmental practices • 2. Identify supporting documents • 3. Identify the GAPs • 4. Suggest recommendations

  15. Site Visit Document Interview Review

  16. INPUT Site Visit Documents Review Interview • 2. ISO 14001 Environmental Aspects Identification Identified all Aspects & Impacts (REGISTER) PROCESS FLOW OUTPUT STAGE III STAGE I STAGE II

  17. Evaluation of Significant Aspects • 2. ISO 14001 Environmental Aspects Identification Significant Aspects Minor Aspects Keeping Records Operational Control (CONTROL) Objectives & Target (IMPROVE) STAGE IV

  18. OUTPUTS • Finished goods • Emission to air • Emission to water • Noise generated • Disposal to land • Hazardous waste • Abnormal situation • (e.g. start-up & shut-down • conditions) • Possible emergency • conditions (e.g. Accidents • & incidents) • Container leakage/ • disposal/ spillage/ • dilution of chemicals 2. Environmental Aspects Identification Input-Output Diagram • INPUTS • Water use • Energy use • Raw material use • Vehicles use • Storage of materials • Use/ delivery/ • storage / labelling/ • packing of chemicals PROCESS FLOW (Activity, Product or Service)

  19. OUTPUT INPUT Input-Output Diagram Associated with all steps

  20. 2. Environmental Aspects Identification 1. Break F& B Kitchen’s operation into different sections

  21. 2. Environmental Aspects Identification 2. Break CHINESE KITCHEN into sub-sections

  22. INPUT OUTPUT Input-Output Diagram of Chinese Kitchen 1. Food ordering 2. Delivering & Receiving food from suppliers ee 3. Preparation Washing food Trimming food Cooking food Storing food 4. Serving Associated with all steps

  23. INPUT OUTPUT Input-Output Diagram of Chinese Kitchen -Raw materials used 1. Food ordering -Disposal of excess food -Use of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Use of glass bottle for packaging sauce -Use of plastic basket & small plastic box for delivery of vegetables -Disposal of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Disposal of glass bottle, foil bag, plastic bag, metal can for packaging sauce -Disposal of plastic basket & small plastic box for delivery of vegetables 2. Delivering & Receiving food from suppliers ee 3. Preparation -Use of water to wash vegetables -Consumption of water to wash oyster -Discharge of water for washing vegetables & oyster Washing food -Disposal of trimming -Disposal of unused cooked food which will not be served to guests ----- Trimming food -Consumption of water to boil vegetables -Consumption of water to boil lobster & shrimps -Consumption of gas by the gas stove -Consumption of electricity by the use of cold room & freezer for storing food -Emission of heat by the gas stove -Emission of heat & smoke to cook food -Spillage of oil into the fire during cooking -Emission of heat, toxic air & smoke by leakage of electricity/ fire occurrence Cooking food -Use of food wrap to keep food fresh before putting into the freezer -Disposal of plastic food wrap to keep food fresh before putting into freezer -Spoilage of food if the cold room & freezer do not function properly Storing food -Consumption of water to the used food containers & utensils 4. Serving -Disposal of leftover food of the day from buffet Associated with all steps -Consumption of electricity by lighting -Emission of heat & smoke outside the hotel by HVAC System -Disposal of the broken utensils

  24. Register of Environmental Aspects & Impacts

  25. Register of Environmental Aspects & Impacts

  26. Significance Evaluation System Environmental Aspect Significant? Yes Yes Yes Yes Yes Yes  1. Is the aspect controlled through either legal or other requirements?  2. Is the aspect likely to have a high severity of consequence to the environment or human health?  3. Did any environmental accidents or incidents occur in the past?  4. Have any legitimate complaints been received related to the aspects?  5. Does the aspect result in large quantities of waste?  6. Are large quantities of resources consumed? 7. Does use/ disposal of the product create concern?  Yes 8. Is the aspect a business concern, or a concern of interested parties? Yes  Not a significant aspect

  27. Numerical-based Assessment

  28. Review of past environmental accidents & incidents

  29. Review of Legal and other requirements

  30. 2. Environmental Aspects Identification 1. Break HOUSEKEEPING into different sections

  31. OUTPUT INPUT Input-output Diagram of Housekeeping (Floor Section) -Disposal of condemned woolen blankets,terry towels & bedding sheets -Use & replacement frequency of bedding linen -Use of polyester blanket cover sheets for bed making 1. Change of bedding linen 2. Cleaning bathroom -Disposal of plastic sanitary bags -Disposal of plastic bottled bathroom amenities -Disposal of condemned terry towels -Use of plastic-bottled bathroom amenities -Consumption of toilet paper -Use & replacement frequency of bathroom towels Change of bathroom amenities Change of toilet paper Change of towels Washing the bathroom facilities --- -Disposal of plastic bottle & aluminium can -Disposal of empty glass bottles of distilled water 3. Replacement of mini-bar -Electricity consumption by the vacuum cleaner 4. Cleaning/ Sweeping/ dusting the guestroom -Re-suspension of dust by vacuum cleaner -Use of ozone air purifier to purify & deodorise gas -Use of pesticides for pest control treatment -Consumption of paper by providing 2 sets of telephone directories -Use of aerosol spray products -Consumption of packing materials for lost & found items -Use of plastic laundry bags for guest s laundry items 5. Others -Disposal of plastic shopping bags, garbage bags & laundry bags -Water discharge by guest & room attendant Container -Container leakage, disposal, spillage and dilution of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatmnt liquid, etc. -Electricity consumption by lighting in guest room & guest floor service pantry -Electricity consumption by air-conditioning in guest room -Water consumption by guest & room attendant -Use, delivery, storage, labelling, packing of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatment liquid, etc. Associated with all steps

  32. Register of Environmental Aspects & Impacts

  33. 2. Environmental Aspects Identification 1. Break F& B Service operation into different sections

  34. OUTPUT INPUT Input-output Diagram of F&B Service Outlet -Water & chemicals used for polishing the chefing set, re-silvering the silver salt & silver shaker 1. Preparation -Discharge of water & chemicals for polishing the chefing set, re-silvering the silver salt & silver shaker Polishing of glassware -Use of paper chopsticks folder -Use of paper table placemat -Use of matches on guest tables -Generation of broken glassware & chinaware Setting tables 2. Serving guest -Use of paper menus -Using paper to take order -Disposal of worn-out paper menus -Disposal of paper for order taking Order Taking -Provision of drinking water for guest -Use of soft paper coaster for holding drinks -Use of toothpicks on guest tables -Disposal of expired food/ leftover food -Emission of heat by the coffee brewing machine -Emission of air pollutants by smoking Serving food to guest -Disposal of leftover coffee cream -Disposal of toothpicks/ matches on tables -Disposal of paper chopstick folder -Disposal of glass container & leftover portioned jam -Disposal of plastic holder, foil paper & leftover butter -Disposal of empty bottles -Consumption of water & chemicals by Stewarding for cleaning & drying glasses, washing the bread plate, polishing & re-silvering the silver cutlery -Consumption of water & chemicals by Laundry to wash the buffet table linen, table napkin, table cloth for dining Clearing tables/washing dishes -Consumption of electricity by spot lights above buffet table -Consumption of electricity by lighting & air-conditioning -Consumption of cold/ hot water Associated with all steps -Emission of heat by spot lights above buffet tables -Emission of heat by lighting

  35. Register of Environmental Aspects & Impacts

  36. 2. Environmental Aspects Identification 1. Break Accounts Department’s operation into different sections

  37. OUTPUT INPUT Input-Output Diagram of Accounts Department (Receiving Section) -Disposal of carton box & bamboo basket for packaging vegetables -Disposal of plastic bag& carton box for packaging chilled meat & frozen meat respectively -Disposal of plastic bucket for holding fish -Disposal of Styrofoam box & carton box for packaging salmon fish -Disposal of plastic bag for packaging prawn -Disposal of steel can & carton box for packaging food (e.g. pineapple juice) -Disposal of carton box for packaging stationery -Use of carton box & bamboo basket for packaging vegetables from suppliers -Use of plastic bag & carton box for packaging chilled meat & frozen meat from suppliers respectively -Use of plastic bucket for holding fish from suppliers -Use of Styrofoam box & carton box for packaging salmon fish from suppliers -Use of plastic bag for packaging prawn from suppliers -Use of steel can & carton box for packaging food (e.g. pineapple juice) from suppliers -Use of carton box for packaging stationery from suppliers 1. Receiving food, raw materials or products from suppliers -Disposal of unfresh or unused parts of meat & vegetables -Disposal of unfresh fish -Disposal of those expired or spoilt items 2. Check the market list, quantity & quality of the products ---- -Electricity consumption by the use of calculator to calculate the order from the invoice -Use of paper roll for calculating the order from the invoice ---- 3. Calculate the order from invoice -Use of NCR paper to make daily receiving report -Consumption of electricity by the computer to input data from the receiving report -Disposal of those useless or out-dated report 4. Make the daily receiving report -Consumption of electricity by lighting, air-conditioning & electric fan in Receiving Office -Consumption of general office stationery such as ball pen, pencil, ruler, etc. Associated with all steps ----

  38. Register of Environmental Aspects & Impacts

  39. INPUT OUTPUT Input-Output Diagram of Purchasing Department -Purchasing policy of paper products & printed matters (e.g. Use of copy paper & hotel stationery, etc.) 1. Ordering paper products or printed matters -Purchasing policy of paper products & printed matters (e.g. Disposal of copy paper, hotel stationery, etc) -Purchasing policy of plastic products (e.g. Use of plastic bags & guest supplies, etc.) -Purchasing policy of plastic products (e.g. Disposal of plastic bags & guest supplies, etc) 2. Ordering plastic products 4. Ordering beverage products -Purchasing policy of food items (e.g. Use of packing materials) -Purchasing policy of food items (e.g. Disposal of packing materials) 3. Ordering food items -Purchasing policy of beverage products (e.g. Use of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks) -Purchasing policy of beverage products (e.g. Disposal of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks) -Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.) -Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.) 5. Ordering cleaning chemicals -Purchasing policy of electricity & gas equipment which may affect energy consumption -Purchasing policy of electricity & gas equipment which may affect air emission 6. Ordering electricity & gas equipment ---- 7. Others -Purchasing policy of toner cartridge (e.g. useless toner cartridge may create solid waste) -Consumption of electricity by office equipment -Consumption of electricity by lighting & air-conditioning in Purchasing Office -Use of paper & stationery in Purchasing Office ___ Associated with all steps

  40. Register of Environmental Aspects & Impacts

  41. 2. Environmental Aspects Identification 1. Break Front Office’s operations into different sections

  42. OUTPUT INPUT Input-Output Diagram of Front Office (Front Desk) Preparation -Disposal of the outdated arrival list -Use of paper Print the expected arrival / Rooming list -Use of paper -Disposal of the out-dated registration card/ check-in slip Print the registration card/ Check-In slip Guest Check - In ---- -Use of plastic for issuing guest key cards Assign room & issue guest key card -Disposal of paper -Use of paper & the paper envelope Sending message to guests -Use of printing paper -Disposal of the useless report Print the back up report Guest Check-Out -Disposal of the useless check-out statement -Use of printing paper Print the check-out statement/ -Disposal of those out-dated & useless Audit Report -Use of printing paper Print the Audit Report -Use of stationery -Consumption of electricity by the use of computer & printer -Consumption of electricity by lighting & air-conditioning Associated with all steps -Disposal of the useless stationery

  43. Register of Environmental Aspects & Impacts

  44. 2. Environmental Aspects Identification 1. Break Engineering’s Operations into different sections

  45. 2. Environmental Aspects Identification 2. Break Air-conditioning Section into sub-sections

  46. Input-Output Diagram of Engineering Department (Air-conditioning Section) Water -Side(Chiller Section) INPUTS OUTPUTS Operation -Electricity consumption to run the chiller Control of chiller capacity e.g. Water temperature -Noise emission when running the chiller -Differential chilled water temperature can affect thermal comfort of human beings -Use/ delivery/ storage/ labelling/ packing of refrigerant -Container leakage/ disposal/ spillage of refrigerant which is an ozone depleting substances Use of refrigerant Chemical treatment of chilled water to kill the bacteria (ie. corrosive substances) -Use/ delivery/ storage/ labelling/ packing of chemicals -Increase electricity consumption if the dosage of chemicals is insufficient to kill the bacteria -Container leakage/ disposal/ spillage of chemicals which will cause water pollution & harmful to human’s health -Heat emission to air / sea water Heat rejection of air-conditioning system ---- Maintenance -Increased consumption of electricity & water in case of malfunctioned water pump Malfunctioned water pump& chiller ---- -Use of water & chemical for condenser/ evaporator water pipe cleaning Water pipe cleaning -Discharge of waste water after cleaning -Use of lubricant oil for maintenance -Disposal of chemical waste (spent lubricant oil) Maintenance on the water pump & chiller -Disposal of zinc plate -Use of zinc when changing the zinc plate Changing the zinc plate -Consumption of electricity by lighting & air-conditioning in the Chiller plant - Associated with all steps ----

  47. Register of Environmental Aspects & Impacts

  48. INPUT OUTPUT Input-Output Diagram of Security Department -Use of CCTV for watching hotel’s activities -Use of video tapes to record the hotel’s activities by CCTV 1. Watching hotel’s activities through the use of CCTV -Disposal of CCTV for watching hotel’s activities -Disposal of useless video tapes ---- ---- 5. Control & monitor the storage of dangerous goods & chemicals in the hotel 2. Patrol around the hotel -Use of BCF fire extinguishers that contain ozone depleting substances -Emission of ozone depleting substances to the environment -Disposal of the empty bottles of fire extinguisher 3. Extinguish fire by fire prevention & control facilities ---- -Providing fire prevention training to all hotel staff and security guards so as to ensure that they have proper training, awareness and competence on fire prevention and control 4. Fire prevention training provided for the staff ---- -Storage of dangerous goods & chemicals in the hotel -Consumption of electricity & air-conditioning by lighting in Security office & control room -Use of paper & stationery in the office -Disposal of useless paper & stationery in the office Associated with all steps

  49. Register of Environmental Aspects & Impacts

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