FOOD WASTE MANAGEMENT

FOOD WASTE MANAGEMENT

Food waste handling and disposal form an integral part of food safety management Food waste handling Food waste disposal Food safety management

Food Waste Handling/ Disposal Focus is more on regulatory control Preventing injudicious activities Ensuring that waste is disposed of in an acceptable manner

Food waste Manifest itself in different forms Some may regard it as catering waste meaning all waste food including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens;

Food Waste All waste food including cooking oil, manure; waste (solid, effluent) generated as a result of handling food (includes manufacturing, processing, production, packaging, prepare, keep, offer, store, transport, display) for sale or for serving

Food chain Vehicle emission Crops Agricultural practices Processing Livestock Retail Cooking Landfills Storage Industrial emissions and effluents Seafood Distribution

Sources and Types of Municipal Solid Waste Source Typical Waster Generators Residential Single and multifamily dwellings Industrial, Light and heavy Manufacturin Source: World Bank (2005) Types of Solid Waste Food waste, paper, cardboard, plastic, textiles, leather, yard waste, wood, glass, metal, ash, special waste (e.g., bulky items, consumer electronics, white goods, batteries, oil, tires) and household hazardous waste Housekeeping waste, packaging, food waste,

Sources and Types of Municipal Solid Waste Commercial Institutional Source Typical Waster Generators Stores, hotels, restaurants, markets, office buildings Schools, hospitals, prisons, government centers Source: World Bank (2005) Types of Solid Waste Paper, cardboard, plastic, wood, food waste, glass, metal, special waste, hazardous waste Same as commercial

South African Context Do not have legislation that governs food waste exclusively, however food waste is controlled by legislation that covers waste or waste management that is enforced by: Environmental Health Practitioners Departments of Environmental and Water Affairs.

Environmental Health Legislation Regulations Defining the Scope of the Profession of Environmental Health, R.123/2008 Regulations Governing the General Hygiene Requirements for Food Premises and the Transport of Food. R.918/1999 Regulations relating to Milking Sheds and the Transport of Milk, R.1256/1986

Regulations Defining the Scope of the Profession of Environmental Health, R.123/2008 Which covers inter alia: Water, Food Control; Waste Management, Health Surveillance of Premises, Vector Control, Environmental Pollution Control, Control of Hazardous Substances

Requirements for food premises All food premises should have a certificate of acceptability (COA) to operate the business The COA suggest that waste handling and disposal is acceptable (done in an acceptable manner) If the EHP do not specifically request what he requires to comply with or to be an acceptable manner may lead to injudicious activities

Regulations Defining the Scope of the Profession of Environmental Health, R.123/2008 Food Control Reference is given to food inspection. However, do not exclusively provide for food waste. Waste Management Refuse collection, storage and disposal. Liquid waste management including sewerage and industrial effluents.

Regulations Defining the Scope of the Profession of Environmental Health, R.123/2008 Environmental Pollution control Land pollution detrimental to human, animal and plant life. The general environment is free from health risks. Control of Hazardous Substances Substances to prevent injury, ill-health or death by reason of their toxic, corrosive, irritant or flammable nature. Inspection of premises to ensure safety, storage, compliance precaution measures, etc.

Administering regulatory control Food Waste Handling/ Disposal When control measures are not clear and specific, could result in activities that are harmful, detrimental to human health and the environment

Dead chickens eaten by farm workers Poultry carcasses disposed on neighbouring pig farm supposedly used to fed pigs was prepared and eaten by farm workers

Hospital Waste used as Pig Food

Effluent water from dairy farm ended in the river opposite side of farm

Egg Pulp Factory

Bovine skeletons collected from butcheries in Cape Town dumped to dry out in the sun

Regulations Governing the General Hygiene Requirements for Food Premises and the Transport of Food-R.918/1999

Requirements for Waste Refuse is removed area in which food is handled as often as is necessary and whenever an inspector requires it to be done; Refuse is stored or disposed of in such a manner that it does not create a nuisance; Refuse bins are -(i) cleaned regularly; and (ii) disinfected whenever necessary and whenever an inspector requires it to be done; Waste water on the food premises is disposed of to the satisfaction of the local authority

EHP Requirements The intentions of food business owners should be made clear Should be formally stated in a waste management plan Information requested should be detailed: volumes of waste per day, types of waste, storage facility, vector control, treatment/waste control options used, disposal mechanism and method, permit allowing disposal, frequency

EHP Requirements EHP should endorse the waste management plan as acceptable and grant approval. Ensure that handling and disposal of waste takes place in line with what has been endorsed. Food Waste control is unavoidable The nature of the food business may not always allow for waste management options hence requires control measures that should be effective and acceptable

Regulations relating to Milking Sheds and the Transport of Milk-R.1256/1986

Define: effluent "effluent" shall mean any liquid, liquid or solid waste or liquid or solid manure emanating from a milking shed

Requirements for Waste Any effluent originating from a milking shed shall - stored, treated or dumped in any place except in or on a disposal system; conveyed to or dumped in or on a disposal system in any other way than by means of a pipeline, or cement ditches or in a container so that a water source is or may be polluted by it; not constitute a nuisance or cause a condition that is a health hazard.

The Waste Management Hierarchy in Foodservice Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP)

The Waste Management Hierarchy in Foodservice Reduce, Reuse, Recycle which has been used for many years to describe waste control options other than disposal at land fill sites

The Waste Management Hierarchy in Foodservice Reduce Source reduction is the most powerful and effective thing we can do to manage waste. By designing systems and policies to prevent, minimize, or avoid waste in the first place Reuse Recycle 1) redeploying overproduced food elsewhere on the menu (provided you comply strictly with food safety guidelines) 2) donating to a food recovery program that will provide it to those in need Recycle/Compost is the final good option prior to disposal

Any Questions? Bonita Allies Faculty of Health Sciences Department of Environmental Health Tel: 011-559 6521 ballies@uj.ac.za