Waste Management Of A Fast Food Restaurant Environmental Sciences Essay

screw up way Of A Fast Food Restaurant Environmental Sciences EssaySchroeder (2007) explains consummations charge is a part of business that is concerned with the exertion of trustworthys and services, and employs the labour of ensuring that business trading operations argon efficacious and sound. It is to a fault concerned with the charge of alternatives and the distri hardlyion of goods and services to customers. Naylor (2002) says that operations focus is the study that foc enjoyments on the effective planning, scheduling, employing, and pull stringsling of a manufacturing or service organisation with the help of concepts from bore management, achievement management, stock management, accounting, and other functional atomic number 18as as they affect the organisation. The boldness is basic each(prenominal)y a fast sustenance eating house and it is not mathematical to completely eradicate the botch, but lot of mishandle is a fuss. minimisation is the better and just about cost-effective origin by changing usable activities in the organization. The organization is basic solelyy a fast food restaurant and it is not realizable to completely eradicate the permissive unwarranted, but lot of fantastic is a problem. Minimisation is the best and most cost-effective solution by changing usable activities in the organization. fit to Dr J one(a)s, an anthropologist at the University of Arizonas Bureau for apply Research in AnthropologyHuge amounts of food atomic number 18 organism excess throughout the industry. A proportion of this vaunt is inevitable, but a largish part of it tail end be eliminated and lead to increased profit, not solitary(prenominal) through cutting outletes but also through increase efficiency.The organization has adapted the principals of HACCP, hazard analysis critical harbor point, which the European Union has issued for food hygiene and to help adopt a venture based safety management remains. This R egulation with no woof has to be holded in the fast food industries (EU, 2004). This prohibits the organization to use the discontinue food to be utilize because this is illegal in the eyes of law. The inquiry looks at the decision of forecasting the overestimation of the food by the operation managers at times. This expired food female genitals no longer be employ and it turns into dotty without providing whatever profit but just the loss to the organization. Thus, managers seek to balance the cost of carrying high stocks with the risk of eat or non-service after a stock out and should understand the importance of inventory management (Silver et al, 1998). Control can be expensive and invasive for those busy in the tasks. The manager, therefore, must understand how control can be exercised as well as how much is needed (ibid). Operational activities need to be monitored and controlled so that they can get through their targets in terms of efficiency, effectiveness and, where appropriate, candor (Wild, 1991). fit in to Johnston et al (2006), operations management is concerned with the drudgery of good and services and it involves the responsibility of ensuring that business operations ar effective and efficient.The sevener principles of HACCP1. List of either potential hazardsFew potential hazards ar associated with from each one step, conduct a hazard analysis, and also consider any measures to control the identified hazards. The HACCP team should conduct a hazard analysis to grade the hazards and also to know which hazards ar of much(prenominal)(prenominal) a nature that their voidance or cut down is essential to acceptable levels for the crossingion of safe food. The pursual principles should be included in conducting the hazard analysis wherever feasibleThe a worry(p)ly occurrence of significant hazardsThe qualitative and quantitative evaluation of the movement of hazardsMultiplication of microorganisms is needed to be closel y observedProduction or continuous in foods of toxins, chemicals or physical agents.2. Determine critical control pointsThis step is apply for the determination of critical control points in the achievement points in the achievement process. If this subsequent step further used in the takings march can eliminate the hazard or to slim down it to an acceptable level, if the consequence is yes than we can say that it is not a CCP, if the answer is no then it is named as CCP.3. get to critical hold backs for each CCP faultfinding points are to be established for each product for the safety of the product. detailed limits are derived from scientific data, regulatory standards and guidelines.4. Establish a monitoring system for each CCPSomeone from the HACCP team needs to monitor the critical limit of the significant hazard. Monitoring can be make by measure or observation sample planning can be done by taking the samples.According Mortimore the most common measurements taken ar eTime accessTemperature measurementPH measurementMoisture subject5. Establish corrective actionsCorrective actions are established when the CCP is not at bottom the established limits. The control of hazards is recovered by applying corrective actions.6. Establish stoppage proceduresVerification procedures should be established to know whether the system is working or not. This step determines the confirmation of all the above steps. According to Mortimore CCPs should be kept under control whenever possible to confirm the capacity of all elements of HACCP plan.7. Establish support and record keepingAccording to Edelstein to demonstrate whether the HACCP system is working properly or not established record keeping and documentation procedures are needed. Examples for records are corrective actions taken, CCP monitoring records and records of deviation.The management has to look towards the possible risks that tycoon hinder the proceeds of the organisation which may be becau se of the operational inefficiencies. Managing risk is one of the primary object glassives of the firms and mainly managers lack in anticipating chromosomal mutation or negative variation in business outcome variables much(prenominal) as revenues, cost, profit, market persona, and so on (Miller, 1992). The concept of risk as military operation variable is mainly used in operations, finance and strategical management terms which refers to variation in corporate outcomes or performance that can not be predicted (March and Shapira, 1987). Therefore, the researcher believes that the operational managers of KFC should review risks towards the soft touch view, market share and follow the ongoing activities and review and alter them, if required, to achieve the service outputs as determined by the organization for its future growth and survival and to get a competitive advantage over its rivals. commentary OF go down onIt is hard to define deplete because one person who thinks th e object is pine may be the same object be cardinal to some other person. According to EC swash framework leading of 1975 moulder can be define as Any mall or object which the pallbearer abjures or intends or is required to discard (in the categories watch out in Annex 1 of the directive). According to the German Act of August 27 1993 yen can be define as, superabundances are portable objects that have been abandoned by the owner. run out was defined as any substance or object in the categories set out in the livestockal Waste Framework Directive ( lavishness framework directive 1975)Production or consumption residues not otherwise specify belowOff- specification productsProducts whose date for appropriate use has expiredMaterials spilled, muddled or having undergone other mishap, including any substantials, equipment, etcetera, contaminated as a payoff of the mishap.Materials contaminated or soiled as a result of be after actions for example residues from cle anup spot operations, packing, materials, containers, etc.Unusable parts for example stand batteries, exhausted catalysts, etcSubstances which no longer perform satisfactorilyResidues of industrial processesResidues from contaminant abatement processes for example spent filters, scrubber sludges.Machining or finishing residuesResidues from edged material extraction processing for example oil field slops. corrupted materials i.e. oils contaminated with PCBs, etcAny materials, substances or products resulting from remedial action with respect to land.Products for which the holder has no further use these include hoidenish, household, office, commercial and shop discards etc.Contaminated materials, substances or products resulting from remedial action with respect to land.Any materials, substances or product which are not contained in the above categories.CLASSIFICATION OF WASTEWastes are classified ad as loyal, liquid and gaseous do in by taking their physical state into conside ration. According White red-blooded waste can further be classified by its original use ilk food waste and promotional material waste, by materials we use like motif and glass, by physical properties as combustible, compostable, recyclable by origin like household, commercial, agricultural and industrial waste and is also classified by safety levels like raving mad and non fantastic waste. technical waste the solid waste generated by offices, restaurants, warehouses, institutions and non manufacturing activities at industrial facilities.Food waste perishable solid material including animal and vegetable waste resulting from handling, storage, sale, preparation, cooking, or military service of foods. Primarily food waste originates in home kitchens, stores, restaurants, and other places where unremarkably food is stored, prepared, or served.Industrial waste solid waste generated by manufacturing or industrial processes, excluding waste resulting from oil or gas drilling, pro duction and give-and-take operations overburden, spoil, or tailings result from mining or solution mining brine and insoluble component wastes.WASTE POLICIES AND STRATEGIESThe system of waste management needs to be sustainable and likely to be structured environsally, economically and socially.The strategies includeReducing the amount of waste generatedDeveloping structured waste management systems to handle the inevitable waste produced.Integrated waste management system combines waste streams, waste collection, treatment and inclination methods, with the target area achieving environmental benefits, economic optimisation and societal acceptability. This will lead to a practical waste management system for any specific reason. quintet principles are recommended by EU for waste managementWaste management hierarchy is the main intention of the European waste management policy. The initiatory strategy is to continue the generation of waste and also to snub victimize caused by it. Waste can be reused, recovered and to optimise the temperament netly.Producer responsibility product manufactures also have an increased share in the responsibility of dealing with the waste that arises from their product.Self sufficiency in waste disposal facilities at regional, sub- regional and national levels.Proximity waste should be disposed at a close point where it is being generated.Best available technique not entailing excessive be contamination should be prevented as much as possible, be reasonable to implement in financialterms.eatery AND WASTEWastes from restaurants can be classified as solid waste by its physical state. It consists of different materials such as food waste, paper, plastic bottles, packaging waste etc. By origin waste generated from restaurant is included as commercial waste. composingPaper was first produced by the Chinese minister of agriculture Tsai Luin in AD 105And we can say that still it is the standard of dialogue between most offic es( waste watch 2004)Waste paper across Europe is marked into different categories based on the quality. Some of them are cardboard, newspapers, white office paper, brown paper bags, wraping papers. According to Williams, 2005 waste paper of low quality can be mainly used for packaging material and also this constitutes the main route for recycle paper and board. According to Murray, 1999 the best example for waste of waste is office paper in London.PackagingWe can say the major component of the commercial waste stream is packaging waste. It normally includes paper and cardboard, plastics,glass, metals, food and drink cans or bottles. According to Department of the Environment and Welsh Office, 1995 the best environmental survival of the fittest which can be practised for packaging waste is to minimize the tradition and reuse wherever possible, which may be followed by recovery by recycling or energy recovery.PlasticsPlastics are the most hazardous problem in the world. A high p roportion of waste is made by plastic polymers, the range and volume used is increasing day by day. According to Williams, 2005 bottles, plastic bags, foil wraps are the main cause for waste arising in the commercial waste stream.Plastic typeTypical screening1.ThermoplasticsHigh density polyethylene (HDPE)Low density poly ethylene (LDPE)Polyvinyl chloride (PVC)Polystyrene (PS) polyethylene terephthalate (PET)Polypropylene (PP)Bottles for household chemicals, bottle caps, toys, house waresBags, sacks, bin liners, squeezy bottles, cling film, containers vesicate packs, food trays, bottles, toys, cable insulation, wallpaper, flooring, cling filmEgg cartons yoghurt pots, beverage cups, tape cassettesCarbonated drink bottles, food packagingMargarine tubs, wassail packets, packaging filmOffice equipmentEquipments used for offices customaryly includes printers, photocopiers, scanners, computers, printer cartridges, cables, fasteners such as pens, staples, drawing pins, paper, diskettes etc. The need for raw materials such as oil which is used in the qualification of plastics can be trim down by recycling. By reformatting the diskettes they can be reused. If one staple is salvage by everyone in the offices of UK it is estimated that 72 tonnes of metal material can be saved every year( waste watch 2004).FoodAccording to EC regulation No 178/2002 food can be defined as any substance or product, whether processed, partially processed or unprocessed, mean to be, or reasonably expected to be ingested by humans.Waste minimizationWaste minimization can be defined as the reduction of waste at source, by understanding and changing processes to reduce and prevent waste. This is also cognise as process or imagery efficiency. Waste minimization includes the substitution of less environmentally harmful materials in the production process.Waste minimization programme of an organisation or industry should be an organized, comprehensive and continual effort.The technique ad opted for this can be by and large categorized asSource reduction andrecycle ( on-site and off-site)The final unavoidable waste can be toughened and disposed.Minimizing the amount of things that are meant to be disposed by the owner mentions third least option of waste minimization.Source reductionSource reduction can be defined as any practice which reduces the amount of any hazardous substance, pollutant, or contaminant entering any waste stream or otherwise released into the environment prior to recycling, treatment, or disposal and reduces hazards to reality wellness and the environment associated with their release.The National Recycling Coalition (NRC) defines source reduction as any action that avoids the creation of waste by reducing waste at the source, including redesigning of products or packaging so that less material is used, making voluntary or imposed demeanoral changes in the use of materials or increasing lastingness or reusability of materials. This definition implies actions intended to encourage saving of materials.Source Reduction ProgrammeAccording to Sasikumar promoting source reduction is important because it conserves the resources, reduces disposal costs and defilement, and teaches conservation and prevention. It is a practical approach shot consisting of the following basic elements add together down material use in product manufactureIncreased useful life of product through durability and reparabilityDecreased toxicityMaterial reuseReduced/ more efficient consumer use of materialsIncreased production efficiency resulting in less production waste.It should be noted that focusing scarcely on recycling might give the impression that recycling will take business of all our waste problems. Source reduction and recycling can be promoted concurrently and can be recognized as the key component of integrated waste management.A special advantage of source reduction is that it offers several(prenominal) opportunities for cost savings such asDirect savingsAvoided waste collection, transportation, disposal costsDecreased pollution control, liability and regulatory ossification costReduced product and material use and disposal costsWhy waste minimization is importantFew reasons for importance of waste minimizationBusinesses are facing stricter regulatory requirements in the management transportation, and disposal of hazardous waste.The number of hazardous waste disposal facilities has decreased.There are greater restrictions in the use of landfills.Transportation and disposal costs are risingThe long- term liability associated with handling and disposal of hazardous waste is substantial.Causes of waste generationThe principal causes of waste generation are categorized in the following wayManufacturing / productionProduction planningEmployee behaviourEconomic factorsOthersManufacturing / productionRejection for cosmetic reasons for example colourMachinery failures especially freezersOverfilling / rook fillingPack aging design can encourage over-purchaseRequirement to raise dates on product packaging, when the product could be sold unpackagedProcess by-productProduction planningErrors in demand forecasting and coordinated production to demandImpact of weather and extraordinary eventsImpact of footing competitionRetailers changing their mind at short noticeDeliveries go far too earlyEmployee behaviourOperator errorLack of awareness of cost of waste disposal and value of the small food resourceSub- optimal segregation of reject between reuse and waste reach damage by disaffected employeesTheftEconomic factorsCost of repackagingCommercial viability of redistributionGeographical constraints on redistributionOthersCancelled promotionsProduct packaging trialsCorporate liquidationsWaste management methodsThe methods used for managing food wasteLand disposal includes all landfill activities plus lagoon disposal and deep injection to borehole when these are used as disposal methods.Land recovery includes spreading waste on land and surface injection( of organic waste for beneficial treatment of agricultural land), and disposal of waste to land under provisions of waste licensing exemption.Re-use covers hardly wastes that go off-site re-use excludes materials which are re-used on-site(i.e. fed back into manufacturing process).Recycling like re-use, includes only waste that go off-site including materials such as oils and solvents which may be regenerated or re-defined.Thermal covers incineration with and without energy recovery and the production of waste derived fuel also includes more specialised forms of recovery such as pyrolysis and gasification.Treatment covers all physico-chemical and biological treatment including anaerobic digestion and composting.Transfer used for wastes which do not go directly to final disposal, treatment or recovery, these wastes go through a transfer process and may be bulked -up prior to recycling, treatment or disposal in order to reduce tr ansport costs.BENEFITS OF WASTE MINIMIZATIONLong- term benefits can be provided by waste minimization. It can assist the attainment of, and improvement on, regulatory requirements firstly. Secondly, it can also provide a company with opportunities to improve profitability byRealizing specific economic benefitsReducing liabilitiesPromoting a positive public imageImproving the health and safety of employeesIncreasing run efficiency and and so reducing production costs.The implementation of a waste minimization purport is likely to incur additional capital investment, which may be rewarded by benefits such asReduced on-site waste monitoring, control and treatment costsReduced handling, pre-treatment, transport and off-site disposal costsReduced waste storage space, thereby creating more space for productive operationsReduced administrative and paperwork costs associated with waste disposalReduced uninflected costs for the identification and characterization of specific waste stream sReduced production costs, including lessen raw material, energy and utility requirementsReduced risks from handling hazardous materials and hence improved health and safety for employeesReduced risks for the environment, manifested by the reduction or elimination of liability chargesReduced risk of breaching authorization, consent or licence conditions and hence reduced risk of prosecutionImproved operating efficiency and process reliabilityImproved company image in the eyes of shareholders, employees and the community.Waste minimization projects do not inevitably bring about benefits for occupational health and safety. If the initial generation of waste is reduced then clearly the risks arising from it will certainly be reduced.According to the British marine federation the waste minimization includeCost savings- production costs can be reduced through improved resource efficiencyCompliance- a proactive approach ensures that the company minimizes the possibility of litigation an d can anticipate requirements of new legislation.Risk reduction- control and reduction of risks and liabilities not only reduce the likelihood of fines and bad publicity but can also boost investor confidence.Market positioning- eco-friendly products can give supply chain confidence and improve customer relations.ABOUT KFC AND POSSIBLE WASTES AT RESTAURANTWe can say that KFC is one of the leading organisations in the fast food sector. The annual budget of the restaurant will be nearly 30 millions.Waste generated by the restaurantA lot of food is wasted in the restaurant daily, which may be sometimes due to overproduction. And also food is wasted when the customer returns back with the food saying they didnt like or its not fresh. The food wastage also occurs when the member of staff could not handle it properly during the time of packing. The wastage which can be given endorse place after the food waste in restaurant is dipping sauces wastage. A lot of paper in the office is also wasted in the form of packing bags and food wrappers.HIERARCHIES OF WASTE MANAGEMENTThe various waste management options can be placed in an order known as the waste management hierarchy, which reflects the relative sustainability of each. One of the key principles profound waste management policy in the UK is to ensure that waste is dealt with as high up the waste management hierarchy as possible. Since all waste disposal options have some impact on the environment, the only way to avoid impact is not to produce waste in the first place, and waste reduction is therefore at the top of the hierarchy. Reuse, followed by recycling and composting follow, while disposal to landfill or by incineration, the worst options, are at the bottom of the hierarchy.The waste management hierarchy can be defined as a set of five options in general dealing with waste. We can say that waste hierarchy is an interpretation of Reduce- Reuse- Recycle.According to sashikumar waste is an inevitable by-produ ct of society. Society must take necessary steps that waste is disposed or recovered without any risk. eastside European developed waste legislation outlines hierarchy of waste management and principles. Waste management of hierarchy which identifies management options based on their desirability. sashikumar says that one of the most desirable option is waste minimization and prevention of waste generation.The directive requires governments to apply five principles in waste management.The principle of best available technology not involving excessive costThe principle of law of proximity of treatment and disposal to the source of waste.The principle of self sufficiency in waste disposalApplication of polluter pays principle to the disposal of waste to ensure that the cost of waste disposal is borne by the producer-holderDuty of care for producers of wasteWaste preventionReducing the amount or pollution potential of municipal solid waste and the other waste produced in a given area is a preventive action, which means that it is essentially different function to waste management proper. It is to be noted that reducing the amount of waste offers many potential benefits such as less environmental problems with waste managementLower waste management costsIncreased conservationMore efficient use of resourcesIncreased public confidence in industry and government.Waste reductionOne of the most important objectives of the waste management plan has to be prevention and minimization of waste going to the treatment and landfill. The minimization of quantities of waste being treated and disposed to landfills is a challenge that may be addressed through the implementation of an integrated waste management system, which is based on following principlesPrevention and minimization of waste generationProvision of a recycling infrastructureSeparate source collection of recyclable components of municipal solid wasteCentralized separation of recyclables for mixed waste.Preventi onReuseRecyclingOther recoveryDisposalPrevention- measures taken before a substance, material or product has bewilder waste, that reduce (a) the quantity of waste, including through the re-use of products or the extension of the life span of products (b) the adverse impacts of the generated waste on the environment and human health or (c) the content of harmful substances in materials and products.Re- use- checking, cleaning or repairing recovery operations, by which products or components of such products that have become waste are prepared so that they can be re-used without any other pre-processingRecyclingAny recovery operation by which waste materials are reprocessed into products, materials or substances whether for the original or other purposes includes the reprocessing of organic material, but not energy recovery or the reprocessing into materials that are to be used as fuels or backfilling operationsOther recovery it normally includes energy recovery