Waste Management Of A Fast Food Restaurant Environmental Sciences Essay

ache Management Of A Fast Food Restaurant Environmental Sciences Es rateSchroeder (2007) explains operating theaters prudence is a part of championship that is concerned with the production of goods and helpings, and employs the task of ensuring that business operations ar high-octane and effective. It is also concerned with the management of resources and the distri yetion of goods and services to customers. Naylor (2002) says that operations management is the schooling that foc drops on the effective planning, scheduling, employing, and controlling of a manufacturing or service organisation with the help of concepts from quality management, production management, inventory management, accounting, and other functional aras as they imprint the organisation. The organization is basic eithery a fast sustenance eating house and it is non possible to completely eradicate the elope, but lot of be adrift is a problem. minimization is the best and most approach-effective solution by changing practicable activities in the organization. The organization is basically a fast nourishment restaurant and it is not possible to completely eradicate the dissipation, but lot of eat is a problem. Minimisation is the best and most damage-effective solution by changing operational activities in the organization. correspond to Dr J unrivalleds, an anthropologist at the University of Arizonas Bureau for Applied Research in AnthropologyHuge amounts of food argon being wasted through with(predicate)out the industry. A dimension of this waste is inevitable, but a large part of it brush aside be eliminated and lead to increased profit, not only through cutting losses but also through increasing efficiency.The organization has adapted the principals of HACCP, hazard compendium critical control point, which the European Union has issued for food hygiene and to help collect a risk of exposure found gumshoe management system. This Regulation with no option ha s to be implemented in the fast food industries (EU, 2004). This prohibits the organization to work the expired food to be use because this is illegal in the eyes of law. The research looks at the decision of forecasting the overestimation of the food by the operation managers at times. This expired food jackpot no longer be used and it turns into waste without providing any profit but just the loss to the organization. Thus, managers look to balance the cost of carrying high stocks with the risk of waste or non-service after a stock out and should understand the importance of inventory management (Silver et al, 1998). keep back can be expensive and invasive for those engaged in the tasks. The manager, therefore, must understand how control can be exercised as well as how more is asked (ibid). Operational activities need to be monitored and controlled so that they can achieve their targets in terms of efficiency, effectiveness and, where appropriate, equity (Wild, 1991). chec k to Johnston et al (2006), operations management is concerned with the production of good and services and it involves the responsibility of ensuring that business operations are effective and efficient.The seven dogmas of HACCP1. List of all authorization hazardsFew potential hazards are associated with each step, conduct a hazard analysis, and also consider any measures to control the identified hazards. The HACCP team should conduct a hazard analysis to identify the hazards and also to know which hazards are of such a nature that their elimination or diminution is essential to acceptable levels for the production of safe food. The future(a) principles should be acceptd in conducting the hazard analysis wherever possibleThe the likes ofly occurrence of significant hazardsThe qualitative and quantitative evaluation of the presence of hazards times of microorganisms is needed to be closely observedProduction or continuous in foods of toxins, chemicals or physical agents.2. Det ermine critical control pointsThis step is used for the determination of critical control points in the production points in the production process. If this subsequent step further used in the productionProcess can eliminate the hazard or to reduce it to an acceptable level, if the answer is yes than we can say that it is not a CCP, if the answer is no then it is named as CCP.3. puddle critical limits for each CCPCritical points are to be effected for each product for the safety of the product. Critical limits are derived from scientific data, regulatory standards and guidelines.4. Establish a monitor system for each CCPSomeone from the HACCP team needs to monitor the critical limit of the significant hazard. Monitoring can be done by measurement or observation sample planning can be done by taking the samples.According Mortimore the most common measurements taken areTime accessTemperature measurementPH measurementMoisture content5. Establish corrective actionsCorrective actions a re established when the CCP is not within the established limits. The control of hazards is recovered by applying corrective actions.6. Establish verification proceduresVerification procedures should be established to know whether the system is working or not. This step determines the assay of all the preceding(prenominal) steps. According to Mortimore CCPs should be kept under control whenever possible to confirm the capacity of all elements of HACCP plan.7. Establish documentation and record propertyAccording to Edelstein to demonstrate whether the HACCP system is working properly or not established record keeping and documentation procedures are necessary. Examples for records are corrective actions taken, CCP monitoring records and records of deviation.The management has to look towards the possible risks that might hinder the growth of the organisation which may be because of the operational inefficiencies. Managing risk is one of the primary objectives of the firms and ma in(prenominal)ly managers leave out in anticipating variation or negative variation in business outcome variables such as revenues, cost, profit, market share, and so on (Miller, 1992). The concept of risk as implementation variable is mainly used in operations, finance and strategic 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 brand image, 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.DEFINITION OF riskyIt is potent to define waste because one person who thinks the object is waste may be the same object be valuable to some other person. According to EC waste framework directive of 1975 waste can be de fined as Any substance or object which the holder discards or intends or is required to discard (in the categories set out in Annex 1 of the directive). According to the German Act of August 27 1993 waste can be defined as, wastes are portable objects that have been abandoned by the owner.Waste was defined as any substance or object in the categories set out in the original Waste Framework Directive (waste framework directive 1975)Production or consumption residues not otherwise qualify belowOff- specification productsProducts whose date for appropriate use has expiredMaterials spilled, lost or having undergone other mishap, including any actuals, equipment, etc., contaminated as a resultant of the mishap.Materials contaminated or soiled as a result of planned actions for example residues from cleaning operations, packing, materials, containers, etc.Unusable parts for example reject batteries, exhausted catalysts, etcSubstances which no longer perform satisfactorilyResidues of i ndustrial processesResidues from pollution abatement processes for example spent filters, scrubber sludges.Machining or finishing residuesResidues from raw material extraction touch on for example oil field slops.Adulterated 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 agricultural, family, dominance, 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 as fast, liquid and gaseous waste by taking their physical state into consideration. According White solid waste can further be classified by its original use like food waste and packaging waste, by materials we use like paper and glass, by physical properties as combustib le, compostable, recyclable by origin like household, commercial, agricultural and industrial waste and is also classified by safety levels like hazardous and non hazardous waste.Commercial waste the solid waste generated by offices, restaurants, warehouses, institutions and non manufacturing activities at industrial facilities.Food waste putrescible solid material including animal and vegetable waste resulting from handling, storage, sale, preparation, cooking, or serving of foods. Primarily food waste originates in home kitchens, stores, restaurants, and other places where normally food is stored, prepared, or served.industrial waste solid waste generated by manufacturing or industrial processes, excluding waste resulting from oil or gas drilling, production and treatment 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 integrated environmentally, economically and socially.The strategies includeReducing the amount of waste generatedDeveloping integrated waste management systems to handle the inevitable waste produced. combine waste management system combines waste floats, waste collection, treatment and disposal methods, with the objective achieving environmental benefits, economic optimisation and societal acceptability. This will lead to a practical waste management system for any specific reason.Five principles are recommended by EU for waste managementWaste management hierarchy is the main intention of the European waste management policy. The origin strategy is to prevent the generation of waste and also to reduce harm caused by it. Waste can be recycled, recovered and to optimise the disposal finally.Producer responsibility product manufactures also have an increased share in the responsibility of relations with the waste that arises from their product.Self sufficiency in waste dis posal 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 costs pollution should be prevented as much as possible, be reasonable to implement in financialterms.RESTAURANT AND WASTEWastes from restaurants can be classified as solid waste by its physical state. It consists of incompatible materials such as food waste, paper, plastic bottles, packaging waste etc. By origin waste generated from restaurant is included as commercial waste. basePaper was first produced by the Chinese minister of agriculture Tsai Luin in AD 105And we can say that still it is the standard of communication among most offices( 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 ca n be mainly used for packaging material and also this constitutes the main route for cycle paper and board. According to Murray, 1999 the best example for waste of waste is office paper in London.PackagingWe can say the major(ip) component of the commercial waste stream is packaging waste. It normally includes paper and cardboard, plastics,glass, metals, food and drinking cans or bottles. According to Department of the Environment and Welsh Office, 1995 the best environmental option which can be practised for packaging waste is to minimize the usage and reuse wherever possible, which may be followed by retrieval by recycling or energy recuperation.PlasticsPlastics are the most hazardous problem in the world. A high proportion 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 application1.Thermo plasticsHigh 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, containersBlister packs, food trays, bottles, toys, cable insulation, wallpaper, flooring, cling filmEgg cartons yoghurt pots, drinking cups, tape cassettesCarbonated drink bottles, food packagingMargarine tubs, crisp packets, packaging filmOffice equipmentEquipments used for offices generally 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 making of plastics can be reduced by recycling. By reformatting the diskettes they can be reused. If one staple is saved by everyone in the offices of UK it is estimated that 72 tonnes of metal material can be sa ved 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, intend to be, or reasonably expected to be ingested by humans.Waste minimizationWaste minimization can be defined as the simplification of waste at source, by understanding and changing processes to reduce and prevent waste. This is also known as process or resource efficiency. Waste minimization includes the switch 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 adopted for this can be broadly categorized asSource reduction andRecycling ( on-site and off-site)The final unavoidable waste can be treated and disposed.Minimizing the amount of things that are meant to be disposed by the owner mentions third least option of waste minimization.Source reductio nSource 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 public health 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 spontaneous or imposed behavioural changes in the use of materials or increasing durability or reusability of materials. This definition implies actions intended to encourage conservation of materials.Source decrease ProgrammeAccording to Sasikumar promoting source reduction is important because it conserves the resources, reduces disposal costs and pollution, and teaches conservation and prevention. It is a practical approach consist ing of the following basic elements minify material use in product manufactureIncreased useful vitality 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 only on recycling might give the impression that recycling will take care of all our waste problems. Source reduction and recycling can be promoted simultaneously and can be recognized as the separate component of integrated waste management.A special advantage of source reduction is that it offers some(prenominal) opportunities for cost savings such asDirect savingsAvoided waste collection, transportation, disposal costsDecreased pollution control, liability and regulatory compliance costReduced product and material use and disposal costsWhy waste minimization is importantFew reasons for importance of waste minimizationBusinesses are facing stricter regu latory 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 categorised in the following wayManufacturing / productionProduction planningEmployee behaviourEconomic factors othersManufacturing / productionRejection for cosmetic reasons for example burnishMachinery failures especially freezersOverfilling / short fillingPackaging design can encourage over-purchaseRequirement to show dates on product packaging, when the product could be sold unpackagedProcess by-productProduction planningErrors in demand forecasting and matching production to demandImpact of weather and extraordinary eventsImpact of monetary value competitionRetailers changing their mind at short noticeDeliveries arrive too earlyEmployee behaviourOperator errorLack of awareness of cost of waste disposal and value of the wasted food resourceSub- optimal segregation of reject between reuse and wasteDeliberate 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 recuperation includes spreading waste on land and surface injection( of organic waste for beneficial treatment of agricultural land), and disposal of waste to land under edible of waste licensing exemption.Re-use covers only 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 transport 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 benefitsRedu cing liabilitiesPromoting a positive public imageImproving the health and safety of employees change magnitude operating efficiency and thereof reducing production costs.The implementation of a waste minimization project 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 analytical costs for the identification and characterization of specific waste streamsReduced production costs, including reduced 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 br eaching 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 surely 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 and 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 kitchen stove confidence and improve cu stomer relations.ABOUT KFC AND POSSIBLE WASTES AT RESTAURANTWe can say that KFC is one of the leading organisations in the fast food sector. The yearbook 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 minded(p) second 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 anxietyThe 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 underlying waste management p olicy 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 rotter 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-product of society. Society must take necessary steps that waste is disposed or recovered without any risk. East 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 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 fundamentally different function to waste management proper. It is to be noted that reducing the amount of waste offers numerous potential benefits such asFewer environmental problems with waste managementLower waste management costsIncreased conservationMo re 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 turn to 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.PreventionReuseRecyclingOther recoveryDisposalPrevention- measures taken before a substance, material or product has become 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 th e 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