N. Price

Good housekeeping procedures to improve the efficiency of water use in food processing plants

Publisher Summary While food safety and Hazard Analysis and Critical Control Points (HACCP) have greatly contributed to better operating practices in the industry, this chapter encourages managers to extend their risk management procedures to also include “eco-efficiency”. Eco-efficiency is about implementing proactive and innovative operating and maintenance procedures that not only meet food safety requirements, but also strive toward a healthier triple bottom line—the jargon for considering environmental and social issues alongside economics. The chapter includes many relevant case studies that clearly demonstrate the environmental and economic benefits of eco-efficiency; the social benefits, such as improved relations with regulators and an enhanced public image, should not be undervalued. The chapter focuses primarily on good housekeeping practices that improve water efficiency in food plants. Good housekeeping practices often cost little to implement but can have a huge impact on a plants ability to meet food safety requirements as well as the overall operating efficiency. Eco-efficiency opportunities are often categorized into five main groups: housekeeping improvements, product modification, input substitution, process improvements, and on-site recycling. The chapter explores good housekeeping practices in the light of reducing the demand for water in food processing operations and a number of trends in the food processing industry and how they affect good housekeeping practices aimed at reducing water use and demonstrates the crucial role housekeeping plays in maintaining and optimizing cleaning procedures and systems to improve their water efficiency.

Managing the environmental impact of the dairy industry: the business case for sustainability.

Increasingly stringent workplace, food safety and environmental regulations, growing customer expectations, limited resources and climate change mitigation measures are just some of a growing list of pressures currently facing the dairy industry. In order to remain competitive it is becoming increasingly accepted that the entire supply chain needs to explore opportunities to manage and improve resource efficiency and to reduce waste. This chapter looks at eco-efficiency initiatives undertaken on dairy farms and processing sites that have achieved both environmental and economic gains. The authors draw on case studies from around the globe and their own studies in Australia to demonstrate that eco-efficiency really does make good business sense and is an essential component of the industrys long term environmental and financial sustainability.

Housekeeping measures to reduce energy consumption in food processing plants

Publisher Summary This chapter focuses on housekeeping measures to reduce energy consumption in food processing plants and discusses how an enhanced housekeeping regime and attention to detail can successfully help to minimize total energy use in the food plant. Food processing plants can be large energy consumers. Cleaning, washing down, and sterilizing plant and equipment in food processing plants often involves using large amounts of hot water and/or steam. Reducing cleaning requirements can, therefore, have a large impact on the amount of energy consumed in heating and storing hot water and steam. Good housekeeping practices that minimize energy waste could be as simple as not running equipment unnecessarily, through to practices that reduce the quantity of rejects. Foreign matter in consumable products can result in energy being wasted on defective product and more energy being required for rework in addition to customer complaints or harm. Housekeeping measures ensure that this kind of waste does not occur. The chapter highlights some of these housekeeping measures. It also discusses some housekeeping measures to ensure the maintenance and monitoring of unit operations in the food processing industry to save energy. As companies examine opportunities to reduce energy consumption, housekeeping is becoming increasingly recognized as not only an essential element, but also often a very simple and cost-effective efficiency measure. The responsibility for implementing good housekeeping is also changing in many food processing plants. Significant improvements in energy efficiency can be achieved through simple and cost-effective improvements in housekeeping practices.