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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
Industrial emissionsand effluents
Landfills
Vehicleemission
Agriculturalpractices
Livestock
Crops
Seafood
Storage
Processing
Distribution
RetailCooking
Source: World Bank (2005)
Sources and
Types of
Municipal
Solid Waste
Source
Typical Waster
Generators
Types of Solid Waste
Residential Single and
multifamily
dwellings
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
Industrial, Light and
heavy
Manufacturin
g fabrication,
Housekeeping waste,
packaging, food waste,
Sources and
Types of
Municipal
Solid Waste
Source
Typical Waster
Generators
Types of Solid Waste
Commercial Stores, hotels,
restaurants,
markets,
office buildings
Paper, cardboard,
plastic, wood, food
waste, glass, metal,
special waste,
hazardous waste
Institutional Schools,
hospitals,
prisons,
government
centers
Same as commercial
Source: World Bank (2005)
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.
South African Context
• 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
Environmental Health Legislation
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
• Reference is given to food inspection.
• However, do not exclusively provide for food waste.
Food Control
• „…Refuse collection, storage and disposal‟.
• „…Liquid waste management including sewerage and industrial effluents‟.
Waste Management
Regulations Defining the Scope of the Profession
of Environmental Health, R.123/2008
Regulations Defining the Scope of the Profession of
Environmental Health, R.123/2008
• “…Land pollution detrimental to human, animal and plant life‟.
• „…The general environment is free from health risks‟.
Environmental Pollution control
• „…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.
Control of Hazardous Substances
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
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.
Requirements for Waste
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 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 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 Recycle
Reduce
Any Questions?
Bonita Allies
Faculty of Health Sciences
Department of Environmental Health
Tel: 011-559 6521