Garbage separation
ENVIRONMENTAL HEALTH AND VESSEL SANITATION
PREVENTIVE PROCEDURE INSTRUCTION
#11
issue date May 18, 1998MAY-JUNE TOPIC:
SEPARATION OF GARBAGE
Proper waste handling is a matter of ethics and respect for our
environment. Waste can also be a sanitation hazard if mismanaged.
There will be a directive to improve waste management throughout
the fleet. The first effort in our waste management directive will
be garbage separation at source and garbage sorting. This will
prepare us for possible future recycling.
Definitions - Waste is a general term and is defined as anything
that must be disposed. Garbage is a special type of waste, it is
food related waste. Specifically, garbage refers to all food waste
derived from fruits, vegetables, meats, or other plant or animal.
Garbage also includes waste from food packaging and wrapping
materials.
Classification of garbage - We will sort 4 categories of garbage
: 1) Wet food garbage; 2) Glass, Bottles and Tins; 3) Burnable
garbage - paper and cardboard; 4) Plastic. Each category of garbage
must be separated at the source or point of disposal.
GARBAGE SEPARATION AT SOURCE
1. Allocate the space for garbage containers in all galleys,
pantries, bars, restaurants, crew areas and all mess areas, outside
decks, and stores.
2. Identify the different categories of garbage that will be
generated at each location. Provide the appropriate number of
containers. Example: A bar pantry will have bottles and aluminum
cans, some wet food waste, paper and plastic. At least four
containers will be needed. If space is a problem, we may be able to
order smaller containers.
3. Identify each garbage container with the appropriate label.
At present we have Wet food garbage, Bottles/Glass, Burnable
garbage, Plastic Only, and Tin-Can garbage only.
4. Use the appropriate color of garbage container. Use black
containers for wet food. Use green containers for bottles and
glass. Use white containers for all other categories, i.e.
burnables, and plastic.
5. If necessary, use colored plastic bags to line the garbage
containers. Use black bags for wet food, light blue bags for
bottles, glass, and tins, and white bags for burnables and plastic.
Every effort to reduce plastic waste must be attempted. Ships with
facilities to clean garbage containers can place wet food directly
into the containers without plastic bags. Clean paper and cardboard
can also be placed in containers without plastic bags.
6. Maximize the use of the pulper systems for wet food waste in
each location to reduce the amount of wet garbage being stored and
transported.
7. Keep all garbage containers tightly covered, unless they are
in use. In food service areas, containers may be left open while
the area is in service to prevent contamination of foodhandlers
hands.
8. Keep garbage containers and covers clean at all times. Wash
containers in designated garbage can washing areas.
GARBAGE TRANSPORTATION
9. Transport all garbage in covered containers. Garbage bags
must be closed and sealed.
10. Use appropriate garbage transportation carts or trolleys to
transport garbage.
11. Use designated garbage elevators and garbage routes to move
garbage from the point of disposal to the processing area.
GARBAGE SORTING AND PROCESSING
12. Once garbage arrives in the processing area, it shall be
checked again for adequate separation. Use the sorting facilities
to further separate garbage into categories before further
processing, holding and/or disposal.
13. Use grinders, shredders, glass crushers, compactors or
incinerators when available to efficiently process waste before
disposal.
