Food Waste Management

FOOD WASTE MANAGEMENTFOOD WASTE MANAGEMENT

HELLOHELLO
GOODGOOD EVENINGEVENING

Fazlea AllahieFazlea Allahie
Student ID: 2502163102
Program: BTHM – Evening
Course Title & Code: Food
Hygiene & Sanitation_IHT- 280
September 17, 2017September 17, 2017 Slide No.5
Food Waste
Management
Presentation
Food Waste
Management
Presentation
Introducing MyselfIntroducing Myself
ABOUTABOUT
MEME
I am Presently StudyingI am Presently Studying
At IBAIS University OnAt IBAIS University On
Bachelor Of Arts InBachelor Of Arts In
Tourism & HotelTourism & Hotel
ManagementManagement
www.slideshare.netwww.slideshare.net

Food WasteFood Waste
PresentationPresentation

Table of ContentsTable of Contents
1. FOOD ( CHAPTER – 11. FOOD ( CHAPTER – 1))
2. FOOD PREPARATION ( CHAPTER – 2)2. FOOD PREPARATION ( CHAPTER – 2)
3. FOOD STORAGE ( CHAPTER – 3)3. FOOD STORAGE ( CHAPTER – 3)
4. COOKING FOOD PROPERLY ( CHAPTER – 4)4. COOKING FOOD PROPERLY ( CHAPTER – 4)
5. FOOD WASTE MANAGEMENT ( CHAPTER – 5)5. FOOD WASTE MANAGEMENT ( CHAPTER – 5)
6. CONCLUSION ( CHAPTER – 6)6. CONCLUSION ( CHAPTER – 6)

FOOD ( CHAPTER – 1FOOD ( CHAPTER – 1))
1.11.1
FoodFood
Food is Edible or potable substance (usually AnimalFood is Edible or potable substance (usually Animal
Or Plant Origin), consisting of nourishing andOr Plant Origin), consisting of nourishing and
nutritive components such as carbohydrates, fats,nutritive components such as carbohydrates, fats,
proteins, essential mineral and vitamins, whichproteins, essential mineral and vitamins, which
sustains life, generates energy, and providessustains life, generates energy, and provides
growth, maintenance, and health of the body.growth, maintenance, and health of the body.

1.2 Food Sources
Most food has its origin in plants. Some foodMost food has its origin in plants. Some food
is obtained directly from plantsis obtained directly from plants
Verities of Food Sources Includes-Verities of Food Sources Includes-

Cereal grainCereal grain

Corn (maize)Corn (maize)

Wheat, and RiceWheat, and Rice

1.3 Food
Production
Generally the Transformation Of IngredientsGenerally the Transformation Of Ingredients
into finished food products is called asinto finished food products is called as FoodFood
Production.Production.
Food manufacturing industries that take rawFood manufacturing industries that take raw
food products and convert them intofood products and convert them into
complete and marketable food items.complete and marketable food items.
The food production process includesThe food production process includes --
The processing of raw materials like fruits,The processing of raw materials like fruits,
vegetables, Meats and grains food productsvegetables, Meats and grains food products
that are available for the consumers.that are available for the consumers.

FOODFOOD WASTEWASTE
MANAGEMENMANAGEMEN
TT
FOODFOOD WASTEWASTE
MANAGEMENMANAGEMEN
TT
Presented by - Fazlea Allahie

CHAPTER – 2CHAPTER – 2
FOOD PREPARATIONFOOD PREPARATION

2.1 Preparing Food
Safely
It's very important to prepare food safely toIt's very important to prepare food safely to
stopstop harmful bacteriaharmful bacteria from spreading andfrom spreading and
growing. Take some simple steps to helpgrowing. Take some simple steps to help
protect own self from the spread of harmfulprotect own self from the spread of harmful
bacteria.bacteria.
Before starting to prepare foodBefore starting to prepare food
 after touching raw food such as meat,after touching raw food such as meat,
poultry and vegetablespoultry and vegetables
 after going to the toiletafter going to the toilet
 after touching the binafter touching the bin
 after touching petsafter touching pets
Don't forget to dry the hands thoroughly asDon't forget to dry the hands thoroughly as
well, because if wet will spread bacteria morewell, because if wet will spread bacteria more
easily.easily.
FOOD PREPARATION ( CHAPTER –FOOD PREPARATION ( CHAPTER –
2)2)

2.2 Separate Raw Food, Meat/Fish and
Vegetables
Raw foods such as meat, fish and vegetables may contain harmful bacteriaRaw foods such as meat, fish and vegetables may contain harmful bacteria
that can spread very easily to anything touch, including other foods,that can spread very easily to anything touch, including other foods,
worktops, chopping boards and knives.worktops, chopping boards and knives.
To help stop bacteria from spreading, remember these things:To help stop bacteria from spreading, remember these things:
 don't let raw food such as meat, fish or vegetables touch other fooddon't let raw food such as meat, fish or vegetables touch other food
 never prepare ready-to-eat food using a chopping board or knife thatnever prepare ready-to-eat food using a chopping board or knife that
have used to prepare raw food, unless they have been washed thoroughlyhave used to prepare raw food, unless they have been washed thoroughly
firstfirst
 always wash hands thoroughly after touching raw meat, fish oralways wash hands thoroughly after touching raw meat, fish or
vegetables and before touch anything elsevegetables and before touch anything else
 always cover raw meat or fish and store them on the bottom shelf of thealways cover raw meat or fish and store them on the bottom shelf of the
fridge where they can't touch or drip onto other foodsfridge where they can't touch or drip onto other foods
 Don’t wash raw meat before cooking it. the only way to do this is byDon’t wash raw meat before cooking it. the only way to do this is by
cooking the food thoroughly. If wash raw meat or fish also run the risk ofcooking the food thoroughly. If wash raw meat or fish also run the risk of
splashing bacteria onto worktops and utensilssplashing bacteria onto worktops and utensils
( CHAPTER – 2)( CHAPTER – 2)

2.3 The2.3 The
LabelLabel
Anybody will also see ‘Anybody will also see ‘use byuse by’ dates on food that goes off’ dates on food that goes off
quickly. Shouldn’t be use any food after the ‘use by’ datequickly. Shouldn’t be use any food after the ‘use by’ date
even if the foodeven if the food looks and smells fine, because it mightlooks and smells fine, because it might
contain harmful bacteria.contain harmful bacteria.
An exception to this is eggs, which have aAn exception to this is eggs, which have a best beforebest before
datedate of no more thanof no more than 28 days28 days after they are laid. After thisafter they are laid. After this
date the quality of thedate the quality of the eggegg will deteriorate and if anywill deteriorate and if any
Salmonella bacteriaSalmonella bacteria are present, they could multiply toare present, they could multiply to
high levels and could make ill. If do intend to use an egghigh levels and could make ill. If do intend to use an egg
after its best before date, make sure that only use it inafter its best before date, make sure that only use it in
dishes where it willdishes where it will be fully cookedbe fully cooked, so that both yolk and, so that both yolk and
white are solid, such as in a cake or as a hard-boiled egg.white are solid, such as in a cake or as a hard-boiled egg.

FOOD STORAGEFOOD STORAGE

3.1 Refrigerator &
Freezers
FOOD STORAGE ( CHAPTER – 3)FOOD STORAGE ( CHAPTER – 3)

3.2Temperature & Danger Zone
The temperature rangeThe temperature range
betweenbetween 5°C and 60°C5°C and 60°C isis
known as Temperatureknown as Temperature
Danger Zone.Danger Zone.
This is because in this zoneThis is because in this zone
food poisoning bacteriafood poisoning bacteria
rapidly grow to unsafe levels.rapidly grow to unsafe levels.

3.3 Hazard Analysis of Critical3.3 Hazard Analysis of Critical
Control Points (HACCP)Control Points (HACCP)
Hazard Analysis Critical Control PointsHazard Analysis Critical Control Points
(HACCP) is a system which provides the(HACCP) is a system which provides the
frameworkframework for monitoring the total food system,for monitoring the total food system,
from harvesting to consumption, to reduce thefrom harvesting to consumption, to reduce the
risk of food borne illness.risk of food borne illness.
The system is designed to identify and controlThe system is designed to identify and control
potential problems before occur. In its Modelpotential problems before occur. In its Model
Food Code, the Food and Drug AdministrationFood Code, the Food and Drug Administration
has recommended thehas recommended the HACCP systemHACCP system “because“because
it is a system of preventive controls that is theit is a system of preventive controls that is the
most effective and efficient way to assure thatmost effective and efficient way to assure that
food products are safe” (1999 FDA Model Foodfood products are safe” (1999 FDA Model Food
Code). The application of HACCP is based onCode). The application of HACCP is based on
technical and scientific principles that assuretechnical and scientific principles that assure
safe food.safe food.
Currently, the food
industry, including
foodservice, supports the
use of HACCP and its
principles as the best
system currently available
to reduce and prevent
foodborne illness.
HACCP was first
developed and used by
the Pillsbury Company in
the late 1950’s to provide
safe food for America’s
space program.

3.5 Practical HACCP
Principles
The Practical HACCP principles adapt theThe Practical HACCP principles adapt the
Seven HACCP StepsSeven HACCP Steps into a form that isinto a form that is
easily applied in a non commercial setting.easily applied in a non commercial setting.
The seven steps deal with the issues ofThe seven steps deal with the issues of
thorough cooking and cooling which arethorough cooking and cooling which are
the major causes ofthe major causes of food borne illnessfood borne illness..
In order for this simplified, focusedIn order for this simplified, focused
application of HACCP principles to beapplication of HACCP principles to be
effective in reducing the risk of foodborneeffective in reducing the risk of foodborne
illness.illness.

COOKING FOOD PROPERLYCOOKING FOOD PROPERLY

4.1 Cooking4.1 Cooking
Cooking food properly will help make sure that anyCooking food properly will help make sure that any
harmful bacteria are killed. Eating food that isn'tharmful bacteria are killed. Eating food that isn't
properly cooked could give food poisoning.properly cooked could give food poisoning.
To Test if food has been properly cooked, check thatTo Test if food has been properly cooked, check that
it’s steaming hot all the way through.it’s steaming hot all the way through.
CookingCooking thermometers or temperaturethermometers or temperature probes canprobes can
be an easy way to check if food is cooked properly.be an easy way to check if food is cooked properly.
The food should reach a temperature ofThe food should reach a temperature of 70°C70°C forfor
more than two minutes in the middle or thickest part.more than two minutes in the middle or thickest part.
Some types of food change colour when they’reSome types of food change colour when they’re
cooked. Looking at colour is especially useful forcooked. Looking at colour is especially useful for
checking meat.checking meat.

4.2 Cooking Temperatures4.2 Cooking Temperatures
Eggs 160 °F (71.1
°C)
Fish & Shellfish
145 °F (62.8 °C)
Leftovers 165 °F
(73.9 °C)
Casseroles 165 °F
(73.9 °C)
Beef, Pork, Veal & Lamb
Steaks, chops, roasts 145 °F
(62.8 °C) and allow to rest for at
least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked
(uncooked) 145 °F (62.8 °C)
and allow to rest for at least 3
minutes

FOOD WASTEFOOD WASTE
MANAGEMENMANAGEMEN
TT

5.1 Food Waste5.1 Food Waste
Food Waste Refers To
food appropriate for
human consumption being
discarded, whether or not
after it is kept beyond its
expiry date or left to spoil.
food has spoiled but it can
be for other reasons such
as oversupply due to
markets, or individual
consumer shopping/eating
habits.

5.2 Food Waste5.2 Food Waste
StatisticsStatisticsIn the UK, food Waste Represents a Cost
to the hotel sector of £318 million each
year including food procurement, labour,
utilities and waste management costs, or
£4,000 per tonne.
Estimated annual statistics show that UK
Hotels:
 Produce 289,700 tonnes of waste each
year, including 79,000 tonnes of food
waste
 Produce 9% of the total food waste
across the hospitality and food service
sector in the UK
 Only 43% of all waste is recycled.

CountryCountry Quantities (Tonnes)Quantities (Tonnes) Waste GeneratedWaste Generated
IrelandIreland 750,000 Tonnes Of Organic Waste Generated750,000 Tonnes Of Organic Waste Generated
Each Year By Businesses, 350,000 Comes FromEach Year By Businesses, 350,000 Comes From
Commercial BusinessesCommercial Businesses
(e.g. Food Retail, Hotels, Food(e.g. Food Retail, Hotels, Food
Wholesale, Restaurants, Etc.)Wholesale, Restaurants, Etc.)
USUS 68m Tonnes Of Food Waste Are Produced68m Tonnes Of Food Waste Are Produced
Each Year, Around 39.7m Tonnes Going ToEach Year, Around 39.7m Tonnes Going To
Landfill Or Incineration.Landfill Or Incineration.
One third of this is from full andOne third of this is from full and
quick service (QSR) restaurantsquick service (QSR) restaurants
Singapore (2015)Singapore (2015) Generated 7.67 million tonnes of waste -Generated 7.67 million tonnes of waste -
enough to fill 3,000 Olympic-sized swimmingenough to fill 3,000 Olympic-sized swimming
pools.pools.
Household, Hotel, CommercialHousehold, Hotel, Commercial
Businesses like Retail Food Chains &Businesses like Retail Food Chains &
Local AreasLocal Areas
Singapore (2016)Singapore (2016) 8,559 tonnes per day in 2016.8,559 tonnes per day in 2016. ------------------------------------------------------------------
Singapore (2016)Singapore (2016) 542,700 tonnes in 2006542,700 tonnes in 2006 --------------------------------------------------------
UKUK 15 million tonnes of food which is wasted in15 million tonnes of food which is wasted in
the UK each yearthe UK each year
Chain including at the farm andChain including at the farm and
manufacturing stages as well asmanufacturing stages as well as
within the home.within the home.

5.3 Food Waste Category5.3 Food Waste Category
There are 03 Categories
Category 1
Very high risk material includes:
 Animals that have been experimented
on
 Zoo and pet animal carcasses
 Catering waste from international
transport, aircraft and ships
 Specified risk material (SRM)
(eggtissues from cattle, sheep or goats
that are, or may be, infected with BSE).
There are 03 Categories
Category 2
High risk material includes:
 diseased animals (this excludes
animals infected by TSEs)
 manure or animal by-products that
could be contaminated with animal
diseases
 animals kept for human
consumption, which die by means
other than slaughtering

Category 3Category 3
Low risk material, which is fit, but notLow risk material, which is fit, but not
intended, for human consumption. Thisintended, for human consumption. This
includes:includes:
 raw meat and fish from foodraw meat and fish from food
manufacturers and retailersmanufacturers and retailers
 former foodstuffs other than cateringformer foodstuffs other than catering
waste, this includes manufacturing orwaste, this includes manufacturing or
packaging defectspackaging defects
 eggs and other by-products that do noteggs and other by-products that do not
show signs of transmissible diseaseshow signs of transmissible disease
 raw milkraw milk
 fish and other sea animalsfish and other sea animals
 Shells.Shells.

5.4 Food Waste System5.4 Food Waste System
Wet food waste is recognised as
the most problematic waste stream
that complicates the effectiveness
of most waste recycling activities.
The majority of waste is clearly
recyclable and if separated, it will
substantially reduce the overall
expenditure in the complex world
of waste management.
When food waste is separated,
collected and treated effectively, it
eliminates the methane gas release
from landfills that is 20 times
worse than CO2 in terms of green
house gases (GHG).

High volume food waste generation
industries, such as:
 Hotels
 Food and Beverage Kitchens
 Airport Catering Centers
 Restaurants and Food Courts
 Wet Markets
 Food Processing Plants
Food waste can be disposed into inlets or
load stations and transported through the
pneumatic infrastructure pipeline to a
collection station or directly to a food
waste treatment plant.
From the collection station, the container
can be hauled away to a treatment plant
where the waste can be converted into gas
for energy.
5.5 Public Area System
This system is ideally suited for public parks,
high streets, pedestrian walkways, tourist hot
spots, boulevards, beach waterfronts, night
markets, stadiums and shopping areas.
Public dispose Bins are automatically cleared up
by the automated waste collection system. The
bin has an indicator sensor that determines
when capacity is reached for automated
suctioned clearance. Once triggered, a discharge
valve which is connected to the litter bin load
station opens up and the waste is sucked through
an underground pipe to a central waste handling
facility.

5.6 Full Vacuum System5.6 Full Vacuum System
The load station is key-operated. The exhauster
fan starts once the system is turned on.
Users throw their waste through chutes and it is
transported directly to the Central Waste
Handling Facilities (CWHF) through the pipe
network using full vacuum technology.
Vacuum suction starts at the loading point making
the whole disposal process quick and easy.
Trained users are able to lift and throw heavy
sacks of garbage at an ease since the vacuum
cycle starts at the loading point.

5.7 Gravity Vacuum5.7 Gravity Vacuum
SystemSystemUsers throw their waste through the indoor chutes and
outdoor load stations. The waste are dropped and
stored in a storage section which is designed to
temporary hold the waste between transport cycles.
When the waste reached certain level or due to preset
timer, the exhauster fan starts to create airflow from the
primary air inlet into the pipe network. The Discharge
Valve door opens automatically to unload waste from the
temporary storage section into the pipe network to be
transported to a sealed container located at the central
waste handling facilities.
The container is then collected and emptied at specific
times by a flatbed armroll truck for final treatment.
This system is suitable for residential developments.
Hopper doors are specifically designed to restrict bulky
items to be thrown into the load station

Food Waste
Food Waste
Management
Management
( Chapter – 5
( Chapter – 5))
5.85.8 Food WasteFood Waste
Collection and RecyclingCollection and Recycling
Throwing away food is a huge waste of energyThrowing away food is a huge waste of energy
and the resources used to produce, package,and the resources used to produce, package,
transport and store it.transport and store it.
The majority of food waste is currently sent toThe majority of food waste is currently sent to
landfill, where as itlandfill, where as it biodegradesbiodegrades itit releasesreleases
greenhouse gases, such as carbon dioxidegreenhouse gases, such as carbon dioxide
and methane, which contribute to climateand methane, which contribute to climate
change.change.
By recycling food waste easily can reduce theBy recycling food waste easily can reduce the
amount of food sent to landfill and reduce carbonamount of food sent to landfill and reduce carbon
footprint.footprint.

Food waste is an untapped energy source that
mostly ends up rotting in landfills, thereby releasing
greenhouse gases into the atmosphere. Food waste
is difficult to treat or recycle since it contains high
levels of sodium salt and moisture, and is mixed
with other waste during collection.
Food waste can be recycled via:
In-vessel composting (IVC): A treatment that breaks
down biodegradable waste by naturally occurring
micro-organisms with oxygen, in an enclosed vessel
or tunnel;
Anaerobic digestion (AD): A treatment that breaks
down biodegradable waste in the absence of
oxygen, producing a renewable energy (biogas) that
can be used to generate electricity and heat.
5.9 Renewable Energy from Food Wastes5.9 Renewable Energy from Food Wastes

5.11 Waste Prevention5.11 Waste Prevention
The fact of waste reduction tips and from the
Environmental Protection Agency.
 Plan only own weekly meals and buy only what
can cook before it spoils.
 Shop like they have a small fridge: "It would be
cool if everybody was eating all that fruit and veg in
there.
 Eat down on fridge: Sort through what already
have and challenge own self to make dinner from it.
 Buy smaller amounts of the highest quality food
what can; & more likely to use them and less likely
to toss them.
&&
The problem is expected to
grow worse as the world’s
population increases, the report
found.
By 2030, when the global
middle class expands,
consumer food waste will cost
$600 billion a year, unless
actions are taken to reduce the
waste..

5.12 Food Waste Global Impact5.12 Food Waste Global Impact
Food waste is not only a social cost, but
it contributes to growing environmental
problems like climate change.
Most food waste is thrown away in
landfills, where it decomposes and emits
methane, a potent greenhouse gas.
Globally, it creates 3.3 billion metric tons
of greenhouse gases annually, about 7
percent of the total emissions

CONCLUSIONCONCLUSION

6.1 Conclusion6.1 Conclusion
So, at the end of this Content I can say, Food is
Important for the Human Consumption. Government
agencies around the world are enacting new
restrictions on the disposal of food waste.
Food waste and other organic waste management
of in landfills produce methane, a greenhouse gas,
as it decomposes. The amount of food waste has
been increasing dramatically over the last several
decades and some estimates indicate that as much
as 40% of food in the US is thrown away.
Composting or using food and other organic waste
as feed stock for an anaerobic digester are two of
the common alternatives to landfill. Also,
Sustainability of Natural Environment is should
be take into account for the global village.

References & BooksReferences & Books
1. www.businessdictionary.com/definition/food.html
2. https://en.wikipedia.org/wiki/Food
3. https://www.omicsonline.org/scholarly/food-production-journals-articles-ppts-list.php
4. https://www.nidirect.gov.uk/articles/preparing-food-safely
5. http://befoodsafe.ca/be-food-safe/storage-chart/
6. http://foodsafety.asn.au/topic/temperature-danger-zone/
7. http://www.michigan.gov/documents/MDA_mod_08_21307_7.html
8. http://web.uri.edu/foodsafety/hazard-analysis-of-critical-control-points-principles/
9. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-
safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
10. https://www.eu-fusions.org/index.php/about-food-waste/280-food-waste-definition
11. https://www.ecoponics.com.sg/food-waste-management/
12. http://blog.nus.edu.sg/itsthymetotalkaboutfood/2016/11/10/food-waste-management-in-
south-korea/
13. http://www.retailtimes.co.uk/new-brc-report-shows-drop-in-food-waste-across-retail-
industry/
14. http://www.ecofoodrecycling.co.uk/services-products/food-waste-categories/
15. http://www.stream-environment.com/food-waste-system
16. http://www.stream-environment.com/public-area-system
17. http://www.grundon.com/Food-Waste-Recycling

References & BooksReferences & Books
18. https://www.environmental-expert.com/articles/renewable-energy-from-food-wastes-255510
19. http://www.nea.gov.sg/energy-waste/3rs/food-waste-management/food-waste-management-strategies
20. http://articles.chicagotribune.com/2012-04-18/entertainment/sc-food-0413-food-waste-20120419_1_food-waste-
global-food-food-stamps
21. https://www.nytimes.com/2015/02/26/us/food-waste-is-becoming-serious-economic-and-environmental-issue-report-
says.html
22. https://www.food.gov.uk/sites/default/files/multimedia/pdfs/tempcontrolguiduk.pdf
23. http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-hotels/
6.3 Books
1. https://www.goodreads.com/shelf/show/food-history
2. https://books.google.com.bd/books?
id=G6p9PHHMxtIC&printsec=frontcover&dq=food+waste+management&hl=en&sa=X&redir_esc=y#v=onepage&q=food
%20waste%20management&f=false
3. https://books.google.com.bd/books?id=acIonQAACAAJ&dq=food+waste+management&hl=en&sa=X&redir_esc=y
id=INKEBAAAQBAJ&pg=PA86&dq=food+waste+management+articles&hl=en&sa=X&redir_esc=y#v=onepage&q=food
%20waste%20management%20articles&f=false
id=9BJqrgEACAAJ&dq=food+waste+management+articles&hl=en&sa=X&redir_esc=y
6. https://www.e-education.psu.edu/eme807/node/700
7. https://www.environmental-expert.com/companies/biocycle-magazine-6042/downloads

FEEDBACKFEEDBACK
53
Food Waste
Management
Presentation
Food Waste
Management
Presentation

Food Waste Management

Recommandé

Recommandé

Contenu connexe

Tendances

Tendances (20)

Similaire à Food Waste Management

Similaire à Food Waste Management (20)

Plus de Fazlea Allahie

Plus de Fazlea Allahie (20)

Dernier

Dernier (20)

Food Waste Management