During any type of production, different types of waste are generated in the company. In order for the company to meet the legal requirements, as well as the requirements of the standards it applies, it must have a clear waste management procedure (rules). Speaking from the perspective of legislation and food safety management standards, the very application of the HACCP principle entails the obligation of proper waste management. Waste generated in the company can become a significant source of mechanical and microbiological hazards, as well as food for pests that can further threaten product safety and human health.
Waste management
Economic growth and development necessarily bring with them greater accumulation and generation of waste. On a micro level, with the increase in the volume of production of a company, with the increase in the volume of operations themselves, the generation of waste also increases, as well as the type of waste in the company. The generation of waste entails an inevitable (negative) impact on the environment, thus also an impact on the safety and health of people.
If we talk about the food industry, already during the cultivation of cultivated plants, we generate and release into nature a large amount of waste (and dangerous!), such as herbicides, artificial fertilizers, and now a large range of plant protection products. If we go further towards food processing and production, there we meet different types of waste, from the packaging of raw materials and finished products, to cleaning agents, machine maintenance and even organic waste itself (waste from raw materials, semi-finished products and finished products).
If the company does not properly manage different types of waste, it can become a significant factor in the negative impact on the environment. We will mention only some of the aspects of the environmental impact of food manufacturing companies:
1. waste water: large quantities of potable water are used in the production process, only to end up as waste water (washing of raw materials, processes, facility hygiene);
2. emissions into the air: different types of products carry with them different types of production processes, here we must not forget the logistics activities that cause significant emissions of harmful gases into the atmosphere;
3. impact on the soil: the already mentioned extensive use of various means during primary production (such as herbicides, artificial fertilizers, now a large range of plant protection products) and then during the processing and obtaining of food products, retailing and distribution of food, generation of various types of waste which is not managed according to legally defined procedures;
How to manage waste to meet the requirements of standards and laws? By fulfilling the legal requirements, we already fulfill a good part of the requirements of the food safety management system standards. Each of the GFSI-recognized standards, the chapter on waste management begins with a requirement to comply with legislation in the field of waste management.
The Law on Waste Management (in RS it is: Zakon o upravljanju otpadom, “Sl. glasnik RS”, br. 36/2009, 88/2010, 14/2016, 95/2018 – dr. zakon i 35/2023) are defined :
Therefore, by simply complying with the law, we cover the requirements of the standards that require:
What needs to be implemented in the company in order for waste management to be effective? Nothing else but to comply with established Prerequisite Programs (PRPs). We will mention only some of the procedures: