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Waste removal at source is a simple concept in a highly complex world.

 

If waste which can be dealt with through composting or land fill is not dumped into our sewage systems the loading on the system is reduced.
It must also be considered that by saving water e.g. grey water for irrigation etc. and the natural reductions due to cost saving activities less water will flow through pipe systems to wash down solids and to dilute chemicals we allow into pipes.
Bacteria is the key to a proper functioning drainage system. Bio-film on the pipes assists the passage of flowing solids and reduces chances of blockages caused by organic materials. We are not referring to “commercial bacteria” dosed to enhance drainage systems but the natural bacteria contained in all living organisms. The aerobic bacteria in pipes and tanks require oxygen to carry out its function of digesting organic materials flowing through pipe lines.

The oxygen supply can be damaged by excessive use of chemicals or oil (which contains no oxygen) this can remove the oxygen supply by coating pipes and organics effectively killing bacteria by oxygen starvation.

This can be best observed in pumping chambers where build ups form floating rafts or debris which will not sink as oil effectively water proofs floating solids and bacterial action is dramatically reduced.

Waste disposal solids and liquids forms has become a major problem in many cities. The cost of supplying services to this area of our life style is spiraling. Commercial kitchen management is well advised to ensure staff are aware of the need to reduce waste and how to dispose of it in a
regulated manner.

Authorities and municipalities are imposing charges and fines on polluters which can be substantial. In environmental situations claims of ‘ignorance’ is no longer a defence, charges and fines will be imposed plus costs on every polluter.

 

 

 



 

Knowledge and training is important in all food premises and the inclusion of waste management and drainage in this training is in line with good practice and duty of care.

Simple actions such as making sure filters are supplied and used, oil and oil based products are not disposed of into waste outlets, sanitizers are not put into sinks or toilet outlets, hand wash is done by two stage process. i.e. soap wash, dry and sanitizer.

Simply if oils and sanitizers are excluded from drainage many problems will not require remediation.
A management plan for drainage and grease traps including a record card to show cleaning schedule should be included in any kitchen risk analysis.