Food waste classes and types, accounting instructions, problems and rules

In the process of annual growth, the population increases the number of products of products for various purposes, which leads to the formation of a large number of biological waste. Colossal amounts for the construction and modernization of factories are allocated annually, which are engaged in the processing of biomaterials that have become unusable.

But these measures only partially help to fight the problem, the more the world population increases, there is more food and, accordingly, the number of waste is growing. Every year the number of landfills increases, the accumulation of waste in the open space increases the risk of epidemics, causes great harm to the environment and health.

Content

Types of food waste
Dining room hazard class
Rules for disposal
Disposal

Types of food waste

Food waste can be divided into the main varieties:

waste that occurs in the production of food products occurs in time to sort raw materials, what is eliminated is a marriage. Defective products appear at any enterprise. Sanitary requirements oblige to carry out the disposal of defective products through special companies that are engaged in the elimination of marriage;

waste that comes from canteens, cafes, restaurants. These waste is formed during cooking, cleaning from vegetables, as well as food that has lost consumer properties;

Expensible or poorquality foods are another type of software;

defective food, which deteriorated due to damage to the packaging or container;

The main foods can be plant and animal origin. Let us consider in more detail.

Plant products include:

cereals, legumes, nuts;

fruits and berries;

vegetables.

Animal products consist of:

meat of animals, birds;

eggs;

fish;

mollusks;

insects.

And a common group of products that include animal and plant foods: gelatin, honey, salt, food additives. After the expiration date, such products are subject to disposal.

In terms of physical characteristics, the waste is:

solid;

soft;

liquid.

The elimination of food waste should be carried out in compliance with the norms of the sanitary and epidemiological station to prevent the occurrence of epidemics.

Dining room hazard class

Signs that contribute to establish a class hazard class were established by Order of the ICR of Eurasia No. 511 of 15.06.01 years. This order says that the substance is harmful if it is able to cause diseases of any kind. Such waste is transported in special closed tanks.

The waste has their own hazard of danger:

1st grade, a very high level of danger to humans and ecology;

2nd grade, a high level of danger, the recovery period after the release of such waste into the environment is 30 years;

3rd grade, moderately dangerous waste, after their release, the ecosystem will be restored for 10 years;

4th grade, inflict slight damage to the environment, the recovery period is 3 years;

5-class, completely non-hazardous waste does not harm the environment.

Food waste includes hazard grade 4 and 5.

The hazard class is established due to the degree of negative impact on the nature or human body, the period of environmental restoration is also taken into account.

Rules for disposal

The basic rules for the elimination of food waste are:

At the time of export, veterinary and sanitary rules must be observed;

For transportation, use special tanks that have a lid with them;

Garbage containers are prohibited to use for other purposes, they undergo daily cleaning and disinfection;

It is forbidden to transfer the damaged food products to second persons for use;

In summer, waste can be stored for no more than 10 hours, and in winter for about 30 hours;

A note may be made to the journal that the waste has been disinfected and it is forbidden to use them for animal feed;

compliance with the rules for waste disposal is recorded in a special journal.

Veterinary and sanitary rules should adhere to all organizations that develop food waste.

Disposal

With a low hazard class 4 or 5, disposal is carried out in special places, often in large factories there are special industrial utilizers. Food waste can be processed to a liquid state, they are drained into the sewer. The enterprises records the waste liquidation algorithm.

The liquidation of waste at the enterprise significantly reduces the cost of transportation of garbage, and also reduces the consumption for reducing the area of storage for.