Date Last Updated: 2/22/2007
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Case Studies |
Full Title: Proceedings: Second Conference on Waste Heat Management and Utilization (Volume I)
URL: /13/12915.pdf
Length: 12 pages
Date: August 1979
Full Work Author: Lundberg, W.L. et al.
Abstract: This study looks at waste heat recovery systems and methods that may have an impact on the nation’s energy consumption if the food industry applied these methods on a large-scale. This technical document also discusses potential waste heat recovery systems and the economics of installing them at selected facilities.
Fact Sheets |
URL: /13/12916.pdf
Length: 12 pages
Date: 1989
Section Author: Wornson, George O.
Abstract: A brewing facility that produces tons of wastes explores marketing by-products such as biomass, food grade CO2, animal feed, etc to protect the environment and maintain a clean and profitable workplace. General audience.
Section Title: Choices for Cleanliness Verification
Full Title: Behavioral Changes Save Food Processor Water and Money
URL: /13/12910.htm
Date: 4/99
Full Work Author: US EPA, Office of Water
Section Author: Office of Water
Abstract: Fact sheet about a packing companies implementation of successful water conservation practices at its cannery.
Full Title: EPA WasteWise Program: Food Processing Industry
URL: /34/33169.pdf
Length: 2 pages
Full Work Author: EPA
Abstract: Introduces US EPA’s WasteWise Program for food processing industry.
Full Title: Feeding Food By-Products to Livestock
URL: /02/01247.htm
Length: 2 pages
Full Work Author: Minnesota Technical Assistance Program
Abstract: By-products from processing and manufacturing human food may be suitable as livestock feed. However, any material that contains meat or has been in contact with meat must be boiled for 30 minutes before it can be used as livestock feed. Nonmeat materials, such as fruits, vegetables, bakery goods and dairy products, may be fed without being boiled, provided permitting requirements and guidelines are followed.
Full Title: MnTAP Source - Teams Step 1: Building a Strong Pollution Prevention Team
URL: /09/08524.htm
Length: 2 pages
Date: November 2000
Full Work Author: Minnesota Technical Assistance Program, University of Minnesota
Abstract: One of a company’s most valuable and often overlooked sources of improvement ideas is its employees. Forming a pollution prevention (P2) team is an effective way to harness the creative potential of employees for solving problems.
Full Title: Source Reduction and Management Alternatives for the Food Processing Industry
URL: /09/08731.htm
Date: June 1999
Full Work Author: Minnesota Technical Assistance Program
Abstract: Fact sheet identifying alternatives for reducing food processing by-product disposal costs.
Full Title: Using COD to Measure Lost Product
URL: /33/32816.pdf
Length: 6 pages
Date: July 1991
Full Work Author: Turner, Lynn G.; Carawan, Roy E.
Abstract: Procedures to evaluate food plant wastewaters (BODs, COD, and BODs/COD).
Section Title: Food and Beverage Processing
Full Title: Water Efficiency Manual
URL: /01/0069204.pdf
Length: 3 pages
Date: August 1998
Full Work Author: NC Division of Pollution Prevention and Environmental Assistance
Articles and Reports |
Full Title: 1989 Food Processing Waste Conference
URL: /10/09756.pdf
Length: 15 pages
Date: November 1989
Section Author: Richardson, Stephanie S.
Abstract: The reactionary approach to pollution - treatment and disposal - has been used for years. We are all painfully aware that this attempt to control pollution is not now and never has been effective.
Section Title: Survey of Water Use in the California Food Processing Industry
Full Title: 1993 Food Industry Environmental Conference
URL: /13/12908.pdf
Length: 10 pp.
Date: 1993
Section Author: Mannapperuma, Jatal D., et al.
Abstract: Opportunities for improved water management within the food processing industry in Califoring were assessed by evaluating responses from 71 plants.This report looks at methodology of the survey, fresh water supply impacts, wastewater disposal, cost of water use, products and effluent strength, and rates in CA.
Full Title: Demonstration for Selected Food Processes of a Pollution Reduction System Utilizing Ozonation, Phase II
URL: /13/12906.pdf
Length: 74 pages
Date: January 1989
Full Work Author: Sheldon, Brian W.; Carawan, Roy E.
Abstract: Phase II of a study investigating ozonation as an alternative for reducing food processing wastewater. Pilot facility demonstration tests were conducted on poultry chillers and final carcass rinse, along with evaluation of technical and economic aspects of the wastewater system.
Section Title: Low-Tech Ideas - Water Conservation Idea File
Full Title: MnTAP Source
URL: /09/08840.htm
Length: 1 p.
Date: Spring 1997
Full Work Author: Minnesota Technical Assistance Program
Abstract: Monitor water use to establish a baseline. Continued monitoring raises employee awareness about conserving water. By monitoring cleanup water use, West Central Turkeys, Pelican Rapids, Minnesota, reduced water use by 23,000 gallons a day.
Section Title: Successful Waste Reduction Strategies for Food Processors
Full Title: Proceedings of the APCA International Conference on Waste Minimization
URL: /03/02336.pdf
Length: 16 pages
Date: October, 1988
Section Author: Carawan, Roy
Abstract: This paper discusses food processing industries and the concept of 'P2 Pays.' Reducing water use, waste discharge, product loss and employee motivation are some good strategies towards success in a P2 program.
Section Title: In Food Plants Pollution Prevention Is More Economical Than Pretreatment
Full Title: Proceedings of the Conference - "Waste Reduction-Pollution Prevention: Progress and Prospects Within North Carolina"
URL: /13/12914.pdf
Length: 12 pages
Date: 3/88
Full Work Author: Gray, Jeri et al.
Section Author: Carawan, Roy E.
Abstract: This document discusses food processing operations vs. water use and municipal ordinanaces. It also notes that managing and changing food processes are alternatives in the reduction of water use and waste generation.
Section Title: How Pollution Prevention Pays for Food Processors
Full Title: Waste Reduction - Pollution Prevention: Progress and Prospects within North Carolina
URL: /03/02337.pdf
Length: 8 pages
Date: 1988
Section Author: Carawan, Roy
Abstract: The N.C. P2 Program proved that P2 pays to eight food processors. This paper looks at eight food processors who received challenge grants to reduce pollution in the food industry. This older document documents potential savings in dairy plants, beef staughtering facility, and seafood processing plant. Explains basic concepts of pollution prevention, installation of new processes or equipment, training, record-keeping, scheduling, efficient cleaning operation, monitoring, quality control, developing alternative uses for waste product, and recovery of lost product.
Manuals |
URL: /09/08368.pdf
Length: 5 pages
Date: 12/20/96
Section Author: Delaware Department of Natural Resources and Envir
Abstract: Explored steps for conducting a waste audit, improving operating procedures, improving production process and equipment modifications, reusing and recycling wastes, and follow-up.
Full Title: Environmental Compliance and Pollution Prevention Guide for the Food Processing Industry
URL: /34/33168.pdf
Length: 38 pages
Full Work Author: NY State Dept. of Environmental Conservation
Section Author: Pollution Prevention Unit
Abstract: The regulatory requirements discussed in this manual provide a good framework for understanding your regulatory responsibilities. This manual also provides information on how to properly manage wastes that are generated at food processing facilities. This guide is divided into six sections: (1) a brief overview of the industry; (2) compliance assistance tools; (3) regulations; (4) identification and management of waste streams and pollution prevention tips for each waste stream mentioned; (5) pollution prevention techniques; (6) a resource list of names and addresses of technical assistance providers.
Full Title: Multimedia Environmental Compliance Guide for Food Processors
URL: /04/03335.htm
Date: March 1999
Full Work Author: US EPA
Abstract: This guide provides an array of pollution prevention techniques for food processors. The techniques discussed are described in levels of difficulty from easy to difficult. Water conservation, solid waste recycling, dry clean-up, and packaging reduction are just a few of the P2 techniques discussed. Target audience for the guide is the plant-level staff responsible for environmental compliance at a facility. Contact information for food industry trade association with P2 initiatives is listed.
Web sites |
URL: http://www.cfsan.fda.gov/~comm/haccpsea.html
Full Work Author: U.S. Food and Drug Administration Center for Food Safety & Applied Nutrition
Abstract: This FDA (Food and Drug Administration) site provides information on the HACCP (Hazard Analysis Critical Control Point) quality standards for food processors. HACCP was established to improve food safety and address the growing number of new food pathogens. Guidance on developing HACCP plans for producers of canned foods, fruit and vegetable juices, and seafood is provided.
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Content provided by N.C.
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through a grant from the EPA.