Cleaner Production

Cleaner Production

Introduction Nowadays people are more concerned about the environment due to environmental issues, environmental friendly products and green production is now a trend; and cleaner production assessment is a great way to know the areas of improvement of a firm to make them continue their process in a harmless way. Cleaner production is a broad term that encompasses what some countries call waste minimization, waste avoidance and pollution prevention.

It refers to a mentality of how we produce our goods and services with the minimum environmental impact under present technological and economic limits. Cleaner production involves applying know-how, improving technologies, and above all, changing attitudes in many places. And it also involved the elimination of toxic, dangerous materials and the reduction of emissions and waste at the source. Nowadays bakeries are committed to continuous environmental improvement and it has implemented cleaner production improvements on an ongoing basis as part of its environmental management system.

It has set and achieves targets for improvement of energy and water efficiency, and in waste reduction. Background AT ten study A bakery or bakeshop is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. The Bakery Shop leads users to distinguish that people have many wants, which wants are unlimited and resources are limited. The goal is to enable students to explain how resources can be used in different ways, identify goods and services, and recognize money as the commonly accepted average of exchange for goods and services.

Customers expect bread to have a sufficient volume, an attractive shape and color, a mall piece that is finely and evenly distributed and is soft enough to chew but firm enough to slice. These quality characteristics can only be achieved through a combination of careful selection of ingredients and control of the manufacturing process. The customer needs must be documented and agreed, as this will enable the manufacturer to select the ingredients and define the control points within the process.

Control of the process must arise during all stages, from selection of the ingredients and packaging materials through to delivery of the finished product and labeling information. Company Description The company located at Pedro Gill Manila, the 150 sq. Meters bakery owned by Roomer family which started on 2008. Ailing Rising bakery starts producing pan De Sal first at 4:00 am, and then makes other kind of breads for Marianne that was there daily routine. The bakery store opens at 5:AMA to 9:pm. They order raw materials from supplier once a month which is good for them so that they minimize transportation cost.

The company produces 120 per kinds of bread and maximum of 200 per day. The company produces bread such as: Money, Putout, Spanish bread, Paging, Sputnik, Cheese bread, Panels, kalmia, paned coco. Company organized the bakeshop in 5 years of business and they’re extremely concern about flexible and adaptable of changing requirements, the main process of the company is to produce quality breads and sell it without any complaints from the consumers. Company expenses are quite conscious in terms of electricity and water consumption from production.

The important inputs of production are raw materials, energy and water consumption, outputs are waste products. Barriers Energy Consumption – Primary energy used in home baking was dependent on the bevel of loading of the oven and the consumption of utility machines. Housekeeping- Housekeeping activities involved in a bakery are primarily storage of raw materials, mixing, baking, and equipment used, which possibly will cause potential impacts to insects/pests, odor, health hazards. Machine Control- Maintenance performed in an attempt to avoid failures, unnecessary production loss and safety violations.

Pollution – The pollution is due to emission of odor, milling dust, and refrigerant agent. Water Consumption- The bakery industry is one of the largest water users in Philippines, ore than half of the water is discharged as wastewater from cleaning/washing. Safety and Health- Risk arising hazards were assess to actions, skills and experience of workers, equipments, and work environment/layout of production. Objectives To raise the awareness of improving production processes and products. To present the opportunities improvement of environmental performance in bakeshop through the relevance of Cleaner Production.

To develop environmental benefits in energy and water efficiency, and in waste reduction. Cleaner Production assessment The importance of cleaner production (CUP) in the bakery industry is that the bakeries have major potential to reduce its energy and water consumption. Our presentation is aim to provide information for inspectors on hazardous substances: Hazardous substances involved & their effects on employee health, Requirements of the Risk Assessment, Options for controlling exposure,Safety Risks from Bakery Dust.

We are also concerned about the health of the worker; many substances found in bakeries are hazardous to the health of the workers. It also committed to continuous environmental Improvement Ana It NAS Implemented cleaner production improvements on an ongoing basis as part of its environmental management system. It has set and achieves targets for improvement of energy and water efficiency, and in waste reduction. Cleaner Production is defined as the continuous application of an integrated preventive environmental strategy applied to processes, products and services to increase overall efficiency and reduce risks to humans and the environment. Ђ For production processes, Cleaner Production involves the conservation of raw materials and energy, the elimination of toxic raw materials, and the reduction in the quantities and toxicity of wastes and emissions. Ђ For product development and design, Cleaner Production involves the reduction of negative impacts throughout the life cycle of the product: from raw material extraction to ultimate disposal. For service industries, Cleaner Production involves the incorporation of environmental considerations into the design and delivery of services. Bakery Layout: Legend: 1 .

Storage area of raw materials 2. Machine 1 3. Machine 2 4. Molding area 5. Storage area for mold bread 6. Oven baking machine 7. Storage cabinet for finish products 8. Cabinet for utensils 9. Sink 10. Comfort Room Company Main Process Flowchart of Bread making process Process overview This will show the process of bread making in Ailing Rising’s bakery starting from raw material to the displaying the finish product. Here are the descriptions of the processes they perform in producing of bread: Preparation AT materials This includes the checking and obtaining the ingredient.

Checking the temperature and preparing the water needed for the production. Weighing Materials The best quality product is achieved when the Bread Mix, water and yeast are used at the recommended proportions, each ingredient relative to the others is more important than the overall quantities. Mixing the dough using the kneading machine This is adding all the ingredients to the mixing machine, attach the dough hook to the mixer, and place the yeast, bread mix and water into the mixing bowl. For the optimum performance, the temperature of the dough after mixing should range from 28 to 30 degrees Celsius.

They set the mixer into an appropriate speed until it is ready to knead. Beating Process Kneading distributes the yeast through the dough and develops and strengthens the gluten of the flour to form the framework of the bread. They are kneading by hand; this requires considerable effort to achieve the desired smooth and elastic dough necessary for the best result. Molding process On this process the dough will put on molding table to mold on different various design of the bread. After molding the dough, they store it on a cabinet then it will proceed on baking machine oven.

Baking The breads are loaded quickly, but carefully into the oven for baking. Oven temperatures vary about 425 degrees Fahrenheit to 450 degrees Fahrenheit. When the baking process is complete, the breads are unloaded manually. The breads are allowed to cool for about 1 hour at which point the internal temperature of the bread drops to 100 degrees Fahrenheit and is ready to be sliced. Slicing the ready bread After cooling the bread it will proceed to slicing the bread. Display the Bread Finally, display the bread display uniquely so that the customer will attract to buy.

Assessment Identifying Source (WHERE) Analyze the cause (WHY) Generate Possible Options (HOW) Energy Consumption Machine Usage Replace Kneading Machine to Spiral Machine. Because Spiral Machine is more productive and less electricity consumed. Housekeeping Messy working area of baking For every finished product they’ve done, the workers should clean regularly the working area especially the remnants of raw materials such as eggs, flour, sugar, and etc. Improper storage of raw materials Every raw material should be organized according to their place and the raw materials should be keeping close.

Machine Control Running Machines Proper maintenance all of machines and use grease oil in the gears of the machines to reduce the noise of it. Pollution Flour Dust Use closed container for storing flour polluted C. R. Proper cleaning of comfort room and always close the door after usage Baking Machines Having a good maintenance for Air Ventilation Water Consumption Equipment Use wide stainless steel tray instead of rubber mats for molding of bread Staffs Check and repair leaks in taps, hoses and toilets.

Encourage their staffs to check and report any leaks or Adults as soon as teeny see teem. Estate Ana Health Lack of PEP The workers should have heat protective cloth/gloves against the oven as well as hair net Other Matters Product package Supply paper bags instead of plastic bags Slippery floor/tiles The workers should have slip-roof soles in their shoes. The workers should clean the floor tiles after their production day. Defrosting Food Plan ahead and defrost food in the fridge at the end of a working day.

They will save energy by 4%, by allowing the frozen food to act as the coolant in the fridge Feasibility Analysis Technical Summary Proper maintenance/Use Grease Oil in machines Encourage the staffs to check and report any leaks Proper cleaning of comfort room Provide heat protective cloth/gloves, and hair net Workers should have slip-proof soles in shoes Use closed container for storage Environmental Summary Good maintenance for Air ventilation Organized raw materials according to the place (Implement FIFO policy) Workers hooked clean regularly the working area Supply paper bags for product package instead of plastic bags Economic Summary Replace Kneading machine to Spiral machine Defrost Food in the fridge daily (1 hour/day) Use wide stainless steel tray instead of rubber mats Recommendations Implement as on the production site. I Nils proposed will Nell teem to eliminates or milling ten wastes on toner production areas. 1. Sort -To dispose all unnecessary items and if an item is necessary or unnecessary, put a “Disposal Notice” with the date on the item, and set the item aside. 2. Systematize Make a list of things with their locations and put it on cabinets. And label each drawer to show what is kept for ease in locating items. 3. Sweep -Prepare cleaning schedules and assign a person responsible for equipment and maintenance of an area or storage. 4. Sanitize -Make a schedule for cleaning of their storage. 5. Self-Discipline – Key workplace always clean and tidy. – Put things back in their proper place after use.

Bakeshop must aware in green supply chain management and environmental management system. Bakeshop has to fix and organize the storage; for the safe of raw materials and not to waste. Bakeshop must have proper maintenance and cleaning of equipment should be a day-to-day routine, resulting in a clean and tidy workplace. Use a wide stainless tray; it benefits to minimize the water consumption and detergent consumption on cleaning a tray. It also help to minimize the resources consumed. Use Spiral machine; it benefits to minimize the energy consumption and increased the productivity output. Management should report the negative factors inside and outside of Bakeshop.

Product Information MONEY This is yellowish soft bread with the traditional split in the middle. Some immemorial money no longer have the suggestive marking on top and are pale in color. Ingredients: 700 g flour 7 1/2 g instant dry yeast 1 cup water 3/4 cup white sugar 2 3/4 teaspoons dizzied salt 1/4 cup butter 1 teaspoon bread improver 1/8 cup skim milk powder 2 medium eggs It makes 10 pieces of bread per serve. PUTOUT Made from money dough, the putout has a crown on top instead of a split. Its texture ranges from semi-soft to rock hard. The top is brushed with a milk glaze then sprinkled with sugar. The ridges acquire a golden brown color in the hot oven while the rest of its body remains pale to pale brown.