11 - Good housekeeping procedures to improve the efficiency of water use in food processing plants

Abstract

Publisher Summary While food safety and Hazard Analysis and Critical Control Points (HACCP) have greatly contributed to better operating practices in the industry, this chapter encourages managers to extend their risk management procedures to also include “eco-efficiency”. Eco-efficiency is about implementing proactive and innovative operating and maintenance procedures that not only meet food safety requirements, but also strive toward a healthier triple bottom line—the jargon for considering environmental and social issues alongside economics. The chapter includes many relevant case studies that clearly demonstrate the environmental and economic benefits of eco-efficiency; the social benefits, such as improved relations with regulators and an enhanced public image, should not be undervalued. The chapter focuses primarily on good housekeeping practices that improve water efficiency in food plants. Good housekeeping practices often cost little to implement but can have a huge impact on a plant's ability to meet food safety requirements as well as the overall operating efficiency. Eco-efficiency opportunities are often categorized into five main groups: housekeeping improvements, product modification, input substitution, process improvements, and on-site recycling. The chapter explores good housekeeping practices in the light of reducing the demand for water in food processing operations and a number of trends in the food processing industry and how they affect good housekeeping practices aimed at reducing water use and demonstrates the crucial role housekeeping plays in maintaining and optimizing cleaning procedures and systems to improve their water efficiency.