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Environmental Management for Food Processing Businesses

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About Course

Manage environmental aspects in food processing while preserving food safety and product quality. Practise material-yield balances, water and cleaning controls, wastewater-load calculations, energy indicators, packaging decisions and by-product evidence. Includes an integrated fictional factory review.

What Will You Learn?

  • LO01: Map food-processing environmental aspects and reconcile material destinations.
  • LO02: Evaluate water and wastewater controls without compromising hygiene or approved release conditions.
  • LO03: Interpret resource indicators and assess packaging, waste and by-product options.
  • LO04: Prepare evidence-based findings and a prioritised improvement plan.

Course Content

Map processing impacts
Define process flows, environmental responsibilities and material yields.

  • 01 | Environmental aspects and the food-safety interface
  • 02 | Workshop: yield, by-products and material losses

Manage water and wastewater
Review cleaning, water suitability and pollutant-load evidence.

Improve resources and material routes
Evaluate energy, cold-chain, packaging and by-product decisions.

Verify and improve operations
Inspect, investigate failures and complete a factory management review.

Assessment

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