Integrated Management System Quality Health and Safety Support

Integrated Management System - Quality - Health and Safety Support and Operation Satisfaction DO PLAN Operational planning - Needs and expectations Business activities Size of ECAS Training and awareness raising Leadership and worker participation Risks and opportunities Planning Performance Evaluation Services Legislative and other requirements CHECK ACT MS Performance Improvement Objectives

Get it right first time Service, service Develop new services that support our mission Innovate and respond positively to SEE change Mission Make a difference to improve a sustainable environment Be resilient and achieve long term growth Vision Be the best specialised environmental consultancy Educate and inculcate a change in environmental thinking Nurture a safe, healthy, empowering place to work Act with integrity, positivity and responsively Environmentally Conscious Love a happy work life

Appropriate Signage Correct Grease trapping equipment Records Management Correct Water Temperature Best Cleaning Practices Harsh Soaps and Chemicals Managing FOG and Food Waste Storage Proper Disposal and Removal LICENCED WASTE CARRIER

Date: 29 Nov 2016 Version: 1 Signage Use appropriate signage to show designated areas a) for handling food waste b) Prohibit handling food waste in food preparation areas. F 10. xx Training Plan for FSEs Grease Trapping Equipment a) Correctly sized b) Properly maintained Temperature Maintain water temperature not exceeding 60 Co to optimise a) Removal of food residues b) Segregation of water/oil when using grease trapping equipment. Storage Used FOG should be stored in covered containers and positioned away from a) Food preparation areas b) Storm drains c) Raised off the floor on palettes. FOG and Food Waste a) b) c) Cleaning Practices Scrape clean and dry wipe plates, pots and pans to remove excess residues of food and grease Clean exhaust filters in designated wash areas which have appropriate grease trapping equipment installed Clean grease trapping equipment regularly to ensure the equipment runs efficiently. Soaps and Chemicals Do not use harmful soaps and chemicals which will reduce the effectiveness of grease trapping equipment. a) b) c) Disposal and Removal Ensure FOG is removed by a registered waste carrier holding a valid licence Maintain removal schedules and dockets to confirm proper removal Records of removal of FOG/food waste must be available and retained for 5 years. LICENCED WASTE CARRIER