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ENVIRONMENTAL HEALTH AND VESSEL SANITATION

PREVENTIVE PROCEDURE INSTRUCTION
#11
issue date May 18, 1998
MAY-JUNE TOPIC:

SEPARATION OF GARBAGE
Proper waste handling is a matter of ethics and respect for our environment. Waste can also be a sanitation hazard if
mismanaged. There will be a directive to improve waste management throughout the fleet. The first effort in our waste
management directive will be garbage separation at source and garbage sorting. This will prepare us for possible future
recycling.
Definitions - Waste is a general term and is defined as anything that must be disposed. Garbage is a special type of
waste, it is food related waste. Specifically, garbage refers to all food waste derived from fruits, vegetables, meats, or other
plant or animal. Garbage also includes waste from food packaging and wrapping materials.
Classification of garbage - We will sort 4 categories of garbage : 1) Wet food garbage; 2) Glass, Bottles and Tins; 3)
Burnable garbage - paper and cardboard; 4) Plastic. Each category of garbage must be separated at the source or “point of
disposal”.
GARBAGE SEPARATION AT SOURCE
1. Allocate the space for garbage containers in all galleys, pantries, bars, restaurants, crew areas and all mess areas,
outside decks, and stores.
2. Identify the different categories of garbage that will be generated at each location. Provide the appropriate number of
containers. Example: A bar pantry will have bottles and aluminum cans, some wet food waste, paper and plastic. At
least four containers will be needed. If space is a problem, we may be able to order smaller containers.
3. Identify each garbage container with the appropriate label. At present we have “Wet food garbage”, “Bottles/Glass”,
“Burnable garbage”, “Plastic Only”, and “Tin-Can garbage only”.
4. Use the appropriate color of garbage container. Use black containers for wet food. Use green containers for bottles and
glass. Use white containers for all other categories, i.e. burnables, and plastic.
5. If necessary, use colored plastic bags to line the garbage containers. Use black bags for wet food, light blue bags for
bottles, glass, and tins, and white bags for burnables and plastic. Every effort to reduce plastic waste must be attempted.
Ships with facilities to clean garbage containers can place wet food directly into the containers without plastic bags.
Clean paper and cardboard can also be placed in containers without plastic bags.
6. Maximize the use of the pulper systems for wet food waste in each location to reduce the amount of wet garbage being
stored and transported.
7. Keep all garbage containers tightly covered, unless they are in use. In food service areas, containers may be left open
while the area is in service to prevent contamination of foodhandler’s hands.
8. Keep garbage containers and covers clean at all times. Wash containers in designated garbage can washing areas.
GARBAGE TRANSPORTATION
9. Transport all garbage in covered containers. Garbage bags must be closed and sealed.
10.Use appropriate garbage transportation carts or trolleys to transport garbage.
11. Use designated garbage elevators and garbage “routes” to move garbage from the point of disposal to the processing
area.
GARBAGE SORTING AND PROCESSING
12.Once garbage arrives in the processing area, it shall be checked again for adequate separation. Use the sorting facilities
to further separate garbage into categories before further processing, holding and/or disposal.
13.Use grinders, shredders, glass crushers, compactors or incinerators when available to efficiently process waste before
disposal.