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Bsbsus 401 Implement and Monitor

commercial cookery (Victoria University)

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Part A

A. Legislation and sources of information for resources and initiatives

1. Identify the environmental regulations which apply in your local

government area relevant to your workplace activities and provide
details what is covered by these regulations and by-laws.

All businesses need to follow environmental legislations, regulations, and

codes of practice and must implement appropriate processes to ensure
compliance. Legislation describes the requirements and regulations are
the rules, while procedures are developed to support the legislation and
define how to comply.

The Australian Government Department of the Environment, Water,

Heritage and the Arts is responsible for national environmental issues. The
key functions fulfilled currently are:

• Advising government on policies for protecting the environment and

water resources
• Administering heritage and environmental laws
• Managing the Australian Government's environment and heritage
programs
• Implementing effective responses to climate change
• National Environment protection
• Measures Energy and Greenhouse Law
• Representing the Australian Government in international
agreements concerning the environment

In New South Sales, the main regulations implemented are:

• Protection of the Environment Operations Act 1997

www.epa.nsw.gov.au/legislation/aboutpoeo.htm
• Environment Protection Authority
<epa.nsw.gov.au>

2. Identify any resources and initiatives which are in place or available in

your state to help business to reduce their waste and use resources more
efficiently.

• Waste assessment

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• Improve purchasing
• Improve storage
• Conserve energy
• Conserve water
• Preserve waterways
• Reduce waste
• Reduce risk
• Improve information
• Improve systems
• Reduce order and air emissions

There are some resources on information related to environment and business can
be found. These will aid businesses to know about the environmental obligations
related to the specific business. These are:

• Industry associations
• Government websites
• Australian Conversation Foundation
• The Competitor’s Published Environmental Plan
• Environmental Regulators
• Customers
• Suppliers
• Other stakeholders

3. List 1 initiative that is relevant to your sector within the Tourism, Hospitality
and Events Industry and list all resources which are available
through these initiative(s). Outline how these would be used.

Green Table

Restaurant and Caterers Association of Australia has developed their own program,
which is the Green Table Australia. It is intended to recognise restaurants and catering
businesses that are doing what they can to reduce their Co2 emission. The program
requires restaurants, cafes, and caterers to commit to:

• Using natural gas or a minimum of 20% green electricity to power their stoves
• Sending their organic waste to compost
• Recycling paper, plastic, glass, metal as much as possible
• Using energy-efficient equipment and fixtures
• Using recycled, biodegradable, and non-toxic supplies

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B. Measuring current consumption and identifying existing procedures of

work practices and purchasing:

Conduct a practical assessment of your organisation’s resources and practices. You

may use the forms attached below to collect your data or any software available to
you (for example you may create a spreadsheet using Microsoft Excel). For this
purpose, you need to complete the following activities:

1. Take the current meter reading for gas, electricity and water.
ENERGY METER READING

GAS 2775

ELECTRICITY 3351

WATER 1695

2. Create a table or list and enter: all equipment and appliances used in one
specific department (for example Kitchen, F&B etc.), and measure
the consumption of electricity as listed on the appliance labels.
NAME OF USE USED FOR KW/HOUR
EQUIPMENT

Blender Commercial To make juices, 0.800

smoothies, purees,
sauces, etc.

Oven Commercial Baking, cooking 0.45

method, melting

Cooker hood Commercial Removes airborne 0.068

grease, fumes,
smoke, odour, and
heat

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Microwave oven Commercial Reheating, thawing, 0.247

defrosting food or
ingredients

Dishwasher Commercial Cleaning, sterilising 0.790

plates, cutleries,
smaller equipment,
etc,.

Refrigerator Commercial Freezing, keeping 1.37

food and
ingredients cool,
preserving food

3. Measure the flow rate for water of various taps using the formula “Flow
rate = Volume/Time (L/min)”

HOT WATER: 11L/Min

COLD WATER: 16L/Min

4. Inspect the type of lighting used and determine the KW/H (1000 Watt = 1
KWH) used in that department based on typical or given workplace
practices during operation.
TYPE OF LIGHT NAME QTY POWER (WATT)

Bulbs Edison 10 @100

Tubes Sylvania 10 @21

Led lights Phillips 25 @2

Energy saving GE 30 @60

bulbs

5. Inspect the provisions for recycling.

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RECYCLE PRODUCT HOW TO RECYCLE

Board boxes Make them flat and then put in recycle bin

Plastic bottles Empty bottle then put in recycle bin

Cans Empty can, crush, and put in recycle bin

Paper Fold and put in recycle bin

Milk Cartons Empty carton, flatten, then put in the recycle bin

6. Determine the intervals of waste collection and determine the size of the
cubicle(s) used.
TYPE OF TYPE OF BIN QTY CAPACITY WHEN THE
WASTE BIN IS TAKEN

General waste Big bucket with 2 300L Every Tuesday

lead

Recyclable Bin with yellow 1 300L Every Tuesday

waste lid

Organic waste Bin with green 1 300L First Tuesday

lid of the month

Hazardous Requested from N/A N/A Contact local

waste council council for
pickup

7. This task is performed outside: Wearing gloves and using tongs,

physically inspect the contents of garbage bins from your department

and inspect the approximate waste for each category (Glass, paper,

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card board, green waste etc.) and express these in percent

(approximately).
Date/ Location Bin Plastic Glass Cans Card Paper Milk Organic others
size cartons
Time Bottles Bottles

26/08 Parramatta 30L 25% 5% 30% 15% 2% 10% 3% 8%

5pm NSW

02/09 Parramatta 30L 20% 5% 12% 20% 20% 20% 1% 2%

NSW
3pm

11/09 Parramatta 30L 10% 2% 27% 25% 18% 10% 4% 4%

10am NSW

8. Determine the energy consumption ratings, use and settings of air

conditioners and heaters where applicable and document the
potential KWH usage for these units.
NAME OF THE NAME OF THE CAPACITY USAGE SETTING
AREA AC

Lounge/ Mitsubishi L 7.5kw/hour 6hrs @ 18 degree C

Service Area 300

9. Determine the resources required for any plants, landscaping or outside

areas as relevant.
THINGS PRACTICES

Grass Cut them once a month

Potted plants Water three times a week

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Trees Water twice a week

Trim once a year

10. List the purchasing strategies which are currently in place including
environmentally sustainable approaches; carbon foot print
considerations
(for example use local supplies from growers etc.)

• Using local suppliers

• Buying local produces
• Use big suppliers
• Choosing the right energy or water efficient equipment
• Recyclable energy choices
• Organic product carbon offsets

11. Identify any workplace environmental and occupational hazards you may
encounter during your resource analysis.

• Using the equipment correctly

• Using cleaning material carefully
• Minor or severe cuts
• Burns
• Falls or slips

12. Identify any breaches or potential breaches for environmental practices

you have encountered in the audited area during your project and outline
the issues.

• Mixing rubbish and recyclable products

• Throwing glass directly in rubbish bin
• Disposal of waste in incorrect bin
• Improper disposal of waste

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C. Setting efficiency targets

1. Analyse the results you have obtained for usage of resources and compare
these results against:

• Work and workflow processes: – which improvements could be made?

o Using appropriate appliance and equipment setting o Using proper

recycle strategies o Using water-saving equipment and fixtures o Using

energy –efficient equipment and fixtures

• Industry Schemes: – How do your results compare?

My practice Industry practice

Air condition setting @ 18C Air condition setting @ 20-22C

Same bin for rubbish and recycled Different bins for rubbish and
products recycled products

• Technology: – Are you using efficient technology? o Using energy

efficient equipment such as:

➢ Bulbs

➢ Lights

➢ Dishwasher

➢ Air condition
o Introducing computer based system

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• Resources: – Is there a benefit of switching e.g. from electricity to gas in

some areas or using other measures?

The benefits of switching in some areas or using other measures are the
following:

Save money

Save energy

Reducing greenhouse gas emissions

Reduce pollution

• Best Practice: – Are there recommendations from manufacturers or

bodies that recommend particular practices?

o Set air condition at 20-22C o Turn off gas when

not in use o Close taps to avoid dripping of water o

Turn lights off when not in use o Use biodegradable

reusable takeaway containers

2. Set your targets in a table or spreadsheet based on your findings of the

analysis.
Name of Usage Amount Targeted Targeted Savings
appliance usage amount

Dishwasher 50L/Day 40L/day

Air
conditioner

Cooking hood

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Microwave
oven

3. Outline the provisions for communication this would require with key
stakeholders relevant to your position and workplace and how this will be
achieved. Include a template for an agenda and table for entering actions.
What to discuss Action needed

Comparison of results Using energy efficient equipment

Energy Usage Giving staff training

Performance reporting Delivering KPIs and benchmarks

Measuring and documenting resource Research data

usage

Part B

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Environmental Resource Improvement Plan

PURPOSE

The Environmental Resource Improvement Plan has the purpose to reduce the energy
consumption at the workplace by at least 20% and minimise the amount of wasteful resources
by 10% to protect the environment.

OVERVIEW

After observing all the lights in the kitchen area, the bulb consumption is 50 KW which means
that for reducing the cost of energy consumption, it will be required to change the type of bulb
and its level of consumption. Additionally, the amount of organic wastage is high as it represents
45% from all the wastage at the workplace.

RESOURCES AND TARGETS

The new resources for our Environmental Improvement Plan will be bulb with 25KW
consumption for the whole kitchen. Although, the project is focused on kitchen, front house can
have some changes with the bulbs which will impact positively the whole business and
environment. By switching the type of bulb and its consumption, it will help the business to
stands out from the crowned and prove the best practices towards taking care of the
environment.

In terms of the organic wastage, it is necessary to have training plan which can help to educate
every staff member by setting some daily goals in reviewing the how much and why the wastage
is higher than average and how it can be improved. The target is to decrease the percentage to
at least 20% of the actual rate every month.

MEASURES AND TOOLS

For measuring the improvement in energy consumption by kilowatts and organic wastage level
measured by litres, it will be required to collect data from energy meters and daily usage of
organic waste to ensure the data is accurate, it is necessary to have a spread-sheet where the
information will be recorded.

Once the data is collected then it is essential to use comparative tables to analyse historical data
and present data to forecast percentages and level of consumption in energy and organic waste
respectively.

STRATEGIES – STAFF COMPLIANCE WITH ENVIRONMENTAL REQUIREMENTS

The main strategy for making the right inclusion in this environmental project is to include
training sessions for staff members about the importance of having a sustainable environment
and the positive impact that this will have for the business.

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Additionally, sharing of responsibilities will make the project easier and be executed as of the
best practises for that reason regular meeting will evaluate the process of the project.

STRATEGIES – PURCHASING AND SELECTION OF SUPPLY CHAIN

The strategies use for purchasing and select supply chain will be modified as it will be requested
for the supplier’s recyclable packing or reusable to minimise the amount of wastage, additionally
it will be preferred to contact the supplier who are certified, insured, and financially stable.
POTENTIAL SAVINGS

Based on the expected change in the energy consumption and all lighting are identified as 10
bulbs – LED Lumascan 0.050KWH.

Based on the data collected there are 10 bulbs that need to be replaced for a lower Kilowatts.
The actual rated usage is 0.050KWH and it is expected to get new lights with rate is 0.012KWH
cost is. This change will represent an energy saving of 0.038 KWH which means 0.38KW per hour
0.2855 = $0.10849 multiplied by 12 hours per day = $1.30 consumption per day. So that the
savings per week will be equal to $9.11 and monthly = $273.40.

PROVISION FOR COMMUNICATION

Communication and network strategies with staff to adjust and identify progress:
 Meetings
 Brain storming sessions
 One-one discussions
 Organisational gatherings such as staff parties
 Focused group discussions

TOOLS – MONITORING PERIODIC RESULTS

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Waste
7x240 L general waste – each Thursday
5x240 L mixed recycling – Thursday every fortnight
1x60 L cooking oil – Monthly on call
a. Review current waste contractual arrangements
(Waste Wise Hotels, 2007)
Material Type of Collection Collection Average Contractor
container and frequency frequency annual cost details
amount (normal) (busy periods)

General Waste 240L Bin Weekly Weekly $15,000 City Hobart

Recycling 240L Bin Fortnightly Weekly $8,000 Cleanaway

Organic 120L Bin Fortnightly Weekly $3,000 Cleanaway

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b. Over 1 period conduct a visual waste audit of all rubbish bins

 Observe what is being thrown away

 Look for contamination (materials disposed of wrongly)
 Professional companies can undertake waste audits on a fee-for-service basis

Calculate the daily total amount of rubbish from each department ‘Area’

c. Work out your collection requirements

 Total the volumes of each type of waste per day

 Some items can be combined such as glass, metal, plastic, paper & milk cartons –
referred to as ‘co-mingled’ waste. (but, no food scraps, polystyrene or plastic
bags)
 Calculate the required bin size and frequency of collection – e.g. if your property
produced 242.5 litres of ‘co-mingled waste’ per week then 1 x 250 litre bin
should be sufficient with a once a week collection frequency.

d. Review the packaging from your supplies

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 Attempt to reduce or eliminate waste at the source

Supplier Packaging Used Waste Disposal Opportunities for Benefits
on Delivery Issues Avoidance
Vima Foods Waxed cardboard Large amount of Ask supplier to used Decrease of
boxes cardboard disposal plastic trays recycling waste

Best Fresh Cardboard boxes Large amount of Ask supplier to used Decrease of
and plastics bags cardboard disposal plastic trays recycling and
general waste

Tasmanian Meat Plastic bags Large amount of Ask to use Decrease of general Wholesalers plastic
bags for alternative package waste
disposal

EVALUATION STRATEGIES

In terms for evaluation strategies, it is necessary to have direct supervision; Formal & informal discussion with team
members; Performance appraisal meetings and document review so that every performance is documented and
can be analysed for evaluation of lessons learned. Once evaluation has been done, it can be identified actions to be
change within the team, such as training for the staff member that required it so, provide feedback so the issue can
be rectified. It is important to put it on writing so the processes can be stored and evaluated in the future is any
additional problem raised.

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