SIT40516 Certificate IV in Commercial Cookery

BSBSUS401 Implement and

monitor environmentally
sustainable work practices

ASSESSMENT 1: Assignment
Student’s
Name Apiwat Kukumsai

Student No Apex 4258

I declare that the work submitted is my own. It has
not been
Student copied or plagiarised from any other person or
Declaration source.
Student’s
Signature
Date Submitted 19 Aug 2018
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.

Waste Recycling and Processing Corporation Act 2001 (NSW)

This act converts the Waste Recycling and Processing Service to a
corporation. The Service will be renamed the Waste Recycling and
Processing Corporation and the State Owned Corporations Act 1989 (NSW)
will now apply to it. The new corporation's functions will be.
( http://www.findlaw.com.au/articles/428/new-waste-management-
legislation-for-nsw.aspx )

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.

Recycling and Waste Depots

Council actively supports and promotes recycling to the community
due to the wide-reaching environmental benefits that recycling offers.
Increases in recycling efforts by our community leads to a reduction in waste
buried in landfill as well as less pressure on natural resources. Together,
Council and the community can work to protect the beautiful and naturally
diverse environment in which we live.
( https://www.shoalhaven.nsw.gov.au/Environment/Waste-and-
recycling/Recycling-and-Waste-Depots )

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.

Hospitality : Green Globe Program

The Green Globe program is a global benchmarking, certification and

performance improvement scheme predominantly utilised by the tourism
and hospitality industries.

Green Globe online support tools include:

 An example template of an environmental policy

 A 'health check' of your organisation identifying areas for improvement
 Access to benchmarking software, Earth check, which allows
businesses to
 measure their consumption levels annually and monitor their progress
 Generation of an action plan
 Assessment reports
  Use of the recognisable Earth check logo for marketing purposes

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.

Current meter readings:

Energy Meter reading

Gas Previous : 78,680
Current : 94.910
Electricity Previous : 95,508
Current : 99,269
Water Previous : 1542
Current : 1872

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.

List the electrical equipment used in commercial kitchen:

Name of Use Used for KW/Hour

equipment
Blender Commercial Blend mixtures 0.800
together
Rice cooker Commercial Cook jasmine 1.500
rice
Freezer Commercial Freeze meat 2.000
and Entree
Refrigerator Commercial Chill vegetable 1.800
and cooked
meat
Microwave Commercial Warm some 1.000
sauces
 3. Measure the flow rate for water of various taps using
the formula “Flow rate = Volume/Time (L/min)”

Formula:
“Flow rate = Volume/Time (L/Min)”
Hot water: 11 L/Min
Cold water: 16 L/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.

List the types of lights at your workplace:

Type of light Name Quantity Power(Watt)

Bulbs Mirabella 6 @ 1000
2 @ 800
Tubes Mirabella 4 @ 1000
Led lights - - -
Energy saving - - -
bulbs

5. Inspect the provisions for recycling.

Recycle practices at your work place:

Recycle Product How to recycle the product

Board boxes Make them flat and then put in
recycle bin
Plastic bottles Make them empty and then put in
recycle bin
Can of Soft drink Make them empty and then put in
machine to buy it at Woolworth
Glass bottle Make them empty and then put in
machine to buy it at Woolworth

6. Determine the intervals of waste collection and determine the

size of the cubicle(s) used.

Waste collection:

Type of Type of bin Quantity Capacity When the

waste bin is
taken
General Big bucket 2 300 L Every
waste with lead Tuesday
Recycle waste Big Bucket 1 500 L Every
Tuesday
Dangerous Big Bucket 2 300 L Every 2
waste Weeks on
Tueday

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, card board, green waste etc.) and express these in
percent (approximately).
Plastic Bottles

Glass Bottles

her (Broken
Paper (%)
Cans (%)

ilk Cartons
Card (%)
(%)

rganic (%)
Location

Bin Size
Date/
Time

Glass)
(%)
(%)
 14/ 9p
08 m Recycle 1 15 L 1 1 85 13 0 0 0 0

14/ 9p
08 m Waste 1 30 L 3 1 0 0 96 0 0 0

14/ 9p
08 m Waste 2 50 L 0 0 0 0 100 0 0 0

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.

Air condition :

Name of the Name of Capacity Usage Setting

area the AC
Service area The Devanti 2.7 KW/Hour 5 Hours @ 25
Split Degree C

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

outside areas as relevant.

Garden/Outdoor:
Glass bottle
Things Practices
Grass Cut them once in a month
Plastic bag Re use for carry thing for
 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.)

The purchasing strategies:

Using local suppliers
Buying local produces
Use big suppliers
← Calculate list of ingredients in a week that enough
← By choosing the right energy or water efficient equipment
← Recyclable energy choices
← Organic product from the local area
← Selected carbon offsets such as electric fleet cars, etc.

11. Identify any workplace environmental and occupational

hazards you may encounter during your resource analysis.

Hazards:
Using the equipment correctly
Using cleaning material carefully
Using wrong position to work
Using chemicals correctly
Using chemicals carefully

12. Identify any breaches or potential breaches for

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

The breaches for environmental practices:

Mixing rubbish and recycle products
Throwing glass directly in rubbish bind
Pouring used oil in sewer
Throwing plastic bags in recycle bin
Pouring waste food in sewer
←
 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?
• Industry Schemes: – How do your results compare?
• Technology: – Are you using efficient technology?
• Resources: – Is there a benefit of switching e.g. from
electricity to gas in some areas or using other measures?
• Best Practice: – Are there recommendations from
manufacturers or bodies that recommend particular
practices?

Improvements can be made:

← Using appropriate appliance and equipment setting
← Using proper recycle strategies
Pouring used oil in sewer
Pouring waste food in sewer
←
Results compare:
←
Your practice Industry practice
Air condition setting @ 18 Air condition setting @ 22 - 25
Same bin for rubbish and recycle Different bins for rubbish and
products recycle products
Pouring oil in sewer Seeking bin for cooked oil
Pouring waste food in sewer Staining before washing

Resources: Benefits:
Save money
Save energy
Save environments
Best practices:
Air condition setting @ 22 - 25 / Using in time table
Turn off gas when not using
Close taps to avoid dripping of water, etc.
Turn off the light when not using
Open the windows or doors instead air condition
Technologies:
Using energy efficient equipment (Such as: bulbs, lights, dishwasher,
air condition, etc.)
Introducing computer based system
Using POS instead copies paper
 2. Set your targets in a table or spreadsheet based on your findings
of the analysis.

Target for efficiency for Water and electricity:

Name of Usage Amount Targeted Targeted Savings

Appliance usage amount
Dishwasher 60 $0.15 40 $0.1 $0.05
Lit/Day Lit/Day
Washing 40 $0.076 30 $0.057 $0.019
machine Lit/Day Lit/Day
Air 12 $3.48 9 Kw/Day $2.61 $0.87
conditioner Kw/Day
Microwave 2 Kw/Day $0.58 1 Kw/Day $0.29 $0.29
Freezer 48 $13.92 40 $11.6 $2.32
Kw/Day Kw/Day
Refrigerato 43.2 $12.53 38 $11.02 $0.51
r Kw/Day Kw/Day

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.

Meeting agenda (What to discuss) + Actions needed:

What to discuss Action needed

Comparison of results Using energy efficient equipment
Energy usage Giving staff training
Separate bin Giving knowledge about kind of
bins
Sewer of results Pouring oil in correctly bin
Straining waste foods
 Part B

For this part of the assessment project you are required to write and
environmental resource efficiency improvement plan which details the
following:

1. The purpose of the plan

Purpose of the plan:

To use more sustainable resources
To use more environmental friendly practices
← To use more represent and involve the community
← To understand visitors and their needs

2. An overview what has been undertaken and why

Plan
Change air condition setting
temperature
Using energy saving lights
Taping off water when not using
Reason
To save energy and money
To save energy and money
To save energy and money

3. The resource areas and targets you have established based on

Section 3, Part A;

Resource Target
Water Saving $0.8 and 20 L of water/Day

Electricity Saving $3.99 and saving energy

4. The measures and tools you will implement to achieve these

targets;

Measures and tools:

Using checklists to ensure that everything is checked
Temperature logs should be filled up regularly
Checking the recycle things that it can be recycle
Making sure the recycle always put on recycle bin
Tapping off water when not using
 5. Strategies that can be used to ensure staff compliance with
environmental requirements and to achieve new targets;

Strategies to ensure staff compliance with environmental practices:

Organising regular staff training : Staff may feel discomfort when any
new changes are introduced. They might be unsure about the new
processes and might think that it will be hard for them to follow the
new rules and regulations.

Demonstration training : Should provide specific and detailed

information to staff. They should have training facilities for staff and
they must be provided with environmental .

6. Strategies you will use for purchasing and selection of supply

chains;

Purchasing strategies for supply chains:

Using local suppliers

Buying local produces

By choosing the right energy or water efficient equipment

Recyclable energy choices

Organic product from the local area

Selected carbon offsets such as electric fleet cars, etc.

7. A calculation which will provide information as to the potential

savings that can be achieved over time, given the investment;

8 light bulbs rated at 1.00 KWH in Service area with 8 energy saving
bulbs rated at 0.012 KWH which would represent an energy saving of
0.988 Kw per hour x $0.28 = $0.2766 per hour
Or at 6 hours per day : $0.2766 x 6 = 1.66 / Day / Bulb
For a 6 day operation this then equates to a potential saving of $
360 minus the proportion of the cost of the energy saving bulb @ $
7.50 /5000 hours ($1.50 per 1000 hours use) versus an ordinary bulb
@ $ 0.75 /1000 hours lifespan.

4 light tubes rated at 1.00 KWH in Service area with 8 energy saving
bulbs rated at 0.012 KWH which would represent an energy saving of
0.988 Kw per hour x $0.28 = $0.2766 per hour
Or at 6hours per day : $0.2766 x 6 = 1.66 / Day / Tube
For a 6 day operation this then equates to a potential saving of $
360 minus the proportion of the cost of the energy saving bulb @ $
7.50 /5000 hours ($1.50 per 1000 hours use) versus an ordinary bulb
@ $ 0.75 /1000 hours lifespan.
 8. The provisions for communication to periodically discuss and
network with colleagues to make adjustments and identify
progress;

Communication:
All businesses have different approaches of communicating results
depending on their culture, size and spread. The type of communication
must suit the audience and the occasion. Different ways can be used to
communicate results. They are:
Regular meetings
Email updates and summary information
Staff room noticeboards
Executive meetings
Newsletters Project management tool reports
External channels

9. A spreadsheet or set of tools which can be used to record and

monitor periodic results from readings and invoices/ statements for
utilities;

Set of tools to record and monitor results:

Equipment/Products Tools/method
Air Conditioner Temperature log
Recycle bin Checklist
Refrigerator Temperature log
Freezer Temperature log
Microwave Watt Log

10. Examples how you will evaluate strategies and make

adjustments to the improvement plan.

Evaluate strategies:

Compare usage with targets : The main goal is to ensure that the
business is committed to environmental improvement processes. The
evaluation process must be fare.

Compare evaluation results : All businesses have different approaches

of communicating results depending on their culture, size and spread.
The type of communication must suit the audience and the occasion.

Monitor : An organization should establish, implement and maintain a

procedure to monitor and measure the key characteristics of its
operation.

Report : It will show the highest waste areas within the business and
will help to priorities the initiatives which will benefit the company.