This manual contains a detailed description of the Environmental Management System. It also contains procedures and work instructions, which are also requirements of the Quality Management System (QMS) and Health and Safety Management (H&S). Both the QMS and H&S will not be discussed in detail in this advisory report.
The Quality Management System is a change mechanism, which is targeted at developing a customer driven organization through integrative working practices. The underlying purpose of Total Quality Management has much common ground with the EMS.
Health and Safety Management can be regarded as a set of external controls dictated to business and which establishes and fulfills specific targets. In the project of wastewater minimization, the Health and Safety Department helps the team by carrying out the necessary risk assessment of operations and develops related control activities. The Health and Safety Manager also has a role as member of the project team, so the integration between the systems will be fully established.
Effective health, safety (and environmental management) is not common sense but is based on a common understanding of risks and how to control them brought about through good management.
Inhaltsverzeichnis (Table of Contents)
- Introduction
- Environmental Manual
- Part 1 Description of EMS
- Part 2 Procedure
- Part 3 Work instructions
- Development of Measures
- Part 1 Suggested measures
- Part 2 Wastewater minimisation by water reuse
- Summary
- Bibliography
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This manual provides a comprehensive overview of the Environmental Management System (EMS) implemented in the dairy industry. It outlines procedures and work instructions, aligning with the principles of Quality Management System (QMS) and Health and Safety Management (H&S). The manual emphasizes the integration of these three systems, aiming to enhance operational efficiency, customer satisfaction, and employee safety while minimizing environmental impact.
- Integration of EMS, QMS, and H&S
- Wastewater minimization and water reuse strategies
- Environmental performance improvement through management systems
- Risk assessment and control in operational processes
- Employee training and awareness for safe and sustainable practices
Zusammenfassung der Kapitel (Chapter Summaries)
The introduction chapter sets the stage for the manual, outlining the importance of EMS, QMS, and H&S in achieving sustainable business practices. The Environmental Manual section delves into the details of the EMS, providing a structured framework for environmental management. This section includes procedures and work instructions for various environmental aspects, highlighting the integration with QMS and H&S requirements.
The Development of Measures chapter explores specific strategies for wastewater minimization. It provides insights into suggested measures and discusses the implementation of water reuse techniques for reducing water consumption and environmental impact.
Schlüsselwörter (Keywords)
Environmental Management System (EMS), Quality Management System (QMS), Health and Safety Management (H&S), Wastewater Minimization, Water Reuse, Sustainable Business Practices, Risk Assessment, Employee Training, Integration of Management Systems, Dairy Industry.
- Citation du texte
- Rahul Kamble (Auteur), 2001, Environmental Management System in Dairy Industry, Munich, GRIN Verlag, https://www.grin.com/document/387285
