Elements and Performance Criteria
- Identify the sources and quality of water available to food processing plants
- Current and possible future sources and quality of raw water are identified
- The water quality requirements for required food processing operations are identified
- The suitability of water supplied from a range of sources, including water recycled from the food processing plant, is assessed
- The consumption of non recycled water is assessed and a reduction strategy formulated
- Identify raw water pre treatment processes
- Apply efficient and sustainable water management principles to the food processing industry
- Opportunities for reducing water usage in the food processing operation is identified
- Sources and characteristics of waste water generated across the food processing operation are identified
- Methods for treating and recycling water for re-use in food processing operation are identified
- Opportunities to reduce the volume of waste water and improve treatment methods are identified
- Procedures for future water management are reviewed and critical limits set