user’s manual - college of engineering · web viewuser’s manual food assessment tool (fat 1.0)...
Post on 10-Jun-2018
215 Views
Preview:
TRANSCRIPT
User’s Manual
Food Assessment Tool (FAT 1.0)
Vinay Kumar V NerellaAkhil Kadiyala
Dr. Ashok Kumar University of Toledo
Chapter 1
How to Begin
1.1. System Requirements:
To run FAT 1.0 Tool Spreadsheet, you need the following:
A PC with an Intel Pentium Processor (or 100 % compatible)
32 MB RAM or higher recommended
Hard disk (minimum 10MB space to start with)
Windows 95, 98, 2000 or NT, Vista
A mouse or compatible pointing device
A VGA monitor (15 inch VGA or higher recommended)
An Internet connection
A suitable browser (Internet Explorer 5.0 recommended)\
MS Excel
1.2. Installing FAT 1.0 tool:
Connect to the Internet and open the browser window
Type in the URL: http://p2tools.utoledo.edu/
Click on the icon: Food Assessment Tool 1.0
Download the Excel file (.xls) named Food Assessment Tool 1.0
Soon, an Excel spreadsheet will open
Click on the save icon of the Excel file
The following window appears:
Figure 1
Save the tool onto your desktop. The circled area in the figure above should show
“Desktop” before the “save” button on the bottom right-hand corner is clicked.
Chapter 2
Working with the Tool
This chapter gives you the instructions on using the tool. We hope this helps to
clear any doubts that you might have at the time of running the tool.
The tool is an Excel document, which means there are two ways to open the tool:
First, Open MS Excel and select the Open option from the File option as shown below:
Figure 2
This will open a window, wherein you must browse to the folder where you have
saved the tool.
Figure 3
The second method is to open the tool using Windows Explorer. Navigate
through the Explorer to the folder where you have saved the tool.
The Spreadsheet
The FAT 1.0 is basically a questionnaire which consists of questions divided into
different sections depending on the category under which a question falls. There are 16
different sections in the tool namely
1. Packaging Waste
2. Composting
3. Water Use
4. Waste Management
5. Pest Control
6. Spill Prevention
7. Preventive Maintenance
8. Clean up Procedures
9. Storage and Transportation
10. Food Banks
11. Food Contamination
12. Air Quality Regulations
13. Air Pollution Control
14. Pollution Prevention Techniques
15. Energy Use
16. Storm Water
There is another section named “Suggestions” that helps the food processing facilities in
understanding ways to prevent pollution and utilize the energy efficiently.
Various inputs required for these sections are discussed below:
1. Packaging Waste
a) Types of Packaging
b) Recycling and Reusing
c) Employee Training
Screenshot of the worksheet showing packaging waste
2. Composting
a) On-site Composting
b) Rendering Services
c) Land Spreading Food Wastes
Screenshot of the worksheet showing composting
3. Water Use
a) Public/private water supply
b) Drinking water standards
c) On-site sewage system
d) Water meters
Screenshot of the worksheet showing Water Use
4. Waste Management
a) Liquid industrial waste
b) Hazardous waste
c) Universal waste
Screenshot of the worksheet showing waste management
5. Pest Control
a) Pesticide certification
b) Monthly surveys
c) Integrated pest management (IPM) plan
Screenshot of the worksheet showing pest control
6. Spill Prevention
a) Storage and transfer areas
b) Spill prevention control and counter measure (SPCC)
c) Certification
d) Review
Screenshot of the worksheet showing spill prevention
7. Preventive Maintenance
a) Improper or malfunctioning of equipment
b) Checking and servicing
c) Upgrading the systems
d) Repairs
Screenshot of the worksheet preventive maintenance
8. Clean-up Procedures
a) Spillage from over filling
b) High pressure sprays
c) Multiple purpose cleaner
Screenshot of the worksheet showing clean-up procedures
9. Storage and Transportation
a) Ventilation
b) Renewable fuels
c) Monthly inspections
d) Regulatory requirements
e) Storage area
Screenshot of the worksheet showing storage and transportation
10. Food banks
a) Local health authorities
b) Potentially hazardous food
Screenshot of the worksheet showing food banks
11. Food Contamination
a) Health problems
b) Cleanliness
Screenshot of the worksheet showing food contamination
12. Air Quality Regulations
a) Air pollution
b) New source performance standard (NSPS)
Screenshot of the worksheet showing air quality regulations
13. Air Pollution Control
a) Permit exemptions
b) Asbestos notification
c) Open burning
Screenshot of the worksheet showing air pollution control
14. Pollution Prevention (P2) Techniques
a) Environmental management system (EMS) standard
b) Reduce, Reuse, and Recycle
c) Alternative approaches
Screenshot of the worksheet showing pollution prevention techniques
15. Energy Use
a) Energy efficient approaches
b) Energy audit
Screenshot of the worksheet showing energy use
Score sheet
FAT 1.0 tool gives sectional score and each section has a range of scores that indicates
the category under which the section falls. The scoring method is explained below:
CategorySectional Percentage
Required
Overall Score (Tool)
Required
Excellent 80% and above 144-180
Good 70-79% 126-143
Poor 60-69% 108-125
Very Poor < 60% < 108
The sectional score helps in zeroing into the section which needs more attention to
improve the food processing activities energy efficiently. On answering the questions the
tool automatically gives the category under which each section falls and also shows
which section of the facility needs to follow best management practices to reduce the
pollution and improve energy efficiency.
Suggestions sheet
The last sheet of the tool is allotted for suggestions. This sheet gives best management
practices for each of the above mentioned sections that reduce the pollution and the
harmful effects due to the individual activities in different sections of a facility.
Screenshot of the worksheet showing suggestions
top related