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Quality control and quality assurance are vital to this industry. The U.S. Department of Agriculture s (USDA s) Food Safety and Inspection Service branch oversees all aspects of food manufacturing. In addition, other food safety programs have been adopted recently as issues of chemical and bacterial contamination and new foodborne pathogens remain a public health concern. For example, by applying science-based controls from raw materials to nished products, a food safety program called Hazard Analysis and Critical Control Point focuses on identifying hazards and preventing them from contaminating food in early stages of meat processing. The program relies on individual plants developing and implementing safety measures along with a system to intercept potential contamination points, which is then subject to USDA inspections. About 34 percent of all food-manufacturing workers are employed in plants that slaughter and process animals and another 19 percent work in establishments that make bakery goods. Seafood product preparation and packaging, the smallest sector of the food-manufacturing industry, accounts for only 3 percent of all jobs. Industries in the food-manufacturing subsector transform livestock and agricultural products into products for intermediate or nal consumption. The industry groups are distinguished by the raw materials (generally of animal or vegetable origin) processed into food products. The food products manufactured in these establishments are typically sold to wholesalers or retailers for distribution to consumers, but establishments primarily engaged in retailing bakery and candy products made on the premises not for immediate consumption are included. Establishments primarily engaged in manufacturing beverages are classi ed in subsector 312, beverage and tobacco product manufacturing.
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25.2 Waste Management Goals and Opportunities
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The majority of solid waste generated by this sector is mixed paper and food wastes. Table 25.1 displays the composition breakdown based on survey results. As shown in the table, the recycling rate for this sector is approximately 31 percent. Food residuals are de ned as source separated residuals produced from food preparation and consumption activities at homes, restaurants, commercial businesses, and institutions, which consist of fruits, vegetables, grains, sh and animal by-products, and soiled paper unsuitable for recycling. Examples of food residuals that can be composted are leftovers, bread products, outdated/expired foods, produce and vegetables, meat and sh scraps, plate scrapings, coffee grounds, soups, paper products such as napkins and wax corrugated cardboard, and wood chips and shavings. Major generators of food and organic materials include restaurants, supermarkets, hotels, produce centers, food processors, school and business cafeterias, hospitals, prisons, farmers, and community events. As derived from the solid waste evaluation model
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TABLE 25.1 FOOD-MANUFACTURING INDUSTRY SOLID WASTE COMPOSITION (SURVEY RESULTS) MATERIAL COMPOSITION (%) RECYCLING (%)
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Paper Mixed of ce paper Newspaper Paper (other) Food waste Plastics HDPE LDPE PP PET Other Metals Ferrous metals Nonferrous metals Aluminum cans OCC (cardboard) Wood Glass Yard waste Other Overall recycling level
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82 12.4 24 9.4 28 10.9 0 0.0 0 0.0 30.8
discussed in Chap. 12, the equation that estimates the annual waste generation per year per employee for this sector can be calculated from the following: Tons of solid waste generated per year = 2.71 number of employees + 8.27
25.3 Economics
Food waste recycling often entails specialized equipment or hauling agreements which translates into additional cost. Specialized equipment, such as in-vessels for composting can cost more than $50,000. If in-house composting is not used, specialized hauling agreements and composting sites must be contracted. Other wastes, such as paper and plastics may require separation or cleaning before recycling, also translating into additional cost.
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