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MNSFT-2010

Chapter-01 Introduction to Food plant design:

1. Q. What is factory design? Describe the Stages are involved in factory design================

Plant design refers to the overall design of a manufacturing enterprise / facility. Food plant design refers

to the overall design of a food manufacturing industry. It moves through several stages before it is

completed.

The stages involved are:=========================================================

i. Feasibility analysis and appraisal: The basis for the success of the design of any food processing plant

is a comprehensive feasibility study and appraisal/evaluation. It gives an insight in to: requirements of

human, financial and material resources; plant and machinery, technology; and economic gains or

profitability of the proposed venture.

The feasibility study can, therefore, be seen as a series of activities culminating in the establishment of a

certain number of study elements and documents, which permit decision making. Identification stages,

preliminary selection stage, analysis stage and evaluation and decision stage are the important stages.

ii. identification and selection of the product to be manufactured==========================

The objective may be to prove that it is possible and desirable to manufacture a certain product or group

of products, to add a piece of equipment to the existing plant or to utilize certain resources

Two key approaches for product identification and selection could be====================

Look for a need and then the product to satisfy that need,

Find a product idea and then determine the extent of the need.

iii. Design: the placement of equipment, storage spaces, shop facilities, office spaces, delivery and shipping

facilities, access ways, site plans and elevation drawings

iv. Economic evaluation: Ways in which the design was optimized and the engineering basis for such

optimization they also often provide economic analyses of plant profitability in terms of various product

demands and price and material cost scenarios.

v. design report preparation: on investigate local materials and other resources for their current utilization

pattern, utilization potential and convertibility into more value added products

vi. procurement of materials including plant and machinery construction

vii. installation of food plant and

viii. commissioning: to sales product via dealers and retailers

Q. 2. What do you know about plant design situation? ============================

Plant design situations may arise due to one or more of the following:

a) design and erection of a completely new plant

b) design and erection of an addition to the existing plant

c) the facility or plant operations and subsequent expansion restricted by a poor site, thereby necessitating

the setting up of the plant at a new site

d) addition of some new product to the existing range

e) adoption of some new process /replacement of some existing equipment

f) modernization / automation of the existing facility

g) expansion of the plant capacity

h) relocating the existing plant at a new site because of new economic, social, legal or political factors

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Q.3. Differences between Food Processing and Non-Food Processing Plants design.========

Such differences occur because of the following considerations:

1) The storage life of foods is relatively limited and strongly affected by temperature, pH, water activity,

maturity, prior history, and initial microbial contamination levels

2) Fermentations are used in producing various foods and bio chemicals.

3) Many foods are still living organisms or biochemically active long after harvest or slaughter.

4) Very high and verifiable levels of product safety and sterility have to be provided in food processing

plants.

5) Foods are highly susceptible to microbial attack and insect and rodent infestation.

6) Enzyme-catalyzed processes are used or occur in many cases. These, like microbial growth and

fermentation are very sensitive to temperature, pH, water activity and other environmental conditions.

7) In some cases foods contain active living microorganisms, e.g. ripening cheeses

8) Crop-based food raw materials may only be available in usable form on a seasonal basis

9) Food raw materials are highly variable and that variability is enhanced by the ageing of raw material and

uncontrollable variations in climatic conditions.

10) Food processing generates wastes with high BOD loads

Q. 4. Define the food factory? Describe the criteria of good food factory?================

Definition of food factory: A food factory can be said to a closed area into which food materials are

bought and modified in various ways to manufacture an end product.

Criteria of a good factory ======================================================

1. It must be so designed that the various services (heating, lighting, sanitation etc) can operate

efficiently, 2. It must be as fire resistant as possible, 3. Sound transmission and vibration must be

minimized, 4. It must resist stresses and strains to which it is exposed, 5. It must conform high standard of

hygiene.

2. Q. What is factory layout? Advantages of factory layout======================= =====

Factory layout is a design for the floor plan of a plant which aims to improve efficiency by arranging

equipment according to its function. Plant layout refers to an optimum arrangement of different facilities

including human resource, plant and machinery, material etc. Since a layout once implemented cannot be

easily changed and costs of such a change are substantial, the plant layout is a strategic decision.

Advantages:================================================================

1. Eliminate waste in material flows, 2. Provide visual control of activities, 3. Utilize space efficiently, 4.

Utilize labor efficiently, 5. Facilitate communication and interaction between workers and supervisors

Some of the important objectives of a good plant layout are as follows,================

a) Overall simplification of production process in terms of equipment, b) utilization, minimization of delays,

reducing manufacturing time, and better, c) provisions for maintenance, d) Overall integration of man,

materials, machinery, supporting activities and any other considerations in a way that result in the best

compromise. E) Minimization of material handling cost by suitably placing the facilities in the best flow

sequence, f) Saving in floor space, effective space utilization and less congestion / confusion, g)

Increased output and reduced in-process inventories, h) Better supervision and control, i) Worker

convenience and worker satisfaction j) Better working environment, safety of employees and reduced

hazards, k) minimization of waste and higher productivity, l) avoid unnecessary capital investment.

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3. Q Comments on lighting system in food industry==============================

Two types of light used in food processing plant

• Natural Light- direct sunlight produces temperature and glare. Roof can be a source of natural light.

• Artificial Light- Artificial lighting has many advantages provided that shadowing and glare are avoided,

and the intensity of light is adequate and spread as evenly as possible over the entire working area;

Lighting must comply with any legislation in force. In the UK, for example, the regulations state that all

fixtures must be captive, the lights should be so positioned that no part of them can fall or be shattered

onto food materials and each lights should have a minimum horizontal surface so as to prevent the

collection of dirt and dust; such legislation appears essential. From a hygienic viewpoint recessed lighting,

Flush with the ceiling or walls, is to be recommended; ceiling and walls should, in turn, be pale colored

with finishes having proper light reflectance characteristic.

Two types of windows- 1) Single glazed- permit excessive heat loss. 2) Double glazed-

4. Q. Which factors affects food material handling efficiency=========================

Handling efficiency is affected by many factors

a) Poorly designed factory building and clearly this must also adversely affected handling efficiency

b) Ideally of course, the handling system employed, just as with the arrangement of work ares, should be

determined by production needs modified, where necessary, to suit the dictates of hygiene

c) Handling efficiency is also affected by factors which are under the domain of work study and stock control

managers.

d) Manager’s knowledge of the quantity, sequence, timing and distance of food flow is required.

e) Delivery of raw materials the factory should have storage capacity for incoming materials

f) Perishable foods will beginning deteriorate if not quickly transferred to appropriate storage or to the

processing lines

g) Raw materials should also arrive in the best form for handling

h) Volumes of goods and the efficiency of their delivery may have to adjusted for greater efficiency

i) Similar principle apply to food materials when taken out of storage for processing

j) Important to ensure that raw materials are not withdrawn from storage in excess of processing

requirements especially when perishable foods are involved

5. Q.Write the Properties of floors. Write the name of construction materials use in food factory walls

and floors.===========================================

Properties of floors-, 1) Made of durable materials and able to withstand load of equipments and

vehicles. 2) Resistant to cleaning agents. 3) Should be non-slip. 4) Should be sloped at an angle towards

drains

Floor materials==========================================================

a) As base- Concrete, b) For topping- epoxy (most durable polymer), polyester, chlorinated and butadiene

rubbers etc. c) Tiles can be used as long lasting floor material

Materials to construct walls- ==============================================

a) Polypropylene, PVC, Tiles, Pale colored cement rendered wall. B) Tiles are prone to damage and lack

flexibility. C) Cement walls are preferred in abattoirs and leave unpainted to prevent flaking of paint. D)

Fungi static agents can be mixed with paint also.

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6. Q. What is PHF? Write Characteristic Potentially Hazardous Food?======================

Potentially Hazardous Food: Potentially Hazardous Food is a term used by food safety organizations to

classify foods that require time-temperature control to keep them safe for human consumption.

PHF is a food that:===========================================================

1) Contains moisture: usually regarded as a water activity greater than 0.85, 2) Contains protein;

3) Is neutral to slightly acidic; - typically having a pH between 4.6 and 7.5

The US Food and Drug Administration (FDA) Food Code identifies the following examples of

PHF's: =====================================================================

1) Meat (beef, pork, lamb), b) Poultry (chicken, turkey, duck) c) Fish, d) Shellfish and crustaceans, e) Eggs

(except those treated to eliminate Salmonella), f) Milk and dairy products, g) Heat-treated plant food

(cooked rice, beans, or vegetables), h) Baked potatoes, i) Certain synthetic ingredients, j) Mushrooms, k)

Cut Tomatoes (when pH is 4.6 or above), l) Cut Leafy Greens, m) Raw sprouts, n) Tofu and soy-protein

foods, o) Untreated garlic and oil mixtures, p) Cut melons, including watermelon, cantaloupe, and

honeydew.

7. Q. What do you know about construction of ceiling in food factory? Write the Solutions of ceiling

problems.===============================================================

Ans: Construction of Ceilings in food industry

Most important zone in any factory is area between one’s head and ceiling.

Myriad overhead pipes, lights, cables seen in many food industries which hamper the hygienic condition.

Overhead pipe works created the following problems-============================

1. Water drip on food, 2. Salmonella contamination, 3. Flaking paintwork, 4. Bird’s droppings, 5. Rodents,

6. Movement, 7. Cleaning and maintenance in difficult

Q. Write the Solutions of ceiling problems. -===================================

1. Reducing overhead equipment to the minimum.

2. Separate service floor to house ducts, pipe work, electric cables etc.

3. All fittings should be flushed with the ceilings, void spaces should be eliminated.

4. Ceiling should be built with materials that inhibit paint flaking, mould growth etc.

5. Eg- various types of PVC (Polyvenyl chloride) or plastic coated steels.

8. Q. Write a note on factory layout and integration of different work areas.

Main entrance

L=Laboratory

A=Administration

EA=employee amenities

FPS=Final product storage

P=Product area

RMS=Raw materials storage

Raw materials Final product

Fig: A simple factory layout

L A

P

EA

RMS

FPS

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Chapter-02 Effective Detergency and cleaning practices: Hafiz sir

1. Q. Define of cleaning========================================================

Cleaning is defined as the removal of soil, slime and micro-organism by physical, chemical, or mechanical

means from surfaces. It is may be followed by sanitizing (disinfection).

2. Q. Describe wet cleaning and dry cleaning======================================

Dry cleaning: ============================================================

Dry cleaning methods are used where the products area hygroscopic or where water can react to form

hard deposits which are difficult to remove. Where it failure to control moisture can permit the growth of

pathogens e. g; Salmonella spp. in the processing environment which then contaminate any food being

processed.

Environment usually dry cleaned include plants producing flour, chocolate, peanut, butter, dry milk

products and dry infectant formulae.

Advantages: _It can remove imbedded dust and dust _ It has more power _ several cleaners can used it

the same time _ It can be used to clean up product spills.

Disadvantages: _ Compressed air can be used to remove “Caked on” residues but it has the

disadvantage that it moves the soil from one area of the equipment or environment to another.

Wet cleaning:==========================================================

This may be done out of place and in place by a mixture of methods as_ _

a) Clean out of place(COP):

_Remove food products and open containers from the area surrounding the equipment to be cleaned.

_Apply detergent using as mechanical aids to soil removal, brusher, boiling, high or low pressure hoses

as appropriate.

b) Clean in place (CIP): CIP is mainly used for cleaning liquid handling systems. It comprises a

number of steps-:

_Drain the system of product

_prepare the circuits e.g. switching controls to clean

_Pre-rinse to remove product residues

_ Circulate hot detergent to remove residual soil

3. Q. Write the advantages and disadvantages of wet cleaning=======================

Advantages:================================================================

No chemical smell

Whiter whites

Water-based stains easier to remove

Decreased regulations and liabilities related to hazardous waste, air pollution, and water and soil

contamination

significant cost savings in avoided hazardous waste disposal and liability expenses

Equipment investment less

Disadvantages==========================================================

Can shrink some garments

Can cause color change

Grease stains more difficult to remove

Increased water use

Increased labor expenses in pressing and finishing

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4. Q. Define the following terms-=================================================

Sanitizer: A chemical agent used as a disinfectant. Sanitizers are substances that reduce the numbers of

microorganism to an acceptable level.

Fungicide: Fungicides chemical agents which under defined condition is capable of killing fungi and

including their spores. It should not be expected to be effective outside the defined condition of use.

Disinfectants: Originally defined in medical terms as a chemical agents which destroys disease

producing organisms; Disinfectants are different from other antimicrobial agents such as antibiotics, which

destroy microorganisms within the body, and antiseptics, which destroy microorganisms on living tissue.

Disinfectants are frequently used in hospitals, dental surgeries, kitchens, and bathrooms to kill

infectious organisms.

Disinfection/sanitization/disinfecting: The application of effective chemical or physical agents to a

water supply with the intention of reducing the microorganisms to a level, at which they can be properly

assumed to present no risk to health. Sanitization is also used to control spoilage organisms. Sanitizing is

generally under stood to mean the disinfection of vegetable microorganisms but not necessarily spores.

5. Q. Describe the chemical disinfectant==============================================

When disinfecting food contact surface of equipment and pipe work it is rarely necessary to achieve

absolute sterility, the usual aim is to so reduce the numbers of microorganism that those remaining

(some bacterial spores and possibly resistant vegetative cells) could not affect the microbiological quality

of the food coming in to contact with these surface. for this reason the absolute form ‘sterilize’ is really in

appropriate and the popularly used form ‘disinfect’ will be employed.

The effacing of chemical disinfectants is undermined by the preserve of soil and the cleaner the surface

the more effective will be the disinfectant.

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Chapter-03 Sanitary aspect of water supply: M. A Samad sir

a. Q. Write the possible way of water contamination===============================

Parameters for drinking water quality typically fall under three categories of water contamination:

1) Physical: Physical and chemical parameters include heavy metals, trace organic compounds, total

suspended solids (TSS), and turbidity.

2) Chemical: Chemical parameters tend to pose more of a chronic health risk through buildup of heavy

metals although some components like nitrates/nitrites and arsenic can have a more immediate

impact. Physical parameters affect the aesthetics and taste of the drinking water and may complicate

the removal of microbial pathogens.

3) Microbiological: Microbiological parameters include Coliform bacteria, E. coli, and specific

pathogenic species of bacteria (such as cholera-causing Vibrio cholerae), viruses, and protozoan

parasites. The presence of fecal coliforms (like E. coli) serves as an indication of contamination

by sewage. Additional contaminants include protozoan oocysts such as Cryptosporidium sp.

Microbial pathogenic parameters are typically of greatest concern because of their immediate health risk.

Throughout most of the world, the most common contamination of raw water sources is from

human sewage and in particular human fecal pathogens and parasites.

b. Q. Possible causes of water pollution:=======================================

1. Sewage from domestic household, factories and commercial building sewage that is treated in water

treatment plants is often disposed into the sea. Sewage can be more problematic when people flush

chemicals and pharmaceutical substances down the toilet.

2. Dumping solid wastes and littering by humans in rivers, lakes and oceans. Littering items include

cardboard, Styrofoam, aluminum, plastic and glass.

3. Industrial waste from factories, which use fresh water to carry waste from the plant into rivers,

contaminates water with pollutant such as asbestos, lead, mercury and petrochemicals.

4. Oil pollution caused by oil splits from tankers and oil from ship travel. Oil does not dissolve in water and

forms a thick sludge

5. Burning fossil fuels into the air cause the formation of acid particles in the atmosphere. When these

particles mix with water vapor, the result is acid rain

c. Q. Why pure water is essential of industrial use? ==================================

Pure water is essential to the food industry because it is present in all foods. It is extensively used

in most food plants as a processing aid and for cleaning operations.

When water is used as a food ingredient, its quality (e.g. impurities) can affect the properties of

the food, including texture, shelf stability, appearance, aroma and flavor. As a processing aid,

water may be used for conveying, heating, cooling, rinsing, dissolving, dispersing, blanketing,

diluting, separating, steam generation and other activities.

In each case, purity of the water will affect its/industrial performance.

For example, hardness (minerals in water) may deposit on equipment surfaces in an evaporative

cooler or reduce water’s ability to dissolve and disperse food ingredients.)

Cleaning activities in the food industry involve the use of water as a carrying agent, dispersant, solvent

and diluents. Most individuals have firsthand experience with “hard water” (water with >120 ppm of

hardness) that reduces foaming of soaps and rinsing effectiveness.

Intended uses for water in food production systems include (but are not limited to) the following cases:

1. Food ingredient, 2. Bottled water, 3. Washing and rinsing, 4. Culinary steam (boiler feed water)

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d. Write the causes of water hardening===========================================

Hardness in drinking water is defined as those minerals that dissolve in water having a positive electrical

charge.

The primary components of hardness are calcium (Ca++) and magnesium (Mg++) ions. Dissolved iron

(Fe++) and manganese (Mn++) also satisfy the definition of hardness, but typically make up only a very

small fraction of total hardness. Water is great solvent for Ca++ and Mg++, so if the minerals are present

in the soil around your well and its water supply, you can end up water hardening. s

Contaminants having a similar positive charge would be removed by a matching type of ion exchange

resin, i.e. water softening.

e. How to prepare soft water from hard water? ====================================

Below the explanation of the base-exchange process prepare from hard water to soft water.

The hard water passes through specially prepared Zeolite, a sodium compound, called base-exchange

compound. It is has the property of being able to exchange its sodium base for another. When hard water

passes through the zeolite, the hardening compounds of calcium and magnesium are caught up by the

zeolite and become compounds of sodium. Since sodium salts in water do not precipitate out on heating

or from soap curds the water in called” Soft”.

f. What do you mean by portable water?=========================================

Drinking water or potable water is water safe enough to be consumed by humans or used with low risk of

immediate or long term harm. In most developed countries, the water supplied to households, commerce

and industry meets drinking water standards, even though only a very small proportion is actually

consumed or used in food preparation. Typical uses (for other than potable purposes) include toilet

flushing, washing and landscape irrigation.

The word potable came into English from the Late Latin potabilies meaning drinkable.

Over large parts of the world, humans have inadequate access to potable water and use sources

contaminated with disease vectors, pathogens or unacceptable levels of toxins or suspended solids.

Drinking or using such water in food preparation leads to widespread acute and chronic illnesses and is a

major cause of death and misery in many countries. Reduction of waterborne diseases is a major public

health goal in developing countries.

Water has always been an important and life-sustaining drink to humans and is essential to the survival of

most other organisms.

Excluding fat, water composes approximately 70% of the human body by mass. It is a crucial component

of metabolic processes and serves as a solvent for many bodily solutes.

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Chapter-04 Sanitary aspect of waste disposal and management (A. Rauf)

1. Q. What is waste? ===================================================

Waste is Unwanted or no longer wanted materials or substance from human activity or process that

should be disposed of or are intended to be disposed of or are required to be disposed.

2. Q. Characteristics’ and general characteristic of waste?======================

Waste that have not been specifically listed may still be considered a hazardous waste if exhibits one of

the four characteristics defined in

a) Ignitability - Ignitable wastes can create fires under certain conditions, are spontaneously combustible,

or have a flash point less than 60 °C (140 °F). Examples include waste oils and used solvents

b) Corrosivity - Corrosive wastes are acids or bases (pH less than or equal to 2, or greater than or equal to

12.5) that are capable of corroding metal containers, such as storage tanks, drums, and barrels. Battery

acid is an example.

c) Reactivity - Reactive wastes are unstable under "normal" conditions. They can cause explosions, toxic

fumes, gases, or vapors when heated, compressed, or mixed with water. Examples include lithium-sulfur

batteries and explosives.

d) Toxicity - Toxic wastes are harmful or fatal when ingested or absorbed (e.g., containing mercury, lead,

etc.). When toxic wastes are land disposed, contaminated liquid may leach from the waste and pollute

ground water.

3. Q. EFFECTS OF WASTE IF NOT MANAGED WISELY=============================

Affects our health

Affects our socio-economic conditions

Affects our coastal and marine environment

Affects our climate

Health impacts:

Harbor for microbial that may cause spread of many infectious diseases

Toxic element can directly consume through drinking water or food items can cause various diseases.

Air pollutant impacts:

Greenhouse effect

Ozone depletion

acidification

smog formation

ecosystem health

4. Q. What type of contamination is cause of air pollution / Air pollution by chemical?

Critical air pollutants or altered chemical composition of the atmosphere by waste………..

1. Nitrogen Dioxide: NO2 brownish gas irritates the respiratory system originates from combustion (N2 in

air is oxidized); NOx sum of NO, NO2, other oxides of N

2. Ozone: ground level O3 primary constituent of urban smog reaction of VOC + NOx in presence of heat

+sun light

3. Carbon monoxide: CO reduces bloods ability to carry O2 product of incomplete combustion

4. Lead: Pb cause learning disabilities in children , toxic to liver, kidney, blood forming organs

5. tetraethyl lead – anti knock agent in gasoline leaded gasoline has been phased out

6. Particulate Matter: PM10 (PM 2.5) respiratory disorders

7. Sulfur Dioxide: SO2 formed when fuel (coal, oil) containing S is burned and metal smelting precursor to

acid rain along with NOx

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Q. Effects of waste on climate and environments ================================

1. GHGs are accumulating in Earth’s atmosphere as a result of human activities, causing global mean

surface air temperature and subsurface ocean temperature to rise.

2. Rising global temperatures are expected to raise sea levels and change precipitation and other local

climate conditions.

3. Changing regional climates could alter forests, crop yields, and water supplies.

4. This could also affect human health, animals, and many types of ecosystems.

5. Deserts might expand into existing rangelands, and features of some of our national parks might be

permanently altered.

6. Some countries are expected to become warmer, although sulfates might limit warming in some areas.

7. Scientists are unable to determine which parts of those countries will become wetter or drier, but there is

likely to be an overall trend toward increased precipitation and evaporation, more intense rainstorms, and

drier soils.

8. Whether rainfall increases or decreases cannot be reliably projected for specific areas

Q. Bio-chemical/ Bio-medical change of waste? ==================================

As per Bio-Medical Waste (Management and Handling) Rules, 1998 and amendments, any waste, which

is generated during the diagnosis, treatment or immunization of human beings or animals or in research

activities pertaining there to or

in the production of testing of biological and in the production of testing of biological and including

categories mentioned in schedule 1 of the Rule, is the bio-medical waste.

As per WHO norms the health-care waste includes all the waste generated by healthcare establishments,

research facilities, and laboratories. In addition, it includes the waste originating from minor or scattered

sources such as that produced in the course of health care undertaken in the home (dialysis, insulin

injections, etc.).

5. Q. Green House Effect====================================================

GHG: warming of the surface and lower atmosphere of a planet (as Earth or Venus) that is caused by

conversion of solar radiation into heat in a process involving selective transmission of short wave solar

radiation by the atmosphere, its absorption by the planet's surface, and reradiating as infrared which is

absorbed and partly reradiated back to the surface by atmospheric gases

The greenhouse effect is a process by which thermal radiation from a planetary surface is absorbed by

atmospheric greenhouse gases, and is re-radiated in all directions. Since part of this re-radiation is back

towards the surface and the lower atmosphere, it results in an elevation of the average surface

temperature above what it would be in the absence of the gases.

If an ideal thermally conductive blackbody were the same distance from the Sun as the Earth is, it would

have a temperature of about 5.3 °C. However, since the Earth reflects about 30% of the incoming

sunlight, this idealized planet's effective temperature (the temperature of a blackbody that would emit the

same amount of radiation) would be about −18 °C.

The surface temperature of this hypothetical planet is 33 °C below Earth's actual surface temperature of

approximately 14 °C. The mechanism that produces this difference between the actual surface

temperature and the effective temperature is due to the atmosphere and is known as the greenhouse

effect.

Earth’s natural greenhouse effect makes life as we know it possible. However, human activities, primarily

the burning of fossil fuels and clearing of forests, have intensified the natural greenhouse effect,

causing global warming.

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6. Q. How we manage the solid waste in produce & dispose.==========================

a) Follow the 4Rs of resource use, Refuse, Reduce, Reuse, and Recycle

b) Ask yourself whether you really need a particular item

c) Rent, borrow, or barter goods and service when you can

d) Buy thinks that are reusable, recyclable, or compostable, and be sure to reuse, recycle, and compost

them

e) Do not use throwaway paper and plastic, cups, and eating utensils, and other disposable items when

reusable or refillable versions are available

f) Read newspaper and magazines online

g) Buy products in concentrated from whenever possible

7. Q. Burning of waste product.===============================================

a. Landfills most common method of waste disposal - cheap and convenient.

b. Open pits no longer acceptable.

c. Complex impermeable bottom layers to trap contaminants

d. Daily deposits are covered by layer of dirt.

e. Methane gas and leach ate monitoring wells

Advantages: 1. Reduced trash volume, 2. less need for landfills, 3. Low water pollution, 4. quick and

easy

Disadvantages: 1. High cost, 2. Air pollution; 3. produces a highly toxic ash, 4. Encourages waste

production

8. Q. Sanitary Landfill advantage & disadvantage==================================

Advantages: 1. No open burning, 2. Little odor, 3. Low groundwater pollution if sited properly, 4. Can be

built quickly, 4. Low operating costs, 6. Filled land can be used for other purposes, 7. NO shortage of

landfill space in many areas

Disadvantages: 1. Noise and traffic, 2. Dust, 3. Air pollution from toxic gases and volatile organic

compounds, 4. Releases greenhouse gases ( Methane and CO2) unless they are collected, 5.

Groundwater contamination, 6. Slow decomposition of wastes, 7. Discourages recycling and waste

reduction, 7. Eventually leaks and can contaminate groundwater

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Chapter =-05 Raw material and finished goods storage managements-Abul Khasem sir

a) What is raw materials and finished products===================================

A good purchased as a "raw material" goes into the manufacture of a product. A good only partially

completed during the manufacturing process is called "work in process". When the good is completed as

to manufacturing but not yet sold or distributed to the end-user, it is called a "finished good".

b) Write the criteria for storage raw materials=======================================

Below the criteria for storage raw materials----

1. Temperature control,

2. Humidity control,

3. Microorganisms free,

4. Room size,

5. Sitting equipments,

6. Time to time monitoring

Note: If possible above criteria describe depend on marks distribution)

c) Write the types of raw materials and finished good storage===========================

Different type of storage----

1. Closed stores: closed systems are utilized when close control and accounting for interventions are

desirable. In such cases, storage areas are kept locked and entry is limited to stores employees or to

others only on an authorized basis. Closed systems typically include industrial or business stores

operations, and involve repair parts, consumables, tools, and materials or components for assemble

where ongoing control and accuracy is essential.

2. Open stores: in such cases, inventory storage areas may be left open or kept close to the point of

use for efficient user access. Such inventories are available for use more needed, with emphasis on

expediting production, or rather than on security.

3. Automated warehouse: A large variety automatic storage and retrieval systems (ASRS) are being

used today. ASRS system has the capability of bringing goods from storage or placing goods into

storage upon computer entry of the item identification and/or storage location.

4. Contractor operated system or integrated supplier systems: where business volume is sufficiently

large, suppliers may operate a firm’s supply or inventory storage facility using supplier personnel,

under contract with the using organization. Depending on the agreement, a contractor may either

acquire on site inventories or just manage them.

d) How to monitor when finished goods are store-===================================

Below the process of monitoring when finished goods are storage----------------------

Monitor storage conditions to make sure that all perishable foods are stored in containers or

storage units at the proper temperature, and that dried foods are stored at the proper humidity.

Assign responsibility for the routine monitoring of food stored conditions

A manager or supervisor will check all foods storage areas at least once per day to determine

that all food, ingredients and rework is properly labeled and stored. Although the current GMP

does not require monitoring records, you may want to keep a record of the results of your

observations for your own use. If corrections are necessary to fix problems, those actions

should also be noted on a written record.

Prepared by: S. M. Mainul Islam (MNSFT_2nd )