Performance Evaluation Leadership and worker participation Integrated Management System - Quality - Health and Safety Support and Operation Planning Improvement Performance Evaluation Leadership and worker participation Needs and expectations Business activities Size of ECAS PLAN DO CHECK ACT Legislative and other requirements Risks and opportunities Operational planning Training and awareness raising Satisfaction Services MS Performance Objectives

Service, service, service Get it right first time Service, service, service Develop new services that support our mission Innovate and respond positively to SEE change Mission Make a difference to improve a sustainable environment Vision Be the best specialised environmental consultancy Be resilient and achieve long term growth Act with integrity, positivity and responsively Educate and inculcate a change in environmental thinking Environmentally Conscious Nurture a safe, healthy, empowering place to work Love a happy work life

 Managing FOG and Food Waste Appropriate Signage Correct Grease trapping equipment Records Management Harsh Soaps and Chemicals Managing FOG and Food Waste Correct Water Temperature grease Storage Best Cleaning Practices Proper Disposal and Removal LICENCED WASTE CARRIER

F10.xx Training Plan for FSEs Date: 29 Nov 2016 Version: 1 F10.xx Training Plan for FSEs Soaps and Chemicals Do not use harmful soaps and chemicals which will reduce the effectiveness of grease trapping equipment. Grease Trapping Equipment Correctly sized Properly maintained Temperature Maintain water temperature not exceeding 60Co to optimise Removal of food residues Segregation of water/oil when using grease trapping equipment. Signage Use appropriate signage to show designated areas for handling food waste Prohibit handling food waste in food preparation areas. FOG and Food Waste Storage Used FOG should be stored in covered containers and positioned away from Food preparation areas Storm drains Raised off the floor on palettes. Cleaning Practices Scrape clean and dry wipe plates, pots and pans to remove excess residues of food and grease Clean exhaust filters in designated wash areas which have appropriate grease trapping equipment installed Clean grease trapping equipment regularly to ensure the equipment runs efficiently. Disposal and Removal Ensure FOG is removed by a registered waste carrier holding a valid licence Maintain removal schedules and dockets to confirm proper removal Records of removal of FOG/food waste must be available and retained for 5 years. LICENCED WASTE CARRIER