1. 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

2. 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

3.  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

4. 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