BEST AVAILABLE TECHNOLOGIES - envirod.com · Best Available Technologies (BAT) is a generic term used in the field of good environmental practice and describes technologies that are:

BEST AVAILABLETECHNOLOGIES

A Guide for the NamibianMeat Processing IndustryJANUARY 2007

Ministry of Environment and TourismDirectorate Environmental Affairs

Written by: Alex Hetherington in consultation with the Meat Processing Industry of NamibiaTechnical input from Willie Hall, FRI Consulting CC, South Africa

Photography: Hetherington Media & Cleaner Production ComponentWith appreciation to the Meatco and Hartlief factories in Windhoek, Namibia

Design & layout: Hetherington MediaISBN: ?-?????-???-?

The Cleaner Production ComponentCleaner Production Component (CPC), housed within the NamibianMinistry of Environment and Tourism�s Directorate of EnvironmentalAffairs, has been tasked with the promotion of Cleaner ProductionCleaner Production as apractical and achievable methodology to achieve improved environmentalpractice in Namibian industry.

As part of its activities, the CPC has developed a series of guides onBest Available Technologies for various sectors, of which this booklet isone. The purpose of this guide is to assist the meat processing industry inidentifying technologies of differing sophistication that can be easilyimplemented and thereby resulting in improved environmental andeconomic performance.

BACKGROUND TO THIS GUIDE

PRODUCED BY THE CLEANER PRODUCTION COMPONENTOF THE NAMIBIAN MINISTRY OF ENVIRONMENT AND TOURISM

Other Cleaner Production and BAT guides published and available from the Namibian Ministry of Environment and Tourism:Cleaner Production Training Booklet: A Foresight to Economic, Social and Environmental Benefits of Adopting Cleaner Production,

March 2005Cleaner Production Strategy and Context Analysis, Volume I: Implementation Strategy, July 2005Regulators Guide to the Promotion of Cleaner Production in Namibian Industries, April 2006Best Available Technologies: A Guide for the Namibian Fish Processing Industry, April 2006Best Available Technologies: A Guide for the Namibian Tourism and Hospitality Industry, January 2007

NOTE: FOR FURTHER INFORMATION ON THE NAMIBIAN CONTEXT FOR CLEANER PRODUCTION, THIS GUIDE SHOULD IDEALLY BE READ INCONJUNCTION WITH THE REGULATOR�S GUIDE TO THE PROMOTION OF CLEANER PRODUCTION IN NAMIBIAN INDUSTRIES (APRIL 2006).

Background to the Namibian Meat Processing Industry ..................... 2

Drivers for BAT and the link with Cleaner ProductionInternational trends ..................... 3Cleaner Production Component, Namibian Ministryof Environment and Tourism ..................... 4Namibian policy framework ..................... 4Cost of resources ..................... 4Market demands ..................... 5

International benchmarks in Meat ProcessingTypical consumption figures ..................... 6Emission guidelines ..................... 7

Environmental issues in Meat Processing ..................... 8

BAT in Meat ProcessingBAT in the meat processing production cycle ..................... 10Other BAT interventions ..................... 13

Environmental Management Systems ..................... 14

Additional information and resources ..................... 16

Glossary ..................... 16

TABLE OF CONTENTD

EF

INIT

ION

Best Available Technologies (BAT) is a generic term used in the fieldof good environmental practice and describes technologies that are:BEST Best at preventing pollution or promoting

environmental compliance.AVAILABLE Available in that the technologies are procurable,

both financially and geographically by theindustry in question.

TECHNOLOGY In the sense of equipment, as well as techniques,training and maintenance.

1

(NOTE: All words, terms and phrases carried in the Glossaryare highlighted in bold when first used in the Guide.)

In a country as large and diverse as Namibia, it is hardly surprising that formal and informaleconomies exist, meeting the needs of different market demands. The meat processing sectoris a clear reflection of this reality.

At the top of the pyramid sit eight formal, well-regulated and highly efficient abattoirs thatprocess cattle, sheep, pigs, ostrich and chickens primarily for the export market. These operationsare just one cog in a highly mature and sophisticated product cycle extending from the ranchto the final supermarket distribution and marketing procedures and are, by internationalregulations, required to meet stringent safety; health; and, environmental standards. Twoimportant beneficiaries of these operations, due to their scale, are value-added meat facilities,producing processed products such as salamis, polony, etc. and, formal tanneries. For thepurposes of this guide, focus is given to the abattoir operations, as it is in this stage of the meatp r o d u c t i o n p r o c e s s w h e r e g r e a t e s t e n v i r o n m e n t a l i m p a c t i s e x p e r i e n c e d .

Of smaller size, but numerous, are small town abattoirs, typically run by a local authorityor private butcher, catering to the market needs of the surrounding region. While nationalsafety and health standards are enforced by the local authorities, environmental standards arenot as demanding as those imposed on the exporting facilities.Underpinning the formal activity is a wide range of informaloperators who literally slaughter on the side of the road tosatisfy the demand of an immediate market. This is anunregulated sector with little compliance to any safety, healthor environmental measures.

The aim of this guide is to illustrate and promote Best Available Technologies (BAT)Best Available Technologies (BAT) that,if adopted, will assist the meat processing sector in achieving financial and environmentalbenefits. While the reality is that many recommendations will be irrelevant to the informaloperator, it is hoped that the guide might act as an inspiration as to what can be done andwhere added environmental and economic value can be achieved.

FACTS AND FIGURES OF THE NAMIBIAN MEAT PROCESSING INDUSTRY

BACKGROUND

2

Namibia�s total cattle herd = 2 million

Annual production of beef = 100 000 tonnes

Total export of production = 80%

�The meat processing industry (in Namibia) is characterised by extensiveuse of resources like water and energy. Water is essential for maintaininga high degree of hygiene in production, and all water used must be of ahigh standard (potable). The use of energy for cooling purposes is alsonecessary in order to secure food eating qualities and a sufficient storagelife. Large variations can be found in key (resource consumption) figures.�Reference: Meat Board of Namibia - www.nammic.com.na/meat.php

Namibia�s formal sheep herd = 3 million

Namibia�s formal goat herd = 1.6 million

Namibia�s formal pig herd = 22 000

Reference: Meat Board of Namibia & Namibian Veterinary Services

RIGHT

3

DRIVERS FOR BAT & THE LINK WITH CLEANER PRODUCTION

INTERNATIONAL TRENDSThe application of BAT is often presented as part of a broader concept for good environmental

practice in industry, namely Cleaner Production. Cleaner Production is a mindset and applicationthat places industries on the path to greater environmental and economic efficiencies throughinitiatives that are often referred to as:

Eco-efficiencyWaste minimisationPollution prevention, orGreen productivity

Stringent environmental, healthand safety standards, enforced

by international and localmarkets are a strong driver for

the implementation of BATprocedures.

Typical BAT interventions include improved housekeepinghousekeeping and operating practices that reducewater and energy consumption. Other interventions include input substitutioninput substitution, e.g. using cleanerfuels; equipment modificationequipment modification such as installation of energy efficient engines and speed controls;and, waste minimisationwaste minimisation through the reuse, recycling and recovery of waste products.

�At the heart of Cleaner Production is a shift in approach from pollution controlto pollution preventionpollution prevention, and it is the implementation of BAT that will

bring about this shift.�Reference: For further information on Cleaner Production and its environmental and economic savings,

see the Regulators Guide to the Promotion of Cleaner Production in Namibian Industries, published by MET in April 2006

�In general, the meat processing industry has very little or no use of hazardoussubstances. For this reason, the Cleaner Production options may be directed towards

reducing use of resources; increasing yield; and, reducing the discharges. ManyCleaner Production options in slaughterhouses are good housekeeping measures.�

Reference: Cleaner Production in Namibia: Cleaner Production Strategy and Context AnalysisVol II. Development Context and Sector Profiles, published by MET in September 2005

4

CLEANER PRODUCTION COMPONENT, NAMIBIAN MINISTRY OF ENVIRONMENT AND TOURISMCleaner Production in Namibia is being driven through the Ministry of Environment and

Tourism�s Directorate of Environmental Affairs. Housed within the Directorate is the CleanerProduction Component (CPC) which is mandated to promote the application of Cleaner Productionwithin all Namibian industry. With funding from the Royal Danish government, the CPC hasscoped the potential for Cleaner Production in Namibia and is working directly with industryand their associations in the implementation of various interventions.

Under the supervision of the CPC, sector specific guidelines for BAT in the fish processingand tourism industries have also been produced, as well a Regulators Guide to Cleaner Productionin Namibian Industry, referred to above.

NAMIBIAN POLICY FRAMEWORKNamibian industry is forced to comply with an increasingly strong policy and legal framework

that control pollution and other environmental impacts related to production.

POLICIES OF SPECIFIC RELEVANCE TO THE MEAT PROCESSING INDUSTRY

Namibian ConstitutionThe Second National Development Plan (NPD2)Environment Management and Assessment BillPollution Control and Waste Management BillLabour Act (1997)Atmospheric Pollution Prevention Act (1965)Vision 2030Meat Industry Act (1981)

For further information, refer to the �Regulators Guide to the Promotion ofCleaner Production in Namibian Industries�, MET, 2006

COST OF RESOURCESBAT reduces the amount of natural resources required as essential inputs into the meat processing

sector. These include water and energy, and deposited at landfill sites. These services (water, energyand waste deposits) are all undergoing unprecedented inflationary pressure in Namibia.

LEFT

Namibia imports most of itselectricity from South Africa.H o w e v e r , d u r i n g e n e r g ys h o r t a g e s i n C a p e T o w n ,Windhoek�s coal-based powerstation was forced to operateto supplement supplies. LikeSouth Africa, Namibia is facinginflationary pressure on itsenergy demands.

5

FACTS AND FIGURES RELATING TO NATURAL RESOURCE USEWATER PRICES FOR INDUSTRY IN WALVIS BAY1975: N$0.143/m3/month1992: N$1.10/m3/month2001: N$9.75/m3/month2005: N$12/m3 for 0-500 m3/month

N$14.90/m3 for 501-1500 m3/monthN$15.90/m3 for 1501-3000 m3/monthN$16.85/m3 for 3001+ m3/month

COMPARATIVE WINDHOEK ELECTRICITY AND WATER TARIFFSELECTRICITY (NON-DOMESTIC)2000: N$0-203 / kWh2004: N$0-320 / kWhWATER (NON-DOMESTIC)2000: N$6-60 / Kl2004: N$8-40 / Kl

Source: Walvis Bay Municipality and City of Windhoek

MARKET DEMANDSThe implementation of BAT is promoted as a methodology to assist industries meet the

increasing environmental demands of many markets, especially foreign. Of particular note isthe demand and verification of accreditation schemes such as the International StandardsOrganisations Environmental Management System, ISO14001ISO14001, and the Hazard Analysis andCritical Control Point (HACCPHACCP) scheme.

TYPICAL CONSUMPTION FIGURESThe meat processing industry�s area of greatest environmental is in its use of natural resources,

namely water and energy, as well as the emissions released (noise and odour), effluent discharged(fats, oils and greases) and, waste generated (plastic and cardboard). Any BAT programmeshould aim to reduce these impacts.

Namibia is a water stressed country and yet, due to historically low prices, the incentive toconserve water and other natural resources has been minimal. BAT can assist in achieving newefficiencies in resource use, comparable to other countries.

6

INTERNATIONAL BENCHMARKS IN MEAT PROCESSING

ENVIRONMENTAL IMPACTOF MEAT PROCESSING

WATERCONSUMPTION

ENERGYCONSUMPTION

EMISSIONS(NOISE AND ODOUR

EFFLUENTDISCHARGE

WASTEGENERATION

COMPARATIVE WATER CONSUMPTION PER UNIT OF PRODUCTION - MEAT PROCESSING

Denmark - cattle (1997)

Modern mixed species Namibian abbatoir geared for the EUexport market (2005)

Reference: Table cited from COWI �Cleaner Production Assessment in Meat Processing�, UNEP & Danish Environmental Protection Agency MET, 2005

4 - 7m3 / tonne

30.39m3 / tonne

ENERGY CONSUMPTION PER UNIT OF PRODUCTION - MEAT PROCESSING

Australia - mixed species (1998)

Denmark - cattle (1997)

1 200 - 4 800 Mj / tonne HSCW

61k Wh per head

7

COMPARATIVE EFFLUENT FIGURES - MEAT PROCESSING

MIXED SPECIES(Namibia, 2005)

2 000

4 000

1 600

180

27

270

7.2

CATTLE SLAUGHTERING(Denmark, 1992)

n/a

2 320

1 380

260

18

n/a

7.88

PARAMETER(unit)

BOD (mg/l)

COD (mg/l)

Suspended solids (mg/l)

Total nitrogen (mg/l)

Total phosphorous (mg/l)

Oil and grease (mg/l)

pH

Reference: Table cited from COWI �Cleaner Production Assessment in Meat Processing�, UNEP & Danish Environmental Protection Agency MET, 2005

EMISSION GUIDELINESAs part of their lending criteria, the World Bank has developed the following emission

guidelines to be achieved by meat processing companies. The guidelines aim for companies toachieve these emission during 95% of their operating time.

Reference: Multilateral Investment Guarantee Agency, �Environmental Guidelines for Meat Processing and Rendering�, World Bank

AIR

EM

ISSI

ON

S

ODOUR

PARTICULATE MATTER

CARBON CONTENT

Odour controls to be implemented in factories near residential areas.

<150 mg/ normal cubic metre

<50 mg/ normal cubic metre

Reference: Multilateral Investment Guarantee Agency, �Environmental Guidelines for Meat Processing and Rendering�, World Bank

AM

BIE

NT

NO

ISE

Max

all

ow

able

Leq

(ho

url

y), i

n d

B(A

) RECEPTOR

RESIDENTIAL; INSTITUTIONAL;EDUCATIONAL

INDUSTRIAL, COMMERCIAL

DAYTIME (07:00 - 22:00)

55

70

NIGHTTIME (22:00 - 07:00)

45

70

NOTE: Measurements to be taken at noise receptors located outside the project property boundary.

BEEF CATTLE

8

ENVIRONMENTAL ISSUES IN MEAT PROCESSING

Illustrated below is a typical production cycle of a modern abattoir, indicating by-productsand other activities.

RECEPTION &WASHING

STUNNING &BLEEDING

DRESSING

EVISCERATION

CHILLING

CUTTING &DEBONING

PIGS

RECEPTION &WASHING

STUNNING &BLEEDING

DEHAIRING &HIDE FINISHING

EVISCERATION

CHILLING

CUTTING &DEBONING

MEAT FORCONSUMPTION

MEAT FORCONSUMPTION

BLOODPROCESSING OR

DISPOSAL

HIDEPRESERVATION

OFFALPROCESSING

CASINGSPROCESSING

DISPOSAL

RENDERING

9

KEY ENVIRONMENTAL ISSUES IN A MODERN-DAY ABATTOIR

High organic effluentHigh water consumptionNoiseSolid waste

RECEPTION OF LIVESTOCKTRUCK WASHINGCATTLE WASHING

STUNNING & BLEEDING

SPLITTING &EVISCERATION

HIDE TREATMENT

CHILLING

CUTTING & BONING

CASING AND OFFALPROCESSING

RENDERING

CLEANING

High organic content

Energy use for hot water to scald thehides (pigs)Generation of putrescible by-productsHigh organic effluent

Energy use in equipment sterilisationGeneration of putrescible by-productsHigh organic effluent

High energy consumptionFugitive losses of refrigerants, e.g.CFC�s or ammonia

Electricity consumptionGeneration of putrescible by-productsEnergy use in equipment sterilisation

High organic contentHigh water consumption

High organic effluentHigh odour generationHigh energy use

High water consumptionConsumption of chemicalsHigh organic effluent

10

BAT IN MEAT PROCESSING

BAT IN THE MEAT PROCESSING CYCLE

In the production process outlined below, colour coding has been used to indicate theenvironmental focus of the technologies recommended.

Blue indicates water saving opportunities.Red indicates energy saving opportunities.Orange indicates effluent and emission reduction or organic content reduction opportunities.

COLOUR CODING

RECEPTION OF LIVESTOCK - TRUCK WASHING - CATTLE WASHING

* Dirty livestock segregated and given a preliminary wash.

* Water troughs built on concrete platforms and preventedfrom overflowing, thereby reducing mud and need forcleaning.

* Trucks first dry cleaned, and then sprayed with recycled water(from cooling systems and vacuum pumps) with high pressurehoses.

* System Operational Procedures (SOP) must be implementedto ensure continued awareness around water conservation.

* Rotating or run-down screens on effluent pipes to catchorganic load that can be composted and sold as soil improveror fertiliser.

* Animals left to bleed for a minimum of 7 minutes in an areafitted with stainless steel troughs to direct the bloodflowinto the blood collection area.

* Two-way drain system ensures blood does not contaminatewastewater.

* Blood quickly chilled to prevent it perishing and becomingunfit for blood by-products.

RE

AL

EX

AM

PLE

At one Namibian abattoir, estimated annual cost savings of N$400-500 00could be achieved through the introduction of high pressure hoses for cleaningand stringent SOP programmes for workers.

Reference: MET, 2005

STUNNING AND BLEEDING

11

* Insulate scalding tanks and cover to prevent energy and evaporation losses.

* Insulate singing ovens and provide with automatic doors

* Implement solenoid valves which ignite singing flame only when carcasses are passingthrough.

* Steep gradient scalding tanks for wastewater to pass through sedimentation tanks,interceptor traps and sand traps before discharge.

* Use high pressure hoses when dehairing.

* Cooling water can be reused for other purposes.

* Boiler condensate can be reused to makeup water for the scalding tanks.

* Automatically operated scalding chambers use up to 50% less water than scalding tanks.

* Strainers should be fitted to drains to avoid hair entering wastewater streams.

HIDE TREATMENT (OF PIGS)

* If hides are stored for 6 weeks or less, before going to tannery, salt consumption canbe reduced by up to 150kg per tonne of hide.

* Use of electrically activated water as a fogging of the hides to remove excess bacteriaprior to salting will also reduce the salt usage

DRESSING OF CATTLE

* Dry conveying of by-products, or in small containers.

* If sprays are used on conveyors, set them with variable speed drivesand flow-control valves that are sensitive to the speed of the conveyor.

* Pressure of water used for carcass washing should be less than 10 bar.

* Cool water should be used in washing carcasses to reduce the removalof fat.

* Cover collection channels in the productions areas with grids toprevent solid materials entering effluent stream.

SPLITTING AND EVISCERATION

RE

AL

EX

AM

PLE Converting a wet-dump paunch wash system to the �Two-Step� system in New

Zealand reduced water and effluent load by 18-33% for total solids; 16-31% forCOD; 9-18% for total nitrogen; and, 20-46% for total phosphorous.

Reference: Meat Industry Research Institute of New Zealand (MIRINZ),Evaluation of Beef Paunch Contents Handling Practices, 1996

* Use recycled water from other parts of the plant.

* Empty paunches without water and then rinse the sack using an efficient water spraysystem in a �Two-step� dry dump/spray wash system.

* Paunch manure can be composted and marketed as fertiliser or soil conditioner.

CASING AND OFFAL PROCESSING

12

�All slaughtering wastes (generally 25%) can be used as by-products or for rendering.�MIGA, 1998

* Rendering raw materials should be as �fresh� as possible andstored on ice at 10-15°C or lower.

* Pasteurise raw material before processing to halt biologicalprocesses that generate odour.

* Keep all working and storage areas clean.

* Heat from cooker vapours can be recovered (throughmultiple-effect evaporators) and used to pre-heat rawmaterials.

* Maintain steam pipes and valves in optimum condition toprevent leakage.

* High strength effluent stream from rendering (and casingsand paunch washing) could be anaerobically digested toproduce methane bio-gas to supplement on-site energysupplies.

RENDERING

Note: Rendering converts meat by-products such as offal and fat, dead animals and �condemned�animals, into commodities such as meat meal, bone meal, tallow and pet food.

* Dry clean all surfaces first before washing with water (Note:this also increases yield for what purposes?)

* Industrial vacuum cleaner can be used in slaughter, bleedingand evisceration areas before washing with water.

* Cleaning hoses fitted with automatic shut off spray nozzles.A pressure of 20-30 bar is advisable.

* Monitor �wear and tear� of nozzles.

* First cleaning rinse should be with cold water as hot watercan cause contaminants to stick to surfaces.

* Wastewater from final rinse can be collected and reused forrinse of next production cycle.

* Steriliser sprays should not run continuously, only comingon when cutting implement is introduced.

* Determine required amount of detergent concentration formaximum efficiency.

* Where appropriate, use environmentally friendly detergents.

CLEANING

Since the rendering process is converting waste-materials into valuableby-products, rendering in itself is a Cleaner Production option.

13

OTHER BAT INTERVENTIONS (GENERAL)

RE

AL

EX

AM

PLE An air cooling system on a compressor was replaced with a water-cooled system,

from which the heated water was reused in the boilers. Now that the boilerwater is preheated, energy is saved. The water cooling system cost US$18 000and was paid back in less than two years.

Reference: COWI, �Cleaner Production Assessment in Meat Processing�,UNEP & Danish Environmental Protection Agency

* Check system continuously for leaks. Accurate logbooks will oftennotify the onset of system leaks.

* Ensure that air is of culinary standards as contaminated air cancontaminate products and lead to waste (what is culinary standards?)

* Turn the system off when not in use & reduce operating pressures.

* A temperature sensitive valve regulates the consumption of coolingwater.

* Cooling water can be reticulated via a cooling tower, or reused forother purposes in the plant.

COMPRESSED AIR SUPPLY

* Use low sulphur-content fuel oil of less than 1%.

* Ensure proper operations of the boiler and the correct air:fuel ratio.

* Implement proper SOPs around the handling of oil to preventspillages.

* All hot surfaces including valves, flanges, autoclaves, vessel, andpipes should be insulated, reducing heat loss by 90%.

* Maximise condensate return to the boiler. Steam trap performanceshould be monitored to ensure efficient return and no leaking pipes.

STEAM PRODUCTION (FROM BOILER)

* CFC-based refrigerants should be replaced with equipment that isammonia-based.

* Prevent heat entering cooling areas by insulating cold rooms andpipes by closing doors and windows and installing self-closing doors.

* Check for algal growth on the evaporator pipes of the cooling tower.Ensure its fans are not running at too high a speed and blowingwater off the tower.(Note: This is also a water saving BAT)

REFRIGERATION AND COOLING

14

ENVIRONMENTAL MANAGEMENT SYSTEMS

Environmental Management Systems (EMS)a r e a s y s t e m a t i c w a y o f f o r m a l i s i n genvironmental controls into the managementof a meat processing business and, whenadopted, become essential frameworks throughwhich standards can be met and maintained.From a BAT perspective, EMSs are much desiredtools to legitimise the drive for continuedenvironmental monitoring and improvement.

Some systems are designed to conform tocertain standards, such as ISO14001 and HACCP,and are therefore eligible for certification, whileother less formal systems serve the purpose ofshap ing an organ i sat ion ' s approach toenvironmental management without intendingto comply r igorously with internationalstandards or certification.

RIGHT: An Environmental Management System willquickly identify new technologies that produceenvironmental and financial efficiencies and that canb e e a s i l y m o n i t o r e d f o r c o n s t a n t a n a l y s i s .

Essentially, an environmental management system in a meat processingbusiness involves:

identifying the business� environmental impacts and its contribution tothese impacts;understanding the environmental legal requirements facing the business;defining an environmental policy;identifying environmental goals, objectives and targets;developing plans for achieving the identified goals, objectives and targets;monitoring progress;reviewing the system at regular intervals to achieve continuous improvement;involving interested people both within and outside the business in allstages of preparation and implementation of the system.

15

PLAN

DO

CHECK

ACT

CONTINUALIMPROVEMENT

ACTImplement corrective actionsTrack improvementManagement review

CHECKMonitoring, measuring and auditing performance

Maintaining recordsSchedule, plan and conduct system audits

Non-conformance and corrective action

DOStructure and responsibility

Training, awareness and competenceCommunication

EMS documentationDocument control

Operational controlEmergency preparedness

& response

PLANIdentify aspects and impacts,hazards and risksDocument legislation andother requirementsSet objectives andmeasurable targetsPolicy and managementprogramme

Planning and implementing BAT will require systems to be created, resources identified andresponsibilities allocated. These are the basic elements of an EMS.

While the type of EMS depends on the nature, size and complexity of an industry�s activities,products or services, ISO14001 environmental management systems are based on a basicDeming Cycle and is a useful framework from which to develop an EMS system for the meatprocessing industry. (See below)

Note: UNEP, the International Federation of Consulting Engineers (FIDIC) and theInternational Chamber of Commerce (ICC) have published the EMS Training ResourceKit, June 2001, which provides comprehensive detail on the various elements of anE M S w i t h p a r t i c u l a r a t t e n t i o n t o t h e r e q u i r e d d e t a i l o f I S O 1 4 0 0 1 .

An EMS is the part of the overall managementsystem that includes organizational structure,planning activities, responsibilities, practices,

procedures, processes and resources fordeveloping, implementing, achieving, reviewingand maintaining the environmental policy. Key

examples include ISO14001 and EMAS.

United Nations Global Compact, The GC Toolkit - Environmental Principles

OTHER SOURCES OF INFORMATION

16

Below is a list of publications, organisations and websites that provide additional information about BATand cleaner production in the meat processing industry. (All information was tested and correct at timeof going to press.)

COWI, �Cleaner Production Assessment in Meat Processing�, UNEP & Danish Environmental ProtectionAgency, 2004

European Commission, �Integrated Pollution Prevention and Control: Reference Document on BAT in theSlaughterhouses and Animal By-products Industries�, May 2005

Waste Reduction Resource Centre � Meat Processing Case Studies: www.wrrc.p2pays.org

United Nations Food and Agriculture Organisation: www.fao.org

United Nations Industrial Development Organisation � Cleaner Production: www.unido.org

United Nations Environment Programme : www.unep.org

European Integrated Pollution Prevention Control Bureau � BAT Reference Document (BREF) forslaughterhouses : www.eippcb.jrc.es

Cleaner Production International : www.cleanerproduction.com

Meat Board of Namibia: www.nammic.com.na

BAT - Best Available Technologies – technologies or techniques, recognised as being the best in the preventionof pollution and being procurable, both financially and in the geographic area of operation.

Cleaner Production - An approach to environmental good practice that seeks to maximise environmental,social and financial benefits through the application of preventative measures to pollution and waste controlrather than “end-of-pipe” treatment solutions.

CPC - Cleaner Production Component (housed within the Namibian Ministry of Environment and Tourism,Directorate for Environmental Affairs)

Deming Cycle - A set of activities (Plan, Do, Check, Act) designed to drive continuous improvement in anyspecific activity.

Effluent - Liquid waste

Equipment modification - Improving or upgrading existing equipment to gain environmental and financialbenefits

HACCP - Hazard Analysis and Critical Control Point – a quality management system for the food industrythat identifies and evaluates points during production in order to set up measures and control hazards toensure product safety.

Housekeeping - Traditional cleaning and maintenance measures within factory operations.

Input substitution - Substituting key inputs (raw materials and resources) with other environmentallybeneficial inputs.

ISO14001 - Environmental management system as accredited by the International Standards Organisation

MET - Ministry of Environment and Tourism

Monitoring - Process of constant reviewing and analysing of critical data to be fed into environmentaldecision making.

Pollution control - Environmental management techniques that minimise the impact of pollution at its source.

Pollution prevention - Environmental management techniques that prevent the potential for pollution.

SOPs - Strategic Operational Procedures, such as water and energy conservation

Waste minimisation - Reducing waste, thereby achieving environmental and financial benefits, througheffective management systems.

GLOSSARY

Namibian Ministry of Environment and TourismDirectorate of Environmental Affairs

Private Bag 13306Tel: +264-61-284 2111Fax: +264-61-240 339

Supported by Danida