Page 378 - Solid Waste Analysis and Minimization a Systems Approach

356 FOOD AND KINDRED PRODUCT MANUFACTURING APPLICATIONS

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 finished 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 final 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 imme-
diate consumption are included.
Establishments primarily engaged in manufacturing beverages are classified in sub-
sector 312, beverage and tobacco product manufacturing.

25.2 Waste Management Goals

and Opportunities

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 defined as source separated residuals produced from food prepa-
ration and consumption activities at homes, restaurants, commercial businesses, and
institutions, which consist of fruits, vegetables, grains, fish 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 veg-
etables, meat and fish 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