Elements and Performance Criteria
- Identify the sources and quality of water available to food processing plants
- Identify current and possible future sources, and quality, of raw water
- Identify the quality requirements of water for food processing operations
- Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant
- Assess the consumption of non-recycled water, and formulate a reduction strategy
- Identify raw water pre-treatment processes
- Apply efficient and sustainable water management principles to the food processing industry
- Identify opportunities for reducing water usage
- Identify sources and characteristics of waste water generated across the operation
- Identify methods for treating and recycling water for reuse
- Identify opportunities to reduce the volume of waste water and improve treatment methods
- Review procedures for future water management and set critical limits
- Document outcomes of review