Chapter IX Environmental and Regulatory Compliance Frutillisvar Bakery produce bread, cakes, pizza, pastries and biscuit products using flour as the basic ingredient. They vary in size and scale from small shop bakeries to in-store supermarket bakeries to very large scale bakeries. Some bakeries also offer customers on premise consumption of baked products and beverages (tea, coffee, juice). The main activities carried out in the Fruitillasvar bakery Shop include, amongst others: Loading and unloading of raw materials and finished products Storage of raw materials (flour, water, eggs, yeast, leavening agents, preservatives and other ingredients such as onions, herbs, olives) Preparation (mixing, shaping, placing in tins Baking (removing from tins, cooling, frosting, decorating) Packing (slicing, wrapping, packaging) Selling of Products The major environmental concerns associated with bakeries are: Site selection Solid waste Wastewater Noise Odour and sanitary nuisances Vehicular movement Emissions and dust nuisances Energy and water consumption Applicable Legislation Bakeries do not warrant a Preliminary Environmental Report (PER) Approval or an Environmental Impact Assessment (EIA) Licence. It requires, amongst others, a Building and Land Use Permit under the Local Government Act 2011. Bakery operations have to be carried out in accordance with the provisions under the Planning Policy Guidance and Outline Planning Scheme. Location and Siting (i) (ii) (iii) (iv) (v) Bakeries should preferably be located in commercial areas or in predominantly commercial areas within settlement boundaries. The existing development context of the site/land should be compatible with the activity. The site should not be located within any Environmentally Sensitive Area (ESA) and its prescribed buffer zone as per ESA Study 2009 such as wetland, steep slope and in areas that are likely to be affected by hazards such as inland flooding, landslide and storm surges, amongst others. Appropriate wastewater disposal facility such as septic tanks and absorption pits/ leaching fields shall be located not less than 30 m from any water course as per Rivers and Canals Act 1863. Existing natural drains and watercourses on or in the vicinity of the site shall not be tampered with. Mitigation of Environmental Impacts This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ Solid waste management Wastes may be generated at all stages from the production process (spoiled raw materials, eggshells, spillages) to packaging wastes (carton boxes, egg trays, plastic wrappings/bottles). Mitigating measures include: Domestic solid wastes to be collected in bins or waste handling receptacles of an appropriate size, rodent-proof and be able to cater wastes for up to 7 days and disposed of to the satisfaction of the Local Authority. No waste of any type to be disposed of in any watercourse including drains, canals and the surrounding environment. Wastewater management Wastewater arising from cleaning and spillages contain suspended solids, fats, oils and greases which if discharged without treatment will potentially pollute watercourses. Mitigating measures include: Wastewater arising from cleaning should be disposed of to the satisfaction of the Wastewater Management Authority. Installation of grease traps or oil water separators for removal of floatable solids. Note: Maintenance of the grease trap or oil water separator is to be carried out by the owner / promoter. Noise abatement The bakery sector may be associated with noise emanating from electric appliances, air extractors and electric motors. Necessary precautions shall be taken to ensure that noise emissions are within permissible limits as per the Environmental Standards for Noise Regulations under the Environment Protection Act (EPA) as follows: Mitigating measures include: Provision of appropriate noise attenuating materials/structures to abate noise generated from equipment such as electric appliances and extraction systems. Bakeries operating at peculiar hours (very early in the morning) should ensure that operations are carried out with minimal noise disturbance to the surrounding environment. Industrial Noise Neighbourhood Noise Time Noise Exposure Limits Time Noise Exposure Limits 07.00-21.00 hrs. 60 dB (A) Leq 07.00-18.00 hrs 60 dB (A) Leq 21.00-07.00 hrs. 55 dB (A) Leq 18.00-21.00 hrs 55 dB (A) Leq 21.00-07.00 hrs. 50 dB (A) Leq A tonal character adjustment of +5 dB (A) should be applied to the measured value where the noise has a definite continuous note such as a whine or hiss. Odour and sanitary nuisances This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ Odours may be released from cooking, baking as well as from the inappropriate storage and disposal of wastes, which attract rodents and flies. Abatement measures shall be taken to avoid such nuisances. Mitigating measures include: Good housekeeping within the premises should be maintained at all times with the adoption of good cleaning and work practices such that there is no cross contamination of food. Wastes should be kept in closed waste handling receptacles. The necessary sanitary measures shall be taken as per the provisions of the Food Act 1998. Provision of extractors and hoods to reduce odours from cooking and baking processes. Odour controlling equipment (such as but not limited to scrubber or activated carbon filter) should be incorporated in the hood system. Installation of bait stations/traps to control pests and rodents. Emissions and dust management Bakeries have ovens which may be electric or diesel-fired or gas-fired. Emissions from diesel-fired ovens include volatile organic compounds and oxides of carbon, nitrogen and sulphur, which are associated with various environmental and health impacts. Dust may arise from raw material storage, handling, drying activities as well as from unloading of flour. Mitigating measures include: Gaseous emissions from boiler stacks shall be as per prescribed standards under the Environment Protection (Standards for Air) Regulations 1998. All necessary precautions should be taken at all times to avoid dust emission. Flour should be properly stored in an enclosed structure with ventilation/extraction equipment. Good housekeeping should be maintained at all times in all areas with adoption of good cleaning and working practices. Chimney stacks should be located furthest away from adjoining buildings and should be consistent with good engineering practices. Other mitigating measures Necessary precautions should be taken to avoid disturbance to the neighbourhood by way of odour, dust, noise or traffic during construction and operation phase. Safe storage of materials on site and stored materials not unduly visible or intrusive in the street scene. Necessary bunded wall to be provided around any fuel storage tank. Eco-friendly Measures and Sustainability Bakeries need to adopt best environment friendly practices such as supply of eco-friendly carry bags (paper, certified biodegradable/ compostable plastic bags) to customers, renewable energy source (solar water heaters and photovoltaic cells), energy efficient appliances (fridges, ovens, Air-Conditioners), energy saving devices (LED lamps), ozone-friendly appliances, waste segregation for recycling, rain water harvesting for washing of premises and use of eco-friendly detergents. Note: a) Relevant organizations shall be consulted as regard food hygiene, fire, occupational health and safety, traffic implications among others prior to embarking on the project to ensure compliance with their respective laws/ regulations / standards. This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ b) Exempted plastic packaging bags shall solely be used for packaging purposes while certified biodegradable/ compostable plastic bags, with printed particulars, shall be supplied to customers to carry goods purchased at bakeries as per the Environment Protection (Banning of Plastic Bags) Regulations 2015. c) Non-compliance with the standards for noise and air and the banning of plastic bags regulations is an offence under the EPA. The policies cover only the issuance of the Certificate of Product Registration for the products and does not include the issuance of a License to operate to manufacturers, importers and other establishments involved in the food safety among bakeries and Pastry Shops THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC ACT NO. 10611, “AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES” OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF 2013.” Pursuant to the provisions of Section 39, Republic Act 10611, otherwise known as the “Food Safety Act of 2013”, the Department of Agriculture (DA) and the Department of Health (DOH) hereby jointly adopt and promulgate the following Rules and Regulations: SECTION 2. Declaration of Policy. – Section 15, Article II of the 1987 Philippine Constitution declares that the State shall protect and promote the right to health of the people and instil health consciousness among them. Furthermore, Section 9, Article XVI provides that the State shall protect consumers from trade malpractices and from substandard or hazardous products. Toward these ends, the State shall maintain a farm to fork food safety regulatory system that ensures a high level of food safety, promotes fair trade and advances the global competitiveness of Philippine foods and food products. SECTION 3. Objectives. – To strengthen the food safety regulatory system in the country, the State shall adopt the following specific objectives: (a) Protect the public from food-borne and water-borne illnesses and unsanitary, unwholesome, misbranded or adulterated foods; (b) Enhance industry and consumer confidence in the food regulatory system; and (c) Achieve economic growth and development by promoting fair trade practices and sound regulatory foundation for domestic and international trade. SECTION 5. Food Safety Requirements. – To ensure food safety, the following general guidelines shall be observed: 1) The normal conditions of the use of food by the consumer; 2) The normal conditions maintained at each stage of primary production, processing, handling, storage and distribution; 3) The health of plants and animals from where the food is derived; 4) The effect of feeds, crop protection chemicals and other production inputs on otherwise healthy plants and animals; and 5) The information provided to the consumer. This includes the information provided on the label or any information generally available to the consumer. This should aid consumers in avoiding specific health effects from a particular food or category of foods. This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ SECTION 6. Food Law Objectives. – Food law shall aim for a high level of food safety, protection of human life and health in the production and consumption of food. It shall also aim for the protection of consumer interests through fair practices in the food trade. Commonly Required Permits To avoid illegal troubles, any bakery and pastry shops business in the Philippines must secure the following permits/ registrations: Bureau of Internal Revenue (BIR)-It submits a tax statement at the end of each fiscal year; thus, having a tax identification number (TIN) is crucial. Barangay Clearance-This clearance certifies that your business complies with the requirements of the local barangay where your business will operate. These are the requirements needed to secure a barangay clearance: Community tax certificate or cedula Application form, and Valid ID (SSS ID, passport, postal ID, or any government-issued ID) Department of Trade and Industry (DTI) Business Name (BN) Registration Certificate- This certificate authorizes you to use your own trading name for any business-related operation. It also secures your name from being used by someone else. Although you are given a right over your business name, running a business without TIN, barangay clearance, or other licenses is useless.The business name certificate is valid up to 5 years from the date of registration. Mayor’s Permit / Business Permit- Mayor’s permit is sometimes referred to as business permit, since it is processed in the office of the mayor. Since all cities have different ordinances, securing a mayor’s permit ensures that your business is safe to operate under your city’s ordinance. Receiving a mayor’s permit can only be done after registering your business with DTI (for self-employed individuals) and Securities and Exchange Commission (SEC; for corporations and partnerships). Mayor’s permit needs to be renewed annually. SEC Registration Certificate- the business involves two or more persons and have an agreement to contribute time, money, or property, your business falls under the corporation or partnership categories. Corporations, either stock or nonstock, must obtain a SEC certificate to be considered legal. SSS Employer’s Registration-Business owners are obliged to register their employees to SSS to ensure that these employees are covered with insurance benefits, such as disability, sickness, maternity, death and others, in accordance with Republic Act No. 8282. PhilHealth Employer’s Registration-Business owners register their employees to PhilHealth, which covers health insurance. Pag-Ibig Employer’s Registration-Pag-Ibig is beneficial for employees who will apply for housing loan. Department of Labor and Employment (DOLE) The Fruitillasvar Business consist five or more workers registered with DOLE. DOLE ensures that the a forementioned benefits are observed.These business permits and licenses were created for a reason—to protect the resources. FDA Food Safety Modernization Act (FSMA) - This act gives FDA new and enhanced mandates and authorities to protect consumers and promote public health. This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ Food Facility Registration - Information on the requirement that owners, operators, or agents in charge of domestic or foreign facilities that manufacture, process, pack, or hold food for consumption in the United States must register with FDA. Current Good Manufacturing Practices (CGMPs)- Descriptions of the methods, equipment, facilities, and controls for producing processed food and dietary supplements. Hazard Analysis & Critical Control Points (HACCP)- HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards. This includes raw material production, procurement and handling, manufacturing, distribution, and consumption of the finished product. This study source was downloaded by 100000860712215 from CourseHero.com on 01-23-2023 05:16:34 GMT -06:00 https://www.coursehero.com/file/73154380/Chapter-IXdocx/ Powered by TCPDF (www.tcpdf.org)
