TABLE OF CONTENTS


The SEAM Project - An Introduction[ PDF: 143 Kb | 7 Page ]

Part A: Introduction[ PDF: 249 Kb | 14 Page ]

1. What is Waste Reduction?
2. Waste Profile of the Egyptian Food Industry
3. What Can You Do to Reduce Waste in Your Factory?
4. Making Your Waste an Asset
5. Quality Approach to Waste Reduction
6. Outline of Quality Assurance (QA) Systems
7. Integrated Quality Assurance Instruments for Waste Reduction
Part B: How to Prevent Waste Through Integrated Quality Assurance - A Step by Step Guide[ PDF: 429 Kb | 41 Page ]
Step-by-Step Flow Diagram for Achieving Waste Reduction
Step 1: Management Commitment
Step 2: Formation and Responsibilities of the Factory Team
Step 3: Employee Education and Training
Step 4: Conduct the Detailed Assessment
Step 5: Identification of Improvement Opportunities
Step 6: Develop the Quality Assurance System (GMPs, HACCP and ISO 9000)
Step 7: Implement the Quality Assurance System
Step 8: Monitor Performance
Step 9: Maintain the Quality Assurance System
Part C: Cost Benefits[ PDF: 303 Kb | 7 Page ]
1. The "Cost of Quality" and the "Cost of Waste"
2. The Hierarchy of Product "Value"
3. Economic Assessment and Productivity
4. Direct Costs and Benefits
5. Food Safety and Quality
6. Environmental Benefits
Part D: Helpful Hints[ PDF: 259 Kb | 6 Page ]
1. The Do's and Don'ts
2. Be-Smart Tips for Waste Prevention and Reduction
3. Be-Smart Tips for GMPs
4. Talking from the SEAM Experience
5. Old Habits are Hard to Break
Appendices[ PDF: 185 Kb | 8 Page ]
A Wastewater Discharge Regulations in Egypt
B Decision Tree for Reducing Waste in Food Production at Edfina Company for Preserved Foods
C Example of Decision Tree to Identify Critical Control Points (CCPs)
D ISO 9000 and its Application to HACCP Systems - the Integrated Approach