FOOD SAFETY AND QUALITY MANAGEMENT MANUAL

Section: Pre-requisite Program Effective Date: 10/11/2024

Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 1 of 11

1. Approval Sheet

Signature Date
Prepared by: Ivy Jane O. Castro
Reviewed by: Marissa P. Gamo
Section Manager
Approved by: Rhoda G. Inocelda
R&D Manager

2. Table of Contents

Page No. Document Title

2 Principle of Waste Management
3 Waste Management Process
3 Waste Generation
3 Waste Classification
4 Segregation and Collection
5 Waste Handling
6 Recycling, reuse and repurpose
7 Storage and Transportation
7 Waste Disposal
8 Impact of Waste Disposal
8 Reduction and Prevention Strategies
8 Roles and Functions
9 Monitoring and Reporting
9 Continuous Improvement
10 Waste Information Campaign and Trainings
10 Review and Planning
10 Environmental and Social Responsibilities
11 Compliance to Regulatory Considerations
11 Conclusions

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 2 of 11

3. Introduction
This manual is a comprehensive waste management system that aim to reduce waste
generation, assuring correct disposal, and encouraging reuse, repurpose & recycling activities
in spice mix blending. This manual seeks to reduce environmental effect, maximize resource
utilization, and adhere to applicable environmental requirements.

4. Purpose
The preparation of the Manual on Waste Management is primarily:
4.1 Assist the personnel involve and Mixes Division with waste management.
4.2 Recognize the importance of waste management in its social and environmental issues and
concerns, including the requirement for compliance and regulatory considerations.
4.3 To understand the various systems available for collection, segregation, reduction,
transportation, recycling, resource recovery and disposal.
4.4 A method for developing waste management plans that consider potential concerns.
4.5 Develop operational standards for effective plant waste management system.

5. Scope
5.1 This waste management program covers all stages of spice mix blending operations,
including raw material handling, production, packaging, storage, and office-related activities
within the facility. It discusses waste generation, disposal methods, and reuse, repurpose and
recycling options.

6. Principles of Waste Management

6.1 The Waste Management in the Mixes Division involves the application of principle of
Reduce, Reuse, Repair, Repurpose, Recycle and Recover Waste Management to cover all the
types of wastes from all sources in the manufacturing to reduce the volume of generated
waste and effectively manage waste.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 3 of 11

7. Waste Management Process

SEGREGATION HANDLING STORAGE
GENERATION CLASSIFICATION DISPOSAL
& COLLECTION & RECOVERY & TRANSPORT

 Generation of  Identifying of  Segregation of  Secondary  Storage and  Landfilling or

waste from the wastes the wastes to sorting, staging of waste incineration
production line according to the designated wrapping and prior transport  Environmental
offices and classifications trash bins palletizing of  Transportation management
facilities  Scheduling of waste. of waste to
compactors or  Treatment sites for
trucks for waste and recovery recovery or
collection of other waste disposal
stream

8. Waste Generation
8.1 The manufacturing of spice blends and consumption of raw materials and packaging
materials resulted the formation of waste. In addition, cleaning, laboratory activities,
personnel activities, recreational activities, office related works, repair and maintenance and
plant visits are some of the measures that produce waste in the Mixes Division.

9. Waste Classification

The first step in managing waste in Mixes Division is to identify and classify the type of waste

generated according to the following categories:

9.1 Hazardous Waste: cleaning chemicals, broken glassware, paints, stains, solvents, pesticides,
fuels, used oils, and any toxic materials.
9.2 Liquid Waste: Spills from liquid flavoring materials, spills from buffers and other liquid
materials generated from production.
9.3 Recyclable Waste: Paper, plastic, glass, and metal that can be sent for recycling
9.4 Organic Waste: Food waste, leaves or landscape and pruning waste, spices, herbs, and other
natural ingredients that may become obsolete, spoiled, or not meet quality standards.
9.5 Packaging Waste: Materials like cardboard, plastic, metal cans, and white pails, drums and
plastic bottles.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 4 of 11

9.6 Chemical Waste: Cleaning agents, solvents, or any other chemicals used in the cleaning and
maintenance of equipment.
9.7 General Waste: Non-hazardous waste such as broken pallets, and office waste and used
PPE’s.

10. Segregation and Collection

The next step is to segregate the waste in all areas or sources.
10.1 Establish a system for segregating waste at the point of generation to prevent contamination
and facilitate reuse, repurpose, recycling and disposal.
10.2 Segregation at Source: Install designated or color-coded waste bins for organic, recyclable,
hazardous, and general waste in all areas of the operation, including production, storage, and
offices.

NON
BIODEGREDABLE HAZARDOUS
BIODEGREDABLE

10.3 Machine operators, spice mix clerk and personnel will initially segregate all the packaging
waste generated during the mixes preparation and blending activities
10.4 The Garbage Segregator will collect the segregated wastes and will do the second level of
segregation to filter the wastes that can be reused, repaired, repurposed, recycled, and
recovered.
10.5 Clear Labeling: Ensure all bins are clearly labeled to avoid confusion during segregation.
10.6 Employee Training: Train staff on the importance of waste segregation and how to properly
use the bins.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 5 of 11

11. Waste Handling

11.1 Safe Handling of Hazardous Waste: cleaning chemicals, broken glassware, paints, stains,
solvents, pesticides, fuels, used oils, and any toxic materials must be placed in yellow PE
bag with hazard label then place to the yellow bin.

11.2 Glass, whether broken or unbroken, should not be placed in general waste bins. The bottle
cap can be removed and disposed in the general waste bin.
11.3 Broken Glass: Glass should be treated as Sharp waste. If pieces of broken glass are too large
for a sharp’s container, they should be placed into an impenetrable container with a secure
seal and then placed in the yellow bin.
11.4 Contaminated Glass: Any glass that has been contaminated, and unable to be safely
decontaminated, should be treated as other hazard waste.
11.5 Chemically contaminated glass containers or laboratory glass such as beakers, volumetric
flasks of other Pyrex items cannot be placed in general recycling bins
11.6 Compliance with Regulations: Follow all local and international regulations regarding the
disposal of hazardous waste.
11.7 Licensed Contractors: Use licensed waste disposal contractors for hazardous waste to ensure
it is handled and disposed of properly.
11.8 Safe Handling of Liquid Waste: Clean rags and hand gloves must be used to wipe up spills
from buffers, liquid flavoring ingredients, and other production-related liquid materials
before placing them in garbage bags or black sando bags and placing them in green bins.
11.9 Safe Handling Recyclable Waste: After being separated, paper, plastic, glass, and metal
need to be cleaned or dusted off before being recycled, reused, or repurposed.
11.10 Safe Handling of Organic Waste: Organic waste must be placed in used sack and must be
properly tied with straw prior placing in wooden pallets then wrapped with stretch film.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 6 of 11

11.11 Safe Handling of Packaging Waste: Materials like cardboard, plastic, metal cans, white
pails, drums and plastic bottles must be segregated properly and must be placed in clean
pallets and wrapped with stretch film.
11.12 Safe Handling of Chemical Waste: Chemical waste should be stored in appropriate
containers; plastic bottles are preferred over glass. It is prohibited to dispose of any chemical
into the solid waste disposal system. Separate chemical waste by similarity.
11.13 Labels for chemical waste containers must provide the following information:
Date of waste generation:
Place of origin:
Type of chemical: The tag or label must have the words: "Hazardous Waste."
11.14 A completed Hazardous Waste Information Form must be submitted to the Environmental
Health and Safety Officer, who will assess, and issue written permission on the disposal.
Chemical disposal via sanitary sewage is only possible with Safety Officer 's written
consent. All containers must be listed.
11.15 Safety Handling of the General Waste: Non-hazardous waste such as paper, broken pallets,
and office waste and used PPE’s must be piled properly in the designated garbage locations
with stretch film wrap.
11.16 Safety Handling of Offices Waste: Waste generated from offices must be thrown in the
green bin for the general waste bin, red for the non-biodegradable and yellow for the
hazardous waste. All bins in offices will use green or blue sando bag liners.

12. Recycling, reuse and repurpose

12.1 Recycling: Will focus recycling ideas and finds ways to convert mixes byproduct into new
products that could be recycled in the future run of Mixes Division.
12.2 Reuse: Encourage the reuse of materials where possible, such as the following.
-white pails as containers for pre-weighed liquid materials
-blue carboys container for chlorine or diluted detergent
-reused cartons as box for sample distribution to BU’s.
12.3 Repurpose: To use the inner liner of some products as bag for pre-weighed raw materials or
supply. To use the used sacks in the purpose of double packed mixes and as garbage liners.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 7 of 11

13. Storage and Transportation

13.1 After palletizing and wrapping, segregated waste is placed in a staging or garbage storage
facility with scheduled pick up by the 3rd party contractor three times per week (3X/week).
13.2 To keep waste organized, the designated garbage segregator must ensure that the waste is
appropriately wrapped by stretch film to prevent odors from spreading across the area and to
safeguard the waste from being dispersed.
13.3 The designated waste segregator is responsible for ensuring that the waste storage facility is
kept clean and free of dirt and odors which will be conducted three time per week
(3x/week).
13.4 The third-party garbage collector must transfer the palletized material to their truck while
protecting it from potential leakage or dispersal.
13.5 To ensure the confidentiality of the mixes and raw material formulation, the third-party
garbage collector must protect the labels, brands, reputation, and all other information to be
released to the community.

14. Waste Disposal

13.1 Organic, Packaging Waste and General waste:
Third party waste collector service must regularly collect and dispose the non-recyclable
waste in compliance with local regulations.
13.2 Hazardous Waste:
Ensure proper storage, labeling, and disposal of hazardous materials to prevent
contamination or environmental harm. Only licensed third-party contractors should
handle hazardous waste.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 8 of 11

15. Impact of Waste Disposal

13.3 When wastes are disposed of land or in open dump sites, this would result to:
Ground contamination, water contamination by the run-off from the waste dump, bad
odor, pests, rodents and wind-blown litter, generation of inflammable gas, bird menace,
epidemic, fires within the waste storage, erosion, acidity to surrounding soil and release
of greenhouse gas
13.4 Improper disposal, and throwing of waste anywhere would result to:
Pollution, environmental degradation, clogging of canals that would result to flooding.

16. Reduction and Prevention Strategies

16.1 Monitor stock levels to avoid overproduction or expiration of raw materials.
16.2 Implement measures to reduce spillage and cross-contamination during raw material
handling and production processes.
16.3 Use precise formulations to minimize leftover product in each batch.
16.4 Work with suppliers to reduce packaging waste by opting for bulk deliveries or returnable
containers
16.5 Improve production processes to reduce waste generation. This could involve better
inventory management, using first-in-first-out (FIFO) practices, or improving machine
calibration to minimize product loss.
16.6 Regularly perform waste audits to identify areas where waste reduction can be achieved

17. Roles and Functions

17.1 Section Manager: Oversees the implementation of the waste management program, ensuring
staff adherence to the policy and compliance with regulations.
17.2 QC Supervisor: Responsible for monitoring waste segregation, arranging and initiating
recycling, reusing, repurposing and disposal recommendations and plans, and tracking waste
generation data. Also, responsible in identifying risk and implementing controls to eliminate
hazards.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 9 of 11

17.3 Waste Segregator: Responsible in maintaining, organizing, monitoring and recording of the
waste segregation and recycling of the waste.

17.4 Employees: All staff involve in spice mix blending operations are required to follow waste
classification and segregation practices, report spills, and minimize waste during production.

18. Monitoring and Reporting

18.1 Establish a monitoring and reporting system to track the effectiveness of the waste
management program
18.2 Regularly monitor waste generation and disposal practices to ensure compliance and
identify areas for improvement.
18.3 Analyze waste data to identify trends and areas for further waste reduction.
18.4 Prepare regular reports on waste management performance and share these with relevant
stakeholders, including staff, management, and regulatory bodies.
18.5 Conduct monthly waste audits to track the amount of waste generated, segregated, recycled,
and disposed. Establish key performance indicators (KPIs) such as waste reduction
percentage, scrap sales increase and reduce hauling trips of garbage.
18.6 Conduct risk assessments on identifying and eliminating hazards that may arise along the
processes.

19. Continuous Improvement

19.1 Adopt a continuous improvement approach to waste management:
19.2 Create feedback loops to gather input from employees on the effectiveness of the waste
management program and areas for improvement.
19.3 Regularly update the waste management plan to incorporate new technologies, processes, or
regulatory requirements.
19.4 Continuously train and raise awareness among employees about the importance of waste
management and any changes to procedures.
19.5 Use audit data to identify areas for improvement and adjust waste management strategies
accordingly.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 10 of 11

20. Waste Information Campaign and Trainings

20.1 Conduct waste management training for all new hires and periodic refresher courses for
existing employees. Provide clear instructions on waste segregation and disposal procedures
at workstations and common areas.
20.2 Encourage employee participation in waste reduction initiatives and campaigns, such as
reducing packaging or reusing containers wherever possible.

21. Review and Planning

21.1 The waste management program will be reviewed annually to assess its effectiveness,
incorporate technological advancements, and adapt to any changes in local waste disposal
regulations. Feedback from staff and stakeholders will also be used to continually enhance
the program.
21.2 Conduct waste management planning to.
Identify the waste generation in the facility
Identify waste streams
Establish a waste management team
Assess current waste disposal methods
Consider the waste hierarchy
Select effective waste management partners and third-party waste collector
Set targets for waste reduction
Create a waste management action plan.

22. Environmental and Social Responsibility

Mixes Division has a social and environmental responsibility to manage their trash properly.

This responsibility extends beyond legal compliance to ethical considerations of reducing

waste's environmental impact, giving the division a unique chance to influence change and

encourage sustainable practices. Mixes Division could work with the suppliers to reduce the

amount of packaging that is used in the delivery of the raw materials. Similarly, the division

could work with its customers to encourage the proper disposal of products and packaging

through recycling initiatives.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.
 FOOD SAFETY AND QUALITY MANAGEMENT MANUAL
Section: Pre-requisite Program Effective Date: 10/11/2024
Document Title: Waste Disposal and Management Policy Revision No.: 0
Document No.: CPMD-PRP-SSOP-24-01 Page No.: 11 of 11

23. Compliance to Regulatory Considerations

23.1 Ensure that all waste management activities comply with national and local environmental
regulations, including proper disposal of hazardous waste.
23.2 Maintain records of waste disposal methods, quantities of waste generated, and waste
handler certifications.
23.3 Submit required reports to environmental authorities as necessary, documenting waste
management efforts and compliance.

24. Conclusion
By implementing this waste management program and policy, the spice mix blending
operation aims to significantly reduce its environmental footprint, comply with legal
requirements, and foster a culture of sustainability. The success of this initiative depends on
the commitment and collaboration of all employees and stakeholders involved in the
production process.
This policy outlines a structured approach to waste management that not only addresses
waste disposal but also encourages waste prevention, segregation, and recycling within the
spice mix blending operation.

CONFIDENTIAL AND PROPRIETARY INFORMATION OF CENTURY PACIFIC FOOD, INC. MIXES DIVISION
This document nor the information contained herein may be reproduced in whole or in part or be used by any unauthorized
person unless authorized in writing by Century Pacific Food, Inc. Mixes Division. It must be returned immediately
upon request and in all events upon completion of the purpose for which it is given.