ENVIROMENTAL MANAGEMENT SYSTEM
INDEX
A1) BASIC ELEMENTS THAT COMPOSE THE ENVIRONMENTAL MANAGEMENT B1) NECESSITY OF HAVING A CORRRECT ENVIRONMENTAL MANAGEMENT IN TOURIST ACCOMMODATION ESTABLISHMENTS C1, E1, F1) EXERCISE WHERE THERE IS A PREVIOUS ANALYSIS FOR THE ENVIRONMENTAL MANAGEMENT IMPLANTATION IDENTIFY THE DIFFERENT ENVIRONMENTAL MANAGEMENT TOOLS USED IN C1 EXERCISE USE OF ENVIRONMENTAL MANAGEMENT SYSTEM DOCUMENTS IN C1 EXERCISE D1) DIFFERENCES BETWEEN SGMA EMAS AND ISO 14001 G1) OPERATIONA CONTROL, EMERGENCY PLANNING AND RESPONSE CAPACITY FOR C1 HOTEL H1) WASTE CLASIFICATION FOR C1 HOTEL H2) PROCEDURES THAT ENSURE A CORRECT MANAGEMENT OF EVERY WASTE TYPES CLASSIFIED IN H1
BASIC ELEMENTS THAT COMPOSE THE ENVIRONMENTAL MANAGEMENT
ISO 14000 is a family of standards related to
environmental
As with ISO 9001, certification is performed by third-party organizations
rather
than
being awarded by ISO directly.
management that exists to help organizations minimize how
their
operations
(processes, etc.) negatively affect the environment, comply with applicable laws, regulations, and other environmentally oriented requirements; and continually improve in the above.
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And now, the standards, the basic
principles
methodology explained:
and will
the be
ISO 14001 STANDARDS The standard can be applied to a variety of levels in the business, from organizational level, right down to the product and service level . Rather than focusing on exact measures and goals of environmental performance, the standard highlights what an organization needs to do to meet these goals. ISO 14001 is known as a generic management system standard, meaning that it is relevant to any organization seeking to improve and manage resources more effectively. This includes: ●
●
●
Single-site to large multi-national companies.
High-risk companies to low-risk service organizations
Manufacturing, process, and the service industries, including local governments. ●
●
All industry sectors including public and private sectors. Original equipment manufacturers and their suppliers.
All standards are periodically reviewed by ISO to ensure they still meet market requirements. 5
BASIC PRINCIPLES AND METHODOLOGY These are based on the well-known Plan-Do-Check-Act (PDCA) cycle.
P L A N
Establish objectives and processes required Prior to implementing ISO 14001, an initial review or gap analysis of the organization's processes and products is recommended, to assist in identifying all elements of
the current operation and, if possible, future operations, that may interact with the environment, termed "environmental aspects".
During this stage, the organization identifies the resources required and works out those members of the organization responsible for the
D O
EMS'
implementation
and
control.
This
includes
establishing
procedures and processes. Other procedures are required to foster
better management control over elements such as documentation control, emergency preparedness and response, and the education of
employees, to ensure that they can competently implement the necessary processes and record results.
C H E C K 6
Measure and monitor the processes and report results: During the "check" stage, performance is monitored and periodically measured to
ensure that the organization's environmental targets and objectives are being met. In addition, internal audits are conducted at planned intervals to ascertain whether the EMS meets the user's expectations
and whether the processes and procedures are being adequately maintained and monitored.
Take action to improve performance of EMS based on results: After the checking stage, a management review is conducted to
A C T
ensure that the objectives of the EMS are being met, the extent to which they are being met, and that communications are being appropriately managed; and to evaluate changing circumstances, such as legal requirements, in order to make recommendations for further improvement of the system. These recommendations are incorporated through continual improvement: plans are renewed or new plans are made, and the EMS moves forward.
C O N T I N U A L
ISO
I
continually
M P R O V E M E N T
14001
P R O
improve
a its
company
to
environmental
performance. Apart from the obvious this is achieved in three ways: â—?
Expansion: More and more business areas get covered by the implemented EMS.
C E S
encourages
â—?
Enrichment:
More
and
more
activities,
products, processes, emissions, resources, etc.
S
get managed by the implemented EMS. â—?
Upgrading: An improvement of the structural and organizational framework of the EMS, as well as an accumulation of know-how in dealing with business-environmental issues. 7
NECESSITY OF HAVING A CORRRECT ENVIRONMENTAL MANAGEMENT IN TOURIST ACCOMMODATION ESTABLISHMENTS It is important a good environmental management because it helps the company to reduce costs. As well, it helps our establishment to be more attractive. By choosing an environmental management system, we could have the changes we want, as reduce the water or electricity costs. This system may work with other system not related to it and it wouldn't affect to the functionality. The environmental management system includes:
➔
Identify
the
environmental
main
➔
impacts
Execute an initial check our hotel operation.
created by our hotel.
➔
Develop a specific policy
➔
Assign responsibilities.
➔
Set objectives and goals.
➔
Inform about the progress.
and communicate it to the staff. CLICK HERE 8
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HOTEL CHARACTERISTICS
9
EXERCISE WHERE THERE IS A PREVIOUS ANALYSIS FOR THE ENVIRONMENTAL MANAGEMENT IMPLANTATION IDENTIFY THE DIFFERENT ENVIRONMENTAL MANAGEMENT TOOLS USED IN C1 EXERCISE USE OF ENVIRONMENTAL MANAGEMENT SYSTEM DOCUMENTS IN C1 EXERCISE
10
WATER OBJECTIVE : TO REDUCE AND UNDERSTAND WATER CONSUMPTION Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
Install water meters in each department
2
director
1/year
Determine the monthly water consumption and its cost
2
director
1/month
Identify activities and areas that cause high consumption
3
director
2/year
3
director
1/5 years
3
director
everyday
3
director
2/year
3
director
Always
GENERAL Monitor the hotel’s water consumption
Minimise wastage of water Install water-saving devices in the appropriate places (flow regulators,water flow sensors, self-closing taps, lowflush toilets, etc.) Avoid leaving taps open unnecessarily
Eliminate leaks Regularly maintain plumbing fixtures and piping in order to avoid losses Replace defective seals and repair damage to water pipes
11
WATER OBJECTIVE : TO REDUCE AND UNDERSTAND WATER CONSUMPTION Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
Adjust the water flow according to the type of cleaning
3
Head chef
everyday
Do not let water flow while cleaning or rinsing
3
Head chef
Each day
Soak the dirty dishes before placing them in the
1
Head chef
Each day
2
Head chef
everyday
1
Head Chef
everyday
3
director
1/5years
3
director
1/5years
3
director
1/5years
3
director
2/year
KITCHEN to be done
dishwasher in order to shorten the prewash Fill dishwashers to their maximum capacity in order to minimise the number of cycles
Do not defrost food in water, but leave it to defrost in the air ROOM SERVICE, ACOMMODATION Install flow regulators on the showerheads in order to decrease consumption from 20 to 12 litres/minute (40% saving) Install timed (self-closing) faucets so that they do not keep running for a long time if left open inadvertently Choose water saving toilets that use 6 litres for each flush (more than 30% of a hotel’s total water consumption can be saved this way) or with a dual flush mechanism (offering a choice of half- or full-cistern flushes) Distribute brochures and flyers, or post stickers and posters, inviting guests to save water
ENERGY OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
Check the electricity meters at least once a month
2
director
1/month
Install meters in each department to monitor energy
1
director
1/3years
2
director
1/5years
3
director
1/month
2
director
1/year
1
director
1/month
2
director
1/3mont hs
3
director
1/year
GENERAL Monitor regularly energy consumption
consumption Monitor hot water consumption as much as possible Calculate the energy consumption costs for the hotel and departments Determine which areas consume the most energy Improve the lighting system Investigate the use of hotel lighting and observe how long the various lights are switched on each day Use energy-saving bulbs, especially in high consumption areas (a traditional bulb consumes 60 W, an equivalent energy-saving one 11 W) Install timers and movement detectors to reduce lighting time in selected locations (bathrooms, hallways, parking lots, etc.)
13
ENERGY OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
2
director
1/year
1
director
Each day
3
director
1/year
2
director
1/year
2
director
everyday
2
director
everyday
3
director
1/month
2
director
1/year
Reduce energy consumption Code the light switches (using labels or a colour code) so that you can switch on only those lights that you need Reduce general lighting during daytime and make sure that exterior lighting is switched on only at night (you can use photoelectric cells for example) Operate machines according to the manufacturers’ recommendations for better energy efficiency Choose high performance insulation systems to minimise heat losses and gains Reduce the number of lifts that are operated during offpeak hours Train the staff to do the right things, and invite guests to get involved Repair or replace faulty equipment with more efficient and economic alternatives Use solar panels to heat water for the guest rooms (saving 40% on the energy costs of the hotel)
14
ENERGY OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
3
director
1/month
Install aerators to reduce the demand for hot water
2
director
1/year
Check the insulation on hot water pipes to reduce heat
1
director
1/year
2
director
1/year
2
director
1/3years
1
House keeper
Each day
1
director
1/5years
Minimise energy losses Organise preventive maintenance of the electric network and equipment, including heating and air conditioning equipment
losses Install double glazed windows Shade windows from the sun to limit air conditioning needs (by means of awnings, curtains, blinds, screens, heat reflecting sheets, etc.) When renovating, install revolving doors to limit drafts
Recover energy Recover the heat generated by the refrigeration units in order to heat the water for guest rooms Install closed loops to recover and reuse steam
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ENERGY OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
2
Head chef
Each day
3
Head chef
everyday
3
Head chef
everyday
Do not exceed preheating times
2
Head chef
everyday
Use cooking pots whose diameters are compatible with the
1
Head chef
Each day
1
Head chef
Each day
2
Head chef
1/3mont hs
Open refrigerators and freezers only when necessary
3
Head chef
everyday
Defrost refrigerators and clean the door seals monthly
3
Head chef
1/month
KITCHEN Avoid turning on kitchen equipment without thinking when arriving in the morning (break the habit) Think about the temperature of kitchen rooms when installing or relocating refrigerators and freezers (an extra 5°C increase in room temperature results in a 30% increase in energy consumption for a refrigerator) Switch off equipment when it is not required (especially after busy periods)
cookers or burners Cover pots as they are cooking (to boil 1 litre of water in a covered pot requires about 25% of the energy needed if the pot is uncovered) Invest in high-performance cooking units when replacing equipment
16
ENERGY
OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION
Actions to be taken
Priority
Responsi
(1 to 3)
ble
Deadline
2
House keeper
everyday
3
House keeper
Each day
3
House keeper
Each day
3
House keeper
Each day
2
chamb ermaid
everyday
3
director
1/5years
2
director
1/2mont hs
ROOM SERVICE, ACCOMMODATION Turn off air conditioning and set heating at minimum in unoccupied rooms Make sure the lights are switched off in unoccupied rooms (magnetic cards automatically turn off the room’s power when the guest leaves the room) Do not leave television sets on standby (a single television set on standby can consume 193 kWh in one year) Make sure that the refrigerators (mini-bars) consume less than 1 kWh/day and that they are switched off in rooms that are unoccupied for three or more consecutive days While cleaning, do not air rooms for more than 15-20 minutes in order to avoid wasting energy on heating or cooling Install an air conditioning system that automatically switches off when the windows are open Clean and change the air conditioner filters regularly
17
ENERGY OBJECTIVE : TO REDUCE AND IMPROVE ENERGY CONSUMPTION
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
3
director
everyday
3
director
everyday
3
director
Each day
3
director
Each day
3
director
Each day
2
director
Each day
ADMINISTRATION Avoid leaving computers switched on when taking breaks longer than 30 minutes (on standby, a computer consumes 95 W) Switch off equipment when not in use (a copying machine on standby can consume up to 80% of the energy it uses in working mode) Use natural light rather than artificial lighting as much as possible Rearrange the workplace to make optimal use of natural light Avoid leaving doors and windows open to minimise energy consumption for heating or air conditioning Switch off the coffee machine after each use (a coffee machine that is left switched on the whole day consumes as much energy as it uses to make 12 cups of coffee)
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WASTES OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES Priorit
Actions to be taken
y
Responsibl
Deadline
e
(1 to 3) GENERAL Examine the major sources of wastes Identify the major sources of waste generation in the hotel
3
director
1/year
Determine the costs of treatment and disposal of wastes for
3
director
2/year
3
director
1/month
2
director
1/week
2
director
1/month
3
director
everyday
Instruct employees in the use of the different containers
3
Manager of each depart.
1/year
Check regularly if the segregation of wastes is being
2
Manager of each depart.
1/month
each department Check that the practices of the hotel are in compliance with current legislation Segregate wastes at source Organize at-source segregation of wastes at source (segregating those wastes for which there exist local recycling networks) Organize workspaces in such a way as to facilitate waste segregation Distinguish containers by means of colours, labels, or symbols (pictograms) for each type of waste
practised.
OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES Priori
Actions to be taken
Responsible
Deadline
ty (1 to 3)
Reduce the total amount of waste Order materials according to your needs to minimise waste
2
Manager of each depart.
everyday
Maintain and repair equipment in preference to replacing
3
director
Each day
2
director
everyday
Use refillable products instead of disposable ones
1
director
Each day
Limit the use of individually packaged products
1
director
everyday
3
director
everyday
3
director
everyday
3
Manager of each depart.
Each day
3
Manager of each depart.
Each day
2
Manager of each depart.
everyday
it Choose sustainable products and use them correctly to increase their life span
Make the necessary arrangements for non-recyclable wastes Pre-treat liquid discharges before disposing them and respect the existing regulations Dispose of non-reusable and non-recyclable wastes using appropriate methods (that comply with existing regulations) Keep hazardous wastes separate from non-hazardous wastes in order to avoid contamination and to facilitate handling Take the necessary precautions for the disposal of hazardous wastes Do not throw away batteries and accumulators with household wastes, but collect them separately
WASTES OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
Buy materials that have the least packaging
1
director
1/week
Rationalise purchases to avoid ordering small quantities
3
director
1/week
Give preference to suppliers that take back their packaging
1
director
1/week
Investigate the possibility of selling some wastes to
1
director
1/week
2
director
everyday
3
director
everyday
3
director
Each day
3
director
everyday
Reduce packaging wastes
recyclers (paper, cardboard, plastic, metals, glass, organic wastes, etc.) Reduce the impact on the environment Find out about possible local means of processing waste to comply with regulations Do not burn waste outdoors, do not disperse them in nature or bury them Choose the products that are least polluting and most sustainable Recycle electric and electronic appliances and donate unwanted appliances that are still working to local associations
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WASTES OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
2
Head chef
everyday
2
Head chef
everyday
1
Head chef
1/year
2
Head chef
Each day
3
Head chef
everyday
3
Head chef
everyday
1
Head chef
Each day
2
Head chef
Each day
KITCHEN Check expiration dates of foodstuffs and use food items in the order in which they were purchased – “first-in, first-
out”
Make sure that fresh and perishable products are stored at the appropriate temperatures Install containers specific to particular types of waste in the waste storage area to recover packaging and to promote segregation Recycle PET and non-deposit glass bottles (recycling 1 ton of glass saves 100 kg of fuel oil) as well as metal packaging (tin and aluminium) Do not discharge oils into sinks or toilets to avoid clogging pipes and disrupting wastewater treatment systems Collect used oil and dispose it in an environmentally friendly manner Store liquid wastes in adequate containers and dispose them correctly Reduce the use of individual portions (e. g. jam and butter) where this can be done without compromising hygiene
CLICK HERE 22
WASTES OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
2
Head chef
everyday
2
Head chef
everyday
1
Head chef
1/year
2
Head chef
Each day
3
Head chef
everyday
3
Head chef
everyday
1
Head chef
Each day
2
Head chef
Each day
KITCHEN Check expiration dates of foodstuffs and use food items in the order in which they were purchased – “first-in, first-
out”
Make sure that fresh and perishable products are stored at the appropriate temperatures Install containers specific to particular types of waste in the waste storage area to recover packaging and to promote segregation Recycle PET and non-deposit glass bottles (recycling 1 ton of glass saves 100 kg of fuel oil) as well as metal packaging (tin and aluminium) Do not discharge oils into sinks or toilets to avoid clogging pipes and disrupting wastewater treatment systems Collect used oil and dispose it in an environmentally friendly manner Store liquid wastes in adequate containers and dispose them correctly Reduce the use of individual portions (e. g. jam and butter) where this can be done without compromising hygiene
CLICK HERE 23
OBJECTIVE: TO REDUCE, TO REUSE, AND TO RECYCLE WASTES
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
3
director
1/week
3
House keeper
everyday
3
House keeper
everyday
3
House keeper
everyday
3
director
everyday
Reuse the blank side of used paper as scrap paper
3
director
Each day
Use the two-sided printing option on printers and copying
2
director
everyday
Use recycled paper whenever possible
3
director
everyday
Collect paper and cardboard wastes separately
2
director
everyday
Limit colour printing and copying
2
director
everyday
Return toner and ink cartridges of printers and copying
2
director
everyday
3
director
everyday
ROOM SERVICE, ACCOMMODATION Use refillable dispensers for hygiene products (the rate of use for individual portions is often only 30%, and even less in the case of soap) Organize segregation in the guest rooms with clear communication to hotel guests and by providing adequate means (baskets, etc.) Improve waste collection by adding compartments to room service trolleys for different types of wastes. However, employees must never sort the contents of waste bins) Reuse old bedding and napkins as rags
ADMINISTRATION Reduce the printing of documents whenever possible and use e-mail
machines whenever possible
machines to suppliers Avoid using disposable tableware (plastic cups and mugs)
PURSACHING POLICY OBJECTIVE: TO CONSUME BETTER, TO BUY GREEN Priority
Actions to be taken
Responsi
(1 to 3)
ble
Deadline
Buy only what is needed (avoid unnecessary supplies)
3
director
everyday
Buy local products to reduce pollution from transportation
1
director
1/week
Prefer, whenever possible, products that are recycled,
2
director
Each day
Use the hotel’s products and equipment in a rational way
3
director
everyday
When purchasing new equipment, take their water and
3
director
always
1
director
always
Avoid disposable (one-trip) products
1
director
always
Identify and choose suppliers that have already
2
director
always
2
director
1/year
Involve guests in the selection of “green products”
1
director
Each day
Rent equipment that is seldom used by the hotel, instead of
2
director
always
GENERAL
reusable, repairable, biodegradable, recyclable, fair trade and/or eco-labelled (such products should not be imported or transported over long distances, otherwise their ecological advantages will be lessened)
energy consumption into consideration Prefer products with little packaging and that use singlematerial packaging (homogenous and polystyrene-free)
implemented ecoefficiency measures and who agree to take back packaging and used material Replace paper towel dispensers in wash rooms with energy-saving hot air blowers
buying it
PURSACHING POLICY
OBJECTIVE: TO CONSUME BETTER, TO BUY GREEN Priority
Actions to be taken
Responsi
Deadline
(1 to 3)
ble
Choose, whenever possible, organic products
2
Head chef
everyday
Choose seasonal fruits and vegetables
2
Head chef
1/week
Use fresh products with little or no preservatives and food-
3
Head chef
Each day
Purchase in bulk rather than individually packaged items
2
Head chef
2/month
Pay attention to the origin of the foodstuffs used
2
Head chef
everyday
Choose the least polluting cleaning agents
3
Head chef
Each day
2
Head chef
everyday
3
Head chef
everyday
KITCHEN
colouring and with as little packaging as possible
RESTAURANTS, BARS Use table linen made with environmentally friendly materials, free of hazardous dyes, heavy metals and formaldehyde Choose wash-resistant materials
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PURSACHING POLICY OBJECTIVE: TO CONSUME BETTER, TO BUY GREEN
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
1
House keeper
3/month
Use recycled toilet paper
3
House keeper
everyday
Choose concentrated, environmentally- and health-
3
House keeper
Each day
2
Housek eeper
Each day
2
director
2/month
2
director
1/month
3
director
everyday
ROOM SERVICE, ACCOMMODATION Install refillable soap and shampoo dispensers in the rooms to reduce packaging and rationalize their use
friendly cleaning agents When cleaning, avoid the use of disinfectants
ADMINISTRATION Buy reusable ink and toner cartridges which can be sent back to the supplier Purchase paper with at least 50% recycled fibres, or nonwhitened or chlorine-free bleached paper Use the “energy saving” functions that switch an appliance into sleeper mode if it is not used for a certain length of time and the “cancel” function to suspend a print job in case of a mistake
27
LOGISTICS OBJECTIVE: TO INSPECT THE STOCKS, TO MANAGE AND TO CONTROL
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
Organize the storage area systematically
3
director
1/month
Establish storage policies according to instructions
2
director
1/3mont hs
2
director
1/year
Update regularly the inventory of stored materials
3
director
Each day
Document mishandling or storage problems
2
director
1/2mont hs
3
director
everyday
Label containers of hazardous substances clearly
3
director
everyday
Avoid storing substances that could interact in the same
3
director
Each day
3
director
everyday
3
director
Each day
Storage conditions
provided by suppliers or as mentioned on the labels Prepare a maintenance schedule for the storage areas and warehouses
Storage of chemicals Keep all chemical products (especially those that are hazardous) in a designated, protected, and safe area
area Ensure that the necessary storage conditions are maintained to avoid accidents (appropriate temperature, ventilation, etc.) Restrict access to hazardous products and control their use
TAKE A LOOK 28
LOGISTICS
OBJECTIVE: TO INSPECT THE STOCKS, TO MANAGE AND TO CONTROL
Actions to be taken
Priority
Responsi
(1 to 3)
ble
Deadline
3
director
1/week
3
director
Every day
2
director
2/year
3
director
always
Optimal supplying Inspect the stocks and keep a record of them (register or database) Check expiration dates of materials to avoid having to discard outof- date and unusable materials Train the staff to work according to the principle of “ first
in, first out”
Losses and leakage Avoid accidents and contamination by using appropriate equipment to handle materials when necessary
29
NOISE OBJECTIVE: TO PROTECT THE STAFF AND GUESTS FROM NOISE
Actions to be taken
Priority
Responsi
(1 to 3)
ble
Deadline
Measure the noise levels and record them
2
director
2/year
Monitor the variations in noise levels in the noisy areas
2
director
1/2years
Reduce noise at its source
3
director
1/year
Install sound insulation and other means of damping
3
director
1/2years
2
director
1/year
2
direcor
1/year
2
director
2/year
3
director
2/year
Evaluate risks
Act on your environment
vibrations Protect your staff Inform the staff of the long-term health effects linked to noise pollution Provide the employees who are exposed to high noise levels with individual ear protection Look after your well-being of your guests’ and the quality of the environment Carry out noisy activities at times which will cause the least nuisance for the guests and the surroundings Display posters in exposed areas to raise employee awareness
30
AIR QUALITY OBJECTIVE: TO IMPROVE AIR QUALITY, AND TO PROTECT STAFF AND GUESTS
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
3
Directo r
1/month
Clean tanks and taps during periods of extended shutdown
3
House keeper
1/2mont hs
Clean up mouldy areas with bleach and ventilate them in
3
House keeper
1/month
3
Housek eeper
1/2mont hs
3
director
1/month
Change the filters of air conditioning equipment regularly
2
director
1/2mont hs
Monitor leaks in refrigerating systems
3
director
3/years
Select fire-extinguishers and fire fighting systems that are
3
director
1/year
Allergens Make sure the hot water network and hot water tanks are well maintained (keep the temperature at 55°C at least)
order to diminish humidity Avoid dust accumulation by regularly washing bed linen Outdoor air quality Check and maintain regularly boilers and cooling equipment
halon-free (since halons also contribute to the destruction of the ozone layer)
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AIR QUALITY OBJECTIVE: TO IMPROVE AIR QUALITY, AND TO PROTECT STAFF AND GUESTS
Actions to be taken
Priority
Responsi
(1 to 3)
ble
Deadline
Provide high performance indoor ventilation
2
director
1/year
Identify sources of pollution and eliminate them or
3
director
1/year
Choose sprays that do not use propellant gases
2
House keeper
1/2years
Ensure close adherence to the instructions for the use of
2
House keeper
2/year
3
House keeper
Each day
3
House keeper
everyday
Indoor air quality
decrease their effects
cleaning agents (e.g. “do not use in a confined space”, “do
not inhale fumes”)
Prefer products that are solvent-free to avoid emissions of volatile organic compounds (VOC) Choose biodegradable cleaning agents
LANDSCAPE INTEGRATION AND PROTECTION OF NATURAL RESOURCES OBJECTIVE: TO IMPROVE AIR QUALITY, AND TO PROTECT STAFF AND GUESTS
Actions to be taken
Priority
Responsi
Deadline
(1 to 3)
ble
2
director
1/year
3
director
Each day
2
director
2/year
Check if you are in conformity with your region’s estate layout policy Preserve local identity and the natural heritage Whenever possible, use sustainable materials produced locally Choose, when needed, mineral materials that have a link with the region’s geology
DIFFERENCES BETWEEN SGMA EMAS AND ISO 14001 There are a number of differences between EMAS and the ISO 14001 system. These include both technical and non-technical factors. To understand the differences between EMAS and the ISO 14001 system we first need to know what an environmental management system (EMS) is.
➔
Improve environmental performance
➔
Manage environmental policies
➔
Address the environmental impacts of a business, its products and services
➔
Allocate resources to environmental concerns
➔
Evaluate current environmental policies
➔
Continually improve the EMS
EMAS VIDEO
ISO VIDEO 33
Differences between EMAS and the ISO 14001 system The differences between EMAS
Technical differences
and the ISO 14001 system can be split into two subjects. Technical
There
and non-technical. We will look at the non-technical differences first.
a
The ISO 14001 system was
number
of
technical
differences between EMAS and the ISO 14001 system. The first of which is that EMAS specifically requires that an initial environmental
Non-technical differences
review
be
conducted
before it can be implemented. EMAS also
requires that a verified public statement of the site’s environmental performance is
developed by the International
available, including the environmental
(ISO) whereas EMAS was created
from the ISO 14001 system in that only
Worldwide Standardisation (CEN).
publicly available. Under EMAS, the
ISO 14001 allows all businesses
much tighter than in ISO 14001.
Organisation for Standardisation
policy, programme and EMS. This differs
by the European Committee for
the environmental policy is required to be
and business sites to participate in
control over contractors and suppliers is
the certification. But EMAS is only
ISO 14001 only requires that procedures
business.
difference in the systems is the subject of
Finally, although the ISO 14001
have to be carried out. However, there is
available to specific sites of a
system is globally recognised, EMAS
Europe. 34
are
is
only recognised
in
be communicated to these people. A big
audits. ISO 14001 does require that audits no specified frequency, and also the methodology of an audit is not laid out as it is in EMAS.
OPERATIONAL CONTROL, EMERGENCY PLANNING AND RESPONSE CAPACITY FOR C1 HOTEL OPERATIONAL CONTROL Control activities, particular attention to: ✔
Documented work instruction To have a document where appears the procedures the hotel have to carry out and how to develop them.
✔
Procedures regarding suppliers Let know to the suppliers our procedures in order that they could performe according to our rules.
✔
Monitoring and control of effuent & waste streams, etc. To carry out a control about the waste that the hotel may produce such as: oils, smoke, cleaning products....
✔
Performance criteria Criteria carried out and the level on its processes.
35
Procedures to establish compliance with programmes, targets or instructions ✔
Identify and document verification information and procedures Identify and verify that the processees meet with the document where they are recorded.
✔
Establish and document acceptance criteria Stablish what tolerance criteria we are going to have with every procedure.
✔
Assess validity of previous verification information To study the verify degree of the processes.
Training ●
For senior management in policy formulation and resource allocation
●
For auditors
●
For specialists
●
Managers in EMS
●
Awareness training for employees The leaders, as well as to establish these processes, they have to make them.
36
EMERGENCY PLANNING What we have to do at this point is to make a table where appears the products and their handling, their uses and the risk hat they may produce. Finally, we´ll propose solutions in order to solve them. The hotel will have a procedure where the employees may
identify the emergency situations that could occur. This
process will be stablished by a document which will be given to every single employee. In this will be included the possible accidents that could damage the environment, as well as the hotel and the surrounding areas. The procedures need to be reviewed periodically, and revised when necessary to ensure that you have a plan that will work consistently .
37
FIRE Fire
is
probably
the
most
dangerous
situations.Â
The fire plan stablish that the employees will work together with Emergencies Coordinator will just control those fires that they will be able to extinguish wiht the portable or others ways that they have being trained in. The bigger fires will be exclusively controlled by the firemen. In this plan is described the close and evacuation establishment for the security, safety and health of the people involved during the fire emergencies situations. The possible situations where fire could be created are: - Gas leakage. If it's small, just control it by closing the gas key. If it's big, evacuate the hotel, ventilate and switch all the electronic devicers off. Call the firemen if needed. - Water leakage. If it's small, remove the electronic devicers that may be close to it. If it's bigger and it ahs already affected to any electronic devicer that has caused any fire, use the fire extinguisher aimed to it; if it's difficult to control, call the firemen. - Fryer machine in the kitchen fault of the oil. The fire caused by the fryer will always big, as the amount of oil used is quite big. Call the firemen.
38
SMOKE LEAKAGE As the hotel has kitchen, it may produce a bigger amount of smoke than the allowed. The kitchen extractor pipes transport the smoke outside the establishment, what may cause that the air contamination growes. If this happens, the alternative measure to avoid it would be to use cooking techniques less harmful for the environment and for the health.
TOXIC WASTE When using the cleaning products, we can contaminate the environment. To avoid this in our hotel, we will use cleaning products with low toxic levels. Our cleaning personnel will use the seuers runned for this.
39
RESPONSE CAPACITY
Products Cleanung Products
Gas
Handling By use
Emergent
Risks Toxicity, eyes damage, burns
Air contamination, fire
and sicknesses posibility.
Risk level Medium
Emergency Plan Clean quicly.
Call the sanitary service ASAP
High
The hotel does not have response
capacity, call the firemen.
Smoke
Emergent
Air contamination and sicknesses posibility.
Medium
The hotel does not have response
capacity, call the firemen.
CLICK HERE 40
PROCEDURES THAT ENSURE A CORRECT MANAGEMENT OF EVERY WASTE TYPES CLASSIFIED IN H1 PAPER PAPERBOARD
PLASTIC
ORGANIC
BATTERIES
CLICK HERE WASTE OIL
GLASS
CLICK VIDEO
PROCEDURES THAT ENSURE A CORRECT MANAGEMENT OF EVERY WASTE TYPES CLASSIFIED IN H1 KITCHEN
HOUSEKEEPING In every floor office will be different bins for every type of waste. They will be: Yellow bin: The empty cleaning products bottles will be wasted in every floor office or any other plastic or cans waste will be threw into this container.
Blue bin: All the papers such as documents will be placed into this bin. Grey bin: This one will be for the organic waste, and with this, we mean the waste collected from the rooms and bathrooms bins. Batteries bin: There will also be a small container for the batteries that the rooms may produce, like the ones from the remote controls.
All this bins will be emptied once a day (around 21:00).
42
All the waste produced in kitchen will be placed in every container runned for it. Kitchen has the next bins: Orange bin: This one will be for the used oils. Yellow bin: This one will be for the plastic, cans, foil and all the kind of bottles wasted in this bin.
Green bin: All type of glass, like the one generated for the jars, broken glasses... Grey bin: Organic waste. In this department there will be a person on
charge for emptied these bins to the external bins twice a day, once after the lunch time and the other one after the diner. We've got a contract with the company on charge of this waste where it's said that they have to collect the waste daily.
Bibliography
Task made by: Ana Chica
Luz Maria Delgado
Mari Cruz Fernรกndez Marta Jimenez
Cristina Romero 2ยบ GAT