Environmental management system applied to an industry of sauces
DOI:
https://doi.org/10.4013/ete.2012.81.03Abstract
The increasing complexity of environmental legislation and the higher control by environmental agencies is a reflection of the importance given by society to the environment preservation and the sustainable development, which require organizations to improve environmental management. The aim of this work was to carry out an environmental assessment in a tomato sauce industry to develop an environmental management consistent with the current industry situation. So, flowcharts were prepared with inputs and outputs of each stage of the production process. Also, it had been identified and classified the environmental aspects and impacts of activities. In this way, it was verified that the most relevant critical impacts were the generation of solid waste (50%) from the waste of tomato (raw, bagasse and sludge) and the effluent generation (26.7%) from the water used in the tomato transport and the vegetate mineral water produced during the concentration of the pulp.
Key words: environmental management system, environmental assessment, food industry.
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