Monday, August 20, 2012
Saturday, August 18, 2012
Campco cuts dependency on grid power
grid power further, according to its president Konkodi Padmanabha.
The new VAM has been commissioned to supply energy to produce chilled water for complete requirement of the chocolate plant, he said in a release.
M. Suresh Bhandary, managing director of the cooperative, told The Hindu that the VAM converted steam into energy. Steam was produced using bio-briquettes.
Last year, the factory had commissioned its first VAM for supplying energy to all air-conditioning units at the factory. Commissioning the new VAM reduced dependency of the factory on grid power by 16,000 units a month. The new VAM supplied 1.8 lakh units of power a year.
Mr. Bhandary said that with this, the factory’s dependency on grid power now stood at 8.2 lakh units a year.
He said the total energy requirement of the factory stood at 62 lakh units.
In that, it got 52 lakh units from its two wind mills at Chikkodi and Hoovinahagadali.
The new VAM supplied 1.8 lakh units a year.
The new VAM has been commissioned to supply energy to produce chilled water for complete requirement of the chocolate plant, he said in a release.
M. Suresh Bhandary, managing director of the cooperative, told The Hindu that the VAM converted steam into energy. Steam was produced using bio-briquettes.
Last year, the factory had commissioned its first VAM for supplying energy to all air-conditioning units at the factory. Commissioning the new VAM reduced dependency of the factory on grid power by 16,000 units a month. The new VAM supplied 1.8 lakh units of power a year.
Mr. Bhandary said that with this, the factory’s dependency on grid power now stood at 8.2 lakh units a year.
He said the total energy requirement of the factory stood at 62 lakh units.
In that, it got 52 lakh units from its two wind mills at Chikkodi and Hoovinahagadali.
The new VAM supplied 1.8 lakh units a year.
NOT FOR CAMPCO THE DARK HOURS OF POWER CRISIS
Suitable re-engineering in power-consumption processes and initiatives towards using non-conventional energy sources for power generation have been yielding results.
Suresh Bhandary, Managing Director, Central Arecanut and Cocoa Marketing and Processing Cooperative (Campco
) Ltd, told Business Line that the combination of these factors helped save around Rs 60 lakh in power cost during 2011-12. This year, the cooperative is hopeful of saving around Rs 1 crore in power cost alone.
THE COOPERATIVE HAS SET UP TWO WINDMILLS IN CHIKKODI AND ONE AT HOOVINAHADAGALI, BOTH IN KARNATAKA. “OUR EXPECTATION IS TO GENERATE AROUND 36 LAKH UNITS OF POWER FROM THESE WINDMILLS,” HE SAID.
Because of the income-tax benefits on windmills, the cooperative gets power at Rs 3.10 a unit for its chocolate factory. The cost is around Rs 5.20 a unit, if it uses the grid power. The net saving of Rs 2 a unit helps the cooperative save around Rs 72 lakh a year, he said.
Stating that chocolate manufacturing requires chilled water to the plant, he said the factory was using electricity-driven compressors for producing chilled water. Recently, the factory changed the chilled-water-generation process to vapour absorption mechanism. Steam energy, instead of electrical power, is used in this process.
“With this changeover, we would save around Rs 1 lakh-worth power at our factory every month,” Bhandary said.
Cost reduction is also seen in the case of steam generation also. It uses biomass briquettes for steam generation, instead of furnace oil. The factory gets steam at Re 1 a kg with the use of biomass briquettes. It costs around Rs 3 a kg of steam, if furnace oil is used.
The total power requirement of the factory is around 62 lakh units a year. He said the cooperative is hopeful of getting 52 lakh units through a combination of windmills and the re-engineering in power-consumption processes. “With this, we are hoping to save around Rs 1 crore in power cost this fiscal,” and Bhandary said.
In 2011-12, the factory saved 30 lakh units of power. Explaining this, he said it used around 22 lakh units of wind power (Chikkodi units were set up in December 2011). Power equivalent to eight lakh units was saved through the use of the vapour absorption mechanism. “An average savings of Rs 2 a unit of power helps us save around Rs 60 lakh in 2011-12,” he added.
THE COOPERATIVE HAS SET UP TWO WINDMILLS IN CHIKKODI AND ONE AT HOOVINAHADAGALI, BOTH IN KARNATAKA. “OUR EXPECTATION IS TO GENERATE AROUND 36 LAKH UNITS OF POWER FROM THESE WINDMILLS,” HE SAID.
Because of the income-tax benefits on windmills, the cooperative gets power at Rs 3.10 a unit for its chocolate factory. The cost is around Rs 5.20 a unit, if it uses the grid power. The net saving of Rs 2 a unit helps the cooperative save around Rs 72 lakh a year, he said.
Stating that chocolate manufacturing requires chilled water to the plant, he said the factory was using electricity-driven compressors for producing chilled water. Recently, the factory changed the chilled-water-generation process to vapour absorption mechanism. Steam energy, instead of electrical power, is used in this process.
“With this changeover, we would save around Rs 1 lakh-worth power at our factory every month,” Bhandary said.
Cost reduction is also seen in the case of steam generation also. It uses biomass briquettes for steam generation, instead of furnace oil. The factory gets steam at Re 1 a kg with the use of biomass briquettes. It costs around Rs 3 a kg of steam, if furnace oil is used.
The total power requirement of the factory is around 62 lakh units a year. He said the cooperative is hopeful of getting 52 lakh units through a combination of windmills and the re-engineering in power-consumption processes. “With this, we are hoping to save around Rs 1 crore in power cost this fiscal,” and Bhandary said.
In 2011-12, the factory saved 30 lakh units of power. Explaining this, he said it used around 22 lakh units of wind power (Chikkodi units were set up in December 2011). Power equivalent to eight lakh units was saved through the use of the vapour absorption mechanism. “An average savings of Rs 2 a unit of power helps us save around Rs 60 lakh in 2011-12,” he added.
Tuesday, August 23, 2011
food safety
What is HACCP?
H = Hazard
A = Analysis
C = Critical
C = Control
P = Point
HACCP is all about risk management
it is about a systematic technique or process designed to:
Identify Hazards
Determine the Critical Control Points (CCP)
Establish critical limits for each (CCP)
Establish a system to monitor control of the (CCP’s)
Establish the Corrective Actions to be taken
Establish Verification procedures and then
Establish Documentation
Why have a HACCP food safety system?
One of the main reasons for implementing a documented food safety system is to demonstrate to your customers your willingness to supply safe, quality food all the time. Major supermarkets are now going all the way with Quality Assurance, and using it as a tool to advertise.
Another reason is litigation, should you or anyone involved in you business supply food which turns out to have been contaminated by a process performed by you or whilst in your care you are liable for prosecution.
What happens if there is a food recall and what damage to your business will result in a public recall? How much in dollars & cents will this bad publicity cost you?
A documented HACCP food safety system will give you access to markets previously unatainable.
Who needs a HACCP food safety system?
Any company that is involved in cooking, processing, growing, transporting, supplying or serving fresh, frozen or any type of food.
What is a Hazard?
A Hazard is any biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect.
Example:
Biological:
Macrobiological - Flies & Cockroaches
Microbiological - Bacterial, Fungus, Viruses, Microscopic Parasitic, Algae
Pathogens are common to all foods, they originate in the gut of mammals and carried on food and by people and animals.
Physical
Glass, Wood, Stones, Sticks, Insects, Plastic, Jewellery
Chemical
Mycotoxins (example aflatoxins)
Agricultural
Heavy Metals
Food Additives
Sabotage
How do we control these Pathogens?
Over time, Temperature, Nutrition, Acidity
Staff Training
Pest Control
Using HACCP
Pre-requisites?
The elements involved in building a HACCP food safety system (Pre-requisites)
Calibration - Equipment involved in food safety or quality, example - scales, coolrooms, freezers, cooking equipment that requires calibrating to achieve operating consistency.
Cleaning - A cleaning schedule must be developed and documented to reflect the company’s attitude towards cleanliness.
Approved Suppliers - An approved supplier programme must be implemented to achieve safe & consistent quality of raw materials being received at the premises. This means that to avoid purchasing possibly contaminated food, packaging, cleaning chemicals or ingredients we must use suppliers that meet our specifications and have an appropriate food safety system in place, if we choose not to use approved suppliers then we may be liable in the event of a food poisoning outbreak.
Training - All persons in the employ of your business that have an impact on food safety or quality must be trained, and this training must be documented.
GMP/GHP - (Good Manufacturing Practises / Good Hygiene Practises) All persons in the employ of your business must receive training in hygiene, cleaning and the approved method of carrying out tasks that may be a risk to product integrity e.g poor handling or contamination.
What benefit will I gain from having a HACCP food safety system?
Benefits
• Your customers will know that you are serious about food safety
• You may use your accreditation in advertising
• You will be on a level playing field with all the major hotels, resorts & food manufacturers
• Improved consistency of product
• Reduced liability risks
• Improved competitiveness
• Enhanced reputation
• Reduced waste & rework
• Increased product efficiency
• Improved employee involvement
• Improved return on investment
Monday, November 29, 2010
Sunday, March 28, 2010
ISO 22000
About ISO 22000
ISO 22000:2005, Food safety management systems – Requirements
for any organization in the food chain
• ISO 22000 key elements
– Involvement of the management team
Food safety is not just something to be handled by the quality
department. It is a top management issue. ISO 22000 focuses on
the involvement of the management team, which has to develop
overall policy.
– Communication
As food safety hazards may be introduced at any stage of the food
chain, interactive communication both upstream and downstream
is essential. In addition, internal communication is a key element
to avoiding misunderstandings and minimizing risks. A common
vocabulary is a great help in this connection.
– The HACCP (Hazard Analysis & Critical Control Point) principles
ISO 22000 combines the recognized HACCP principles with prerequisite
programmes. The hazard analysis determines a strategy
and the prerequisite programmes set up an action plan.
– System management
ISO 22000 relies on a structured management system based on
relevant parts of ISO 9001. It is possible to integrate them into
one management system together with ISO 14001.
• The development team
ISO 22000 was developed by food safety experts from Australia,
Canada, Belgium, Denmark, France, Germany, Greece, Ireland,
Japan, the Netherlands, Poland, Sweden, Switzerland, Thailand,
United Kingdom, USA, Venezuela, Vietnam, and liaison bodies
such as the Confederation of Food and Drink Industries of the
European Union (CIAA), amongst others.
ISO 22000:2005, Food safety management systems – Requirements
for any organization in the food chain
• ISO 22000 key elements
– Involvement of the management team
Food safety is not just something to be handled by the quality
department. It is a top management issue. ISO 22000 focuses on
the involvement of the management team, which has to develop
overall policy.
– Communication
As food safety hazards may be introduced at any stage of the food
chain, interactive communication both upstream and downstream
is essential. In addition, internal communication is a key element
to avoiding misunderstandings and minimizing risks. A common
vocabulary is a great help in this connection.
– The HACCP (Hazard Analysis & Critical Control Point) principles
ISO 22000 combines the recognized HACCP principles with prerequisite
programmes. The hazard analysis determines a strategy
and the prerequisite programmes set up an action plan.
– System management
ISO 22000 relies on a structured management system based on
relevant parts of ISO 9001. It is possible to integrate them into
one management system together with ISO 14001.
• The development team
ISO 22000 was developed by food safety experts from Australia,
Canada, Belgium, Denmark, France, Germany, Greece, Ireland,
Japan, the Netherlands, Poland, Sweden, Switzerland, Thailand,
United Kingdom, USA, Venezuela, Vietnam, and liaison bodies
such as the Confederation of Food and Drink Industries of the
European Union (CIAA), amongst others.
Subscribe to:
Posts (Atom)
Facebook Badge
