week 7 pt 2 + week 8 Flashcards
Tools for products and services
LCA, Eco design, Eco labelling, sustainability standards, policy tools
product sustainability - envt issues
aspects associated with production, use, disposal
resource consumption, water, emission, solid waste
product sustainability - social issues
worker conditions, human rights, financial crimes
life cycle thinking
systems approach, improvement, policy and decisions
products basic stages
material, manufacturing, distribution, use, disposal
LCA in ISO14040
goal+ scope, inventory, impact, interpretation
environmental category indicator
abiotic resource use, climate change, eutrophication, acidification, land use, eco toxicity, smog
eco design
LCA approach at design stage, design determine full life cycle
eco labelling
around since 1980s, persuade customers to buy green, originally government run programs
what happened to eco labelling
displaced by industry standards and certification schemes
type 1
government schemes
type 2
env claims, single issue, self declaration by company
type 3
widely used in building products
product stewardship
programs designed and funded to take care of prodcuts often at end of life
extended producer responsibility
products managed by producer after sale to users
plan
context, lead, plan, support
do
operation
check
performance review
act
improvement
documented information
some controlled by legal requirements, require record retention policy
bow tie risk management
uses controls to prevent and mitigate harm
9.2 internal audits
planned intervals, part of ems, independent structured evidence gathering, conforming to standard+requirements
- improvement
internal audit results, target met, concerns
10.2 non conformity and corrective action
fix what u find, take steps to prevent recurrence
optional step - certification of ISO14001
certification, external audit by accredited registrar, 3rd party auditor
HACCP stands for
Food safety hazard analysis critical control point
HACCP
address food safety, analyse and control biological, chemical and physical hazards from raw material production to consumption
seven points of HACCP
Conduct a Hazard Analysis
Determine Critical Control Points (CCPs)
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Record-keeping and Documentation Procedures
ResponsibleSteel Global scope
steel industry’s first global multi-stakeholder standard and certification initiative
developed an independent certification standard and programme via a process that aims to align with the ISEAL Codes of Good Practice.
IPM golf course – Audit process
Review records
Scouting
Pest Control Product application
Training
Sprayer calibration
Annual report to Ministry (regulation requirement)
Total usages for season, mapped
Reasons for differences in usages
Justification for chemical applications
How IPM has helped minimize PCP usage
Two-pronged approach
Manage the plant environment to prevent problems
Using thresholds to decide how and when to treat pests
Integrated Pest Management (IPM) Ontario
Process that uses all necessary techniques to suppress pests effectively, economically & in an environmentally sound manner.
Ontario’s Drinking Water Quality Management Standard (DWQMS)
Framework for the operating authority and the owner of a drinking water system to develop a QMS
Combines ISO 9001 and ISO 14001 standards on management systems
Hazard analysis and critical control points (HACCP) standard on product safety and risk assessment
DWQMS Element 1 Quality Management System
Operating Authority shall document (in the form of an Operational Plan), implement and maintain a Quality Management System that meets the requirements of the DWQMS
DWQMS Element 6 Drinking-Water System
Maintain a current description of the drinking-water system including type of system
Identify owner and operator
Include a process flow chart
Describe the water source
Identify connected systems
