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FOLLOW-UP ACTION PLAN AND PROCEDURES
Follow-Up Action Plan and Procedures

FOLLOW-UP ACTION PLAN AND PROCEDURES

INTRODUCTION

This chapter provides the guidelines for monitoring and ascertaining the level of compliance stipulated in this EMP to ensure sustainable business practices in Bakery.

  Monitoring

Environmental monitoring will be undertaken in accordance with the requirements of the FMEnv and NESREA. The monitoring plan is developed aspart of Environmental Management System (EMS) for Bakery; it outlines procedures to be undertaken for effective environmental Management. The Plan will be made available to the regulatory authority on request.

.The main essence of monitoring in this EMP is:

  • To detect if an impact has occurred and to estimate its magnitude;
  • To ensure that  Bakery Comply with legal standards; 
  • To check that mitigations/ management plan recommendation are implemented in accordance with legal standards
  • To ensure that activities are carried out in a safe manner to protect human health and environment. 

To achieve this, specific   parameters and variables need to be monitored, these include:waste water, ambient airquality, housekeeping practices, waste management, noise and compliance to occupational health, safety and environmental management (SHE).

Reporting

Management of bakeryshall aim to provide relevant and appropriately presented information to the regulatory authoritieson the environmental performance on request. 

    ENVIRONMENTAL MANAGEMENT SYSTEM 

The EMS is the cornerstone of the operation’s due-diligence approach to environmental management, and encompasses the measures used to prevent or minimize environmental harm; it provides measures to ensure compliance with stipulated regulation, thus promoting continuous environmental improvement.  This EMP will be mandatorily reviewed every three years. However, there are certain expansions or exigencies that may call for a review to address circumstances at hand.In this event, a prompt review is advised in consultation with all stakeholders. 

    USE OF EMP 

EMP shall remain a dynamic working tool which must be updated and revised periodically, throughout the project life cycle.  This is to incorporate new and better environmental technologies, regulations, management plans, guidelines and economic policies. Constructive suggestion by users (contractors and management) shall be assessed and integrated into the EMP.

In this view, the proponent (Bakery) shall;

  • Establish a schedule for staff training on matters relating to the environment
  • Ensure that all personnel are accountable for Environmental related issues
  • Ensure that all environmental considerations are integrated into the operational activities. 

  Staff Training

 Management of bakery shall ensure that employees, contractors and visitors receive appropriate environmental awareness training. This is achieved through a variety of methods including induction training, formal presentations, and impromptu meetings/ pep talks.

Basically, this requires that employees, contractors and visitors are aware of the following:

  • Their roles and responsibilities (including environmental incident reporting);
  • The environmental potential or impacts of their operations;
  • The potential consequences of poor environmental performance; and
  • Emergency procedures.

Environmental awareness training occurs at induction, and should be a regular feature of the training. Records of training content and attendance will be maintained. Employees and contractors required to undertake work at the facility must undergo an environment, health and safety induction. Relevant environmental topics include: Environmental Policy, Duty of Care and Duty to Notify, Hazard / Incident Reporting, Environmental Awareness, Risk Management, Chemicals and Hydrocarbon (Spill) management and Water Management.

   ENVIRONMENTAL AUDITING AND REVIEW

Bakery management will conduct environmental audits to assess compliance with regulatory requirements and their operations and performance of the EMP.

The objectives of the environmental auditing and review programs are to:

  • Monitor and report on compliance with statutes, EMP commitments and Plan of Operations, environmental policy, company standards, best practice guidelines and signatory codes;
  • Monitor the EMP for consistency with the principles of ISO14001 and NESREA Act 2007
  • Ensure a senior management review of performance via consideration of the audit reports. 

 OPERATIONAL PROCESS CHECKLIST 

The purpose of this checklist is to provide the guidelines for monitoring and ascertaining the level of compliance with environmental, health and safety matters in the overall operation and practices of Bakery. 

This procedure outlines and regulates all aspects concerning an environment-friendly operation. It is in keeping with the Environment Checklist of  bakery in order to assist the management  in  regularly  reviewing  all  aspects  concerning  the  protection of  the  environment  and  as  a constant reminder to include certain positions in coordination with the head office in the budget for thenext year. 

The   manager shall carries  the  responsibility  for  an environment-friendly  operation  in  his  area  of  accountability. 

The checklist is to be completed by the manager at least once a year. Department heads and employees should be aware of the contents of this list and should actively participate in the efforts to succeed in becoming a more environmental friendly Bakery. Encourage staff to participate in activities to protect the environment.  This  will  create  awareness for  the  environment  and  commitment  to  help  protect it. This is to ensure effective compliance with the requirement of this EMP. 

Table 7.1: Daily Activity Operation Process Checklist

Date

Activity

Action Taken

Performing Officer/Signature

Supervising Officer/Signature

14/1/2013

Sweeping

Area swept: Entire building

Mr. Peter

Mr. John

14/1/2013

Mopping

Area mopped: All Floors

Miss Mercy

Mr. John

15/1/2013

Sorting/disposal of waste

Disposed at Government approved area

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 Environmental Management Checklist

To assist with addressing the environmental factors the proponent may choose to document every activity, product and/or service that interacts or has the potential to interact with the environment. For example: 

Table 7.2: Checklist showing operation process

Activity

Interaction

(‘cause’)

Change to Environment

(‘effect’

Management/Mitigation

Measures

Driving company

Vehicle

Use of fossil fuels

Depletion of

non-renewable resource

Reduce usage of vehicle for short distances

 

 

 

 

 

 

 

 

 

 

 

 

Similar tables will be used for weekly, monthly, by-annual and annual activities.

 This EMP provides a delivery mechanism to address adverse impacts, to enhance project benefits and to introduce standards of good practices to be adopted for all project works. The plan is a stand-alone document covering all aspects of Bakery activities. The EMP also lists the requirements to ensure effective mitigation of each potential environmental, health and socio-cultural impact resulting from the   operations of the Bakery. 

For proper implementation of this EMP, Bakery shall initiate the relevant technical and managerial procedures, to ensure that environmental management becomes an integral part of their operations. Environmental performance shall be reviewed at regular intervals and appropriate lines of communication/responsibility put in place, to ensure corrective action is taken as necessary. Consideration shall be given to the establishment of relevant environmental monitoring projects in order to keep an ongoing check on compliance with agreed environmental controls.  


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