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Question: Discuss About The Describe Standard Of Environmental Codes? Answer: Introduction: The aim of this assignment report is to describe the standard of environmental codes that are aimed to improve the quality of bakery products. Few of the codes are then applied in the Baxter Bakery Caf (BBC) that is aimed to deal with the challenges related to the poor quality of the products. Proper template is also used in the context to monitor whether or not the codes of standard are being followed within the industry. Proper suggestions will also be given to BBC, which will help them to follow the guidelines of the code related to the environmental standard of bakery industry. The purpose of the environmental standards that are maintained within the bakery industry is to ensure high level of safety of the foods and beverages. There are various food safety regulations that are applied at each stage of the food and beverage preparation. The BBC needs to ensure that they follow these standards that are meant to deal with the quality of the food that is made. Few of the important relevant standards that are followed by the bakery are as follows: Work place safety It is the duty of the management of BBC to ensure that all the workers in the manufacturing unit of the company have a safe and healthy environment within the workplace, which is aimed to improve the level of working condition within the workplace. Due to most of the hazards that are involved in the process on manufacturing, it is essential to minimize the risks that are associated with the use of the hazardous materials. There are also chances of various health risks that are associated for the workers within the bakery manufacturing unit that can include diseases related to the breathing troubles and other types of health care issues (Noya et al., 2013). By maintain workplace safety in the form of using proper ventilation system, it is possible to avoid all such incidents. The standards of the Occupational Safety and Health Act 1984 needs to be implemented in the following context to deal with the challenges related to safety (Tufvesson et al., 2013). Food Safety Regulations The standards of food and safety are being implemented by the norms related to ensuring the quality of the food and beverage that are being prepared. These standards are meant to be applied for all food and beverage industrial products. The bakery products of BBC needs to maintain the quality that can ensure no harm is caused to the consumers. It is also essential for them to avoid all types of artificial ingredients that are a part of the food safety act. The norms of Food Act 2006 needs to be implemented in the given context. Food Safety compliance Securing the safety of the food is an essential part of the Bakery business of BBC. It is essential for them to apply the food safety compliance, which can be ensured with the help of regular quality checking procedures (Mylan et al., 2015). It is essential in this context for a management of BBC to employee food safety officers, who will guarantee safe quality of the Bakery products. Treatment of the Industrial wastes Waste productsare a part of the Bakery industry, which is excluded from the drainage system. It is essential for the BBC Bakery company to ensure that none of the waste products that are emitted as a environmental pollutants could cause harm to the local ecosystem. This can be achieved by the by help of proper treatment methods. For example, it is with the help of proper exhaustion system,it is possible to ensure that no harmful air pollutants are exposed to the atmosphere. It is also the duty of the environmental specialists to ensure that proper scientific techniques of waste treatment are being followed within the manufacturing unit of the industry. Handling of Stocks It is common for all Bakery products, to receive huge bulk of stock as raw materials. It is one of the essential parts of the standards of Bakery industry to ensure that all the stocks are doing kept in healthy environment in order to ensure that they do not have the risk of getting contaminated. BBC Bakery needs to implement proper storage system using electronic devices in order to manually control the temperature that is needed to stored store raw materials (Therkelsen et al., 2014). Checklist of Environmental regulations Hierarchy of control Yes/No Compliance with environmental regulations Yes State and Federal acts and codes Yes Correct installation of equipment to reduce environmental impact No Reduced efficiency issues effective environmental impact Yes Use of natural resources to ensure minimum environmental impact No Record current usage of resources No Resource usage wastage Yes Two of the major issues that are identified from the above checklist are due to the fact that the Bakery Company is not using natural product in order to ensure environmental impact. It is essential for the company manager to ensure about the fact related to reduction of the environmental loss. It is essential in this context to use natural ingredients in the process of food manufacturing. Proper up gradation of existing manufacturing technology is essential in this context, which will help the Bakery to use natural ingredients. It is also important to mention that the negative aspect of this process is the expenditure of manufacturing Bakery products will increase. Nevertheless, in the long run process this can help to improve upon the companys reputation. The management of BBC can take guidance Modern bakery, which has been able to implement the laws related to the environmental protection. BBC can hire ex-workers from that company, in order to deal with the relevant challenges Record maintenance is also one of the major issues that an encounter by the Bakery company. Hence, it is important for the manager to implement proper database system, which will help to store all the relevant information of the companys performance. The overall cost of bringing aboutthe above mentioned changes is calculated to be of approx. $500,000 and it has to be implemented in the time frame of 1 year. The changes can be monitored with the help of regular inspections by the food inspectors and environmentalists. It is also essential to provide proper training to all the team members of BBC, which is essential in the purpose of implementing change. Parameters Monitoring Principals New environmental targets Regular visit by environment a list can help to monitor the relevant principles Purchasing strategies based on environmental sustainability It is essential for the company to purchase raw materials that are environment friendly. Environmental improvement strategies Following the guidelines that are implemented by the government to ensure the protection of environment Ability to record information Use of proper databases Rewards program for customers Customer satisfaction survey Conclusion In the concluding note, it can be said that it is essential for the Bakery team of BBC to understand and implement the standards of environmental codes that are aimed to improve the quality of Bakery products. Five of the major standards have been highlighted in the given context. The template of checklist that has been prepared is meant for the monitoring the activities of the bakery. It is necessary for the management of BBC to implement changes according to the issues identified from the checklist related to the environmental standards. There are also certain monitoring principles, which will help the BBC Bakery to improve upon the quality of manufactured products. Reference Mylan, J., Geels, F. W., Gee, S., McMeekin, A., Foster, C. (2015). Eco-innovation and retailers in milk, beef and bread chains: enriching environmental supply chain management with insights from innovation studies. Journal of Cleaner Production, 107, 20-30. Noya, I., Vasilaki, V., Stojceska, V., Gonzlez-Garca, S., Kleynhans, C., Tassou, S., ... Katsou, E. (2017). An environmental evaluation of food supply chain using life cycle assessment: a case study on gluten free biscuit products. Journal of Cleaner Production. Therkelsen, P., Masanet, E., Worrell, E. (2014). Energy efficiency opportunities in the US commercial baking industry. Journal of Food Engineering, 130, 14-22. Tufvesson, L. M., Lantz, M., Brjesson, P. (2013). Environmental performance of biogas produced from industrial residues including competition with animal feedlife-cycle calculations according to different methodologies and standards. Journal of Cleaner Production, 53, 214-223.