Welcome to the Initial Environmental Review Training

Welcometo

the Initial Environmental Review

Training

DefinitionDefinitionEnvironmental aspects element of an organisation's activities,

products or services that can interact with the environment

Environmental impacts any change to the environment,

whether adverse or beneficial, wholly or partially resulting from an organisation's activities, products or services

Environmental Aspects Vs. Impacts

Activity Aspects Impacts

MakingReport

Consumption of

paper

Depletionof

naturalresources

Definition

A significant environmental aspect is an environmental aspect that has or can

have a significant environmental impact…….

Recommended Stages to establish an EMS

Recommended Stages to establish an EMS

How to establish an EMS?

Obtain Commitment

•Appoint Management Representatives

Obtain Commitment

•Appoint Management Representatives

Understand the Current Environmental Position

•Gap Analysis

•Aspects Identification

Understand the Current Environmental Position

•Gap Analysis

•Aspects Identification

GET STARTED

EMS Elements according to ISO 14001EMS Elements according to ISO 14001

1. Environmental Policy1. Environmental Policy

Planning2. Environmental aspects

3. Legal & other requirements4. Objectives & targets

5. Environmental management programme(s)

Planning2. Environmental aspects

3. Legal & other requirements4. Objectives & targets

5. Environmental management programme(s)

Implementation & operation6. Structure & responsibility

7. Training, awareness & competence8. Communication

9. Environmental management system documentation10. Document control

11. Operational control12. Emergency preparedness & response

Implementation & operation6. Structure & responsibility

7. Training, awareness & competence8. Communication

9. Environmental management system documentation10. Document control

11. Operational control12. Emergency preparedness & response

Checking & corrective action13. Monitoring & measurement

14. Non-conformance & corrective & preventive action15. Records

16. Environmental management system audit

Checking & corrective action13. Monitoring & measurement

14. Non-conformance & corrective & preventive action15. Records

16. Environmental management system audit

17. Management review17. Management review

Initial Environmental Review Training


Aim of IER is essentially an exercise aimed at clarifying what the organisation’s current positions with respect to :

•Environmental management system elements

•Environmental Aspects

•Environmental performance

Initial Environmental Review Training Initial Environmental Review Training

Four areas:

1. Existing management & operational practices & procedures

2. Identification of sign. Environmental aspects

3. Previous environmental accidents, fines/ penalties & preventive action

4. Legislative & regulatory requirements



Other areas: Normal & abnormal operation Possible emergency conditions e.g. fire, spillage/ leakage, etc.



Two Key Tasks: “GAP Analysis” of current operations

& management practices against ISO 14001 Requirements in Hotel

ISO 14001 Aspects Identification within departments in the hotel

Front-of-the-house Guestrooms Restaurants & bars Recreational

facilities Hygiene & Health

care facilities Other facilities

Initial Environmental ReviewTraining

Back-of-the-house Kitchen Chiller plant Boiler plant Fire fighting system Solid waste storage Water storage Wastewater

discharge Chemicals &

dangerous storage

General Facilities in HOTEL

Generic Management Structure


TOP LEVEL MANAGEMENT

DEPARTMENTAL LEVEL

SECTIONAL LEVEL

OPERATIONAL LEVEL

H O TE L O R G A N IS A TIO N C H A R T

A ccou n tsD ep t.

P u rch as in gD ep t.

H u m anR esou rces

D ep t.

P u b licR e la tion s

D ep t.

S a les&

M arketin gD ep t.

F ron tO ffice

F ood&

B everag eD ep t.

H ou sekeep in gD ep t.

E n g in eerin gD ep t.

S ecu rityD ep t.

D u p u ty G en era l M an ag er/ F in an c ia l C on tro lle r

G en era l M an ag er


1. GAP ANALYSIS of current operations & management practices against ISO 14001 Requirements in Hotel– ISO 14001 GAP ANALYSIS CHECKLIST

FOR REVIEW OF HOTEL ENVIRONMENTAL MANAGEMENT PRACTICES


1. Identify current environmental practices 2. Identify supporting documents 3. Identify the GAPs 4. Suggest recommendations


Site Visit Document Interview

Review


2. ISO 14001 Environmental Aspects Identification


PROCESSFLOW

INPUT

OUTPUT

Identified all

Aspects&

Impacts

(REGISTER)

Identified all

Aspects&

Impacts

(REGISTER)

Site Visit

Documents Review

Interview

STAGE I STAGE II STAGE III

2. ISO 14001 Environmental Aspects Identification


Evaluation of Significant Aspects

Minor

Aspects

Significant

Aspects

Operational Control

(CONTROL)

Objectives & Target

(IMPROVE)

Keeping Records

STAGE IV


2. Environmental Aspects Identification

Input-Output Diagram

INPUTS•Water use•Energy use•Raw material use•Vehicles use•Storage of materials•Use/ delivery/ storage / labelling/ packing of chemicals

INPUTS•Water use•Energy use•Raw material use•Vehicles use•Storage of materials•Use/ delivery/ storage / labelling/ packing of chemicals

PROCESS FLOW

(Activity, Product

or Service)

OUTPUTS•Finished goods•Emission to air•Emission to water•Noise generated•Disposal to land•Hazardous waste•Abnormal situation (e.g. start-up & shut-down conditions)•Possible emergency conditions (e.g. Accidents & incidents) •Container leakage/disposal/ spillage/dilution of chemicals

OUTPUTS•Finished goods•Emission to air•Emission to water•Noise generated•Disposal to land•Hazardous waste•Abnormal situation (e.g. start-up & shut-down conditions)•Possible emergency conditions (e.g. Accidents & incidents) •Container leakage/disposal/ spillage/dilution of chemicals

Associated with all steps


INPUT OUTPUTInput-Output Diagram


C H IN E S EK ITC H E N

C O L DK ITC H E N

F R E N C HK ITC H E N

JA P A N E S EK ITC H E N

F & BK ITC H E N

1. Break F& B Kitchen’s

operation into different sections



D IM S U MS E C TIO N

F R Y IN GS E C TIO N

B O IL IN GS E C TIO N

B B QS E C TIO N

C H O P P IN GS E C TIO N

C H IN E S EK ITC H E N

2. Break CHINESE KITCHEN into sub-sections


ee

2. Delivering & Receiving

food from suppliers


food from suppliers

3. Preparation3. Preparation

4. Serving4. Serving



INPUT OUTPUTInput-Output Diagram of Chinese Kitchen

1. Food ordering1. Food ordering

Washing food

Trimming food

Cooking food

Storing food

ee


food from suppliers


food from suppliers

3. Preparation3. Preparation

4. Serving4. Serving



-Use of metal can, plastic bag, paper box & glass bottle for packaging food ingredients-Use of glass bottle for packaging sauce-Use of plastic basket & small plastic box for delivery of vegetables

INPUT

-Use of water to wash vegetables-Consumption of water to wash oyster

-Consumption of water to the used food containers & utensils

-Consumption of electricity by lighting

-Disposal of metal can, plastic bag, paper box & glass bottle for packaging food ingredients-Disposal of glass bottle, foil bag, plastic bag, metal can for packaging sauce-Disposal of plastic basket & small plastic box for delivery of vegetables

-Discharge of water for washingvegetables & oyster

-Disposal of leftover food of theday from buffet

-Emission of heat & smoke outside the hotel by HVAC System-Disposal of the broken utensils

OUTPUTInput-Output Diagram of Chinese Kitchen

-Raw materials used 1. Food ordering1. Food ordering-Disposal of excess food

Washing food

Trimming food

Cooking food

Storing food

-Disposal of trimming-Disposal of unused cooked food which will not be served to guests

-----

-Consumption of water to boil vegetables-Consumption of water to boil lobster & shrimps-Consumption of gas by the gas stove-Consumption of electricity by the use of cold room & freezer for storing food

-Use of food wrap to keep food fresh before putting into the freezer

-Emission of heat by the gas stove-Emission of heat & smoke to cook food-Spillage of oil into the fire during cooking-Emission of heat, toxic air & smoke by leakage of electricity/ fire occurrence

-Disposal of plastic food wrap to keep food fresh before putting into freezer -Spoilage of food if the cold room & freezer do not function properly

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT:SECTION:EVENT:

Activity,Product or

ServiceEnvironmental

Aspect-Normal operations(N)-Abnormal operations (A)-Potential emergency conditions (E)

Environmental ImpactsSignificant

?

OperationalControl

Ref.

Objectives&

TargetsRef.

Air Water Land Noise Flora&

Fauna

MaterialResource

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: CHINESE KITCHENSECTION: Dim Sum SectionEVENT: ---

Activity, Productor


Aspect-Normal operations (N)-Abnormal operations (A)-Potential emergency -conditions (E)


?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Food ordering Use of rawmaterials &disposal of excessfood (N)

X X

2. Delivering &receiving foodfromSuppliers

Use & disposal ofmetal can, plasticbag, paper box &glass bottle forpackaging foodingredients (N)(e.g.dry beans (10kilo), rice, can food)

X X

Use & disposal ofglass bottle, foilbag, plastic bag,metal can forpackaging sauce(N)(e.g.Cooking wine,soya sauce &tomato paste, etc)

X X

1. Is the aspect controlled through either legal or other requirements?1. Is the aspect controlled through either legal or other requirements?

2. Is the aspect likely to have a high severity of consequence to the environment or human health?

2. Is the aspect likely to have a high severity of consequence to the environment or human health?

3. Did any environmental accidents or incidents occur in the past?3. Did any environmental accidents or incidents occur in the past?

4. Have any legitimate complaints been received related to the aspects?4. Have any legitimate complaints been received related to the aspects?

5. Does the aspect result in large quantities of waste?5. Does the aspect result in large quantities of waste?

6. Are large quantities of resources consumed?6. Are large quantities of resources consumed?

7. Does use/ disposal of the product create concern?7. Does use/ disposal of the product create concern?

8. Is the aspect a business concern, or a concern of interested parties?8. Is the aspect a business concern, or a concern of interested parties?

Significance Evaluation SystemSignificance Evaluation SystemEnvironmental Aspect

Not a significant aspect

Yes

Yes

Yes

Yes

Yes

Yes

Significant?

Yes

Yes

Numerical-based AssessmentNumerical-based AssessmentSCALE DESCRIPTION

(Response to Significant Criteria)

1 Negligible

2 Minor

3 Significant

4 Major

Review of past environmental accidents & incidentsReview of past environmental accidents & incidents

Department:Section:

Past EnvironmentalAccidents or

incidents

RelatedDocuments

Preventive Action

Review of Legal and other requirementsReview of Legal and other requirements

Department:Section:

Ordinance/Regulation

Requirements RelevantReference

Publications

PreventiveAction


F L O O R P U B L ICA R E A S

U N IF O R M /L IN E N

F L O W E RS H O P

L A U N D R Y H O U S E K E E P IN GO F F IC E

H O U S E K E E P IN G

1. Break HOUSEKEEPING into different sections


2. Cleaning bathroom2. Cleaning bathroom

3. Replacement of mini-bar3. Replacement of mini-bar

4. Cleaning/ Sweeping/ dusting the guestroom

4. Cleaning/ Sweeping/ dusting the guestroom



-Use of plastic-bottled bathroom amenities-Consumption of toilet paper-Use & replacement frequency of bathroom towels

INPUT

---

-Electricity consumption by the vacuum cleaner

-Electricity consumption by lighting in guest room & guest floor service pantry-Electricity consumption by air-conditioning in guest room-Water consumption by guest & room attendant-Use, delivery, storage, labelling, packing of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatment liquid, etc.

-Disposal of plastic sanitary bags-Disposal of plastic bottled bathroom amenities-Disposal of condemned terry towels

-Disposal of plastic bottle & aluminium can-Disposal of empty glass bottles of distilled water

-Re-suspension of dust by vacuum cleaner

-Water discharge by guest & room attendant Container-Container leakage, disposal, spillage and dilution of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatmnt liquid, etc.

OUTPUTInput-output Diagram of Housekeeping

(Floor Section)

-Use & replacement frequency of bedding linen -Use of polyester blanket cover sheets for bed making

1. Change of bedding linen

1. Change of bedding linen

-Disposal of condemned woolen blankets,terry towels & bedding sheets

Change of bathroom amenitiesChange of bathroom amenities

Change of toilet paperChange of toilet paper

Change of towelsChange of towels

Washing the bathroom facilitiesWashing the bathroom facilities

5. Others5. Others-Disposal of plastic shopping bags, garbage bags & laundry bags

-Use of ozone air purifier to purify & deodorise gas-Use of pesticides for pest control treatment-Consumption of paper by providing 2 sets of telephone directories-Use of aerosol spray products-Consumption of packing materials for lost & found items-Use of plastic laundry bags for guest s laundry items

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: HOUSEKEEPING DEPARTMENTSECTION: Floor SectionEVENT: ---

Activity, Productor


Aspect-Normal operations (N)-Abnormal operations (A)-Potential emergencyconditions (E)


?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Change ofbedding linen inguestroom

Use & replacementfrequency ofbedding linen &bathroom towels(N)

X X

Use of polyesterblanket coversheets for bedmaking (N)

X X

Disposal ofcondemned woolenblankets & beddingsheets (N)

X X

2. Cleaningbathroom(Change ofbathroomamenities)

Use & disposal ofplastic-bottledbathroom amenities(N)

X X

(Change of toiletpaper)

Consumption oftoilet paper (N)

X X


A B CR E S TA U R A N T

D E FR E S TA U R A N T

G H IB A R

JK LL O U N G E

M N OC A N TE E N

B A N Q U E TIN G R O O MS E R V IC E

S TE W A R D IN G F & BA D M IN .O F F IC E

F & BS ervices

1. Break F& B Service



Setting tablesSetting tables

2. Serving guest2. Serving guest



-Use of paper chopsticks folder-Use of paper table placemat-Use of matches on guest tables

INPUT

-Use of paper menus-Using paper to take order

-Provision of drinking water for guest-Use of soft paper coaster for holding drinks-Use of toothpicks on guest tables

-Consumption of electricity by spot lights above buffet table-Consumption of electricity by lighting & air-conditioning-Consumption of cold/ hot water

-Generation of broken glassware & chinaware

-Disposal of worn-out paper menus-Disposal of paper for order taking

-Disposal of expired food/ leftover food-Emission of heat by the coffee brewing machine-Emission of air pollutants by smoking

-Emission of heat by spot lights above buffet tables-Emission of heat by lighting

OUTPUTInput-output Diagram of F&B Service Outlet

-Water & chemicals used for polishing the chefing set, re-silvering the silver salt & silver shaker

1. Preparation 1. Preparation -Discharge of water & chemicals for polishing the chefing set, re-silvering the silver salt & silver shakerPolishing of glassware

Order Taking

Serving food to guest

Clearing tables/washing dishes

-Consumption of water & chemicals by Stewarding for cleaning & drying glasses, washing the bread plate, polishing & re-silvering the silver cutlery-Consumption of water & chemicals by Laundry to wash the buffet table linen, table napkin, table cloth for dining

-Disposal of leftover coffee cream-Disposal of toothpicks/ matches on tables-Disposal of paper chopstick folder-Disposal of glass container & leftover portioned jam-Disposal of plastic holder, foil paper & leftover butter-Disposal of empty bottles

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: F&B Service OutletSECTION: ABC SectionEVENT: Preparation

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Preparation(Polishing ofglassware)

Water & chemicalsused for polishingthe chefing set, re-silvering the silversalt & saltshaker(N)

X X

Discharge of water& chemicals forpolishing thechefing set, re-silivering the silvershaker (N)

X X

(Setting tables) Use of paperchopsticks folder,paper tableplacemat &matches on guesttable (N)

X

Generation ofbroken glassware &chinaware (N)

X X


R ece ivin g F & B S to re G en era l S to re E P D A c cou n tsO ffice

A c cou n tsD ep artm en t

1. Break Accounts Department’s



2. Check the market list, quantity & quality of

the products

2. Check the market list, quantity & quality of

the products

3. Calculate the order frominvoice

3. Calculate the order frominvoice

4. Make the daily receiving report

4. Make the daily receiving report



----

INPUT

-Electricity consumption by the use of calculator to calculate the order from the invoice-Use of paper roll for calculating the order from the invoice

-Use of NCR paper to make daily receiving report-Consumption of electricity by the computer to input data from the receiving report

-Consumption of electricity by lighting, air-conditioning & electric fan in ReceivingOffice-Consumption of general office stationery such as ball pen, pencil, ruler, etc.

-Disposal of unfresh or unused parts of meat & vegetables-Disposal of unfresh fish-Disposal of those expired or spoilt items

----

-Disposal of those useless or out-dated report

----

OUTPUTInput-Output Diagram of Accounts Department

(Receiving Section)-Use of carton box & bamboo basket for packaging vegetables from suppliers-Use of plastic bag & carton box for packaging chilled meat & frozen meat from suppliers respectively-Use of plastic bucket for holding fish from suppliers-Use of Styrofoam box & carton box for packaging salmon fish from suppliers-Use of plastic bag for packaging prawn from suppliers-Use of steel can & carton box for packaging food (e.g. pineapple juice) from suppliers-Use of carton box for packaging stationery from suppliers

1. Receiving food, raw materials or products

from suppliers

1. Receiving food, raw materials or products

from suppliers

-Disposal of carton box & bamboo basket for packaging vegetables-Disposal of plastic bag& carton box for packaging chilled meat & frozen meat respectively-Disposal of plastic bucket for holding fish-Disposal of Styrofoam box & carton box for packaging salmon fish-Disposal of plastic bag for packaging prawn-Disposal of steel can & carton box for packaging food (e.g. pineapple juice) -Disposal of carton box for packaging stationery

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: ACCOUNTS DEPARTMENTSECTION: Receiving SectionEVENT: Receiving food

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Receiving food,raw materials orproducts fromsuppliers

Use & disposal ofcarton box &bamboo basket forpackagingvegetables fromsuppliers (N)

X X

Use & disposal ofplastic bag & cartonbox for packagingchilled meat &frozen meat fromsuppliersrespectively (N)

X X

Use & disposal ofplastic bucket forholding fish fromsuppliers (N)

X X

Use & disposal ofstyrofoam box &carton box forpackaging prawnfrom suppliers (N)

X X

2. Ordering plastic products2. Ordering plastic products

3. Ordering food items3. Ordering food items



-Purchasing policy of plastic products(e.g. Use of plastic bags & guest supplies, etc.)

INPUT

-Purchasing policy of food items(e.g. Use of packing materials)

-Purchasing policy of beverage products(e.g. Use of glass bottle drinks, plastic bottle

drinks & aluminium-canned drinks)

-Consumption of electricity by office equipment-Consumption of electricity by lighting & air-conditioning in Purchasing Office-Use of paper & stationery in Purchasing Office

-Purchasing policy of plastic products(e.g. Disposal of plastic bags & guest supplies, etc)

-Purchasing policy of food items(e.g. Disposal of packing materials)

-Purchasing policy of beverage products(e.g. Disposal of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks)

___

OUTPUTInput-Output Diagram of Purchasing Department

-Purchasing policy of paper products & printed matters

(e.g. Use of copy paper & hotel stationery, etc.)1. Ordering paper

products or printed matters

1. Ordering paper products or printed matters -Purchasing policy of paper products & printed matters

(e.g. Disposal of copy paper, hotel stationery, etc)

4. Ordering beverage products4. Ordering beverage products

-Purchasing policy of Housekeeping & F&B cleaning chemicals

(e.g. Dishwashing machine cleaning powderdetergent, dishwashing rinse additive, etc.)

5. Ordering cleaning chemicals5. Ordering cleaning chemicals

-Purchasing policy of Housekeeping & F&B cleaning chemicals

(e.g. Dishwashing machine cleaning powderdetergent, dishwashing rinse additive, etc.)

-Purchasing policy of electricity & gas equipment which may affect energy

consumption

6. Ordering electricity & gas equipment6. Ordering electricity & gas equipment

-Purchasing policy of electricity & gas equipment which may affect air emission

7. Others7. Others

---- -Purchasing policy of toner cartridge(e.g. useless toner cartridge may create solid

waste)

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: PURCHASING DEPARTMENTSECTION: ---EVENT: Ordering

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Ordering paperproducts or printedmatters

Purchasing policyof paper products &printed matters (N)(e.g. Use &disposal of copypaper & hotelstationery, etc)

X X

2. Ordering plasticproducts

Purchasing policyof plastic products(N)(e.g. Use &disposal of plasticbags & guestsupplies, etc)

X X

3. Ordering fooditems

Purchasing policyof food items (N)(e.g. Use &disposal of packingmaterials)

X X


1. Break Front Office’s operations into different sections


F ron tD esk

A ss is tan tM an ag er

D esk

C on c ie rg e B u s in essC en tre

O p era to r H ea lthC lu b

G en era lO ffice

F ron tO ffice

Print the registration card/ Check-In slipPrint the registration card/ Check-In slip

Guest Check - InGuest Check - In



-Use of paper

INPUT

-Use of plastic for issuing guest key cards

-Use of paper & the paper envelope

-Use of stationery-Consumption of electricity by the use of computer & printer-Consumption of electricity by lighting & air-conditioning

-Disposal of the out-dated registration card/ check-in slip

----

-Disposal of paper

-Disposal of the useless stationery

OUTPUTInput-Output Diagram of Front Office

(Front Desk) -Use of paper

PreparationPreparation

-Disposal of the outdated arrival list

-Use of printing paper -Disposal of the useless report

-Use of printing paper-Disposal of the useless check-out statement

Assign room & issue guest key cardAssign room & issue guest key card

Print the expected arrival / Rooming listPrint the expected arrival / Rooming list

Sending message to guestsSending message to guests

Print the back up reportPrint the back up report

Guest Check-OutGuest Check-Out

Print the check-out statement/ Print the check-out statement/

-Use of printing paper

Print the Audit ReportPrint the Audit Report

-Disposal of those out-dated & useless Audit Report

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: FRONT OFFICE DEPARTMENTSECTION: Front DeskEVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Preparation(Print the expectedarrival / Roominglist)

Use & disposal ofpaper to print theexpected arrival/Rooming list (N)

X X

(Print theregistration card/Check-In slip)

Use & disposal ofpaper to print theregistration/ Check-in slip (N)

X X

2. Guest check-in

(Assign room &issue guest keycard)

Use of plastic forissuing guest keycards (N)

X X

(Sending messageto guests)

Use & disposal ofpaper (N)

X X


1. Break Engineering’s Operations into different sections


A ir-con d it ion in gS ec tion

E lec trica lS ec tion

M ech an ica lS ec tion

B u ild in g&

D ecora tion

E n g in eerin gS toreR oom

E n g in eerin gO ffice

G en era lO ffice

E n g in eerin g


2. Break Air-conditioning Section into sub-sections


W ater-s id e(C h ille r)

A ir-s id e(P A U , A H U & F an C o il)

V en tila t ion(In take & E xh au s t F an s )

A ir-con d it ion in gS ec tion

Control of chiller capacitye.g. Water temperature

Control of chiller capacitye.g. Water temperature

Use of refrigerantUse of refrigerant



-Electricity consumption to run the chiller

-Use/ delivery/ storage/ labelling/ packing of refrigerant

-Use/ delivery/ storage/ labelling/ packingof chemicals-Increase electricity consumption if the dosage of chemicals is insufficient tokill the bacteria

-Consumption of electricity by lighting & air-conditioning in the Chiller plant -

-Noise emission when running the chiller-Differential chilled water temperature can affect thermal comfort of human beings

-Container leakage/ disposal/ spillage of refrigerant which is an ozone depleting substances

-Container leakage/ disposal/ spillage of chemicalswhich will cause water pollution & harmful to human’s health

----

Input-Output Diagram of Engineering Department (Air-conditioning Section) Water -Side

(Chiller Section)

Chemical treatment of chilled water to kill the

bacteria (ie. corrosive substances)

Chemical treatment of chilled water to kill the

bacteria (ie. corrosive substances)

---- Heat rejection of air-conditioning systemHeat rejection of air-conditioning system -Heat emission to air / sea water

MaintenanceMaintenance

Malfunctioned water pump& chillerMalfunctioned water pump& chiller

-Use of water & chemical for condenser/ evaporator water pipe cleaning

----

-Increased consumption of electricity & water in case of malfunctioned water pump

Water pipe cleaningWater pipe cleaning -Discharge of waste water after cleaning

Maintenance on the water pump & chillerMaintenance on the water pump & chiller

-Disposal of chemical waste (spent lubricant oil)-Use of lubricant oil for maintenance

Changing the zinc plateChanging the zinc plate-Use of zinc when changing the zinc

plate -Disposal of zinc plate

Operation OperationINPUTS OUTPUTS

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: ENGINEERING DEPARTMENT (Air-conditioning Section)SECTION: Water-side (Chiller Section)EVENT: Chiller Operation

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Chilleroperation

(Control of chillercapacity )e.g. watertemperature

Electricityconsumption to runthe chiller (N)

X

Noise emissionwhen running thechiller (N)

X

Differential chilledwater temperaturecan affect thermalcomfort of humanbeing (N)

X

(Use of refrigerant) Use/ delivery/storage/ labelling/packing ofrefrigerant (E)

X

3. Extinguish fire by fire prevention & control facilities

3. Extinguish fire by fire prevention & control facilities



-Use of BCF fire extinguishers that contain ozone depleting substances

INPUT

-Providing fire prevention training to all hotel staff and security guards so as to ensure that they have proper training, awareness and competence on fire prevention and control

-Storage of dangerous goods & chemicals in the hotel

-Consumption of electricity & air-conditioning by lighting in Security office & control room-Use of paper & stationery in the office

-Emission of ozone depleting substances to the environment

-Disposal of the empty bottles of fire extinguisher

----

----

-Disposal of useless paper & stationery in the office

OUTPUTInput-Output Diagram of Security Department

----

2. Patrol around the hotel2. Patrol around the hotel

----

5. Control & monitor the storage of dangerous goods & chemicals in

the hotel

5. Control & monitor the storage of dangerous goods & chemicals in

the hotel

4. Fire prevention training provided for the staff

4. Fire prevention training provided for the staff

-Use of CCTV for watching hotel’s activities-Use of video tapes to record the hotel’s activities by CCTV

1. Watching hotel’s activities through the use of CCTV

1. Watching hotel’s activities through the use of CCTV

-Disposal of CCTV for watching hotel’s activities-Disposal of useless video tapes

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: SECURITY DEPARTMENTSECTION: ---EVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Watchinghotel’ s activitiesthrough the use ofCCTV

Use & disposal ofCCTV for watchinghotel’ s activities(N)

X X

Use & disposal ofvideo tapes torecord hotel’ sactivities by CCTV(N)

X X

2. Extinguish fireby fire prevention &control facilities

Use & disposal ofBCF fireextinguishers thatcontain ozonedepletingsubstances (N)

X X X

Providing fireprevention trainingto all hotel staff &security guards soas to ensure thatthey have propertraining, awareness& competence onfire prevention &control.(E)

X X

2.Internal or external envelope use 2.Internal or external envelope use

3.Paper/ plastic file use3.Paper/ plastic file use

-Use of envelopes

INPUT

-Use of paper/ plastic file

-Use of carton box/ cardboard

-Disposal of envelopes

-Disposal of paper/ plastic file

-Disposal of carton box/ cardboard

OUTPUTInput-Output Diagram of Administration Office-Use of white office paper (letterhead paper,

copy paper, scratch paper, business forms,photocopies, computer printouts, reports,

memos, etc.) 1. Office paper use

1. Office paper use -Disposal of white office paper (letterhead paper,

copy paper, scratch paper, business forms,photocopies, computer printouts, reports,

memos, etc.)

4 Carton box/ cardboard use 4 Carton box/ cardboard use

-Use of memos sheet

5. Message taken 5. Message taken

-Disposal of memos sheet

-Use of plastic bags

6. Use of plastic bag 6. Use of plastic bag -Disposal of plastic bags

-Disposal of the useless general office stationery

-Consumption of general office stationerysuch as ball pens, pencils, ruler, etc.

8. Printing/ Photocopying8. Printing/ Photocopying-Consumption of paper during photocopying

or printing

-Emission of heat, dust & ozone during photocopying

-Emission of noise by the operation of printer

9. Use of office equipment 9. Use of office equipment

-Electricity consumption by the use of office equipment such as electronic

typewriter, photocopier, computer, & printer-Emission of noise by the use of typewriter

10. Lighting in office10. Lighting in office

-Electricity consumption by lighting in office

-Heat emission by lighting in office

7. Use of office stationery 7. Use of office stationery

11. Air-conditioning11. Air-conditioning-Electricity consumption by air-conditioning

in office----

Register of Environmental Aspects & ImpactsRegister of Environmental Aspects & ImpactsDEPARTMENT: Administration OfficeSECTION: ---EVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Office paper use Use & disposal ofwhite office paper(letterhead paper,copy paper, scratchpaper, businessforms, photocopies,computer printouts,reports & memos,etc)

X X

2. Envelope use Use & disposal ofenvelopes

X X

3. Paper or plasticfile use

Use & disposal ofpaper/ plastic file

X X

4. Carton box orcardboard use

Use & disposal ofcarton box

X X