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Meat Waste Event Report
Meat Waste Event Report
Rachel Wood

Meat Waste Event Report

Meat is the single most valuable raw material in the business and meat waste can, if not adequately controlled, cause significant variations to and degradation of financial results. The business wants to ensure that causes of meat waste are adequately documented so that root cause analysis (RCA) can be performed. This will assist in determining a) whether the underlying cause is likely to occur again and, if so, what mitigating actions can be taken to avert this and b) what can we learn from the event about our day-to-day processes and practises that can prevent a similar event in future. Given the high value of meat, the business wants to ensure that the financial impacts of events have an appropriate delegation of authority, similar to Capital or Operational Expenditure.

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Free Meat Waste Event Report Checklist

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Title Page

  • Site conducted

  • Document No.

  • Level 1 < 1T or $4k
    Level 2 >1 T <5 T or $4k - $20k
    Level 3 > 5T or > $20k

  • Details of the meat Waste - Call out the level (i.e cat 1,2 or 3), the value stream and the description of event Example: Level 1 - Smallgoods - Floor Waste - Tom Jones

Meat Waste Policy

Meat Waste Policy - This section contains the entire meat waste policy. If you are familiar with this document please move to the last section

  • Page 1

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  • Page 2

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  • Page 3

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  • Page 4

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  • Page 5

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Meat Waste Details

Meat Waste Event Report

  • Policy Meat Waste Approval
    Go to the meat waste policy section if you require further guidance

    Image 21.png

  • Size of event

    • Level 1: < 1MT or $4k
    • Level 2: Between 1MT and 5MT or $4k and $20k
    • Level 3: > 5MT or $20k

  • Date and time of event

  • Manufacturing Stream / Area

  • Shift

  • Category Description

    • Pickle / brine
    • Jelly
    • Floor Waste / dropped meat
    • aw waste
    • ph waste
    • Ecowise Waste
    • Staff sales
    • Liquid waste
    • Aged meat
    • Packaging waste
    • Event Waste

  • SAP Product #

  • Product Description

  • Where the tonnage and value of an event fall into two different levels, e.g. 4.5MT worth $23k, the higher delegation will apply.
    If an amount of waste greater than 1MT or $4k, this must be rectified within one business day and provide the necessary documentation

  • Quantity (kg)

  • $ per kg Description
    $4.81 Bacon WIP
    $4.08 Bulk Ham WIP
    $3.78 COB WIP
    $3.28 Slicing and dicing WIP
    $2.51 Smallgoods WIP
    $5.88 Salami WIP
    $1.00 Brine Waste
    $1.50 Bacon Jelly
    $7.00 Plain Bottom Web
    $22.00 Top Web

  • Value ($)

Event details Please select Event Waste if > 1MT; Minor events desirable

  • undefined

    • Operational Waste
    • Event Waste
    • Staff Shop Waste
    • Brine waste
    • Bacon Jelly
    • Packaging Waste

  • Take a photo of the waste - Record the I auditor document number on the waste label so the Environment Coordinator, or their delegate, can: • Validate that the form and the waste product align • Re-weigh and validate the weight • Record the details in the Meat Waste Register

  • Disposition of the waste

  • Take a photo of the waste - Record the I auditor document number on the waste label so the Environment Coordinator, or their delegate, can: • Validate that the form and the waste product align • Re-weigh and validate the weight • Record the details in the Meat Waste Register

  • Disposition of the waste

  • Take a photo of the waste - Record the I auditor document number on the waste label so the Environment Coordinator, or their delegate, can: • Validate that the form and the waste product align • Re-weigh and validate the weight • Record the details in the Meat Waste Register

  • Disposition of the waste

  • Description of event

  • Root cause analysis required only if it is a MAJOR event.

  • Corrective actions

  • Preventative actions

  • Photographs - Record the I auditor document number on the waste label so the Environment Coordinator, or their delegate, can: • Validate that the form and the waste product align • Re-weigh and validate the weight • Record the details in the Meat Waste Register

  • Disposition

Approvals

  • Meat Waste forms should be completed daily by each manufacturing stream according to Section 4 above and form part of the stream’s explanation for periodic MUV reporting.
    Value and quantity adjustments are to be approved prior to the waste product being sent to the waste treatment plant per the delegated authority limits
    All forms must be sent to the finance business partners to approve the cost allocation
    Clive Vaz = Bacon & Ham
    Ruwan Kannagara = Smallgoods & Salami

  • Category of Waste

    • Level 1: < 1MT or $4k
    • Level 2: Between 1MT and 5MT or $4k and $20k
    • Level 3: > 5MT or $20k

  • Finance Business Partner for the stream - After signing, share this report with the manufacturing manager to sign

  • Manufacturing Manager - After signing, share this report please mark the report as completed

  • Finance Business Partner for the stream - After signing, share this report with the manufacturing manager to sign

  • Manufacturing Manager - After signing, share this report with the operations director to sign

  • Operations Director -After signing, mark this report as complete

  • Finance Business Partner for the stream - after signing, share this report with the manufacturing manager to sign

  • Manufacturing Manager - after signing, share this report with the operations director to sign

  • Operations Director - after signing, share this report with the finance director to sign

  • Finance Director - after signing, mark the report as complete

Meat Waste Event Report
Rachel Wood

Meat Waste Event Report

Meat is the single most valuable raw material in the business and meat waste can, if not adequately controlled, cause significant variations to and degradation of financial results. The business wants to ensure that causes of meat waste are adequately documented so that root cause analysis (RCA) can be performed. This will assist in determining a) whether the underlying cause is likely to occur again and, if so, what mitigating actions can be taken to avert this and b) what can we learn from the event about our day-to-day processes and practises that can prevent a similar event in future. Given the high value of meat, the business wants to ensure that the financial impacts of events have an appropriate delegation of authority, similar to Capital or Operational Expenditure.

Use this Template
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