Odour amenity, pathogen potential and 'spreading' potential to Primary hazard blanket environmental media, such as surface waters, when spilled, causing environmental impacts. Substances or wastes which if released present or may present immediate or Secondary H12: Ecotoxic delayed adverse impacts to the environment hazard by means of bioaccumulation and/or toxic effects upon biotic systems. The has the same word ‘flammable’ Why is it meaning as Flammable ‘inflammable’. hazardous? liquids are liquids, or mixtures of liquids, or liquids containing solids in solution or suspension (for example, paints, varnishes, H3: Flammable Other hazard(s) lacquers, etc, but not including substances liquids or wastes otherwise classified on account of their dangerous characteristics) which give off flammable vapour at temperatures of not more than 60.5°C, closed-cup test, or not more than 65.6°C, open-cup test. Main likely chemical contaminants N/A Animal effluent and residues Abattoirs, broiler sheds and poultry processing facilities and fish Where does it processing facilities. Main sources come from? Grease trap waste Restaurants, cafes and fast food outlets. Significant reuse or recycling of grease trap waste occurs. Composting and bio-digestion methods are typically applied to How is it Main fates recycle, reclaim or recovery energy from animal industry wastes, with managed? some used as inputs into fertiliser products. Alternatively these wastes may be managed through landfill. Volume score <1% 1 5% 5 10% 10 20% 20% – – – ≥ (% of national tonnes in 2013) 12.59% How much is generated in TOTAL: 905,350 ACT: 5,024 NSW: 319,854 Australia? Waste arising in NT: 10,395 Qld: 255,770 SA: 72,118 2013 (tonnes) Tas: 22,150 Vic: 140,222 WA: 79,817 Grease trap waste is made up solids and sludges from cooking of Potential health Overview both animal and vegetable oils, which are obviously edible oils. impacts However, the cooking process degrades these oils and, in
Why is it hazardous? Primary hazard Odour amenity, pathogen potential and 'spreading' potential to blanket environmental media, such as surface waters, when spilled, causing environmental impacts. Secondary hazard H12: Ecotoxic Substances or wastes which if released present or may present immediate or delayed adverse impacts to the environment by means of bioaccumulation and/or toxic effects upon biotic systems. Other hazard(s) H3: Flammable liquids The word ‘flammable’ has the same meaning as ‘inflammable’. Flammable liquids are liquids, or mixtures of liquids, or liquids containing solids in solution or suspension (for example, paints, varnishes, lacquers, etc, but not including substances or wastes otherwise classified on account of their dangerous characteristics) which give off flammable vapour at temperatures of not more than 60.5°C, closed-cup test, or not more than 65.6°C, open-cup test. Main likely chemical contaminants N/A Where does it come from? Main sources Animal effluent and residues Abattoirs, broiler sheds and poultry processing facilities and fish processing facilities. Grease trap waste Restaurants, cafes and fast food outlets. How is it managed? Main fates Significant reuse or recycling of grease trap waste occurs. Composting and bio-digestion methods are typically applied to recycle, reclaim or recovery energy from animal industry wastes, with some used as inputs into fertiliser products. Alternatively these wastes may be managed through landfill. How much is generated in Australia? Volume score (% of national tonnes in 2013) <1% 1 – 5% 5 – 10% 10 – 20% ≥ 20% 12.59% Waste arising in 2013 (tonnes) TOTAL: 905,350 ACT: 5,024 NSW: 319,854 NT: 10,395 Qld: 255,770 SA: 72,118 Tas: 22,150 Vic: 140,222 WA: 79,817 Potential health impacts Overview Grease trap waste is made up solids and sludges from cooking of both animal and vegetable oils, which are obviously edible oils. However, the cooking process degrades these oils and, in
hazardous-waste-impacts.docx