Pacific Seafood - Derek Yau

Derek Yau

OASE Intern at Pacific Seafood

  • Industry: Seafood processing
  • Project Type: Toxic chemical management
  • Location: Clackamas, OR
  • Major/University: Biology, Ecology option, Oregon State University
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Project Summary

Derk Yau interned for Pacific Seafood located in Clackamas, Oregon, and identified ways to use and deploy chemicals more efficiently, improve recycling of empty plastic containers and reduce spills and pollution from accidental spills or releases. Yau analyzed the current management of chemicals used in sanitation and disinfection to:

  • Identify better dilution technologies
  • Reduce plastic waste in the form of empty containers
  • Develop standardized guidance to improve current chemical handling, storage, and disposal practices

Questions about this project? Contact Lisa Cox

Potential Impacts

If implemented, Yau 's recommendations would provide a potential annual savings of $26,180. It would also reduce 6,750 pounds of plastic waste, 32,850 gallons of water, and the equivalent of 4.8 metric tons of CO2 each year.

 

$26,180

Annual Savings

 

6,750 pounds

Plastic Waste Reduced

  

32,850 gallons

Water Saved

Background

Pacific Seafood Group (PSG) is a family-owned and operated seafood company that was founded in 1941, with the mission of providing fresh, sustainable, and high-quality protein to their customers. Their headquarters are in Clackamas, Oregon and they own 43 facilities across 11 states.

Maintaining accurate chemical concentrations during sanitation activities is a top priority for Pacific Seafood. They know it’s critical that chemicals used in sanitation activities are properly dosed to eliminate any harm to surface water bodies that directly receive wastewater discharge produced at shoreside facilities. Chemical usage is primarily used for sanitation and disinfection of equipment, which is required to maintain facilities above expected sanitation levels.

Projects Details

Efficient and safe chemical dispensing and tracking. A high priority for PSG is to track and dispense the proper concentration of their sanitation chemicals. Many sanitation chemicals are sold in concentrated form, and diluted with water when used. Keeping the dilution of sanitation chemicals both consistent and accurate is important to both product quality and to meet federal guidelines for sanitation levels. Yau researched systems that accurately dispense diluted chemicals and track chemical output and recommended an automated dilution system that functions like a vending machine.

  • Annual cost to implement and savings are unknown; the primary gain would be increase worker safety and capability to track and then evaluate chemical usage

Standardized chemical guidance, plans and training can prevent accidents and spills while assisting with tracking and disposal options. The OASE intern developed an all-encompassing,chemical guidance manual detailing the handling, storage, and disposal of chemicals and chemical waste. The manual also provides a mechanism to track chemical usage, sourcing, potential waste, and recycling of chemical containers. This would also make future changes easier and potentially help identify more cost-effective alternatives.

  • Annual cost to implement is unknown, one-time savings is $5,000

Drum Recycling/Reconditioning. The majority of Pacific Seafood’s 55-gallon, plastic chemical drums were sent to the landfill. Yau found that their chemical vendor runs a drum recycling and reconditioning program where PSG can send empty chemical drums to be reconditioned and recycled, preventing more than 300 chemical drums from the landfill. The drums had to be completely empty of chemicals and Yau found a simple drum wedge could be used to prop up the drum ensuring all chemicals are used and ready for reconditioning.

  • Cost $450 to implement while saving a potential $26,180; annual reductions are 6,750 pounds of plastic waste and 4.8 metric tons of CO2

Water conservation. During a site visit, the OASE intern noticed a poorly designed sink that wasted water. The sink was controlled by a motion sensor, turning on when people walked by which wasted water. The sink also has nine faucets that turn on at the same time, regardless of how many are actually being used. Yau recommended the installation of foot pedal sink so it would only turn on when it was needed to be used.

  • Cost to implement was $3,000 savings are unknown; annual water savings 32,850 gallons of water