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32 <br />responsibility and will maintain its good faith effort to clean containers as soon as possible. This requires <br />goad judgment on part of the food residuals collection manager.as to which locations will require <br />immediate action in the form of backup equipment, and which locations are not time-sensitive. In the <br />event that a waste generator is not fully satisfied with the condition or appear-ante of carts for reasons <br />including but not limited to appearance, the contractor takes full responsibility in making sure the <br />problem is corrected and the customer is satisfied. Brooks Contractor strives to hold the health and <br />safety standards of applicable local and federal laws with utmost importance in regards to the <br />cleanliness and appearance of Brooks' containers used for food residuals collection. <br />Any fallen foods on the ground are shoveled into the tipper. Liquids (other than water spray) are <br />cleaned with Oil-Dri (see attached MSDSJ, an absorbent powder. The material isthen shoveled into the <br />truck and hauled with the food waste to be composted. Brooks' employees will work to reduce excess <br />spray from the pressure cleaning of carts-and dumpsters. All excess water resultingfrom the cleaning of <br />carts will be emptied back into the truck and hauled to Brooks Compost Facility and will be composted <br />along with the County's organic wastes. !n the event of a-ny fluid spills frorri the truck, fluids will be <br />contained -using an emergency shut-off valve and excess fluids will be absorbed using Oil-Dri. As a <br />precaution, Brooks also uses environmentally-f-riendly hydraulic oil. <br />V-600 Vulcan on-board truck scales. are utilized to provide weights with each tip. Each stop is weighed <br />individually. This system is designed to weigh one dumpster or several~carts together. All weights are <br />stored electronically and downloaded by office personnel a-minimum.of twice/week, but can be <br />accessed- and downloaded at any time. Weights are compiled by location in a spreadsheet that includes <br />the date, number of carts or dumpsters tipped, and weight of campostable waste collected. Specific <br />time of collection is not included but is often accessible should it be needed. While a spreadsheet is <br />provided for each month's service, up-to-date weights shall be provided to the customer in a timely <br />manner when requested. <br />After carts are tipped, the waste-will be transported to Brooks Compost Facility (SWC-19-05) to be <br />received via on-site scales (as another method to check the-accuracy of on--board truck scales) and <br />homogenously mixed with other organics for processing and composting, The finished product is sold at <br />significantly reduced rates to local farms, in an effort to reduce the cost of critical nutrient and organic <br />matter inputs, as well as increase the economic feasibility of expanding such farms that provide to local <br />communities. <br />3. Project Personnel <br />Primary contact <br />Amy Brooks 919-842-6063 amy@brookscontractor.com <br />-Food Residuals Collection and Composting Program Manager, 6 years experience <br />Current point of contact for Orange County Solid Waste food residuals collection <br />Currently managing nearly 1001ocations participating in the food collection program <br />11 year employee and officer of Brooks Contractor <br />2007, North Carolina State University, B.S. in Natural Resources, Soil & Water Systems <br />3 <br />