The United Nations Environment Program estimated in 2010 that industries are responsible for discharging 300 to 400 million tons of toxins, organic waste, heavy metals and other wastes into waterways each year . In this context, the United Nations Water Statistics indicates that in developing countries, 70% of this waste is dumped untreated, leading to a higher incidence of water-borne diseases and damage to ecosystems. As a rapidly developing nation, Trinidad and Tobago has placed little emphasis on the quality of wastewater generated by industries in any sector. Most are discharged without treatment into open waterways. In the food processing industry, The Kiss Baking Company is one of the companies contributing to poor water quality. Their wastewater is discharged directly into the municipal water system. This can lead to several foreseeable long-term repercussions, including damage to human health and ecology. The Environmental Management Authority has tried to curb this problem through fines, however, companies see fewer benefits in purifying wastewater and find it cheaper to pay the fines. . The idea therefore is to propose measures that facilitate these companies to purify their wastewater to comply with national regulations and, in achieving this objective, obtain significant economic or business advantages for the company in return. BackgroundThe Kiss Baking Company Limited, located at Gaston Street, Lange Park, Chagaunas, as shown in the diagram below, and was established in 1976. They are the largest supplier of baked goods in Trinidad and Tobago and also the leading company in the country that produces and markets these products. In addition to bread, Kiss......means of paper......will not be able to retain the Carbon Dioxide (CO2) created by the leavening agent (yeast) and will consequently collapse leaving a heavy and dense. Formation of the dough The dough that comes out of the mixer is cut into specific portions and placed on baking trays. The size of the dough cut depends on the product you are making. Leavening/fermentation In the leavening cell the dough is left to rise for a specific rest period. The leavening cell is kept at controlled temperature and humidity. These conditions increase the activity of the yeast resulting in an increase in the production of carbon dioxide and a higher and faster leavening of the dough. Baking The bread enters the oven for a certain period of time where it is left to rise. Packaging Here the bread is placed in the required packaging temperature. After this process the bread is taken to the loading area to be ready for transport.