Wells and tanks management in the waterway network through the water safety plan system and the HACCP method
Keywords:
wells, tanks, drinking water, HACCP, WSP (Water Safety Plan).Abstract
For the management of water resources aimed at providing drinking water we can get useful information by methods such as the one proposed by the World Health Organization called “Water Safety Plan (WSP)” and the HACCP system ((Hazard Analysis and Critical Control Point), now applied in the food industry, for example by companies that sell bottled water. In this paper it is examined the operational steps required by HACCP and WSP models and it is analyzed the structural and managerial aspects that should be respected from wells and reservoirs of water networks. It is presented some of the mandatory requirements for the management of water services provided by national regulations and proposed by some regional regulations.
Downloads
Published
Issue
Section
License
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
