Wells and tanks management in the waterway network through the water safety plan system and the HACCP method
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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.
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Giuseppe Zicari
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