Application of HACCP principles in drinking water treatment

Damikouka, I; Katsiri, A; Tzia, C

dc.contributor.author	Damikouka, I	en
dc.contributor.author	Katsiri, A	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:25:56Z
dc.date.available	2014-03-01T01:25:56Z
dc.date.issued	2007	en
dc.identifier.issn	0011-9164	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17825
dc.subject	Drinking water	en
dc.subject	HACCP	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Water Resources	en
dc.subject.other	Disinfection	en
dc.subject.other	Filtration	en
dc.subject.other	Potable water	en
dc.subject.other	Regulatory compliance	en
dc.subject.other	Water quality	en
dc.subject.other	Water treatment plants	en
dc.subject.other	Chemical disinfection	en
dc.subject.other	Food safety management system	en
dc.subject.other	Hazard analysis critical control point system	en
dc.subject.other	Water treatment	en
dc.subject.other	Disinfection	en
dc.subject.other	Filtration	en
dc.subject.other	Potable water	en
dc.subject.other	Regulatory compliance	en
dc.subject.other	Water quality	en
dc.subject.other	Water treatment	en
dc.subject.other	Water treatment plants	en
dc.subject.other	drinking water	en
dc.subject.other	hazard assessment	en
dc.subject.other	safety	en
dc.subject.other	water treatment	en
dc.title	Application of HACCP principles in drinking water treatment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.desal.2006.05.039	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.desal.2006.05.039	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	One of the most important tasks at any water treatment plant is safeguarding the quality of drinking water. Worldwide, the drinking-water sector is increasingly aware of the limitations of end-product testing for ensuring safety. One limitation is the steady increase in the number of potentially occurring pathogens and chemicals that need to be monitored. A further limitation is the delayed availability of results in relation to the timing of interventions needed to maintain the safety of a supply. Ensuring the safety of a supply requires monitoring not only of the finished drinking-water, but particularly of parameters which indicate whether the key control measures in a given process are functioning correctly. Preventative measures have therefore become very important. The Hazard Analysis Critical Control Points system (HACCP) is a food safety management system which uses the approach of controlling critical points in food and drink production, and the framework of its concept consists of 7 principles. According to the Council Directive 93/43/EEC and the recent Regulation (EC) No 852/2004 on the hygiene of foodstuffs, the application of HACCP in food production is obligatory. In the present work, the HACCP principles were applied to the Aspropyrgos Water Treatment Plant. The critical control points identified include filtration and chemical disinfection. © 2007.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	Desalination	en
dc.identifier.doi	10.1016/j.desal.2006.05.039	en
dc.identifier.isi	ISI:000247159700014	en
dc.identifier.volume	210	en
dc.identifier.issue	1-3	en
dc.identifier.spage	138	en
dc.identifier.epage	145	en