Hazard Analysis and Critical Control Points (HACCP) for Water?

[yoram]

Dear Members,
have you prepared an HACCP for water?
If you have, please help with the hazarads.
Thanks,
Yoram

[Jennifer Kirley]

I haven't done one, but I am pretty good at Google searches so I looked these sources up for you:

Risk Management Strategies in Drinking Water II
The Application of HACCP in Water Utility Operations
Ann Arbor, Michigan - May 4-5, 2004

Guidebook for the Preparation of HACCP Plans

Water Sanitation and Health (WSH)

Effective HACCP Plan: Not Just a Fairytale

Until we can get some actual example models submitted here, I hope this helps!

[jitamea]

I have used
this
Risk Management Strategies in Drinking Water II link

for made a haccp water plan

excellent link

[dacianvv]

Please visit this link, will help you.

http://www.inspection.gc.ca/english/...3/3.1-3e.shtml

cheers!

[noorsuhaida]

i'm also search for ISO 22000 of water

[Soon Loy]

It is dangerous to use a generic HACCP Plan which can only be used as a reference while Risk Assessment Techniques should be applied base on your verified actual flow diagram.

Your CCP and OPRP risk topography really depends on the water source as well as the intended process type that is being used including the supportive PRPs that are in place.

Cheers!

[noorsuhaida]

thanks but now my management want to go for HACCP because auditor said it is hard to get certificate for ISO22000. must follow strictly. i've also learned a short course for HACCP. at my previous company,1 create HACCP document for frozen dim sum and successful get the certificate. the most important is the process flow diagram must correct,if not all the plan wrong

[Soon Loy]

In my opinion, as an investment into future of the business, HACCP Certification today appears to be inadequate.

Historically speaking, the resultant was the emergence of several private and sectoral standards. Whereas IMO, ISO 22000 provides increased assurances to your consumers that the FSMS is supported by requirements of the standard (see requirements).

The difficulty is really not in the documentation if your Consultant is familiar with the requirements of ISO 22000 but rather in bringing your facility & process controls up to speed in meeting relevant conformity and compliance issues. For example, in HACCP, the flow diagrams I have seen to-date are generally kept very simple whereas in ISO 22000 you would need to demonstrate the composition of the "3-Legs" i.e. combination of control measures covering CCP, OPRP and PRP.

In other words, when your facility is subject to a 2nd or 3rd Party Audit, you can be assured that the product's credibility is enhanced. I hope to change your view on HACCP and move to ISO 22000 afterall I sincerely believe that the bottled water business will grow tremendously when the future of safe potable water is in danger.

Cheers!