2nd International Conference Graz
October, 10th 2012
Water Safety Plans
PP8 (Germany)
PP7 (Scottland)
PP9 (Austria)
Harald Schmölzer
Franz Gundacker
Content
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History of Water Safety Plans
W88 - General Information
Overview of procedure
Implementation in 8 Steps
Conclusions
History of Water Safety Plan
Guidelines for Drinking-Water Quality,
3rd edition, 2001
Chapter 4: Water safety plans
Aim:
„ Good safe drinking water
that has the trust of
consumers“
Proposal:
September 2004
• The American Water Works Association (USA)
• The Awwa Research Foundation (USA)
• The Cooperative Research Centre for Water Quality and Treatment (Australia)
• Deutsche Vereinigung des Gas-und Wasserfaches e.V. (BRD)
• The Drinking Water Inspectorate (England and Wales)
• UK Water Industry Research (UK)
• United States Environmental Protection Agency (USA)
• Water Services Association of Australia (Australia)
WSP-Conception of WHO
Activities in Austria
 The ÖVGW (Austrian Association for Gas and Water)
prepared and published Guideline W88 (Manual for the
introduction of a simple water safety plan) – May 2008
 Designed for small drinking water facilities
 Some Austrian Water Suppliers have employed WSP
 Translation of the Guideline W88 (English version) during
the SHARP-Project (PP8 – Germany, PP7 – UK)
W88 - General Informations
 Drinking water is our most important necessity –
high demands on water supply services regarding hygiene,
security and protection of ressources
 The operator is in charge for a correct operation of a water
supply installation and for hygienic drinking water.
 The high quality of drinking water only can be ensured by
preventive quality assurance and permanent quality control.
physical / chemical/ microbiological condition, technical
eminent parameters have to be detected early and - if
necessary - avoided.
W88 - General Informations
 this guideline offers a manual and support for the
implementation of a product- and process-orientated
quality-management-system, with which regularily all
processes of a water supply service can be checked and
improved.
 Hazard-identification and risk evaluation are the first steps
necessary for a management system. This guideline uses,
the actual WHO recommendations, many principles and
concepts of the HACCP – method (Hazardous Analysis and
Critical Control Point), which is implemented in the rest of
the food industry.
W88 - Areas of Application
• This guideline is a master profile for the organisation and
systematisation of drinking water – related management
practises. The guideline defines the terms hazard
identification and risk evaluation, which mark the starting
point for setting up a system management. This guideline
particularly applies to small drinking water facilities.
• With clear work instruction in eight steps - illustrated with
examples and supplemented with sample forms – this
guideline is a reference for setting up a system for selfchecking.
W88 - Overview of procedure
Step
Content
Support
and
Form 1b “description of operation”
2
Creating or updating the inventory of the entire water supply
system.
3
Looking for possible hazards of water supply evaluate and list the
critical points.
4
Implementation of one-off measures to eliminate or reduce
hazards.
standard form 4a
"Risk elimination" and
4b 'action plan'
5
Creating or updating instructions for maintenance.
standard form 5 „Maintenance Instructions”
6
Create instructions for control of critical issues.
standard form 6 “Control point instruction”
7
Follow instructions in everyday life and monitor and evaluate
results.
Protocol/Minutes –
Example Figure 8 page 19
8
Preparing annual assessment on water, facilities, processes and
proposals and implementation of the organization and
improvement.
Checklist "water supply"
Figure 10 Page 22
internal audi
Form 2 "data base"
System strucure
Checklists 3a “hazards”
Form 3b "risk assessment"
practice system
1
Appraisal
Form 1a "organization of water supply"
Organization of water supply company description of duties and
expertise of employees.
W88 - Overview of procedure
2
Organization of water supply company description of duties and
expertise of employees.
Creating or updating the inventory of the entire water supply
system.
3
Looking for possible hazards of water supply evaluate and list the
critical points.
4
Implementation of one-off measures to eliminate or reduce
hazards.
5
Creating or updating instructions for maintenance.
6
Create instructions for control of critical issues.
7
Follow instructions in everyday life and monitor and evaluate
results.
8
Preparing annual assessment on water, facilities, processes and
proposals and implementation of the organization and
improvement.
System strucure
1
Support
Appraisal
Content
Checklist "water supply"
Figure 10 Page 22
internal audi
practice system
Step
W88 - Overview of procedure
1
Organization of water supply company description of duties and
expertise of employees.
2
Creating or updating the inventory of the entire water supply
system.
3
Looking for possible hazards of water supply evaluate and list the
critical points
4
Implementation of one-off measures to eliminate or reduce
hazards.
5
Creating or updating instructions for maintenance
6
Create instructions for control of critical issues
7
Follow instructions in everyday life and monitor and evaluate
results.
8
Preparing annual assessment on water, facilities, processes and
proposals and implementation of the organization and
improvement.
Appraisal
Support
System strucure
Content
practice system
Step
W88 - Overview of procedure
Organization of water supply company description of duties and
expertise of employees.
2
Creating or updating the inventory of the entire water supply
system.
3
Looking for possible hazards of water supply evaluate and list the
critical points.
4
Implementation of one-off measures to eliminate or reduce
hazards.
5
Creating or updating instructions for maintenance.
6
Create instructions for control of critical issues.
7
8
Follow instructions in everyday life and monitor and evaluate
results
Preparing annual assessment on water, facilities, processes and
proposals and implementation of the organization and
improvement
Appraisal
1
Support
System strucure
Content
practice system
Step
Organisation, responsibilities and expertise
Step 1:
Description of organization of water supply and tasks
and expertise of staff (job description)
Order 1:
Create an organizational description of the water supply
company.(Organizational chart with the supervisor of the
manager) and job description and qualifications of the
manager and their employees
Inventory of water supply
Step 2:
Updating or writing of the inventory of water supply system
Order 2:
Update or create the map of project area and the facility
scheme and create a list of main facilities. They also collect
the current data base for the entire water supply
Map of project area
System Diagram
Assessment of water supply
Step 3:
Looking for/Search and assessment of potential risks to
water supply and listing of critical points
Order 3:
Search all potential hazards in the whole water supply by
using the checklist “hazards”
Evaluate the potential hazards and document the detected
critical points in the form and in the general plans by using
the form ”risk assessments”
Catchment area and Protected Zone
Hazard
1.4 Liquid fertilizer tank: risk of leakage
1.5 Dunghill: danger of seepage
3.1 Fertilizer: into the groundwater
3.2 Pesticides: into the groundwater
4.1 Street: risk from leaking oil, petrol in an accident
5.1 Brook: Risk of polluted surface water
5.2 Brook: Risk of Flooding
6.5 Contaminated sites, landfills risk of leakage
Requirements for a collection tank for spring water
Requirements
7.0 Shaft height at least 30 cm above ground level
7.1 Manhole cover: lockable, rainwater proof, ventilation
7.2 Entrance below the water table
7.3 tight structure
7.3 Inflow is located 20 cm above the highest water level
7.3 corrosion-resistant pipes, water pressure-resistant pipe penetration
7.4 Drain / overflow frog flap, min. DN 100, siphon
7.5 Supply line with water meter and gate valve
Elimination of hazards at critical points
Step 4:
Implementation of temporary measures to eliminate or
reduce hazards at critical points
Order 4:
Eliminate all eliminable hazards at reasonable cost, using
the standard form "Elimination of dangers" to the final
success control. Enter in the standard form “action plan”
long-term and costly measures with priority and time.
Reduction of hazards at critical points by maintenance
Step 5:
Updating or creation of instructions for maintenance
Order 5:
Update for the critical points of the existing maintenance
instructions or create new maintenance instructions
Risk managements at critical points through controls
Step 6:
Preparation of instructions for control of critical points
Order 6:
Create for all remaining critical points, a control point
directive "control point".
Practical implementation of the instructions
Step 7:
Follow instructions in everyday life and reporting and
evaluation of results
Order 7:
Instruct the responsible staff and make sure that all
maintenance instructions and all control point instructions
are strictly observed and record the relevant activities and
findings in everyday life. Initiate if required by error
message, the necessary corrective action
Annual evaluation of water supply
Step 8:
Preparation of annual evaluation of water, plants,
processes and organization and propose and implement of
improvements
Order 8:
Create a comprehensive annual assessment of water
quality and the influence of the systems, processes and
quality management organization. You should also assess
the accuracy and completeness of the instructions. Create a
short written report and initiate improvements if needed
Water levels years recording showing the variation
range from 1973 (source Graz water)
Conclusions
 WSP is a general quality management tool for drinking water
suppliers in order to safe drinking water quality.
 Hazard-identification and risk evaluation on the principles of
the HACCP – conception (Hazard Analysis and Critical
Control Point)
 This guideline worked out by the Austrian Association for
Gas and Water (OVGW) particularly applies to small drinking
water facilities in Austria.
 The WSP guidance can also be useful for drinking water
facilities all over Europe