What is HACCP?

Introduction

Over the last decade, there has been a gradual shift in how drinking water supply systems are managed. While monitoring water quality remains crucial for ensuring safe and aesthetically acceptable drinking water, there is an increasing emphasis on risk management and implementing appropriate barriers to control potential risks.

How is Risk Management Related to HACCP?

Risk management involves understanding what could go wrong, taking steps to minimize potential problems, and preparing for unexpected situations.

HACCP (Hazard Analysis and Critical Control Points) is a preventative risk management system that can be applied to drinking water supply systems. Its goal is to identify existing or potential hazards, evaluate their risks, and implement measures to control them.

Origins and Adoption of HACCP

HACCP originated in the late 1950s in the United States, developed by NASA, the Pillsbury Company, and the U.S. Army to ensure the safety of food for manned space missions.

Since then, it has become the most widely adopted certifiable program for food safety, used extensively across the United States, Europe, and parts of Australia.

HACCP in the Water Industry

The application of HACCP principles to drinking water systems was proposed in the mid-1990s due to similarities with food production processes.

The World Health Organization (WHO) incorporated key HACCP principles in its Guidelines for Drinking Water Quality, promoting improved process control through risk assessment and quality management.

The Seven Principles of HACCP

HACCP is built on seven principles designed to identify and control hazards at critical points in the process, ensuring the system operates effectively. These principles are:

    1. Identify hazards and list preventive measures to control them.
    2. Determine critical control points (CCPs).
    3. Establish critical limits for each CCP.
    4. Develop procedures to monitor CCPs.
    5. Establish corrective actions for deviations.
    6. Verify the system’s effectiveness.
    7. Maintain detailed records for accountability and improvement.


Key Components of HACCP

      1. Hazard Analysis (HA):
        This first principle involves identifying and analyzing hazards at every stage—from the water source through treatment and distribution. Proper hazard identification is critical to effective risk control.
      2. Critical Control Points (CCPs):
        A CCP is a specific point or step in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level. Identifying CCPs is central to HACCP. These can address microbiological, physical, or chemical hazards.

The success of HACCP relies on:

      • Careful development and documentation of CCPs.
      • Setting critical limits for each CCP.
      • Monitoring procedures to control hazards.
      • Taking corrective actions for deviations.
      • Verifying the effectiveness of CCPs through systematic review.

By focusing on prevention rather than reaction, HACCP ensures safety and reliability in water supply systems, making it an essential tool for modern risk management.