2 nd International Conference Graz October , 10 th 2012

1. 2nd International Conference GrazOctober, 10th 2012 WaterSafety Plans PP8 (Germany) PP7 (Scottland) PP9 (Austria) Harald Schmölzer Franz Gundacker

2. Content • HistoryofWaterSafety Plans • W88 - General Information • Overviewofprocedure • Implementation in 8 Steps • Conclusions

3. HistoryofWaterSafetyPlan Guidelines forDrinking-Water Quality, 3rdedition, 2001 Chapter 4: Watersafetyplans

5. Aim: „ Goodsafedrinkingwaterthathasthetrustofconsumers“ Proposal: WSP-ConceptionofWHO 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)

6. Activities in Austria • The ÖVGW (Austrian Associationfor Gas andWater) preparedandpublished Guideline W88 (Manual fortheintroductionof a simple watersafety plan) – May 2008 • Designedforsmalldrinkingwaterfacilities • Some Austrian Water Suppliers have employed WSP • Translation of the Guideline W88 (English version) during the SHARP-Project (PP8 – Germany, PP7 – UK)

7. W88 - General Informations • Drinkingwaterisourmostimportantnecessity – high demands on watersupplyservicesregardinghygiene, securityandprotectionofressources • 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.

8. 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.

9. W88 - Areas ofApplication • 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 self-checking.

10. W88 - Overviewofprocedure

11. W88 - Overviewofprocedure

12. W88 - Overviewofprocedure

13. W88 - Overviewofprocedure

14. Organisation, responsibilitiesandexpertise • Step 1: • Description of organization of water supply and tasksand 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

15. Inventoryofwatersupply • 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

16. Map of project area

17. System Diagram

18. 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”

19. Catchment area and Protected Zone

20. Requirements for a collection tank for spring water

21. 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.

22. 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

23. 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".

24. 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

25. 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

26. Waterlevelsyearsrecordingshowingthevariationrangefrom 1973 (source Graz water)

27. Conclusions • WSP is a generalqualitymanagementtoolfordrinkingwater 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 guidancecan also beusefulfordrinking water facilities all over Europe