Leonardo C. Sawal, ASEAN Engr.

, ACPE
National Dircetor-Media Relations Officer of PSSE
“Once upon a time, we have an
abundance of crystal clear drinking
water. But this was before the
industrial revolution, before the
uncontrolled population growth,
before the urbanization of our society,
before the destruction of our
environment and before, before,
before … today, contamination from
industrial establishments, waste
disposal sites, leaking distribution
system, run-off from some of the
chemicals and fertilizers used in
farming, lead in pipes and harmful
chemicals, radioactive materials and
emerging pathogenic microorganisms
seriously threatened the water we Water is an essential necessity
drink.” but drinking water is a critical
commodity. a2h
LEARNING OBJECTIVES:

At the end of the chapter, the participants will be able to:

• Describe the main principles of HACCP plan

• Asses the hazards in drinking water system
• Identify the Critical Control Points (CCP)
• Set-up procedures and standards for Critical Control Points (CCP)
• Monitor Critical Control Points
• Take corrective action
• Set-up a record keeping system
• Verify that the plan is working
• Manage a HACCP plan
• Train employee to follow HACCP procedures
WHAT IS HACCP

HACCP: as applied in drinking water processing is a system which

identifies, evaluates, and controls hazards which are significant for
drinking water safety.

HACCP can be applied throughout the drinking chain from the source to
final delivery and its implementation. It should be guided by scientific
evidence of risks to human health as well as enhancing water safety.
Implementation of HACCP can provide other significant benefits. In
addition, the application of HACCP systems can aid inspection by
sanitary engineers and increase confidence in water safety.

• HACCP also Identify the different stages in the flow of drinking water
that may cause disease.
• Established a procedure that will reduce the risk of waterborne
outbreaks.
• Monitor all procedures to ensure safe and potable drinking water
HACCP TERMS

HAZARD – A biological, bacteriological, radiological, chemical or

physical agent in, or condition of, water with the potential to cause an
adverse health effect.
HAZARD ANALYSIS: The process of collecting and evaluating
information on hazards and conditions leading to their presence to
decide which are significant for water safety and therefore should be
addressed in the HACCP plan.
CONTROL: To take all necessary actions to ensure and maintain
compliance with criteria established in the HACCP
CRITICAL CONTROL POINT – A step at which control can be applied
and is essential to prevent or eliminate a water safety hazard or reduce it
to an acceptable level.
CRITICAL LIMIT - A criterion which separates acceptability from
unacceptability.
HACCP TERMS

DEVIATION - Failure to meet a critical limit.

MONITOR - The act of conducting a planned sequence of observations
or measurements of control parameters to assess whether a CCP is
under control.
VALIDATION - Obtaining evidence that the elements of the HACCP plan
are effective.
VERIFICATION - The application of methods, procedures, tests and
other evaluations, in addition to monitoring to determine compliance with
the HACCP plan.
HACCP TERMS

DEVIATION - Failure to meet a critical limit.

MONITOR - The act of conducting a planned sequence of observations
or measurements of control parameters to assess whether a CCP is
under control.
VALIDATION - Obtaining evidence that the elements of the HACCP plan
are effective.
VERIFICATION - The application of methods, procedures, tests and
other evaluations, in addition to monitoring to determine compliance with
the HACCP plan.
LOGIC
SEQUENCE
FOR THE
APPLICATION
OF HACCP
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 1. ASSESSNG HAZARDS

Assess the potential hazards in a treatment plant. Review the flow of

drinking water. Remember that water could be consumed even without
passing the sometimes-complicated water processes.

The HACCP preparers should list all of the hazards that may be
reasonably expected to occur at each step from source development,
distribution storage, treatment until the point of consumption. The
HACCP preparer should next conduct a hazard analysis to identify for
the HACCP plan which hazards are of such a nature that their
elimination or reduction to acceptable levels is essential to the
production of a safe drinking water.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 1. ASSESSNG HAZARDS

In conducting the hazard analysis, wherever possible the following

should be included:

a. the likely occurrence of hazards and severity of their adverse health

effects;
b. the qualitative and/or quantitative evaluation of the presence of
hazards;
c. survival or multiplication of microorganisms of concern;
d. the production or persistence in water of chemicals contaminants;
and,
e. conditions leading to the above.
Several factors that can increase the change of a waterborne disease.

TYPE OF CLIENTS: consider your client. It has been increasingly recognized

in recent years that certain segments of our population are increase risk of
serious illness and death from waterborne disease. These include the young,
elderly, immunocompromised (organ transplant, cancer patients, AIDS patients)
and the pregnant.
Several factors that can increase the change of a waterborne disease.

SUPPLIERS: you need reputable suppliers of pipes, pumps and valves,

replaceable parts and components, container, caps, sanitizers, etc. The
supplier should have in the their employ a registered sanitary engineer who will
assess the quality of supplies for drinking water and the DOH approved
materials used if non-toxic, or will not produced health defects when they aged.
This will include the materials used in the construction and finish of the room for
processing the drinking water supply. .
Several factors that can increase the change of a waterborne disease.

SIZE AND TYPE OF OPERATION: you should have the appropriate working
areas and the suitable water purification equipment. If you want to expand your
operation or have a dual product plant, accommodate the additional process
and still in compliance with the existing government standards? Be aware that
working in a ”tight” room has the always the possibility of compromising the
quality of your product water..
Several factors that can increase the change of a waterborne disease.

EMPLOYEES: Employees need to be healthy and properly trained to be in the

business of water processing. Improper handling of the commodity usually
causes disease outbreaks.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 1. ASSESSNG HAZARDS

f. The HACCP preparers must then consider what control measures, if

any, exist which can be applied for each hazard.
g. More than one control measure may be required to control a specific
hazard(s) and more than one hazard may be controlled by a specified
control measure.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 2. DETERMINING CRITICAL CONTROL POINTS

a. There may be more than one CCP at which control is applied to

address the same hazard. The determination of a CCP in the
HACCP system can be facilitated by the application of a decision
tree, which indicates a logic reasoning approach.

b. Application of a decision tree should be flexible, given whether the

operation is for collection, distribution, storage, purification or other.

c. It should be used for guidance when determining CCPs. This

example of a decision tree is applicable to the situation. Other
approaches may be used. Training in the application of the decision
tree is recommended.
EXAMPLE OF
DECISION TREE
TO IDENTIFY
CCPS (answer
questions in
sequence)
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 2. DETERMINING CRITICAL CONTROL POINTS

d. If a hazard has been identified at a step where control is necessary

for safety, and no control measure exists at that step, or any other,
then the process should be modified at that step, or at any earlier or
later stage, to include a control measure
EXAMPLE OF CCP

1. DEVELOPMENT OF WATER SOURCE

The government has set standards and regulations in the extraction or use of
water for various utilization. Even public water supply systems are covered by
existing laws and guided by their Charters. Guidelines for location or sitting,
water rights, health considerations permitting, and certifications for their uses,
particularly for drinking purposes, had been set for management of all who
wishes to develop water sources.

CCP:

Know the restrictions before developing a water source for domestic purposes.
Approach local government agencies concerned for advice and guidelines. (see
the flow chart on Drinking Water Supply System Development)
 DRINKING WATER SUPPLY SYSTEM DEVELOPMENT
APPLICATION SANITARY EVALUATION NOTE:
FILED WITH SURVEY OF RESULT
THE LHO < NWRB Water
CONDUCTED OF SURVEY
Permit required for
waterworks before
application for Site
YES NO LOOK FOR Clearance
SITE
OTHER
CLEARANCE
LHA SOURCE
< If no SE, request
ISSUED from PHO/RHO for
conduct of
Sanitary Survey

SUBMIT ENGG SUBMIT PLANS, STOP OPERATOR

REPORT/ SPECS & WATER
OPERATION PROVIDE
FEASIBILITY OTHER FOUND
& REPAIR WATER TO
STUDY DOCUMENTS UNSAFE
DONE CONSUMER

YES NO FOR
INITIAL MONITORING
REVISION
PERMIT OF
DOH OF DOCS.
ISSUED OPERATIONS
ETC

L
INSPECTION SHOCK COP CERT. OF D
WATER W
OF DISINFECTION REVALIDATED POTABILITY
SAMPLE COL. Q
COMPLETED OF COMPLETED AFTER ISSUED
& ANALYSIS M
WORKS WORKS EVERY EXAM.
C

ABANDON NO YES OPERATIONAL

PROJ. OR
PERMIT
ADD Tx DOH
ISSUED
FACILITY
EXAMPLE OF CCP

2. SOURCE WATER

Some domestic water from public or private water supply system or from water
tankers may appear safe potable or may be safe for drinking Only in particular
season of the year. Every water supplier is mandated to provide quality drinking
water complying with the National Standards for Drinking Water 2007.

CCP:

Request the public water supplier from water tankers for the latest copy of their
Certificate of Potability of Drinking Water issued by the local health officer.

In the absence of the Certificate or where the water is coming from private water
supply system, the consumer (e.g. water refilling station) should facilitate the
prescribe water analysis and frequencies for submission to DOH-accredited
laboratories. In the choice of laboratory, be guided on the capability of the
laboratory to analyze the prescribe parameter as required by the PNSDW 2007.
EXAMPLE OF CCP

3. DISTRIBUTION SYSTEM

Some of the water distribution lines are even older than you. Continuous maintenance of
public water is being done, but sometimes there are neglects in the part of the water
supplier in terms of disinfecting the portion that had undergone correction.

Distribution system deficiencies include cross-connection, back-siphonage, and

contaminations of mains during construction or repair, contamination of storage facility, and
contamination or corrosion of household plumbing.

CCP:

Report immediately to the authority damaged pipes. Inquire from the water agency the
repair status of the system and when it will be operational. Ask the Local Drinking Water
Quality Monitoring Committee on the condition of the system.

Report the use of booster pump by others in the locality. The law prohibits the use of direct
suction pump from the main. A buffer tank should be constructed or installed either above
or below ground in low water pressure areas.
 EXAMPLE OF CCP

Check the Oxidation-Reduction Potential of your source water by using the ORP
meter.

For effective killing of the microorganisms, the reading should show the following:

650 mV +: E. Coli in drinking water & bathing water effectively killed

750 mV +: Mold & Yeast in water and food effectively killed
910 mV +: Staphylococcus aureus
994 mV +: Pseudomonas aeruginosa
ORP Applications
• Water treatment (sewage)-prechlorination &
dechlorination
• Metal Finishing (CN destruct and chromate
reduction)
• Ozone treatment (Commercial Aquariums,
water disinfection)
• Bleach production
• Poultry processing- disinfect the skin
• Fruit and vegetable washing
• Pulp bleaching (Paper industry)
• Chlorine addition (Swimming pools, spas)
EXAMPLE OF CCP

4. PIPING and PLUMBING SYSTEM

Not all pipes and fitting can be used for drinking water purposes. Unlicensed
tradesman now and then does piping connection and installations without a
sanitary plan prepared by a sanitary engineer. Cross-connection, back-
siphonage, backflow in the drinking water lines have triggered waterborne
outbreaks. Biofilm formation, water reactions to the plumbing materials by the
source water and unattended leaks in pipes may result to heavy financial
consequences.

CCP:

Use only certified piping materials and fittings. Not all materials are food grade
and complying with the specifications stipulated in the Sanitation Code and the
Uniform Plumbing Code-Philippines.

Let the licensed S.E. to oversee the installation of the piping works.
PIPING, PLUMBING, AIR CONDITIONING and LEGIONNAIRS’ DISEASE

Q. What can I do to make my workplace less conducive to Legionella contamination?

A. The plumbing system (via showers and faucets), whirlpool spas and bathtubs, and
humidifiers present a potential risk of legionellae exposure in rooms. A number of measures
can be taken to minimize legionellae growth.
Q. Are certain types of buildings more prone than others to have problems with
legionellae?
A. Cases of Legionnaires' disease have been linked to many types of equipment that contain
water, but plumbing systems and air conditioning systems are most often blamed. Although it
is possible to contract the illness from legionellae growing in home plumbing systems, most
cases have been traced to large buildings. This may be because larger piping networks are
generally more conducive to legionellae growth. Also, the air conditioning systems for large
buildings often include cooling towers, which contain a pool of warm water in which
legionellae can flourish.
Q. What precautions can be taken to prevent Legionnaires' disease?
A. Legionnaires' is considered an environmental disease because its causative agent
(legionellae) is transmitted from an environmental source (water) to a person (in contrast
with communicable diseases, such as AIDS, which are transmitted from person to person).
Therefore, keeping legionellae out of water is the key to preventing the disease. For
example, plumbing systems can be maintained to minimize the growth of legionellae. And if
preventive measures alone do not control the bacteria, decontamination procedures can be
implemented.
PIPING, PLUMBING, AIR CONDITIONING and LEGIONNAIRS’ DISEASE

The disease may not appear until 2-12 days after an exposure. Common symptoms that
may be seen with Legionnaires' disease include:
• Headache
• Muscle aches and pains
• High fever (up to 104°F to105°F)
• Shaking chills
• Cough—usually begins on the second or third day and
may be dry or may produce sputum
• Fatigue
• Loss of appetite
• Nausea/vomiting
• Diarrhea (occasionally)
• Mental changes, such as confusion, disorientation,
hallucination and loss of memory, can occur to an
extent that seems out of proportion to the seriousness
of fever.
EXAMPLE OF CCP

Required sanitary permit complying with the National Building Code should be
secured prior to the construction and installation work. Do not divert from the
approved plan unless the same was rectified. Maintenance of the piping and
plumbing system should be observed and qualified hands should do repair of
leaks.

When repairs are made to plumbing systems, make sure to treat the system with
a large doze of disinfectant. This “shock treatment” is done to quickly reduce the
microbial contamination of the system.
EXAMPLE OF CCP

5. WATER TREATMENT ROOMS

Like in other establishment producing delicate commodity for human consumption,

preventing cross-contamination and cross- infection is a priority objective. Rooms are
designed for specific purposes to prevent the possibility of creating public health hazard.

CCP:

A Sanitary Permit issued by the OBO should be secured first before any alteration,
reconstruction, or renovation works is done. Seek assistance from the local agencies
concerned to guide you before doing any deviation from the approved plan. Limitations in
the use of service spaces of the establishment are covered by existing building and
sanitary regulations.

Preferably, there should be separate rooms for purification, selling-refilling, container

washing-sanitizing, container storage and change room for personnel and office space.

Confining the rooms to a clean and controlled environment is necessary to prevent dust,
dirt, fumes and foreign matter from contaminating the water treatment equipment and
produce water. Familiarized with the proper use of rooms. Every room in the establishment
has a designated intent and should not be used for other purposed.
EXAMPLE OF CCP

6. ENVIROMENTAL CONTACT SURFACES

Asbestos ceiling, “anay” finished walls, slippery flooring materials, squared floor-wall
finished common in water treatment rooms.

CCP:

Have the designing engineer select the appropriate construction materials based on the
Sanitation Code, the National Building Code and other acceptable standards (e.g. ASSE,
ASTM, etc.)

See to it that all angles between the floor and walls are rounded off at the height 7.26
centimeters.

Daily cleaning and sanitation of the floors and walls should be observed. Sanitizing of the
flooring should be done daily and weekly for the walls. Make sure that the floors are always
dry.

“Close Type” floor drains should be installed in the filling-selling and purification rooms.
Toxic or other fumes may enter the purification room through the open drains.
CLEANING

• Cleaning is the necessary first step of any decontaminating

process.

• Cleaning is a form of decontamination that renders the

environmental surface safe by removing organic matter,
salts, and visible soils, all of which interfere with microbial
inactivation.

• The physical action of scrubbing with detergents and surfactants and rinsing with
water removes substantial numbers of microorganisms.

• If a surface is not cleaned first, the success of the decontamination process can be
compromised.

• Removal of all visible DIRT and inorganic and organic matter can be as critical as the
germicidal activity of the decontaminating agent.

• When a surface cannot be cleaned adequately, it should be protected with barriers

(clear plastic wrap, bags, sheets, tubing, and plastic-backed paper or other materials
impervious to moisture).
 ENVIRONMENTAL DECONTAMINANTS
Task Dilution Rate Application Rate

AMBICIDE
Spray decontamination of surfaces 1:100 (1%) 300mls per square meter on to pre-cleaned surfaces

Foam decontamination of surfaces 1:50 (2%) 150mls per square meter on to pre-cleaned surfaces

CHICGARD
Spray decontamination of surfaces 1:100 (1%) 300mls per square meter on to pre-cleaned surfaces
VIRKON S
Footdips 1:100 (1%) Replenish at least weekly or when heavily soiled
Surface decontamination 1:100 (1%) 300mls per square meter
Water System 1:1000 (0.1%) Continuous until water quality is restored
TRAYWASH
1:50 - 1:100 (2-1%)
(depending on level of
Manual systems Scrub or pressure was until trays are clean
soiling and water
hardness)
1:50 - 1:100 (2-1%)
Fill the reservoir or initial wash tank, bring the solution
(depending on level of
Automatic tray and crate washers up to temperature. Continuously recharge the
soiling and water
reservoir during use.
hardness)
EXAMPLE OF CCP

7. VENTILATION SYSTEM

Air-conditioners can cool rooms but will do little in changing the quality of the air inside.
There would be a time when what you are breathing is what you exhaled. Natural
ventilation would be ideal in the water purification rooms, however, pollutants coming from
the outside may taint the product water.

CCP:

Install a air purifier inside the purification room, if you could afford it, otherwise, air
purification devices is an acceptable substitute.

See to it that every employee is allotted in breathing volume of air of at least 12 cubic
meter (V = I x w x d). Consult your sanitary engineer so that the workroom has at least 3
exchanges of air per hour..
EXAMPLE OF CCP

8. LIGHTING FIXTURES:

Accidents usually happen on insufficiently lighted places. Ill-lighted rooms also reduce the
efficiency of the employees in terms of man-hour rooms loss not to mention the strain in
the eyes they are suffering. Maintenance of cleanliness of the place could not also be
effectively done. Particular type of jobs dictates the correct intensities of illumination that
should be install in the room.

CCP:

• Install 20-foot-candle power (215.2 lux) luminaries in all work places of the workplace.
• Avoid using light defusers. Install the lights evenly distributed in the rooms to avoid
shadows.
• All walls and ceilings should be painted or finished light color.
Light Bulbs

Type Common Application Efficiency Color Rendering Fog-Smog Penetration

Incandescent Homes Poor Good

Fluorescent Home & Office Good Fair to good
Mercury Factories, offices Fair Fair to moderate
Low pressure sodium Roadway Good Poor Good
High pressure sodium Factories, commercial Good Fair to good Good
Metal Halide Factories, commercial Good Good
Effects of poor light

The effects of poor light can include the following:

• low productivity
• high human error rates
• eyestrain
• headache
• a reduction in mental alertness
• general malaise
• low employee morale

Over-illumination

can contribute to light pollution, where stray light illuminates the outdoors or others'
property, where it is unwanted.

Health effects of over-illumination or improper spectral composition of light include

increased headache incidence, worker fatigue, medically defined stress, decrease in sexual
function and increase in anxiety. The health consequences are particularly significant of
improperly matching the color spectrum of sunlight when illuminating the workplace
EXAMPLE OF CCP

9. WATER PURIFICATION EQUIPMENT

Not quite all of the design of the multi-stage water purification equipment is based on the
characteristic of water to be treated and the availability of appropriate purification
technology. Likewise, environmental soundness, ecological safeness and cost efficient
have not been considered. Designers are mostly non-sanitary engineers but suppliers and
technician who would like to earn a quick bucks offering cheap packages victimizing the
would be investors by their salesman and consultants that are not licensed sanitary
engineers.

Important consideration should also be given to the easiness in detaching parts for
cleaning and sanitizing purposes. Rapid assessment of the water quality passing the
equipment is given utmost consideration.

Neglects in the power maintenance of the each stage in the system may result in the
rejection of the product water (e.g. fouling with organic matter, bacterial growth, presence
of the other contaminants, “earthly” and “musty” odors etc.) contaminants?
EXAMPLE OF CCP

9. WATER PURIFICATION EQUIPMENT

The proliferation of unapproved and banned water purification devices and components
and/or obsolete models that are already inefficient and the replaceable parts that are either
hard to find or too costly to maintain. There are also water stores that have “short-cut” their
operation because of the luck of spare components, intermittent flow of electricity,
improperly maintained equipment, ignorance in the management of the process and other
reasons, thereby, producing unsafe drinking water and becoming hazard to the public
health.

Diarheal outbreak are eminent and we are only talking here about bacterial contamination.
How about the long range-effect to the consumers when they are drinking water that is
contaminated with organic, inorganic and radioactive contaminants?

CCP:

Special processes should be followed to help prevent the contamination of the water
treatment equipment and components. In addition to waterborne contaminants, there are
also airborne contaminants (e.g. solvent, dust, smoke and chemicals) that could
contaminate the treatment equipment and component.
EXAMPLE OF CCP

9. WATER PURIFICATION EQUIPMENT

Bacteria, unlike chemical contamination, can and will continue to grow after contacting the
water purification equipment. Microbial biofilms widely forms in wet surfaces. Because most
microorganisms prefer to become attached to a surface, more and more organisms will
adhere to the surfaces of the water system. As microorganism dies, they become nutrient
sources for other organisms. Over time, a film consisting of living and dead organisms will
form. A slimy cover called a glycocalyx surrounds the organisms and serves to a trap
nutrients from the water source and to protect the organisms from chemical distraction.
EXAMPLE OF CCP

9. WATER PURIFICATION EQUIPMENT

• Most water purification equipment is susceptible to “heterotrophic” (natural non-disease-

causing) microbiological growth.
• This type of microbial contamination can occur in systems with no disinfectant residual,
at points in the system where water velocity is low, or on surfaces that are easily
colonized by certain microbes.
• Reverse Osmosis (RO) system storage tanks is an example of an area of low water
movement.
• Example of other easily colonized surface areas are gaskets and o-rings.
• These elastomeric surfaces are soft and porous which encourages microbial
attachment. These items typically have a chemical additive (plasticizer) to aid in keeping
the material soft and pliable that provides a nutritional source on which the microbes
feed.
• The microbial colonization is usually colorless and is resistant to simple flushing or
rinsing. You should have an effective cleaning which will include physical scrubbing of
the parts or surfaces areas followed by flushing with a disinfectant solution.
EXAMPLE OF CCP

10. STORAGE TANKS

Concrete water storage tanks are not waterproof. Steel tanks are painted with primer
containing lead. Plastic tanks exposed to sunlight are without UV protector and therefore
not considered as food grade. Stainless steel tanks are not corrosion-resistant. The design
and construction of tanks does not conform to the sanitation specification.

CCP:

Buffer water tanks are necessary if the water pressure in the locality is low.
Decontamination of water could be done in the buffer tanks before pumping the water to the
source water storage tank.

If using decontaminants (e.g gaseous form of chlorine dioxide, use it only in the open areas
since its fumes may bring catastrophic effect to the users). Buffer tanks should be made
from approved materials.

Source and product water tanks should be made from approved materials. Ready-made
water tanks, should be checked for its design and material used.
EXAMPLE OF CCP

10. STORAGE TANKS

For steel tanks for fabrication, design and materials should be prepared by a sanitary
engineer. It should be made of non-toxic materials, durable, corrosion-resistant, and non-
absorbent and finished to have a smooth, easily cleaned surface. Its soldering joint
materials shall be of the approved type.

For plastic water tanks, use only the certified products.

Regardless on the type of drinking water storage tanks, overflow pipe, drain, vent, air
purification device and isolation valves should be installed. It should also be provided with
provisions for inspection, cleaning and sanitizing purposes (e.g manhole). In the cleaning of
storage tanks, scrubbing and sanitizing should always start from the top or the highest
points. Remember to close the isolation valves while conducting the cleaning operation.

The design of some product water storage tank may differ from the conventional design
because of the different technology used in processing and producing the product water;
the same should be incorporated in the plan be submitted to the OBO for approval.
EXAMPLE OF CCP

11. ACCESSORIES AND APPURTENANCES

Several air gap faucets and filler spouts are fabricated or of the improvised type and have
no provisions for filtering the contaminants from the room. Filler tables are constructed
instead of filler sink and cloth or towel is used repeatedly to dry the spills.

CCP:

Air gap faucets and filler spouts should be provided with air filters so as to reduce the
contaminants (dust, insects, airborne bacteria, etc.) from entering the faucet or filler. Using
plastic bag to cover the mouths of the fillers is not an acceptable substitute for the air filters.
Where the faucet or filler is not of the detachable type and could not be clean and sanitized,
clean in place procedure should be employed.

It s a must that filler sink be installed. Filler table is unacceptable as they tend to be
contaminated by the wiping cloth or towel. The use of paper towel is also not practical for
large spills. Filler sinks made of stainless steel or aluminum are available in the market and
fabricated by firms specializing in kitchen equipment. Filler sinks could also be made of
concrete and could also be finished (topping) with load-bearing glazed tiles.
EXAMPLE OF CCP

12. CONTAINERS AND CAPS

Water containers and caps are sold by

manufacturers. Unscrupulous manufacturers
and dealers of plastic products sell their trade
in a cheaper price or on a more attractive
payment schedule without the approval of the
materials from the authority. Not all of these
materials and design are acceptable because of
public health reason.

CCP:

The establishment should provide only certified containers and caps. Request copy of the
certification from the dealer or manufacturer.

Containers and caps provided by the establishment and those provided by the customers
should be clean, sanitized and rinsed before filling them with product water. All water in
containers for delivery should not be more than 24-hours old. Only sanitary cap (for
equivalent) which is single-use or disposable-type should be used for bulk water containers.
All filled water containers should be placed in an elevated and slatted platform and not in
the floor.
EXAMPLE OF CCP

13. WATER VENDING MACHINES AND DISPENSERS

The refilling station, as a promotional incentive, usually provides water dispensers to

customers. Most dispensers may not be in conformity with the existing standards.

CCP:

Buy only dispensers which is certified. Inform customers

that it needs a Sanitary Permit if the same is installed for
commercial purposes in establishment other than a food
establishment. Approved dispensers are those provided,
among other requirements, with a sanitary dispenser
shield (or equivalent).
EXAMPLE OF CCP

14. CLEANING AND SANITIZING SOLUTION AND PROCESSES

There is a proliferation of cleaners and sanitizers in the market. Sometimes, chemical

cleaners and sanitizers even if they are the approved types; the process in the application is
incorrect or incomplete, hence, accomplishing only partially its intended purpose. Other
cleaner and/or sanitizer even have an after taste or after odor in the containers. The use of
ordinary detergent in the interior of the containers is not permitted.

CCP:

Surfaces to be sanitized must first be clean. A biofilm

may build up on the surfaces to be sanitized. Biofilm
consist of a coating or cover of sticky and slimy
polysaccharides, called glycovalyx, which can exude
or release bacteria into the flowing water stream.
For equipment, this biofilm must be removed using a
brush with warm soapy water. Care must be taken not
to damage sealing surfaces with scratches. Deep
scratches or crevices in rough surfaces could provide new sites for future biofilm growth.
For water containers, cleaning solution in pressurized water should be employed before the
sanitization process.
EXAMPLE OF CCP

14. CLEANING AND SANITIZING SOLUTION AND PROCESSES

You should consider several factors when using sanitizers. The 2 important ones are; the
concentration of the chemical; and the time equipment, container, cap, etc. is exposed to
the chemical solution. The higher the concentration the shorter time of exposure required.
Other factor is the deterioration of some equipment components (e.g o-rings and ion
exchange resins) may result from high concentration of chlorine. Some RO membranes can
also be damaged by chlorine. Certain common plastic (e.g Delrin and Celcon) is especially
vulnerable to attack by chlorine sanitizers.

If you intend to use chemicals for cleaning or sanitizing, be sure that they are the correct
chemical and process. Emply precautionary measures to protect the employee handling the
operation (HTH maybe an effective sanitizer but its ultimate effect is still based on several
factors). Be guided on the instruction on how it has to be used and how these chemicals
react with the components to be sanitized.

Always request for a copy of the Certification and the Material Data Sheet for your reference
and guidance. Use the 3-vat system in the cleaning-sanitizing-rising of water containers and
caps.

There should be no residual of sanitizer on the water containers.

EXAMPLE OF CCP

15. HAND-WASHING FACILITIES

Pathogenic organisms could be transmitted to product

water through infected hands. Maintenance of the
personal hygiene of employees could not be maintained
without an accessible hand-washing facility. There should
be at least one hand-washing lavatory for a refilling
station employing 1 to 4 employees.

CCP:

At least one hand-washing facility should be installed

inside or adjacent the toilet room. It should be provided
with potable water under pressure, soap and hand-drying
facility. It should be maintained clean all the times. Never
use the filler sink as hand-washing lavatory.
EXAMPLE OF CCP

16. TOILET

Unsanitary toilet or dirty toilet is a common source of infections. The worse scenario is the
absence of this facility because the employees have to use one elsewhere, which is in most
cases not accessible to the employees. This facility is also the haven for vectors of diseases
if not properly maintained. It is required that at lease one toilet has to be provided for
refilling station employing less than 5 personnel.

CCP:

Construct an accessible toilet for the use of the

employees. It should not open directly to where
the water is being processed and filled or where
containers are being cleaned and sanitized or
where containers are stored. The design and
size of the toilet should conform to existing
standards.
EXAMPLE OF CCP

17. LIQUID WASTE

Improper disposal of liquid waste will produce

nuisance and public health problems and
pollution of the environment. Liquid waste
comes from effluents of septic tanks, gray water,
and washing of containers, domestic
maintenance activities, and waste from the
operation of the water purification device or
equipment, etc.

CCP:

The design of your wastewater facility

should conform to existing laws. A
competent person should prepare the
wastewater re-use and re-cycling plan.
EXAMPLE OF CCP

18. SOLID WASTE

Accumulation of refuse, no segregation at source, improper

storage, irregular collection and unapproved disposal had been
a problem in the past and at present.

CCP:

Segregation of waste at source should be observed. The establishment should be provided

with a least 2 covered and vermin-proof refuse storage receptacles, one for biodegradable
(green-colored bag) and non-biodegradable (black-colored bag). The same requirement
should also be done in the toilet and the change room of the employees.

All waste should be collected and disposed of in a sanitary manner. Don’t let the garbage
“sleep” overnight inside the establishment.

Check with your dealer the appropriate disposal of exhausted or used filters. Filters that
have adsorbed contaminants such as Chlorine, chloramines, THM, VOC, heavy metals and
pesticides, etc. could be considered as toxic materials and may contaminate the disposal
area.
EXAMPLE OF CCP

19. VERMIN CONTROL

Where there are food, water and harborage/breeding place, there are vermin. Vermin are
vector of diseases and their presence in the establishment indicates infestation and
infection.

CCP:

Cleanliness and placing the establishment in an A-1 condition will drive away vermin. Flies,
cockroaches, rats, mice, mosquitoes, and other vector of disease will be present in a filthy
and unorganized environment.

Prepare a vermin abatement program (VAP) and submit it to the local health office for
approval. The VAP is a requirement before the issuance of the Sanitary Permit to Operate.

Do not do the disinsecting or derating if you are not trained to do the job. Hire a license
Urban Pest Control Operator in the disinfecting activities of your establishment.
EXAMPLE OF CCP

20. DELIVERY VEHICLES

“Tri-sikad”, tricycle, motorcycles, vans, jeeps and jeepneys

and even cars are used to deliver product water. Unsanitary,
unapproved design, construction and materials of delivery
vehicles are a daily scene in our streets. Treated water that
was delicately processed was being exposed to all kind of
contamination.

CCP:

Apply for a Sanitary Clearance to the local health office if you are using a delivery vehicle.
The document is being issued if it is in compliance with the DOH standard as to materials
used, design, construction and maintenance of the sanitary condition of the vehicle.

All product water containers being transported should be properly arranged, crated or boxed
and the containers properly capped and placed in slated platform. The temperature inside
the deliver vehicle should be maintained to the acceptable level. No other product shall be
transported together with the intended load.

Bottle grabber or bottle holder should be used in handling and moving the bulk water
containers to and from the delivery vehicle.
EXAMPLE OF CCP

21. PERSONNEL

Managers of plant allows their employees who have or appear to have an illness, open
lesion, including boils, sores, or infected wounds, or any other source of microbial
contamination to work in the establishment. The possibility of the product water, water
treatment device or components and water containers becoming contaminated by contact is
very probable. Good personal hygiene and good personal practices and habits are
sometimes neglected thereby endangering the operational quality of the establishment.

CCP:

Every employee of the plant (including delivery and transport employees) should possess
an up-to-date health certificate issued by the local health office. Restrict any of your
employees who is suffering from any communicable disease to handle the water treatment
or related activities until after they are medically cleared of the disease. It is your
responsibility to report to your local health office known or suspected communicable disease
case.
EXAMPLE OF CCP

21. PERSONNEL

Employees shall wear clean, appropriate clothing (street cloths not considered as working
garments) and should practice good sanitation and health habits. They shall wash, and/or
sanitize their hands thoroughly in an adequate hand-washing facility before starting work,
after each absence from wok station, and at any other time when hands may become soiled
or contaminated. Hands must be washed prior to touching gloves, sanitized tools or parts,
since hands are a major source of microorganisms.

Hairnets, hair band, caps, beard covers, or other hair restraints should be worn. These items
should be either be disposable or be stored in such a way as to maintain their clean and
non-contaminated condition.

The eating of food, using, chewing or smoking tobacco (some of the water treatment
equipment and component have absorptive characteristics) while processing, selling or while
in the equipment and container washing and sanitizing should not be permitted.

Employees handling chemical decontaminants shall wear the approved type of respiratory
protection. Those that are handling water (filling, sealing, selling, etc.) shall wear a cough
mask or breathing mask.
EXAMPLE OF CCP

21. PERSONNEL

Those that are working the purification room should wear

water-resistant shoes, which shall be worn only inside such
room.

Latex Medical Gloves (if they are used in the handling of a

water treatment device or component) should be intact, clean
and not contaminated. The gloves should be of an
impermeable material. Gloves should be either be disposable
or be stored in such a way as to maintain their clean and non-
contaminated condition.

You should see to it that all work procedures in the

establishment would not produce undue stresses to the
muscle-skeletal system of your personnel.
EXAMPLE OF CCP

22. PRODUCT WATER

Some of the advertisements of water plants, in big letters, in streamers or billboards says
“The Healthiest Water in the World” or “Purest Water from Nature” or “Absolutely Certified by
the Department of Health” or “A Water Cure for All Ailments” or other proclamation that are
not even near the truth. Consumer protection against false and misleading product claims is
covered by existing laws.

Most water plants only submit water samples for bacteriological examination. The product
water quality monitoring is definitely incomplete and tends to mislead the buying public of the
quality of product being sold.

CCP:

You are primarily responsible for truthful and non-deceptive advertising

and product promotional claims. Promotional material, including advertising
and sales presentation material, is the key in competition and must be left
to each individual refilling station establishment to discretely develop for itself.
EXAMPLE OF CCP

22. PRODUCT WATER

Submit validation samples from water source and samples of product water, Results of
examination shall be assessed and evaluated by a licensed government Sanitary Engineer,

Request the Sanitary Engineer or the Sanitation Inspector of the concerned locality to
supervise the collection of water samples. The sampling bottles will be sealed to preserve its
authenticity.

The local health officer concerned may require additional laboratory tests for the presence of
heterotrophic bacteria not only in water tankers but also from various water purification
equipment such as filters (especially GAC), softeners, pressure tanks and RO units.
Heterotrophic microorganism (single-celled creature) may cause gastrointestinal illness and
pneumonia. The PNSDW 2007 uses a standard of 500 colony forming units (CFU) of
heterotrophic bacteria per milliliter to measure water quality and turbidity.

Other tests that maybe required are HPC (heterotrophic plate counts) bacteria associated
with human illness such as Pseudomonas aeruginosa, Xanthomonas (pseudomonas),
maltophilia, Acinetobacter, M avium complex, Aeromonas hydrophia, A sobria and A caviae,
Plesiomonas, Flavovaterium, meningosepticum and Moraxella.
EXAMPLE OF CCP

23. EQUIPMENT MAINTENANCE

Contamination and recontamination of the product water happens due to the improper
observance of personal hygiene of personnel handling the maintenance tools and in the use
of contaminated equipment and implements in servicing the water purification equipment and
accessories.

CCP:

Tools that are used to service the water treatment

equipment should be kept in a clean environment.
These tools should be dedicated to the use of testing,
servicing, etc. of the water treatment equipment, and
regular cleaning and sanitizing of these tools should be
a standard practice.

The use of lubricants (e.g o-ring lubricant) should be of the DOH approved quality for use
with water treatment equipment. The storage and application of this material should be kept
in a sanitary environment.
EXAMPLE OF CCP

24. DESIGNING A FLOW CHART

A flowchart is a simple diagram showing the flow of Drinking water and all your CCPs. It is a
way to picture what happens from the source water development up to the delivery of
product water to the consumers.

Although you will need to create a flowchart for quite a particular operation or activity, this
task may not take much time and effort as you think it will. Remember that the next time you
renew your Sanitary Permit, your will be required to submit a HACCP Plan of your plant and
such will be your guide in the systematic and safe operation of your establishment.

10 11
12 13
9
13

11

1 2 3 4 5 6 7 8
12 10
5
10
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 3. ESTABLISH CRITICAL LIMITS FOR EACH CCP

a. Critical limits must be specified and validated if possible for each

Critical Control Point. In some cases more than one critical limit will
be elaborated at a particular step.
b. Criteria often used include measurements of residual
decontaminants of the source water, temperature, conductivity, pH,
TDS, Total Alkalinity, Total Hardness, ORP, bromine and sensory
parameters such as color, odor, taste and turbidity of the water.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 3. ESTABLISH CRITICAL LIMITS FOR EACH CCP

Set the standards that must be met at each CCPs. Standards are parameters, criterions,
schedules, frequencies, temperatures, materials, testing, certification, accreditation, or
other requirements that must be met to keep the product water safe. Add these standards
to your written process and flowchart.

You may need more than one standard at each CCP. No matter how many you need, each
standard should be:

• Measurable
• Based on facts from experience
• Based on manufacturer’s specifications and requirements
• Based from research data
• Compliance with the water supply regulations
• Correctness of the purification process
• Appropriateness of employees and facilities
• Volume of production and orders.

Beside standards for CCP’s write in standard to prevent contamination at other points in
the process and the flow of water.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 4. ESTABLISH A MONITORING SYSTEM FOR EACH CCP

a. Monitoring is the scheduled measurement or observation of a CCP relative to

its critical limits.
b. The monitoring procedures must be able to detect loss of control at the CCP.
c. Further, monitoring should ideally provide this information in time to make
adjustments to ensure control of the process to prevent violating the critical
limits.
d. Where possible, process adjustments should be made when monitoring
results indicate a trend towards loss of control at a CCP.
e. The adjustments should be taken before a deviation occurs.
f. Data derived from monitoring must be evaluated by a designated person with
knowledge and authority to carry out corrective actions when indicated.
g. If monitoring is not continuous, then the amount or frequency of monitoring
must be sufficient to guarantee the CCP is in control.
h. Most monitoring procedures for CCPs will need to be done rapidly because
they relate to on-line processes and there will not be time for lengthy
analytical testing.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 4. ESTABLISH A MONITORING SYSTEM FOR EACH CCP

i. Physical and chemical measurements are often preferred to microbiological

testing because they may be done rapidly and can often indicate the
microbiological control of the product.
j. All records and documents associated with monitoring CCPs must be signed
by the person(s) doing the monitoring and by a responsible reviewing
official(s) of the firm.

Monitoring is checking if the standards are being met. Having CCP’s without
monitoring defeats the purpose of your safe drinking water system. To monitor,
you should:

• Focus on CCP’s throughout the flow of water

• Decide if your standards are being met
• Make sure that employees are involved in the process, understand the CCP’s
and know your standards
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 5. ESTABLISH CORRECTIVE ACTIONS

a. Specific corrective actions must be developed for each CCP in the

HACCP system in order to deal with deviations when they occur.
b. The actions must ensure that the CCP has been brought under
control.
c. Actions taken must also include proper disposition of the affected
product.
d. Deviation and product disposition procedures must be documented
in the HACCP record keeping.

When you find a standard for a CCP is not being met, correct it right away. Many corrective
actions are very simple, such as avoiding the use of wiping cloth repeatedly without having
it laundered and dried before re-use. Other corrective actions may not be as simple, such
as cleaning and sanitizing storage tanks or manual backwashing of filters. Supervision by
the Certified Water Operator or a S.E may be needed in this instance.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 5. ESTABLISH CORRECTIVE ACTIONS

To work well, corrective actions must meet the criteria for standards in Step 3. For
example, the standard for maintenance of an RO membrane, the membrane can become
fouled by mineral scale, biological matter and grime. These deposits build up during
operation until they loss in water output or loss of salt rejection or both. Elements should
immediately be cleaned whenever output rate drops to a certain percentage
(manufacturer’s specification) from its initial flow rate or when salt content in the product
water rises noticeable.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 6. ESTABLISH VERIFICATION PROCEDURES

a. Establish procedures for verification. Verification and auditing methods,

procedures and tests, including random sampling and analysis, can be used
to determine if the HACCP system is working correctly.
b. The frequency of verification should be sufficient to confirm that the HACCP
system is working effectively.
c. Examples of verification activities include:
• Review of the HACCP system and its records;
• Review of deviations and product dispositions;
• Confirmation that CCPs are kept under control.
• Where possible, validation activities should include actions to confirm the
efficacy of all elements of the HACCP plan.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 6. ESTABLISH VERIFICATION PROCEDURES

Verifying is proving that your plan is working. This step usually follows after you
have developed your written system. Once you have all your procedures in place
and have decided where your CCP’s are, you need to follow the flow of water to
make sure what you have decided is correct.

Verify if you have:

• Listed procedures in order

• Identify and assessed all hazards
• Selected CCP’s
• Set standards
• Selected monitoring procedures and schedules
• Develop corrective actions
• Decided on procedures and forms for recording data
• Noted any flaws or omissions in procedures
• Calibrated monitoring equipment
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 7. ESTABLISH DOCUMENTATION AND RECORD KEEPING

a. Efficient and accurate record keeping is essential to the application of a

HACCP system.
b. HACCP procedures should be documented.
c. Documentation and record keeping should be appropriate to the nature and
size of the operation
d. Documentation examples are:
• Hazard analysis;
• CCP determination;
• Critical limit determination.
• Record examples are:
• CCP monitoring activities;
• Deviations and associated corrective actions;
• Modifications to the HACCP system.
WHAT ARE THE STEPS IN ESTABLISHING A HACCP PLAN?

STEP 7. ESTABLISH DOCUMENTATION AND RECORD KEEPING

Records should be simple and easy for employees to use. Some ideas are to keep:

Blank forms and a clipboard near the work areas to check several items at the same
time
Notebooks to write down what actions have been taken
Flowcharts so employees can use them quickly
Blank forms for the result of field laboratory kits or comparator kits, etc.

If records are easy to use, your employees are less likely to dry lab, which is to record data
without actually testing the water quality.
TRAINING

a. Training of personnel in industry, government and academia in HACCP

principles and applications, and increasing awareness of consumers are
essential elements for the effective implementation of HACCP.
b. As an aid in developing specific training to support a HACCP plan, working
instructions and procedures should be developed which define the tasks of
the operating personnel to be stationed at each Critical Control Point.
c. Cooperation between primary producer, industry, trade groups, consumer
organizations, and responsible authorities is of vital importance.
d. Opportunities should be provided for the joint training of industry and control
authorities to encourage and maintain a continuous dialogue and create a
climate of understanding in the practical application of HACCP.
TRAINING

Your drinking water safety program may already cover much of the information the
employees need to run a HACCP plan. Key goals in adapting your program to support a
HACCP system are:

• Help your employees understand the basics of a HACCP plan. When you first put in
the new plan, your employee’s greatest concern will how it will affect the work they do.
Reassure them that they are already using many of the right procedures. Let them
know their role in putting the system to work. Openly talk with employees, so that they
understand what they must do, feel free to ask questions.
• Discuss CCPs monitoring procedures and record keeping.
• Help employees adjust their current skills to HACCP methods
• Identify areas where employees lack knowledge or skills and design training to meet
those needs.

Overall training should be practical as possible. Employees do not need to memorize the
complete HACCP plan its terms. They to understand the official safety procedures that
directly relate to their job.