6.1 Inadequate Corrosive Damage to C 4 Very High On-line EC & B 1 dosing of water infrastructure turbidity lime monitoring with feedback control to dosing system, off-line tests 6.2 Inadequate Pathogenic Illness from D 5 Very high Online B 2 hypochlorite micros exposure to monitoring for pH dosing recolonize out-of-spec and ORP for dose water recycled water control, (staff) or additional CO2 contaminated dosing for pH meat control (customers) 7. storage and validation 7.1 Regrowth of Pathogenic Illness from C 3 High Tank cleaning B 2 pathogens in micro exposure to and product storage contaminated release after meat or procedures extended recycled water adhered to shutdown 7.2 of Pathogenic Illness from B 3 Moderate Limited access, B 2 Out specification micros exposure to routine batch (e.g. out-of-spec inspection and Chemical valve recycled water maintenance of leakage) (staff) or storage, maintain contaminated chlorine residual, meat monitoring of (customers) final water quality L Likelihood, C Consequence, R - risk – – Identifying critical and quality control points Appropriate mechanisms must be established for managing control measures that are essential in preventing significant hazards or reducing them to acceptable levels. This includes identification of: Critical and quality control points Critical limits Alert levels This information is summarised in a with example shown below. This example table does not contain an exhaustive list of the parameters to be monitored. Alert and critical limit criteria are intended as examples only and actual criteria must be determined for the site specific AWTP. Note: Refer to Section 8.0 of the Guideline for Water Recycling and Reuse in Red Meat Processing. For additional guidance refer to the Australian Guidelines for Water Recycling (NRMMC, 2006). Example Critical and Quality Control Identification Critical control points
6.1 Inadequate dosing of lime Corrosive water Damage to infrastructure C 4 Very High On-line EC & turbidity monitoring with feedback control to dosing system, off-line tests B 1 6.2 Inadequate hypochlorite dosing Pathogenic micros recolonize water Illness from exposure to out-of-spec recycled water (staff) or contaminated meat (customers) D 5 Very high Online monitoring for pH and ORP for dose control, additional CO2 dosing for pH control B 2 7. storage and validation 7.1 Regrowth of pathogens in storage after extended shutdown Pathogenic micro Illness from exposure to contaminated meat or recycled water C 3 High Tank cleaning and product release procedures adhered to B 2 7.2 Out of specification batch (e.g. valve leakage) Pathogenic micros Chemical Illness from exposure to out-of-spec recycled water (staff) or contaminated meat (customers) B 3 Moderate Limited access, routine inspection and maintenance of storage, maintain chlorine residual, monitoring of final water quality B 2 L – Likelihood, C – Consequence, R - risk Identifying critical and quality control points Appropriate mechanisms must be established for managing control measures that are essential in preventing significant hazards or reducing them to acceptable levels. This includes identification of: Critical and quality control points Critical limits Alert levels This information is summarised in a with example shown below. This example table does not contain an exhaustive list of the parameters to be monitored. Alert and critical limit criteria are intended as examples only and actual criteria must be determined for the site specific AWTP. Note: Refer to Section 8.0 of the Guideline for Water Recycling and Reuse in Red Meat Processing. For additional guidance refer to the Australian Guidelines for Water Recycling (NRMMC, 2006). Example Critical and Quality Control Identification Critical control points
Recycled-Water-Management-Plan-Template-Final.docx