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WATER SAFETY PLAN THROUGH

ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEM

SG SEMENYIH WATER TREATMENT PLANT

KONSORTIUM ABASS SDN BHD

@2011.Konsortium ABASS Sdn Bhd. All rights reserved ‘We Practice Efficient and Quality’

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Introduction

Sg Semenyih Water Treatment Plant

Konsortium ABASS Sdn Bhd


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Sg Semenyih Water Treatment Plant

Operate by Konsortium ABASS Sdn Bhd with

concession period 30 years with Selangor State Government.


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Intake at Jenderam Hilir, Dengkil


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Semenyih Dam at Batu 30, Jalan Sg Lalang,

Semenyih

Introduction

Water Safety Plan (WSP)


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Advantages of Water Safety Plans (WSP)

Multiple Barrier Approach

Hazard Assessment and Critical Control Point

- Systematic and Detailed Assessment

- Prioritization of Hazards

- Operational Monitoring of Control Measures

Minimize Chance of Failure

Increase Consistency in Producing Safe Water


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Outlines of Water Safety Plans (WSP)

Operational Monitoring

System Assessment

Management Plans, Documentation and

Communication


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Water Safety Plans (WSP) in Malaysia

Ministry of Health Malaysia

National Water Services Commissions (SPAN)


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Basic Elements in Water Supply System

Catchment

Distribution

Consumer

Treatment Process

Introduction

ISO 22000:2005

Food Safety Management System


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ISO 22000:2005

Food Safety Management System (FSMS)

Organization in Food Chain

Ensure that Food is Safe for

Human Consumption

Hazard Analysis and Critical Control Point

Good Manufacturing Practices

Consists of


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WSP and FSMS

For Water Treatment Plant

Ele Food Safety Management

System

Water Safety Plan

For WTP


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Comparison Between WSP and FSMS

WSP Elements FSMS Clauses

1. Assemble Team 7.3.2 Food Safety Team

2. Defining Process 7.3.5 Flow Diagram, Process Steps,

Control Measures

3. Hazard Identification & Risk

Assessment

Clause 7.4 Hazard Analysis

4. Determine Control Measures 7.4.4 Selection and Assessment of

Control Measures

5. Limits and Monitoring

7.6 Establish HACCP Plan

6. Verification Monitoring 8.4 FSMS Verification

7. Management Procedure 5.7 Emergency Preparedness and

Response

8. Supporting Programs 6.2.2 Training

9. Documentation and Records 4.2.2 and 4.2.3

Control of Documents and Records

10. Improvement Plan 8.5 Improvement

WSP Step 1: Assemble Team


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Step 2: Defining Process ISO 22000:2005 Clause 7.3.2

Food Safety Team


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Assemble Team

Team

Leader

Production Quality Control

Maintenance Human

Resource Safety and

Health

Coordinator

WSP Step 2: Defining Process


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Step 2: Defining Process

ISO 22000:2005 Clause 7.3.5

Flow Diagram, Process Steps,

Control Measures


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Defining Process

Incoming Raw Water

Flocculation

Sedimentation

Filtration

Clean Water

Storage Reservoir

Balancing Reservoir

Water

Quality

Monitoring

Fluoridation, pH

Adjustment and

Chlorination

Coagulation Addition

Water

Quality

Monitoring

Water

Quality

Monitoring

Dosing Pump

Dosing Pump

Raw Water Pump

Clean Water Pump

Water

Quality

Monitoring


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Product Information

Regulator Standards:

National Drinking Water Standards

By Ministry of Health Malaysia

Intended Use:

For General Public Household/Industrial Use

WSP Step 3: Hazard Identification &

Risk Assessment


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Step 2: Defining Process ISO 22000:2005 Clause 7.4

Hazard Analysis


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Hazard

Chemical

Biological

Physical

1. Introduction and Background


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Risk Matrix

Semi-quantitative risk matrix approach

Risk score same and more than 10 is considered as

significant hazard.



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Risk Score and Rating

Process Step Hazards Likelihood Consequence Risk Score and

Rating

Coagulant

Addition

Biological

Chemical

Physical

3 4 12

Significant

Flocculation Biological

Chemical

Physical

2 4 8

Not Significant

Filtration Biological

Chemical

Physical

3 4 12

Significant

Fluoridation, pH

correction and

disinfection

Biological

Chemical

3 5 15

Significant

Physical 1 5 5

Not Significant

WSP Step 4:

Determine Control Measures


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Selection and Assessment of

Control Measures



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Control Measures

Process Step Control Measure Validation of

Control Measure

Coagulant Addition Online Monitoring Alarms triggered under

a range of operating conditions.

Filtration Online Monitoring and

Laboratory Analysis

Alarms triggered under

a range of operating

conditions.

Fluoridation,

pH correction, and

disinfection

Online Monitoring,

Laboratory Analysis and

supplier certification of

analysis on the quality of

the chemical supplied

Alarms triggered under

a range of operating

conditions.

WSP Step 5:

Limits and Monitoring


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Establish HACCP Plan


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Identification of Critical Control Point



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HACCP Plan

Critical

control

point (CCP)

Significant

hazard(s) Critical limit

Monitoring & Control Corrections

or

Corrective

action

Verification Record

What How Frequency Who

CCP 1

Process 2:

Coagulant

Addition

Particle

hazard

Alum : +0.5

to -1.5 ICu

Polymer : -

1.5 to -2.0

ICu

Check Ion

Charge Unit

in Raw Water

that have

mixed with

Alum

From

Streaming

Current

Detector

(SCD)

Every hour Laboratory

Assistant/

Technician

Readjust

Alum

Dosage

SCD has to

be within

the limit.

SCD

Value

Record

KAL-F-

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WSP Step 6:

Verification Monitoring


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FSMS Verification


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Verification Activities

Compliance Monitoring

- Monitoring of Water Quality

Internal and External Audit

- Ensuring water quality and risks

are controlled.

Customer Satisfaction - Periodically Survey

WSP Step 7:

Management Procedure


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Emergency Preparedness and Response


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Management Procedures

Response to Variation from Normal Condition

- Water quality data existing control limit

Probably occurance of loss control in the

system

- Chemical dosing rate in accurate due to dosing

pump not in good condition

Unforeseen Situation (Emergency)

- River pollution

WSP Step 8:

Supporting Programs


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Training


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Supporting Programs

Training

Research and Development

Chemical Supplies

Preventive Maintenance

WSP Step 9:

Documentation and Records


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Step 2: Defining Process ISO 22000:2005 Clause 4.2.2 and 4.2.3

Control of Documents and Records


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Document and Records

Team Information

Process Flow Diagram

Hazard Plan

Specification of Chemicals

Description of the Product

WSP Step 10:

Improvement Plan


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Improvement


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Improvement Plan

Updating WSP Program and

Documentations

Source of Information: - Customer Feedback

- Audit Report

- Regulatory Requirement

- Water quality data


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Conclusion

Advantage of Practicing WSP through FSMS

are:

- Verification of the system by

Independent Certification Bodies

- Additional practice in FSMS such as

Food Safety Policy, monitoring objectives

and comprehensive procedures.


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Conclusion

Benefit from WSP:

Better understanding and control of the

process through hazard analysis.

Systematic in hazard assessment.

Ensure production of safe drinking water to

public.



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Reference

Water Safety Plans, Managing Drinking-water Quality From

Catchment To Consumer, World Health Organisation

Water Safety Plan Manual, Step-by-step Risk Management

For Drinking-water Suppliers, World Health Organisation

and International Water Association.

Guidelines For Drinking Water Quality, World Health

Organisation.