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The Solution to the Problem
Since this problem is fundamentally the result of processing potable
water in buildings, the solution must be a practical and well-tested process
management system.
Hazard Analysis and Critical Control Point (HACCP) methodology
is a structured, systemic, cost-effective process management paradigm
best known for its successful, widespread use in food safety. HACCP
identifies specific, potentially hazardous agents and specifies measures
for control to help ensure safety. HACCP is now mandated in the US for
certain food production processes and has become the standard for food
safety management systems around the world. However, most food safety
applications of HACCP in the US are voluntary.
But HACCP for building water systems has not been widely used in the U.S.
due in part to the mistaken notion that HACCP is useful only for food safety.
Food safety professionals did not “invent”HACCP. Rather, they adapted
process management principles known as Failure Mode Effects Analysis
(FMEA) set forth by the US Military in 1949. They did this in response to a
request from the National Aeronautics and Space Administration (NASA)
to protect astronauts from harm caused by contaminated water and food
during space travel. Thusly, the core principles of process management were
adapted to water and food safety (McCoy 2005).
The application of HACCP to public water supplies was first proposed
in 1994 (Haavelar). It has been well described in the literature (Angelillo,
Dewettinick, Dyck, Howard, Jagals, Krageschmidt, McCoy, Nadebaum,
Rosen, WHO, Yokoi) and has been proven effective for building water
system management. Examples include:
