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TheSolution to theProblem
Since this problem is fundamentally the result of processing potable
water inbuildings, the solutionmust be apractical andwell-testedprocess
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 nowmandated in the US for
certain food production processes and has become the standard for food
safetymanagement systems around theworld. However, most food safety
applications ofHACCP in theUS are voluntary.
ButHACCP forbuildingwatersystemshasnotbeenwidelyused in theU.S.
due inpart to themistakennotion thatHACCP isusefulonly for foodsafety.
Foodsafetyprofessionalsdidnot“invent”HACCP.Rather, theyadapted
process management principles known as Failure Mode Effects Analysis
(FMEA) set forthby theUSMilitary in1949.Theydid this in response toa
request from theNational Aeronautics and SpaceAdministration (NASA)
to protect astronauts from harm caused by contaminatedwater and food
duringspace travel.Thusly, thecoreprinciplesofprocessmanagementwere
adapted towater and food safety (McCoy2005).
The applicationofHACCP topublicwater supplieswas first proposed
in 1994 (Haavelar). It has beenwell described in the literature (Angelillo,
Dewettinick, Dyck, Howard, Jagals, Krageschmidt, McCoy, Nadebaum,
Rosen, WHO, Yokoi) and has been proven effective for building water
systemmanagement. Examples include:
