Environmental Engineering Reference
In-Depth Information
Part III
Incorporating Risk in Decision-Making
In Part III, we attempt to answer the following questions:
￿
In light of the recommendation of the World Health Organization (WHO), how
can risks to health from drinking water be minimized?
￿
As risks to health can arise from water sources, treatment, and distribution, how
can risk be characterized in source waters?
￿
What are the major threats to healthy and clean water?
￿
How can risks to health be minimized when the sources of contamination of
source water are not known?
￿
What are the main dimensions of risk assessment in drinking water production?
￿
How can water utilities be organized so that risk can be minimized at the treat-
ment stage?
￿
Are there hazards associated with the use of chlorine?
￿
What is the Hazard Assessment and Critical Control Points (HACCP) protocol
and what is a
Water Safety Plan
and how can these be implemented?
￿
What is Quantitative Microbial Risk Assessment (QMRA), and how can it be
used to enhance water safety?
￿
How can water utilities manage their large infrastructure assets so that health risks
are minimized?
￿
What metals in pipes pose a major threat to long-term health?
￿
What can we learn about risk minimization from the WHO and from the protocols
of the International Standards Organization (ISO)?
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