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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