818/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
4
.
7
.
4
S
o
u
rces o
f
ris
k
Ri
s
k
o
f w
ater
c
ontam
i
nat
i
on
c
an e
i
t
h
er
be
o
f
a b
i
o
l
og
ic
a
l
or
i
g
i
n or
a
c
h
em
ic
a
l
one
.
S
ome
spe
ci
f
ic i
nd
ic
ators
are
c
ommon
l
y u
sed
to assess
t
h
e
q
u
a
li
t
y
o
f w
ater
.
A
f
e
w
e
x
amp
l
es
are
li
sted
be
l
o
w:
Î
B
io
l
ogica
l
indicators
:
o
Enterococci / E.coli / Coliforms
:
f
ae
c
a
l i
nd
ic
ators
,
r
i
s
k i
n
c
ase o
f
i
ngest
i
on
;
o
Legionella
:
ba
c
ter
i
a
t
h
at
deve
l
ops
i
n
w
ater
bet
w
een
2
5
°
C
and
4
3°
C,
r
i
s
k i
n
c
ase
o
f
i
n
h
a
l
at
i
on o
f
f
i
ne m
i
st
(
r
i
s
k
areas
: w
ater
o
u
t
l
ets
,
s
h
o
w
ers
wh
ere aeroso
l
f
ormat
i
on
c
an e
xi
st
).
Î
C
h
e
m
ica
l
indicators
:
o
H
y
dro
c
arbons
:
i
nd
ic
ators
o
f
a
c
ross
c
ontam
i
nat
i
on
w
i
t
h
fu
e
l
and
o
il;
o
O
t
h
ers
parameters
re
l
eased b
y
de
c
ompos
i
t
i
on
o
f
tan
k
s
c
oat
i
ngs
.
4
.
7
.
5 Prod
u
ction o
f
pota
b
l
e
w
ater
4.7.5.1 Principles of chlorination- influence of pH
C
h
l
or
i
ne
i
s
one
o
f
t
h
e
best
d
i
s
i
n
f
e
c
tor
f
or
potab
l
e
w
ater
.
A
dded
to
w
ater
, i
t
gets
d
i
sso
l
ved
to
c
reate
hy
po
c
h
l
oro
u
s
a
ci
d
(
a
c
t
i
ve
c
h
l
or
i
ne
)
and
hy
po
c
h
l
or
i
te
(
potent
i
a
l c
h
l
or
i
ne
).
HClO i
s
t
h
e
a
c
t
i
ve
c
omponent
f
or
t
h
e
d
i
s
i
n
f
e
c
t
i
on
o
f
t
h
e
w
ater
(
ba
c
ter
ici
de
e
ff
e
c
t
) . T
h
e
c
on
c
entrat
i
on
to
wh
ic
h
HClO i
s
f
o
u
nd
i
n
w
ater
i
s
re
l
at
i
ve to
t
h
e
p
H. T
h
e
l
eve
l
o
f
p
H
h
as
a
d
i
re
c
t
i
n
f
l
u
en
c
e
on
t
h
e
ba
c
ter
ici
de
e
ff
e
c
t
o
f
t
h
e
a
c
t
i
ve
c
h
l
or
i
ne
,
t
h
at
i
s
why
i
t
i
s
re
q
u
i
red
to
a
l
w
a
y
s
meas
u
re
bot
h
i
nd
ic
ators
to
ens
u
re
t
h
at
d
i
s
i
n
f
e
c
t
i
on
i
s
e
ff
ici
ent
(
see
ill
u
strat
i
on
be
l
o
w
).
T
h
e p
H
m
u
st not e
xc
eed
7.8.
Ta
b
l
e
1
:
Co
m
position o
f
t
h
e c
hl
orine
re
l
ative
to
t
h
e p
H
4.7.5.2 Instruction for treatment
Af
ter
b
u
n
k
er
i
ng
,
so
li
d
c
h
l
or
i
ne
shall
be
added
i
n
w
ater
tan
k
s
to
i
n
c
rease
t
h
e
c
on
c
entrat
i
on
o
f
f
ree
c
h
l
or
i
ne
u
p
to
0
,4
pp
m
(R
e
f
er
to
Water chlorination and monitoring
). T
h
i
s
c
on
c
entrat
i
on
shall
be ma
i
nta
i
ned
at
an
y
t
i
me
to prevent potent
i
a
l
gro
w
t
h
o
f
ba
c
ter
i
ae
. I
t
s
h
o
u
l
d not drop be
l
o
w
0.2
pp
m
or
e
xc
eed
0.
5 pp
m.
A
ll
treatments
done
shall
be
reported
i
n
t
h
e
“
Water Hygiene Logbook”
.
V
ers
i
on
0
5
. O
r
i
g
i
na
l
date
:
2
5
/0
5
/2012.
V
ers
i
on
date
:
3
1/12/201
5
.
V
a
li
d
vers
i
on
on
l
y
on
Q
M
S
s
i
te
.
U
n
c
ontro
ll
ed do
c
u
ment
wh
en
pr
i
nted
.
P
ro
c
ed
u
re prepared b
y:
BOS
Q
HS
E
Manager
.
A
pproved
b
y:
BOS
Q
HS
E
Manager
.
V
a
li
dated
b
y:
BOS
Qu
a
li
t
y
R
epresentat
i
ve
.
12 / 17
818