820/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
-
Co
l
d water ser
v
ices
:
o
G
ood
t
u
rnover
o
f w
ater
;
o
T
emperat
u
re
at
o
u
t
l
ets
<
20
°C
w
i
t
h
i
n
2
m
i
n
o
f
f
l
u
s
h
i
ng
and
not
e
xc
eed
2
5
ºC. I
n
c
ase
t
h
e
temperat
u
re
e
xc
eeds
2
5
ºC,
meas
u
res
should
be
ta
k
en
b
y
e
i
t
h
er
to
i
mprove
t
h
e
s
y
stem
(i.
e
. i
ns
u
l
at
i
on
o
f
p
i
pes
);
o
I
ns
u
l
at
i
on
f
rom
h
eat ga
i
n
;
o
Mon
i
tor
i
ng
o
f w
ater
temperat
u
res
.
-
S
h
owers
/
e
m
ergency s
h
owers
/
Eye was
h
s
p
rays
:
o
R
eg
u
l
ar
f
l
u
s
h
i
ng
;
o
P
er
i
od
ic
d
i
s
i
n
f
e
c
t
i
on
.
4.7.6.2 Risk control Plan
T
h
i
s
Ri
s
k C
ontro
l
P
l
an
shall
be
re
c
orded
i
n
t
h
e
“
Water Hygiene Logbook”
.
T
h
e
f
o
ll
o
w
i
ng
i
tems
should
be
re
c
orded
:
x
D
es
c
r
i
pt
i
on o
f
t
h
e
s
y
stem
;
x
P
l
ans
or
s
c
h
emat
ic
dra
w
i
ngs
o
f
t
h
e
s
y
stems
;
x
A
r
i
s
k
mapp
i
ng
to
l
o
c
ate
f
avorab
l
e
areas
to
L
eg
i
one
ll
a
gro
w
t
h
on
t
h
e
h
ot
/
c
o
l
d
w
ater
s
y
stem
,
f
or
e
x.
:
Î
D
ead
end
li
nes
l
ead
i
ng
to
stagnat
i
on o
f w
ater
;
Î
P
art o
f
p
i
p
i
ng
not
u
sed or
not
f
re
q
u
ent
l
y
(
e
.
g
. C
ab
i
n
not o
cc
u
p
i
ed
);
Î
P
arts
o
f
p
i
p
i
ng
wh
ere
T
°
i
s
be
l
o
w
5
0
°
C;
Î
P
arts
o
f
p
i
p
i
ng
w
i
t
h
t
h
erm
ic
a
l
e
xc
h
anges
(
e
.
g
. C
o
l
d
w
ater
p
i
p
i
ng
l
o
c
ated above eng
i
ne
room
);
Î
Di
stant
po
i
nts
f
rom
bo
il
er
;
x
I
mprovements
f
or
t
h
e
s
y
stem
and p
l
ann
i
ng
;
x
A w
r
i
tten
s
c
h
eme o
f
a
c
t
i
ons
and
c
ontro
l
meas
u
res
;
x
N
ames
and
pos
i
t
i
on
o
f
peop
l
e
respons
i
b
l
e
f
or
c
arr
y
i
ng
o
u
t
t
h
e
var
i
o
u
s
tas
k
s
and
deta
il
s
o
f
meas
u
res
ta
k
en
;
x
R
emed
i
a
l
w
or
k
re
q
u
i
red
and
c
arr
i
ed
o
u
t
,
and
t
h
e date
o
f
c
omp
l
et
i
on
.
Should
t
h
e
s
i
t
u
at
i
on
c
h
ange
,
t
h
e
assessment
shall
be rev
i
e
w
ed
and
an
y
ne
c
essar
y
c
h
anges
i
mp
l
emented
and
re
c
orded
.
A
l
og deta
ili
ng
:
x
B
u
n
k
er
i
ng
and
d
i
s
i
n
f
e
c
tant
dos
i
ng
;
x
T
emperat
u
re meas
u
rements
at
w
ater
h
eaters
;
x
Fl
u
s
h
i
ng
programs
f
or
c
ab
i
ns
and
ot
h
er
tap
po
i
nts
(
temporar
il
y
)
not
i
n
u
se
;
x
E
xc
ept
i
ona
l
a
c
t
i
v
i
t
i
es
lik
e
:
Fl
u
s
h
i
ng
, cl
ean
i
ng
and
d
i
s
i
n
f
e
c
t
i
on
;
v
i
s
i
ts
b
y
c
ontra
c
tors
, c
ons
u
l
tants
and
ot
h
er
personne
l; S
amp
li
ng
o
f w
ater
and
t
h
e
res
u
l
ts
o
f
t
h
e
c
h
em
ic
a
l
ana
l
y
ses
;
x
Ma
i
ntenan
c
e
and
c
h
anges
;
x
T
h
e
s
i
gnat
u
re o
f
t
h
e
person
c
arr
y
i
ng o
u
t
t
h
e
w
or
k
or
ot
h
er
f
orm
o
f
a
u
t
h
ent
ic
at
i
on
wh
ere appropr
i
ate
.
N
ota
. W
h
enever
(
h
ot
)
taps
are
no
l
onger
re
q
u
i
red
f
or
u
se
t
h
e
y
should
be
removed
and
c
u
t
ba
ck
to
t
h
e
re
ci
r
c
u
l
at
i
on
l
oop
.
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
QH
S
E
Manager
.
A
pproved
b
y:
BOS
QH
S
E
Manager
.
V
a
li
dated
b
y:
BOS
Qu
a
li
t
y
R
epresentat
i
ve
.
14
/
1
7
820