Control point
Z TSENZ
Verzia z 10:35, 16. september 2014, ktorú vytvoril Vrut (Diskusia | príspevky) (Importing text file)
- Slovak term: Slovenský termín
- A step at which control can be applied to prevent or eliminate a water safety hazard or reduce it to an acceptable level. Some plans contain key control points at which control might be essential to prevent or eliminate a water safety hazard (WHO/IWA 2009).
- A step at which control can be applied to prevent or eliminate a water safety hazard or reduce it to an acceptable level. Some plans contain key control points; that is, points at which control might be essential to prevent or eliminate a water safety hazard (WHO 2007a).
- Point, step or procedure that controls food safety hazards, including biological, physical, and chemical hazards. Generally a receiving or storage point (WHO 2007b).
References
- WHO/IWA (2009) Water Safety Plan Manual: Step by step risk management for drinking-water suppliers.
- WHO (2007a) Legionella and the prevention of legionellosis.
- WHO (2007b) Foodborne disease outbreaks: Guidelines for investigation and control.
