Control point

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Terms & Synonyms

Official WHO Definition

Point, step or procedure that controls food safety hazards, including biological, physical, and chemical hazards. Generally a receiving or storage point (WHO 2007).A step at which control can be applied to prevent or eliminate a water safety hazard or reduce it to an acceptable level (WHO 2006).

Other Definitions

Contents

Interpretations and Explanations

Some plans contain key control points; that is, points at which control might be essential to prevent or eliminate a water safety hazard (WHO 2006).

References

WHO (2007) Foodborne disease outbreaks: Guidelines for investigation and controlWHO (2006) Legionella and the prevention of legionellosis

http://www.who.int/water_sanitation_health/emerging/legionella/en/index.html

WHO Lexicon page (translations and examples)


See also

External Resources

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