This is a presentation made at the Queensland Branch of IHEA as part of their 2016 State Conference. Recently there has been a trend to apply the principles used in food safety to water systems. So do water systems and food processing  fit in the same basket? Here you can discover the differences between Water Safety Plans and a HACCP plan. This powerpoint presentation will take you through the two approaches and identify how they vary. Finally it will identify for you the critical components of each and assist in choosing your risk management strategy.


Follow the link below for a recent presentation to the Institute of Hospital Engineers Queensland Branch Conference 2016:

HACCP vs Water Safety Plans