Provide a summary of the risk assessment team members, including their position within the organisation or scheme and their area of expertise or role within the team. Copies or details of relevant qualifications or experience, such as HACCP certification should be attached. Example: Composition of risk assessment team Name Position in company Area of expertise Joe Johnson (Team leader) Risk Analyst Risk assessment (HACCP certified)* Rebecca Rose Manager - Occupational Health, Safety and Environment Project management Graeme Price Quality Manager Quality systems and procedures Gale Gilles Principal Process Engineer Treatment processes, operations and maintenance Sean Smith Production Manager Production, including treatment plant process and operations Dale Davidson Laboratory supervisor Laboratory testing, quality assurance Nguyen Water Quality Officer Water quality and treatment, quality control Joe Lyon DAFF Meat Inspector Meat export requirements Dr Jane Jones Public Health Officer, Health Department Public health, virology Michelle Smith Consultant Wastewater treatment, risk assessment * Appendix B contains a copy of the certification for HACCP Scheme description The scheme description documents the details and characteristics of the main components of the scheme, which will form the basis for the risk assessment process. Source water characterisation Include details of the source water characterisation for the scheme. This should include a description of the methodology used to characterise the source water and demonstrate that the methodology used is suitable to identify hazards and variability in the source water. A intensive initial sampling and testing campaign across a wide spectrum of hazards is recommended to assist the risk assessment team to identify the significant hazards and eliminate negligible ones. This keeps costs of the detailed assessment down. Tables 3 & 4, Section 4 in the AMPC Guidelines for Water Recycling and Reuse (GWRR), Section 4 provide background. High quality monitoring data must be available for all chemical and physical parameters identified as significant hazards in the risk assessment. For microbial hazards, measurements for pertinent
1 Insignificant − No impact on customer health − Minor non-compliance − Minimal disruption to organisation routine − No long term consequences Issue of insignificant stakeholder or customer concern < $5,000 2 − No impact on customer health − Single failure to meet internal standards or protocol − Organisational impact rapidly absorbed − No long term consequences Issue of minor stakeholder or customer concern $5,000 - $50,000 3 Moderate − Minimal impact on customer health − Repeated failure to meet internal standards or follow protocols − Organisational impact absorbed with significant intervention − Minimal long term consequences Limited damage to reputation with stakeholders or customers $50,000 - $250,000 4 Major − Significant impact on customer health − Failure to meet legislative/professional standards − Organisational impact absorbed with formal intervention by other agencies − Significant long term consequences Loss of credibility and confidence in organisation Media interest Significant stakeholder or customer concern $250,000 - $1million 5 Catastrophic − Major impact on customer health − failure to meet legislative/professional standards − Organisational impact absorbed with significant formal intervention by other agencies − Major long term consequences − customer concern − Intervention by stakeholders - Ongoing interest > $1 million 4: Qualitative risk estimation (DEWS, 2008)
recycled water via end uses 1.8 Extreme wet weather event Hydraulic overload of treatment systems Reduced treatment efficiency C 3 High Balance tank, emergency bypass C 1 2. Coarse filtration 2.1 Filter failure Gross solids damaging treatment systems Reduced treatment efficiency B 3 Moderate Equipment inspection and maintenance, standby filter, emergency bypass A 1 3. Chloramination 3.1 Insufficient dosing of sodium hypochlorite or aqueous ammonia Bio-fouling of membranes and ineffective disinfection Reduced treatment efficiency D 3 Moderate On-line monitoring (NH4, ORP) & dose pump control B 2 4. Microfiltration 4.1 Membrane fouling scaling of membranes (chemical and/or biological) Reduced flux through membranes E 4 Very High Effective chloramination, membrane CIP at manufacturer prescribed frequencies, Monitor transmembrane pressure, Online turbidity monitoring of permeate, alarming and manual diversion B 2 5. Reverse Osmosis 5.1 Membrane breakthrough Pathogenic micros, Product water batch that does not meet specification C 4 Very High Online monitoring of EC and pH, CIP protocols, pressure decay testing, alarming. Routine inspection and maintenance B 1 5.2 Excessive flux Reduced performance from overloading of membrane Reduced treatment efficiency C 3 High Flow (flux) monitoring TMP monitoring B 2 6. Softening
6.1 Inadequate dosing of lime Corrosive water Damage to infrastructure C 4 Very High On-line EC & turbidity monitoring with feedback control to dosing system, off-line tests B 1 6.2 Inadequate hypochlorite dosing Pathogenic micros recolonize water Illness from exposure to out-of-spec recycled water (staff) or contaminated meat (customers) D 5 Very high Online monitoring for pH and ORP for dose control, additional CO2 dosing for pH control B 2 7. storage and validation 7.1 Regrowth of pathogens in storage after extended shutdown Pathogenic micro Illness from exposure to contaminated meat or recycled water C 3 High Tank cleaning and product release procedures adhered to B 2 7.2 Out of specification batch (e.g. valve leakage) Pathogenic micros Chemical Illness from exposure to out-of-spec recycled water (staff) or contaminated meat (customers) B 3 Moderate Limited access, routine inspection and maintenance of storage, maintain chlorine residual, monitoring of final water quality B 2 L – Likelihood, C – Consequence, R - risk Identifying critical and quality control points Appropriate mechanisms must be established for managing control measures that are essential in preventing significant hazards or reducing them to acceptable levels. This includes identification of: Critical and quality control points Critical limits Alert levels This information is summarised in a with example shown below. This example table does not contain an exhaustive list of the parameters to be monitored. Alert and critical limit criteria are intended as examples only and actual criteria must be determined for the site specific AWTP. Note: Refer to Section 8.0 of the Guideline for Water Recycling and Reuse in Red Meat Processing. For additional guidance refer to the Australian Guidelines for Water Recycling (NRMMC, 2006). Example Critical and Quality Control Identification Critical control points
Table 8: Operational monitoring plan* Treatment process Activity and function of monitoring Indicator parameter CCP/ QCP Location Frequency Alert level Critical limit (CCP only) Corrective action Coarse filtration Coarse particle screening Turbidity QCP Chloramination feed Daily >2 NTU QCP – n/a Automatic shutdown of feed pump to microfiltration units. Inspection and action in accordance with operational procedures Microfiltration Membrane function Pressure rate CCP Membrane rack and PLC system Daily PDR>3 kPa/min PDR>5 kPa/min Inspection and repair in accordance with operational procedures. Breach of CL’s at multiple units will result in shutdown of feed pump to microfiltration units No. of back flushes per day or week CCP Daily/ weekly As per supplier’s advice As per supplier’s advice Trans-membrane pressure CCP Daily/ weekly As per supplier’s advice As per supplier’s advice Flow QCP Daily > 30 L/m2h QCP – n/a Turbidity QCP Daily >1 NTU QCP-n/a Reverse osmosis Membrane function Pressure decay rate CCP Membrane rack & PLC system Auto controlled as required PDR> x kPa/min PDR> 5 kpa/min Permeate EC CCP Post RO Rack > 20 µS/cm > 30 µS/cm
No. CIPS/day CCP Membrane rack & PLC system Auto controlled as required As per supplier’s advice As per supplier’s advice Softening Residual disinfection Chlorine residual CCP Post softening Daily 2.0 mg/L 1.0 mg/L Chemical addition. Inspect and repair in accordance with operating procedures pH QCP Daily Outside of 7.5-8.0 n/a Conductivity (EC) QCP > 350 µS/cm n/a Product storage Hold tank - verification E coli CCP Holding tank Per batch Nil detected Nil detected Re-process or dump batch. System audit/assessment to determine contributing problem pH QCP Verification Per batch <7.0 and > 8.0 n/a Chemical addition * levels and critical limits are examples only. Equipment suppliers should be consulted for appropriate values.