Control point

Slovak term: Slovenský termín

1. 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).
2. 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).
3. 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.

Links

• WHO — The Health and Environment Lexicon