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A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Water chlorination is the process of adding chlorine or chlorine compounds such as sodium hypochlorite to water. This method is used to kill bacteria, viruses and other microbes in water. In particular, chlorination is used to prevent the spread of waterborne diseases such as cholera, dysentery, and typhoid. [1][2][3]
Portable water purification devices are self-contained, easily transported units used to purify water from untreated sources (such as rivers, lakes, and wells) for drinking purposes. Their main function is to eliminate pathogens, and often also of suspended solids and some unpalatable or toxic compounds. These units provide an autonomous supply ...
A 12% solution is widely used in waterworks for the chlorination of water, and a 15% solution is more commonly [38] used for disinfection of waste water in treatment plants. Sodium hypochlorite can also be used for point-of-use disinfection of drinking water, [ 39 ] taking 0.2–2 mg of sodium hypochlorite per liter of water.
Reverse osmosis (RO) is a water purification process that uses a semi-permeable membrane to separate water molecules from other substances. RO applies pressure to overcome osmotic pressure that favors even distributions. RO can remove dissolved or suspended chemical species as well as biological substances (principally bacteria), and is used in ...
Water storage. Water storage is a broad term referring to storage of both potable water for consumption, and non potable water for use in agriculture. In both developing countries and some developed countries found in tropical climates, there is a need to store potable drinking water during the dry season. In agriculture water storage, water is ...
Water purification is the process of removing undesirable chemicals, biological contaminants, suspended solids, and gases from water. The goal is to produce water that is fit for specific purposes. Most water is purified and disinfected for human consumption (drinking water), but water purification may also be carried out for a variety of other ...
ATC code. D08AX (WHO) Chlorine-releasing compounds, also known as chlorine base compounds, is jargon to describe certain chlorine-containing substances that are used as disinfectants and bleaches. They include the following chemicals: sodium hypochlorite (active agent in bleach), chloramine, halazone, and sodium dichloroisocyanurate. [2]