Boracay WSP

Address: Bantud, Manocmanoc, Boracay Island, Malay, Aklan
Telephone Number: 036 288 6904

DOCUMENT HISTORY
This page records the changes made to the document since its inception. Every time a revision
is made to the document, it is properly recorded in this section.
Revision Number and Date Which sections of the document were revised
Rev 1. 07 November 2014 Issue of first inception – All sections are new
Rev 2. 14 November 2014 1. Revision of the title for each of the steps
2. Additional inputs on the roles and responsibilities
of the focal person. Refinement of the format
3. Description of the raw water source is added
4. Description of product water and its intended use
is added
5. Prioritized steps are also revised. Activated
carbon, UV light, and container caps washing and
sanitizing are the priorities
6. The monitoring requirements are revised based on
the prioritized steps identified on the hazard
identification
Rev 3. 4 December 2014 1. From the original one set of process for safe
drinking water and safe drinking water with high
pH, it is then separated into two different set of
processes.
2. Devising a separate schematic flow diagram for
the process of safe drinking water with high pH
3. Identification of hazards and control measures for
the process of safe drinking water with high
Rev 4. 25 January 2015 1. A process flow diagram was devised for the safe
drinking water process and safe drinking water
with high pH
2. Updates on the improvement plan
a. Increase height of wall in the washing area
b. Provision of rack
c. Putting label on alkaline water containers for
consumer education
Prepared by: Joville Villanueva – WSP Focal Person Page 1

Revision Number and Date Which sections of the document were revised
d. Provision of stainless table for sealing
e. Provision of rack for refilled product water
container

INTRODUCTION
Alkaville is located at Main Road, Bantud, Manocmanoc. It was established in the year
2011, built in a small building which was intended also for a water refilling station a decade ago
until opportunity comes once again for water refilling business. Mr. & Mrs. Jose and Leah
Villanueva who that time owns a tricycle for hire sells their tricycle and invests it for water
refilling station. Then they trusted the registration of business to their son Joville Villanueva who
also became the Operations manager. Joville at first was the only person operating the station,
being the refiller, the one who delivers and cashier. Until the business grows and became stable
and increase numbers of customers, then in 2013 Joville able to attend the Basic Certification
Course for Water Refilling Station and Plant Operators. There, he learnt that many of
improvements are needed so they transfer the water refilling station on the other building just
beside the old water station and remains there up to present.

WSP FOCAL PERSON
Designated Focal Person for the development and implementation of the Water Safety Plan
(WSP) is Joville Villanueva
Qualifications
The following criteria were considered in his appointment as WSP Focal Person:
 He is the Operations Manager
 Undergone the 40 hours basic training in the Certification Course for the Water Refilling
Station and Plant Operators (CCWRSPO)
 Has the authority on water station including the staffs
 Knows well the water process system of refilling station
Duties and responsibilities

The following are the roles and responsibilities of the Focal Person:
 He will strictly implement the Water Safety Plan (WSP) of the Water Station and make
sure the quality of the water being processed.
 Willingly participate and work with the Local Sanitary Inspector on the entire duration
and activities of the water safety plan and will contribute to the success of the
development and implementation of WSP.

DESCRIPTION OF WATER SUPPLY SYSTEM
A detailed description of the water supply system including its raw water source, equipment, and materials used, its processes,
final product, and its intended use are stated below and will be the basis for a comprehensive hazard and risk assessment.
Raw Water Source: Boracay Island Water Company (BIWC) – Water District

Figure 1. Schematic Diagram (Safe Drinking Water1 and Safe Drinking Water with high pH2)

The figure above shows the equipment and process flow involved on the production of safe
drinking water (commonly known as mineral water) and safe drinking water with high pH from
the source water down to the consumers.
Safe Drinking Water1
a. Pre Treatment
From the source water, it passes through the pre-filtration which is made of cartridge type of
sediment filters. It is then stored in a stainless steel raw water tank. A stainless bosster pump
intended for drinking-water pushes the water into the first multimedia filtration tank composed
of pebbles, quartz sand, silica, and anthracite coal. After the first filtration, the water then passes
to the next multimedia tank as shown in the diagram which is composed of pebbles, quartz sand,
silica, and activated carbon. It is then followed by a water softener tank which is composed of
pebbles, quartz sand, and resins and attached to a brine tank with salt solution for recharging of
resins. Next would be the cartridge sediment tank with mineral cermic balls. Afer this,
ultrafiltration follows.
b. Post Treatment
After the ultrafiltration, the product water passes through the polishing carbon to improve the
odor, taste, and color and through a cartridge type sediment filter to remove carbon dust. The
product water is sterilized by the U.V. lamp before water dispensing.
c. Dispensing and Delivery
Prior to refilling of water, the food-grade container is thoroughly washed by chlorinated

water and rinsed by product water. The refilled container is then delivered to the consumers by a
closed vehicle registered and issued with sanitray clearance from the LHO.
Safe Drinking Water with high pH2

a. Pre Treatment
From the source water, it passes through the pre-filtration which is made of cartridge type of
sediment filters. It is then stored in a stainless steel raw water tank. A stainless bosster pump

intended for drinking-water pushes the water into the first multimedia filtration tank composed
of pebbles, quartz sand, silica, and anthracite coal. After the first filtration, the water then passes
to the next multimedia tank as shown in the diagram which is composed of pebbles, quartz sand,
silica, and activated carbon. It is then followed by a water softener tank which is composed of
pebbles, quartz sand, and resins and attached to a brine tank with salt solution for recharging of
resins. Next would be the cartradige sediment tank with mineral cermic balls. Afer this,
ultrafiltration follows.
b. Post Treatment
After the ultrafiltration, the water passes through an alkaline machine and is stored into a
stainless product water tank. Through a stainless booster pump, the product water from the tank
passes through the polishing carbon to improve the odor, taste, and color and through a cartridge
type sediment filter to remove carbon dust. The product water is sterilized by the U.V. lamp
before water dispensing.
c. Dispensing and Delivery
Prior to refilling of water, the food-grade container is thoroughly washed by chlorinated

water and rinsed by product water. The refilled container is then delivered to the consumers by a
closed vehicle registered and issued with sanitray clearance from the LHO.
Process Flow Diagram

A flow diagram of the water system from the source water to the consumers helps the
identification of hazards, risks, and current controls. It will help identify how risks can be
transferred to consumers and where they are or can be controlled. For simplicity and consistency,
standard flow diagram symbols are used.

Multimedia 10 Micron
Pre Filter Raw Water Storage Pump Activated Carbon 5 micron Ceramic Balls
Water Softener 1 micron
Source
Raw Water
Water
Filling
Pump
10 Micron
Ceramic Balls 5 micron
Container
1 micron Polishing carbon Ultra-filter
Washing
1 micron sediment filter
U.V. light
Multimedia Consumer
Legend
Activated Carbon
Water Softener
Polishing carbon Storage
1 micron sediment
filter
U.V. light Operation
Inspection/Monitoring
Ultra-filter Ionizer Product water
storage tank
Pump
Delivery/Transport
Figure 2. Process Flow Diagram for Safe Drinking Water and Safe Drinking Water with high pH

Product Description and Its Intended Use
a. Safe Drinking (Mineral) Water

It is a product water that is free of microorganisms or disease-producing bacteria (pathogens).
The water does not possess undesirable taste, odor, color, levels of radioactivity, turbidity or
chemicals and it passes the latest Philippine National Standards for Drinking-Water (PNSDW)
Both types of water are clear, odorless, and colorless. These are packaged using food-grade 5
gallon containers (either slim or round). These are either picked up from the Water Refilling
Stations or delivered to the consumers. Product water should be delivered within 24 hours. These
types of water are for general consumption.

HAZARD IDENTIFICATION AND RISK ASSESSMENT
Based on the above schematic and process flow diagrams, potential health hazards and hazardous events at each step from
source water to consumers were identified. Potential hazards identified were classified into microbiological and chemical categories.
Though specific hazards were not identified, potential microbiological hazards in the WSP may include:
 Bacteria – Salmonella, Shigella, V. cholerae, Y. enterocolita, C. jejuni, E. coli

 Viruses – Hepatitis A & E, Norwalk, Rotavirus, Poliovirus
 Protozoa – Entamoeba histolytica, Giardia lamblia, Cryptosporidium parvum
 Helminths – roundworms, tapeworms, flukes
Potential chemical hazards indicated in the WSP may include:
 Inorganic constituents with health significance – Antimony, Arsenic, Barium, Boron, Cadmium, Chromium, Cyanide, Lead,
Mercury
 Organic constituents with health significance - Benzene, Toluene, Zylenes, Styrene, Polynuclear Aromatic Hydrocarbons
(PAHs)
 Organic constituents from agricultural pollution (pesticides)
 Disinfectants and disinfectant by-products

Risk Assessment Method
After all the potential hazards were identified, a hazard analysis has been conducted to evaluate the severity of risks or health
effects of the hazards. Since Water Refilling Station operation is classified as small water supply system, the use of a simplified risk
assessment approach was preferred. The questions below were used as a guide in assessing and prioritizing the risks.
Priority steps in the water refilling operation are those step where loss of control may result to occurrence of a health hazard and
that this step is the last step to eliminate or reduce the hazard to an acceptable level. Process steps are also considered a priority step if
the loss of control step may result to occurrence of a health hazard and the hazards or steps are not fully controlled by the existing
standard operating procedures.
Question Answer Decision
1. If I lose control in a step, will a health Yes Proceed to Q2 or Q3

hazard occur? No Not Priority (NP)
2. If I lose control in a step, will a Yes Not Priority

subsequent step or action eliminate or No Priority (P)
reduce the hazard to an acceptable level?
3. Is the hazard fully controlled by the Yes Not Priority

existing support programs or Standard No Priority
operating Procedures (SOPs)?
The figure below shows how the priority steps were identified.

NO Q1 NO
Q1
(NP) (NP)
YES YES
YES YES
Q3 Q2
(NP) (NP)
NO NO
(P) (P)
Figure 3. Risk Assessment Decision Flow Diagram

CONTROL MEASURES AND PRIORITY STEPS
Control measures to reduce the possible occurrence of the identified hazards were established. Common control measures include
adherence to the company standard operating procedures, various support programs such as training of employees, equipment
maintenance and strict implementation of hygiene policies.
Critical limits were established for each priority step identified. These are properly monitored to control the possible hazards. The
set critical limits were based on the national and known industry standards.
There are three (3) priority steps identified:
• Activated Carbon Filtration - Activated carbon is known to remove various organic chemicals that can cause mutagenecity
and toxicity; removes chlorine and chlorine by-products; inorganic substances that are of health significant; and removes
pesticides and Polyaromatic Hydrocarbons (PAHs).
• U.V Light Sterilization - This is the very last step to eliminate any microbiological hazards that may be present in water.
Under normal conditions, U.V. radiation can effectively destroy / kill microorganisms.
• Container, Caps Washing and Sanitizing - If correct cleaning and sanitizing procedure will be applied to containers and
caps, this process is known to effectively reduce any microbiological and chemical hazards that may be present in its
surface. These materials will not undergo any other subsequent steps after cleaning and sanitizing to eliminate potential
hazards that may be present.

Table 1. Hazards, Control Measures and Priority Steps (Safe Drinking Water)
Hazard Identification Control Measure Determination & Prioritization of Risks
Priority
Justification
Process Hazardous Events Step
Hazard Category Control Measure for Priority
Step (Source of Hazards) (Yes or
Step
No)
Pre- Intrusion and use of Microbiological Use only potable water for No
Filtration unsafe water for Chemical processing
processing which may
lead to consumption of Monitor the filter and change
whole system due to when it is clogged
leaks
Raw water Contamination of water Microbiological Clean, sanitize and drain the No
Storage from tank: tank at least once a month
 Carried over from
previous process
 Accumulated dirt
and microorganisms
that may have grown
from the tank
Multimedia Fouling of filter resulting Microbiological Backwashing No
Filtration to dumping to the next Chemical
stage of water processing Replace sediment media once
due to poor equipment clogged
maintenance
Activated Growth and proliferation Microbiological Backwashing No
Carbon of bacteria in carbon Chemical Replace once clogged (use

Priority
Justification
Step
No)
material orthotolidine to test the
product water)
Fouling of filter resulting
to dumping of impurities Note: If the water is
to the next stage of chlorinated the test reveals
processing due to poor change in color (yellow)
equipment maintenance
Water Contamination of resin Microbiological Backwash to loosen up the No
Softening resulted by possible Chemical resin
dumping from previous
filtration Regenerate and recharging of
resins
Replace
Exhaustion of resin due Chemical Regenerate exhausted resin No
to insufficient
regeneration resulting to
dumping of Ca, and Mg
to RO membrane
Degradation of resin due Replace resin No
to presence of chlorine,
and physical damage
Sediment Contamination of filters Microbiological Monitor and replace sediment No
Filtration as a result of possible filter

Priority
Justification
Step
No)
(Cartridge) dumping from previous
process due to poor
Fouling of filters
resulting to dumping to
the next stage of
processing due to poor
Ultra filter Contamination of filters Microbiological Flushing/Backwashing of No
as a result of possible ultra-filter after the operation
dumping from previous when there is low production.
process Replace as needed.
Clogging of filters
the next stage of
processing
Post- Growth and proliferation Microbiological Replace filters every 3 No
filtration of bacteria in carbon months
material
Clogging of filter

Priority
Justification
Step
No)
resulting to dumping of
impurities to the next
stage of processing
UV light Survival of Microbiological Use appropriate size of UV Yes Because it’s
microorganisms due to bulb and set water flow rate the last line of
insufficient U.V. dosage, to ensure appropriate U.V. defense against
due to faulty UV bulb dosage is met any harmful
(unplugged/off, busted, microorganism
damaged ballast) or due Monitor flow meter during .
to adhering scales on process
quartz sleeves blocking
UV radiation Monitor daily the light
condition and replace if
necessary, and also monitor if
UV is plugged prior to start of
operation
Clean quartz sleeves based on

required/recommended
schedule
Containers, Survival of Microbiological Implement stringent Yes Because it can
Caps microorganism from used Chemical procedure on containers, caps directly
washing & container and cap due to washing and sanitizing contaminate

Priority
Justification
Step
No)
Sanitizing insufficient and Use food grade of DOH the product
ineffective cleaning approved cleaning and water
sanitizing agents
Use of non-food grade
cleaning and sanitizing Strictly follow proper
agents chemical dilution and monitor
compliance
Excessive amount of
cleaning and sanitizing
agents
Filling, Contamination of water Microbiological Implement stringent health No
Capping and and container from Chemical and hygiene policy
Sealing personnel
(Finished Implement strict hand
Product) Leaching toxic chemicals washing policy
from container, caps
Use food grade containers
and caps
Delivery Contamination of Microbiological Keep delivery vehicle clean No

container during handling Chemical
and delivery Screen and supervision of
personnel

Priority
Justification
Step
No)
Intentional tampering of
product during delivery Maintain good
communication and relation
with personnel
Storage and Improper Storage and Microbiological Educate consumers on how to No
consumptio Handling of Consumers handle the container properly
n of product
water by the
consumers
Table 2. Hazards, Control Measures and Priority Steps (Safe Drinking Water with high pH)
Priority Justification
Process Hazardous Events
Hazard Category Control Measure Step for Critical
Step (Source of Hazards)
(Yes or No) Step
Pre- Intrusion and use of Microbiological Use only potable water for No
Filtration unsafe water for Chemical processing
processing which may
lead to consumption of Monitor the filter and
whole system due to change when it is exhausted
leaks
Raw water Contamination of water Microbiological Drain, clean, and sanitize the No

(Yes or No) Step
Storage from tank tank at least once a month
 Carried over from
previous process
 Accumulated dirt
and
microorganisms
that may have
grown from the
tank
Multimedia Clogging of filter Microbiological Backwashing No
Filtration resulting to dumping to Chemical
the next stage of water Replace sediment media
processing once clogged
Activated Growth and proliferation Microbiological Backwashing No
Carbon of bacteria in carbon Chemical
material Replace once clogged (use
Fouling of filter resulting orthotolidine to test the
to dumping of impurities product water)
to the next stage of
processing
Water Contamination of resin Microbiological Backwash to loosen up the No
Softening resulted by possible Chemical resin
filtration Regenerate and recharging

(Yes or No) Step
of resins
Replace
Exhaustion of resin due Chemical Regenerate exhausted resin No
to insufficient
regeneration resulting to
dumping of Ca, and Mg
to RO membrane
Degradation of resin due Replace resin No
to presence of chlorine,
and physical damage
Sediment Contamination of filters Microbiological Monitor and replace No
Filtration as a result of possible sediment filter
process
Clogging of filters
the next stage of
processing
Mineral Contamination of filters Microbiological Replace when the pH level No
Balls as a result of possible drops (use pH test kit)
process and resulting to

(Yes or No) Step
dumping to the next stage
of processing
Ultra filter Contamination of filters Microbiological Flushing/Backwashing of No
as a result of possible ultra-filter after the operation
dumping from previous when there is low
process production. Replace as
needed.
Exhaustion of filters
the next stage of
processing
Alkaline Contamination of filters Microbiological Change filter when level No
Machine as a result of possible bars was fully consumed
process due to poor
Fouling of filters
the next stage of
processing due to poor
Product Contamination of water Microbiological Strictly keep tank cover in No
Water due to frequent opening place at all times

(Yes or No) Step
Storage of tank and possible
dumping from previous Drain, clean, and sanitize to
process due to poor remove possible
equipment maintenance contaminants at least once a
month
Post- Growth and proliferation Microbiological Replace filters every 3 No
filtration of bacteria in carbon months
material
Fouling of filter resulting

to dumping of impurities
to the next stage of
processing
UV light Survival of Microbiological Use appropriate size of UV Yes Because it’s
microorganisms due to bulb and set water flow rate the last line of
insufficient U.V. dosage, to ensure appropriate U.V. defense against
due to faulty U.V. bulb dosage is met any harmful
(unplugged/off, busted, microorganism
damaged ballast) or due Monitor flow meter during .
to adhering scales on process
quartz sleeves blocking
UV radiation Monitor daily the light
condition and replace if
necessary, and also monitor

(Yes or No) Step
if UV is plugged prior to
start of operation
Clean quartz sleeves based

on required/recommended
schedule
Containers, Survival of Microbiological Implement stringent Yes Because it can
Caps microorganism from used procedure on containers, directly
washing & container and cap due to caps washing and sanitizing contaminate
Sanitizing insufficient and the product
ineffective cleaning water
Contamination of Microbiological Increasing the height of the

containers due to possible walls in the washing area
contact with
contaminants from the
unused bottles near the
washing area

(Yes or No) Step
Use of non-food grade Chemical Use food grade of DOH
cleaning and sanitizing approved cleaning and
agents sanitizing agents
Excessive amount of Strictly follow proper

cleaning and sanitizing chemical dilution and
agents monitor compliance
Filling, Contamination of water Microbiological Implement stringent health No

Capping and and container from and hygiene policy
Sealing personnel
(Finished Implement strict hand
Product) washing policy
Leaching toxic chemicals Chemical Use food grade containers

from container, caps and caps
Contamination of product Microbiological Provision of rack for refilled

water due to immediate product water container
contact with the floor
Provision of stainless table
for filling and sealing

(Yes or No) Step
Delivery Contamination of Microbiological Provision of handle or ears No
container during handling Chemical in bottles for proper
and delivery handling
Intentional tampering of Keep delivery vehicle clean

product during delivery
Screen and supervision of
personnel
Maintain good
communication and relation
with personnel
Storage and Improper Storage and Microbiological Educate consumers on how No
consumptio Handling of Consumers to handle the container
n of product properly
water by the
consumers

IMPROVEMENT / UPGRADE PLAN
WSP must be continuously improved / upgraded to ensure that hazards and risks that are not adequately controlled by the existing
WSP are addressed.
Table 3. Improvement/Upgrade Plan
Action Arising from Specific Improvement Plan Accountabilities Due Status
Develop a Unsafe acts of handling and Provide simple instructional WSP Focal person– Jan. 2015 Not yet
consumer storage practices at consumer guidelines for consumers, in a form Joville started
education program level of leaflets or container label.
Provision of Power interruption or long Allocate budget for generator Owner & WSP January Not yet
standby generator power blackout due to natural 2015 Started
disaster resulting to temporary Look for exact power capacity of
stop of operation generator that can run the entire
system
Canvass for lowest prices

Build Proper Entry of contaminants to the Plan if where should be the WSP focal person Jan. 10 , Not Yet
Changing room refilling area due to lack of changing area located 2015 Started
proper changing area of the
personnel Allocate budget
Evaluate the staff about the proper

procedure of changing before
entering the refilling area
Educate Staff Improper practices of the Employees manual WSP focal person Dec. 30, Not yet

about Water Safety employees, not following the Regular meeting with staff 2014
Plan S.O.P regarding some updates and
improvements
Improvement of Unsafe transport of product Build cover for the pick- up WSP focal person Jan. 15, Not yet
delivery Vehicle water vehicles in order that the product 2015
water will not be exposed to
sunlight and contamination.
Regular maintenance of the vehicle.

Produce I.D and Impostors can pick up empty Allocate budget for I.D and New WSP focal person January Not yet
New Uniforms for bottles or even collect Uniforms. 2015
the staffs payments from customers, in
case of complaints; customers Canvass for lowest prices.
can give their name to the
management.
Increase height of Contaminants from back area Allocate budget and look for WSP focal person Dec. 30, Not yet
the wall of of water station carpenter to do the job. 2014
washing area to
prevent from
contaminants
Provide rack Unsafe storage position of Canvass for cheapest price and WSP focal person Jan. 2015 Not yet
storage of pre bottles that can be prawn to allocate budget
wash and product contamination
water
All markers must Print all the labels that is needed. WSP focal person Dec. 20, Not yet

be labelled and its 2014
contents
Put label on Enable for customers to enjoy Create label. WSP focal person Jan. 2015 Not yet
alkaline water the high pH.
containing “For
maximum
Satisfaction
consume on or
before….”
Stainless table for Uncomfortable position during Canvass for lowest price and WSP focal person Jan. 2015 Not yet
capping and capping and sealing due to lack allocate budget.
sealing of space.

MONITORING REQUIREMENTS AND CORRECTIVE ACTION
Proper monitoring procedures are defined to determine conformance of the Priority Steps to its Critical Limits. The procedures are
established to detect process deviations and to intervene if the critical limits have been exceeded or not met. The system of monitoring
shall include the area to be monitored, the person to perform the monitoring, and the frequency of monitoring and method of
monitoring.
The pre-determined corrective actions are set to eliminate the hazard, to ensure that priority steps are under control, and to
guarantee that the identified procedures or conditions that pose hazards are corrected. The system ensures that each corrective action
taken is properly documented.
Table 4. Monitoring Requirements and Corrective Action (Safe Drinking Water and Safe Drinking Water with high pH)
Critical
Process Step What Where When How Who Corrective Action
Limit
Filling, Refilling area Everyday Checking WSP Focal Avoid hand
Capping and complaint Person contacts on
sealing records finished products
(Finished during this
Product) process, always
remind staff
U.V Lamp 9,000 lamp Lamp Hours UV quartz cover Once A year Checking Label WSP Focal If reached or
hours attached to UV Person exceeded the
critical limit,
replace bulb
immediately

Critical
Process Step What Where When How Who Corrective Action
Limit
Containers, 50ppm Concentration Chlorine solution Once a day Use chlorine Staff Adjust chlorine
Caps chlorine of chlorine strips with color concentration to
Washing & solution chart meet the required
Sanitizing dose
Delivery Everyday Checking WSP Focal Always monitor

complaint Person and remind the
records delivery crew

VERIFICATION OF THE EFFECTIVENESS OF WSP
Standard verification procedures are established to monitor if the WSP at hand is

effectively implemented. Also, verification measures confirm if the support programs are
properly implemented, hazard analysis is updated, and the standard operating procedures are
being followed.
Table 5. Verification of Monitoring (Safe Drinking Water and Safe Drinking Water with high
pH)
Verification Monitoring
Process Step
What When Who
U.V Lamp Water Analysis for January 15, DOH Accredited
Bacteriological 2015 Laboratory
Delivery Review complaints Every month Joville Villanueva

records
Filling, Capping Review complaints Every month Joville Villanueva

and Sanitizing records
(Finished
Products)
Containers, Caps Procedure for chlorine April 1, 2015 Joville Villanueva

washing and preparation
sanitizing

The following are other verification activities:
Internal Audit
The implementation of WSP is verified by various ways. An internal systems audit is
conducted once every 6 months. The audit includes all areas in the operation, including but not
limited to equipment, source and product water, containers, records, processes and control
measures. The audit verifies compliance to the set operating procedures. The owner and its
employees acknowledges and implements corrective actions identified in the audit, if any, within
acceptable time frame.
Water Testing
The most common verification activity used is the laboratory water testing for
microbiological parameters once a month; physical/chemical parameters once every six (6)
months.
Customer Satisfaction
Verification includes checking that consumers are satisfied with the water being supplied. If
they are not, there is a risk that they will use less safe alternatives. Moreover, a customer
satisfaction survey helps on feedback from customers about the quality of the product and
services, learn where the company can improve, obtain information on priorities and customer
requirements.
Customer satisfaction survey will be done by face to face interview by the staff during
delivery, random telephone interview and a survey questionnaire.

MANAGEMENT PROCEDURES
Standard Operating Procedures
The following are the steps done by the store on a daily basis:
Pre-operation
Step 1 - Clean from inside of refilling area to outside of water station including the delivery
vehicle. The driver should also check if the vehicle is ready and safe to use.
Step 2 - The re-filler should change his clothes after cleaning, he should wear his PPE and
sanitize before entering the refilling area.
Step 3 –Turn on all equipment and closely monitor if there is any problem before the
operations.
Step 4 – Flush the FRP Tanks for around 5 minutes then closely see if the water is clear.
Step 5 – Flush each faucet.
Step 6 –The washer should dilute quantitative amount of sanitizing solution to avoid delays
during the operation and make sure it has been properly diluted.
Operation
Step 1 – The washer should properly clean and sanitize the bottles and rinsed well before turning
it over to the refilling area.
Step 2 –The re-filler should rinse the inner surface of the container with the product water before
filling it.
Step 3 – After the container was filled it should be right away covered with caps and avoid hand
contact with product during this process.
Step 4 – Seal it right away, avoid damaging the seal during this process.

Step 5 – Practice first refill first out for products that will be delivered.
Step 6 – During the delivery. Minimize hand contact with bottle neck by using handles. Avoid
laying the containers on the ground. Communicate with the consumer. Always remind them if
where is the proper storage, how to properly handle and consume the product. Check the water
dispenser that they use.
Post-operation
Step 1 – Flush or backwash the ultra-filter
Step 2 – Shut down the equipment
Step 3 – Clean the entire area, it should be dry before leaving it.
Incident / Crisis Management
The following are the procedures undertaken by the operator on taking actions towards
unexpected problems that arise during a normal operations:
Table 6. Incident/Crisis Management
PROBLEMS THAT MAY ARISE ACTION PLAN

EQUIPMENT
Leaks Repair Immediately
Stop operation and provide a service technician
Damaged high pressure pump/procon head Replace pump/booster/procon head
and booster pump
HANDLING/GMP
Bottles with algae Discard contaminated water
Clean and sanitize bottles and refill with finish
product water
Protect and store in a well ventilated area and
away from sunlight

PROBLEMS THAT MAY ARISE ACTION PLAN
Sealed bottles with mosquito larvae Clean, sanitize, and rinse bottles
DELIVERED PRODUCTS
Product w/Bad taste Protect and store it in a well ventilated area and
away from sunlight
Particulate matter/mosquito larvae in the Clean and sanitize bottles
hot and cold dispenser Clean and sanitize dispenser
Cover hot and cold dispenser when replacing
empty bottles.

SUPPORT PROGRAMS
Support programs provide the basic environmental and operating conditions essential for the
safe production of water. These programs help control the conditions in the refilling station
which contribute to the over-all safety of the water being produced. Below are the existing
support programs that the company implements and its related activities:
Table 7. Existing support programs
Program Activities
Personnel Training Induction Training
Health & Hygiene Training-Recommend to
attend the food safety orientation conducted by
LHO
Work Habits Training
Health & Hygiene Policies Require health permit or certificate
Implement personal hygiene practice (wearing
of PPE, religiously hand washing)
Plant Structure Improvement and regular maintenance of plant.
Equipment Design and Preventive Equipment design and installation

Maintenance Preventive maintenance procedure and
schedule
Cleaning and Sanitation Sanitation schedules, methods, and
frequencies
Correct use of cleaning chemicals, its dilution
and contact time
Inspection procedure
Waste Management
Testing Control Sampling procedure
Laboratory requirement
Receiving/Storing Dispatching Procedure Storage procedure for product water and
packaging materials

Program Activities
Dispatching procedure
Programs to be added
Plant structure Change room
Equipment Design Certificate of Product Registration
Cleaning and Sanitation Record keeping

WATER SAFETY PLAN REVIEW
Water safety plan shall be reviewed
 every two years

 when there are changes to raw water sources, process, type of product water and
equipment
 when there are some complain regarding the product water, services and sanitary
concerns
REVISION FOLLOWING AN INCIDENT
WSP shall be reviewed following an emergency, confirmed incident near misses or

unforeseen events to ensure that the incident will not recur; or assess whether the incident could
have been handled better. A post-incident review or the incident investigation will identify
opportunities for improvement; therefore, the WSP Focal Person shall establish new procedures
or revise existing ones based on the result of WSP review and incident investigation. The review
will be based on certain guide questions.
List of questions to ask following an emergency, incident or near miss
 What was the cause of the problem?
 Was the cause of an incident already identified in the WSP hazard & risk assessment?
 How the problem was first identified or recognized?
 What were the most essential actions required and were they carried out?
 If, relevant, was appropriate and timely action taken to warn consumers and protect their
health?
 What communication problems arose and how were they addressed?
 What were the immediate and long-term consequences of the emergency?
 How can risk assessment / procedures / training / communications be improved?
 How well did the emergency response plan function?

Following an incident, emergency or near miss the following checklist may be useful to revise
the WSP:
 Accountabilities and contact details of WSP Focal Person and key personnel are updated
and available
 Clear definition of trigger levels for incidents including a scale of alert level (e.g. when
an incident is elevated to boil water alert)
 Review whether the management procedures were appropriate for the incident and if not,
revise accordingly
 Standard operating procedures and required equipment are readily available and relevant
 Does the risk assessment need revising?
 Do procedures / training / communications need improving?
 Has the problem shown the need for an improvement of program?

Boracay WSP

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Boracay WSP

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Address: Bantud, Manocmanoc, Boracay Island, Malay, Aklan

Telephone Number: 036 288 6904

Prepared by: Joville Villanueva – WSP Focal Person Page 1

Prepared by: Joville Villanueva – WSP Focal Person Page 2

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Duties and responsibilities

Prepared by: Joville Villanueva – WSP Focal Person Page 4

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Safe Drinking Water1

c. Dispensing and Delivery

Prior to refilling of water, the food-grade container is thoroughly washed by chlorinated

Safe Drinking Water with high pH2

Prepared by: Joville Villanueva – WSP Focal Person Page 7

c. Dispensing and Delivery

Prior to refilling of water, the food-grade container is thoroughly washed by chlorinated

Process Flow Diagram

Prepared by: Joville Villanueva – WSP Focal Person Page 8

Prepared by: Joville Villanueva – WSP Focal Person Page 9

a. Safe Drinking (Mineral) Water

Prepared by: Joville Villanueva – WSP Focal Person Page 10

 Bacteria – Salmonella, Shigella, V. cholerae, Y. enterocolita, C. jejuni, E. coli

Potential chemical hazards indicated in the WSP may include:

Prepared by: Joville Villanueva – WSP Focal Person Page 11

Question Answer Decision

1. If I lose control in a step, will a health Yes Proceed to Q2 or Q3

2. If I lose control in a step, will a Yes Not Priority

3. Is the hazard fully controlled by the Yes Not Priority

Prepared by: Joville Villanueva – WSP Focal Person Page 12

Figure 3. Risk Assessment Decision Flow Diagram

Prepared by: Joville Villanueva – WSP Focal Person Page 13

There are three (3) priority steps identified:

Prepared by: Joville Villanueva – WSP Focal Person Page 14

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Clean quartz sleeves based on

Prepared by: Joville Villanueva – WSP Focal Person Page 18

Delivery Contamination of Microbiological Keep delivery vehicle clean No

Prepared by: Joville Villanueva – WSP Focal Person Page 19

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Fouling of filter resulting

Prepared by: Joville Villanueva – WSP Focal Person Page 24

Clean quartz sleeves based

Contamination of Microbiological Increasing the height of the

Prepared by: Joville Villanueva – WSP Focal Person Page 25

Excessive amount of Strictly follow proper

Filling, Contamination of water Microbiological Implement stringent health No

Leaching toxic chemicals Chemical Use food grade containers

Contamination of product Microbiological Provision of rack for refilled

Prepared by: Joville Villanueva – WSP Focal Person Page 26

Intentional tampering of Keep delivery vehicle clean

Prepared by: Joville Villanueva – WSP Focal Person Page 27

Canvass for lowest prices

Evaluate the staff about the proper

Prepared by: Joville Villanueva – WSP Focal Person Page 28

Regular maintenance of the vehicle.

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Delivery Everyday Checking WSP Focal Always monitor