Source Water Protection: Implications for the Food Industry This training on source water protection will focus on current microbiological indicators for assessing potability of water. Attendees will learn the best practices for the protection of source water and risk management from a microbiological perspective. Why Should You Attend: Concepts of water “potability� need to be redefined. Our focus must change from water treatment and monitoring to contamination prevention. Water sources must be protected through adoption of a multi-barrier approach. The 1st stage in the multi-barrier approach is protection of water sources from microbial pathogens. The 2 nd stage is Risk Management. This webinar will focus on current microbiological indicators for assessing potability of water. Areas Covered in the We binar: Review basis for current microbiological indicators for assessing potability of water. Illustrate, by example, the failure of traditional approaches for assessing water quality to protect susceptible populations. Present some principles and recommendations for source water protection and risk management from a microbiological perspective. Who Will Benefit: This webinar will provide valuable assistance to all personnel in food production and processing and analytical support services for food and/or water. The following titles will benefit: Laboratory Supervisors and Directors, Managers QC Auditors and Inspectors Microbiological testing analysts Regulatory Affairs QC Managers QA Managers
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