For managers and operators of water systems as part of industrial operation or water utility, performing hazard analysis and critical control point monitoring, or HACCP, is paramount to ensuring in a timely manner that end products do not pose a hazard to workers, residents and other stakeholders.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and water safety that provides a methodology to identify, evaluate, and minimize or control microbial hazards. With the goal of preventing, eliminating and/or reducing hazards to an acceptable level, it’s critical that the supervisory members of any HACCP team are at least familiar with the methodology, which includes five preliminary steps and seven principles.
These principles are equally relevant for water utilities and wastewater treatment plants. Rain events, floods, leaks in pipes and reservoirs, equipment failures and treatment process failures can lead to the contamination of drinking water with pathogenic bacteria. Because E. coli bacteria are present in feces of all warm-blooded animals, they are generally used as an indicator for fecal contamination. 
At rqmicro, we have developed tests that enable operators in the food and beverage industry, bottling plants, and water treatment plants to monitor the presence of bioburden in water and relevant pathogens such as Legionella and E. coli. Accurate and reliable results are generated on-site or in labs within 30 minutes to two hours. Our tests can be implemented seamlessly as part of your established HACCP protocols.
The advantage of following a HACCP protocol based on rqmicro technology include:
Quantitative assessment and corresponding response parameters - total viable bacteria and specific pathogens such as E. coli or Legionella
 Odonkor, S. T., & Ampofo, J. K. (2013). Escherichia coli as an indicator of bacteriological quality of water: an overview. Microbiology Research, 4(1), e2. https://doi.org/10.4081/mr.2013.e2