Standard operating procedure for Establishment of Alert and Action Limit
1.0      
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Purpose: 
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To lay down guidelines for establishment of alert   and action limit for total viable counts performed during water analysis and for   environmental monitoring. 
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2.0       
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Scope: 
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3.0      
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Responsibility: 
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Microbiologist/ Designee 
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: 
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To establish the alert and action limit   as per SOP.  
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Head/ Designee   - QC 
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: 
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To check/ review and ensure compliance of   SOP. 
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Head/ Designee   - QA 
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: 
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To approve, implement and ensure   compliance of SOP. 
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4.0 
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Procedure: 
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4.1 
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For establish the alert and action limit   of raw water, potable water and purified water collect data of total aerobic   microbial counts of all water sampling points in each water type. 
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       4.2 
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For establish the   alert and action limit for environmental monitoring, collect data of TAMC   counts of all points in each grade /classified area. 
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4.3 
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At least one year’s data (covering all   seasons of the year) should be considered. 
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4.4 
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Calculate the mean of data. 
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          Mean count =    Sum of   all the individual counts obtained 
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       4.5 
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Calculate the alert limit for potable and   purified water by using following formula: 
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Ø Alert Limit  = Mean + (2 SD) 
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Ø Action limit =   Mean + (3 SD) 
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Where, 
            SD is Standard Deviation  
            Xi is individual observation  
            X is mean of all observations 
            n is the number of observations 
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4.6 
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Calculate the alert and action limits for   environment monitoring as follows: 
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Ø Alert Limit  = Mean + (2 SD) 
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Ø Action limit =   Mean + (3 SD) 
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4.7 
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The calculated alert and action limits   should be tabulated by the microbiologist/Designee, checked by the   Head/Designee Quality Control and approved Head Quality Assurance. 
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4.8 
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Data should be reviewed after every 2   years or if there is any change in the water system or facility. 
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4.9 
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Record the Alert & Action limit for   Water and Environment monitoring as per formats. 
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1 comments :
Write commentsVery scientific based approach
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