ABSTRACT
The drinking water standard adopted by a drinking water supplier provides the quantitative foundation for water quality management. The Hazard Analysis and Critical Control Points concept was originally developed in the food industry and defined as “a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analysed for microbiological, physical and chemical hazards”. Water supply authorities must deal with three types of water — raw water, treated water and water at the point of use. Researchers, who are mostly interested in answers to specific problems rather than always getting a full water quality profile with many determinands, also revert to simplified indices to illuminate specific issues. An assessment of the water supply systems of 15 rural villages in Venda used four indices to assess the water quantity, water quality, continuity of supply and physical condition of the systems.
