Capable of being exposed for cleaning and inspection with the use of simple tools, such as a screwdriver, pliers or an open-end wrench.

Level of hygiene sufficient for the prevention of public health risk.

Water service panel, filler neck and the onboard water storage tanks and all of the plumbing and fixtures on the aircraft.

On-site airport distribution system and possibly water treatment facilities if the airport is a producer of potable water.

Flow of water or other liquids, mixtures or substances into the distribution pipes of a potable supply of water from any source or sources other than the potable water supply. Back-siphonage is one form of backflow. See also Back-siphonage.

Approved backflow prevention plumbing device that would typically be used on potable water distribution lines where there is a direct connection or a potential connection between the potable water distribution system and other liquids, mixtures or substances from any source other than the potable water supply. Some devices are designed for use under continuous water pressure, whereas others are non-pressure types.

Backward flow of used, contaminated or polluted water from a plumbing fixture or vessel or other source into a water supply pipe as a result of negative pressure in the pipe.

Bag used to secure biohazard waste that requires microbiological inactivation in an approved manner for final disposal. Such bags must be disposable and impervious to moisture and have sufficient strength to preclude tearing or bursting under normal conditions of usage and handling.

Removal of visible dirt or particles through mechanical action, normally undertaken on a routine and frequent basis. The cleaning process and some products used for cleaning also result in disinfection. See also Disinfection.

Illness caused by organisms such as bacteria, viruses, fungi and parasites that can be directly or indirectly transmitted from an infected person to others. Sometimes the illness is due not to the organism itself, but rather to a toxin that the organism produces after it has been introduced into a human host.

Authority responsible for the implementation and application of health measures under the International Health Regulations (2005).

Those steps in the drinking-water supply that directly affect drinking-water quality and that collectively ensure that drinking-water consistently meets health-based targets. They are activities and processes applied to prevent hazard occurrence.

Capable of maintaining original surface characteristics under prolonged influence of the use environment, including the expected food contact and the normal use of cleaning compounds and sanitizing solutions. Corrosion-resistant materials must be non-toxic.

Any unprotected actual or potential connection or structural arrangement between a potable water plumbing system and any other source or system through which it is possible to introduce into any part of the potable system any used water, industrial fluid, gas or substance other than the intended potable water with which the system is supplied. Bypass arrangements, jumper connections, removable sections, swivel or change-over devices and other temporary or permanent devices through which backflow can occur are considered to be cross-connections.

The procedure whereby measures are taken to control or kill infectious agents on a human or animal body, on a surface or in or on baggage, cargo, containers, conveyances and goods by direct exposure to chemical or physical agents.

Materials and constructions that can withstand normal use and abuse.

System that provides air supply, thermal control and pressurization for the passengers and crew travelling on an aircraft used for airline operations.

Surfaces of equipment and utensils with which food normally comes in contact. These include the areas of ice machines over the ice chute to the ice bins. See also Non-food contact surfaces.

Any area where food is stored, processed, prepared or served.

Any area where food is processed, cooked or prepared for service.

Any area where food is presented to passengers or crew members (excluding individual cabin service).

Any area where food or food products are stored.

Any area through which unprepared or prepared food is transported during food preparation, storage and service operations (excluding individual cabin service).

A benchmark to guide progress towards a predetermined health or water safety goal. There are four types of health-based targets: health outcome targets, water quality targets, performance targets and specified technology targets.

All exposed surfaces, other than food contact or splash contact surfaces, of equipment located in food storage, preparation and service areas.

Materials that, when used in the water distribution system, do not introduce harmful or injurious ingredients or substances into the water.

Methods to assess the performance of control measures at appropriate time intervals.

Equipment and materials used to create a protective barrier between a worker and the hazards in the workplace.

Description of equipment that is readily removable or mounted on casters, gliders or rollers; provided with a mechanical means so that it can be tilted safely for cleaning; or readily movable by one person.

Fresh water that is intended for drinking, washing or showering; for handling, preparing or cooking food; and for cleaning food storage and preparation areas, utensils and equipment. Potable water, as defined by the WHO Guidelines for Drinking-water Quality, does not represent any significant risk to health over a lifetime of consumption, including different sensitivities that may occur between life stages.

All tanks in which potable water is stored for distribution and use as potable water.

Government agency or designee responsible for the protection and improvement of the health of entire populations through community-wide action.

The ongoing, systematic collection, analysis and interpretation of data about specific environmental hazards, exposure to environmental hazards and health effects potentially related to exposure to environmental hazards, for use in the planning, implementation and evaluation of public health programmes.

Capable of being detached from the main unit without the use of tools.

Capable of being detached from the main unit with the use of simple tools, such as a screwdriver, pliers or an open-end wrench.

Article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component of any food or water or otherwise affecting the characteristics of any food or water.

Open juncture between two similar or dissimilar materials. Continuously welded junctures, ground and polished smooth, are not considered seams.

Any liquid waste that contains animal or vegetable matter in suspension or solution, including liquids that contain chemicals in solution.

• Corrosion-resistant alloys would typically have at least a No. 4 mill finish, properly applied.
• Cast iron, cast and forged steel and cast nickel alloys, in the food area, would typically have a surface roughness not exceeding American Standard No. 125 (or equivalent).
• Galvanized metal surfaces, where acceptable, would typically have the smoothness of good-quality commercial hot dip.
• Other metals would typically be at least as smooth as commercial-grade rolled sheet steel and free of loose scale.

Surfaces having the following finishes:

• A food contact surface that is free of pits and inclusions with a cleanability equal to or exceeding that of a No. 3 finish (100 grit) on stainless steel.
• A non-food contact surface of equipment that is equal to commercial-grade hot-rolled steel and is free of visible scale.
• A deck, bulkhead or deckhead that has an even or level surface with no roughness or projections that render it difficult to clean.

Surfaces that are subject to routine splash, spillage or other soiling during normal use.

Site of intermittent connection for water transfer between the hard-plumbed airport water distribution system and the aircraft water system. Sometimes referred to as Watering point.

A person in transit between locations.

Light-scattering cloudiness or lack of transparency of a solution due to the presence of suspended particles. Turbidity is not necessarily visible to the eye.

Investigative activity to identify the effectiveness of a control measure. It is typically an intensive activity when a system is initially constructed or rehabilitated. It provides information on reliably achievable quality improvement or maintenance to be used in system assessment in preference to assumed values and also to define the operational criteria required to ensure that the control measure contributes to effective control or hazards.

Final monitoring for reassurance that the system as a whole is operating safely. Verification may be undertaken by the supplier, by an independent authority or by a combination of these, depending on the administrative regime of a given country. It typically includes testing for faecal indicator organisms and hazardous chemicals.

See Transfer point.

Documented comprehensive strategy for managing and operating a water supply system.

Continuous and vigilant public health assessment and review of the safety and acceptability of drinking-water supplies. There are two types of approaches: audit-based approaches and approaches relying on direct assessment. In the audit approach, assessment activities, including verification testing, are undertaken largely by the supplier, with third-party auditing to verify compliance. In direct assessment, the drinking-water supply surveillance agency carries out independent testing of water supplies.