Document k6Vb5x83DZ3Zm5r59eNdrEKRB

'akl 118 M. A. SHAPIRO INDUSTRIAL sanitation 119 two documents, which are corollary, supply the needed information and recom .^^TM^9-authorities having jurisdiction" (or meet local plumbing code requirements). mended requirements as to the sanitation practices and standards suitable for installations shall be constructed in accordance with the requirements of evaluation of water and water supply systems required to maintain a physically, chemically, and bacteriologically safe water supply system. The methods of analysis that are acceptable are those set forth in the current edition of Standard Methods for the Examination of Water and Sewage5 authorities having jurisdiction, or, if there are no such requirements, in ^'accordance with American Standard Specifications for Drinking Fountains, Z4.2- i thereof approved by the American Standards Associa. order to keep refrigeration needs to a minimum, individual B. DRINKING AND CULINARY WATER Water supplied in drinking fountains and food preparation centers of the plant must be safe, clean, potable, and cool. Safety of the water may be threatened by contamination with disease-producing organisms, chemical toxins, and, with their increasingly wide use, radioisotopes. Maximum permissible concentrations of radioisotopes in drinking water are set forth in the National Bureau of Stand ards Handbook 52* It should be borne in mind that the values given in this hand book for any isotope assume contamination by that isotope only. If the water is contaminated with several isotopes, then the maximum concentration of each isotope is proportionally reduced. Drinking water should be maintained within the temperature range of 40 to 80 F. (optimal range is 45 to 50 F.). When cooling of the water is needed, it can be accomplished by mechanical refrigeration or by ice. When ice is used, it must not come in contact with the water since it can become a source of contamination.5 Most industrial plants have requirements for water of varying quality. In the majority ~of-'Circumstances-there-is-no_need--oiuthese_.supplies_.tCL.meet_theJDigll_ quality and bacteriological standards set for drinking and culinary water. The separate distribution and plumbing systems that convey this nonpotable water (any water supply not supervised as a drinking water supply must a priori be considered nonpotable) are potential health hazards and must not be used as a source of water for drinking purposes. The outlets provided on the nonpotable distribution systems should be posted plainly with permanently attached, durables signs indicating that the water is unfit for drinking, culinary, or ablutionary purposes. A sanitary drinking fountain of approved design is the most efficient method of providing drinking water for employees. The American Standard Minimum. -Requirements-fqr-Sanitatioiu.in-Tlaces-.oi.Emp,loj;m.entl-S.tates^that:-i!;,SanitaiX_ drinking, fountains,, shall be of a type and constiucjiipn. app^ ''tSJf.'HS'Sbf'VVis*""----------- --Ps may ^e Provided. Whenever it is not feasible to provide _ milking fountain connected to the supply, an approved drinking water container an approved fountain or individual disposable cups should be provided. In ^^p^ia'l, location of fountains may be determined by an over-all standard of one !-||ing fountain for each 50 employees. However, the distance the employee Jjayravel to the nearest source may be a controlling factor in locating drinking H^H^sources. (The Z4.1-1955 American Standard6 requires that this distance be """"npSS&e than 200 feet.) Similarly, wherever the employees are subjected to abovelffa`l;:beat stress, this fact should be the controlling criterion for the location of BKSlid linking water source. pfrija few industries salt has been added to the drinking water supply to prevent ^exhaustion during the summer months. In one plant salt was added to the IBgSvater in one area starting in 1941 and was extended to the remainder of |||gi|)king water in 1944. There has been a marked decrease in "heat sickness" ^H/gis.' program has been adopted. Acceptance by employees has been good. gjfpWlulif ,,w,ere numerous complaints when the program was inaugurated and normally , u-e, some calls in the late spring; when sajinization is started. However, the ^pjation of salt does not exceed 0.1 per cent (i~060 p.p.m.j, and when the iwRigj pare'started up in the spring, the concentration is gradually increased, taking i||jy to three weeks to reach the maximum concentration. This practice, |Si5vith more general use of water coolers, has reduced complaints to a very sfpmttsThe equipment at the salinizing stations consists of a brine-tank, a ljpBievice. and a proportioned Grade A rock salt,is purchased in 100-pound aS|s& It is charged into the brine tank daily, and a saturated solution is gg|gMd*in the tank. The solution is drawn from the tank and injected into f||ring water feed line by means of the proportioner and a fixed percentage m "glgaintained in the water line throughout its length.7 "Cl WATER USES IN INDUSTRY " Sjp.iienoinenal growth and diversification of industrial production during Standard Methods jor the Examination of Water and Sewage. 10th ed., American Public Health Association, New York, 1955. -------- J-* rjiutiT PerrhisiibieAmounts oj 'Radioisotopes in- the -Human- -Body arid Maximum Permissible Concentrations in Air and Water, Natl. Bur. Standards Handbook SS. * J. M. Dallavalle and R. R. Jones, Basic principles of industrial sanitation, Am. J. Pub. Health, 30, 369 (1940). American Standard Minimum Requirements for Sanitation in Places of Employment, Z4.1-1955. American Standards Association, New York, 1955. J|Mf,century have brought a need for large quantities ojf^afpr.pf vaiying BwS^lj^Hlpgtaative of this complex water demand is one chemical plant that had c^Iop-pleseparate water systems to meet its manufacturing and-employee eBsel'(general, water used in industry may be classified under eight headings:6 Wk?1)5; personal communication. Estimated use of water in the United States, XJ. S. Geol. Survey Giro. 1951. II 'V i,j m.