Guidelines for Drinking-water Quality Management for New Zealand

Updated 2017

Published online: 
04 July 2017
Publication cover

Summary

The Guidelines for Drinking-water Quality Management for New Zealand complement the Drinking-water Standards for New Zealand 2005 (revised 2008). The Guidelines explain the development of the Standards and provide advice for achieving high level of water quality management. The Guidelines will help water suppliers to achieve the Standards.

Note: The Guidelines are updated on an ongoing basis. The date on the footer of each chapter or datasheet is an indication of when that section of the Guidelines was last updated. It is recommended that anyone using these Guidelines uses this web version and does not print the Guidelines, as chapters and datasheets may become out of date.

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Micro-organisms, and chemical and physical deteminands datasheets

Datasheets for the Guidelines for Drinking-water Quality Management for New Zealand provide background information about each determinand including their sources, environmental forms and fates, typical concentrations either in New Zealand or overseas drinking-water supplies, processes for removing the determinand from drinking-water, analytical methods, health considerations, derivation of the maximum acceptable values (MAVs) for health significant determinands and guideline values for aesthetic determinands and references for further reading.

Datasheets for determinands of possible health and aesthetic significance are included for general information.

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Publishing information

  • Date of publication:
    04 July 2017
  • ISBN:
    978-1-98-850265-6 (online)
  • HP number:
    6641
  • Citation:
    Ministry of Health. 2017. Guidelines for Drinking-water Quality Management for New Zealand (3rd edn). Wellington: Ministry of Health.
  • Ordering information:
    Only soft copy available to download
  • Copyright status:
    Owned by the Ministry of Health and licensed for reuse under a Creative Commons Attribution 4.0 International Licence.
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