0.1 Food safety: introduction to water quality  (Page 2/3)

Since the responsibility for food safety rests with you, direct verification of systems is extremely important for Basic Level requirements, and you should personally systematically monitor activities on a regular basis and record your findings.

The importance of water quality

The contamination of water can cause serious illnesses to consumers. Water contamination is a major source of gastrointestinal illnesses, which can be fatal to vulnerable people.

Pathogenic microorganisms in contaminated water can potentially contaminate foods when used in ingredients, ice, or steam and when there is contact with food.

Chemicals in water can also be a public health concern. It is common in some parts of the world where ground water used in food production may contain arsenic and other compounds which, when consumed by humans, can be very dangerous.

Legal requirements and regulations

Countries or regions typically have legislative requirements for water quality. As the food safety manager, you should refer to the local regulations on using non-potable water in food product processes since they differ from place to place.

The World Health Organisation has established guidelines for drinking water guidance in the Codex Alimentarius. These may be adopted as a national standard, but such may not always be the case.

These requirements and regulations are in place to reduce the risk of water contamination and should protect public health if all businesses follow them correctly.

Codex requirements

The Codex provides the following requirements for the use of water in your facility:

• Facilities
• Water in contact with food
• Water as an ingredient
• Water used to make ice and steam

Facilities

The Codex requirements state that an adequate supply of potable water with appropriate facilities for its storage, distribution, and temperature control, should be available whenever necessary to ensure the safety and suitability of food.

To find correct guidance for drinking water, you should study the World Health Organisation’s Guidelines for Drinking Water Quality .

Non-potable water is regularly used in facilities for fire control, steam production, refrigeration, and other similar purposes where the quality of the water does not matter. Non-potable water must be indentified in your facility and must have a separate system from potable systems.

Water in contact with food

Only potable water should be used if the water is going to be in contact with the food product. There are, however, a few exceptions when this rule does not apply:

• for steam production, fire control, and other similar purposes not connected with food
• in certain food processes, chilling, and in food handling areas, provided this does not constitute a hazard to the safety and suitability of food (for example, the use of clean sea water).

Water that is re-circulated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of food can result. You must monitor the treatment processes effectively to make sure that you have them under control.