Water quality for the food industry:
an introductory manual

Understand water quality, the factors that affect it, and its importance to your products.

This guide has been produced to help technical personnel within food producers, processors and manufacturers to develop an appreciation of the major water quality issues associated with factory water supplies. Written for the non-specialist, it provides a series of overviews on issues as diverse as water supply, water quality and its assessment, factors that can affect water quality in the factory, microbiological problems (with special reference to Cryptosporidium) and legislation. This information is supplemented by a useful glossary, extensive references, and a table summarising drinking water quality standards.

The guide will enable technical and production managers to approach water quality concerns in a structured and informed way, and to identify parameters that might need particular control in relation to the quality and safety of the products that they manufacture. The contents include:

• Introduction - What is water?
• Water supply
• Water quality
• Water in the factory : Regulations, guidelines and standards
• Cryptosporidium and other pathogens
• Appendices - Glossary of technical terms - References- Drinking water quality standards.

Softcover - 75 pages

What the reviewers have said:

"This is an excellent document and will prove extremely useful."

Christine Menelaws, Food Safety Standards Manager, KP Foods

"This document will be a great asset to the food industry for both large and small companies. For the first time it brings together all the relevant information on water and supply."

John Sainter, Technical Executive, Tinsley Foods.

"Water has great significance in the food industry. It therefore behoves food industry management to have at least a nodding acquaintance with its origins, properties and legislation. Your book provides this in just the right degree."

Chris Logue, Quality Improvement Representative, Coca Cola Northwest Europe