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Assess how best to manage water as a resource, a source of potential microbiological problems, and a bulk waste requiring disposal
Water is attracting increasing attention as an ingredient or during processing, a costly resource, and a source of waste which needs careful management. This guide has been produced to help technical managers, factory and plant managers, and health and safety personnel within food producers, processors, and manufacturers to address four specific water-related issues:
- Cryptosporidium - the potential threat of this pathogen and specifically how a company can respond when faced with a boil water notice from its water supplier
- Legionella - the significance of this bacterium, its association with water systems and the conditions under which it can pose a threat to the health and safety of the workforce
- Water management on site - a company's responsibilities for the quality of its water supply and preventing contamination of source, with guidance on what the responsibilities are and how they can be fulfilled
- Wastewater treatment - the nature of trade effluent and how this determines the choice of route for discharge from the legally available options
As a practical guide, aimed at the non-specialist, the emphasis throughout is on placing the underlying scientific and technical knowledge in the practical context of day-to-day management of the issues. Written with the help of experts and practitioners from both the water and food industries, this guide builds on, but does not supersede, CCFRA's Water quality for the food industry: an introductory manual.
Sample pages of the document are available.
Contents
Legionella - organism and disease
- Epidemiology and outbreaks
- Detection
- Risk factors
- Legal position
- Risk assessment procedures
- Control measures
- References, standards and legislation
Wastewater
- Discharges to the environment
- Discharges to sewerage companies
- Treatment on site
- References, standards and legislation
- Annexes
Management of water on-site: legal obligations and good practice
- Introduction
- Principles and definitions
- Causes of contamination and wastage
- Schedule of risk and back-flow prevention
- Schedule of risk in food premises
- Application of principles to water management
- References, standards and legislation
- Annexes
Cryptosporidium and boil water notices
- Aim, scope and background
- Legal implications of a boil water notice
- Knowing the source and supplier
- Perspective
- Relative risk of products
- Drinking water for employees
- Catering and retail operations
- Before and during the event
- After the event
- References and legislation
- Annexes
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