Water Quality for the Food Industry: Management and Microbiological Issues

CCFRA Guideline No. 27

Management of water on-site

A water company will regard water which has left the mains supply and entered, say, a storage tank of food processing premises, as potentially contaminated. This is because the water company then has no control over the quality of that water. The onus is on the food company to prevent contamination of its water and prevent contamination of the mains supply by backflow. Adopting best practice can help food companies meet their legal obligations in this respect.