hi every one im new to this great forum, hope i can help out as much as i know youll help me.
I ran a bottled water facility, its a medium size facility, in which we bottled from 250ml to 5 gal, recently we just started the HACCP the engineer in charge of the procedure took around 3 or 4 months to create the report of recommendations, we are doing the needed changes right now, one of the recommendations was to create a new lab to analyze water after being being bottled we used to do that only for the source to keed parameters of the source in control, but we've never had and in house lab for post process, so i would like to know what parameters are the most common for well source bottled water after being bottled, we used to measure PH, TDS, and hardness.
Thanks
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More