Water potability

What are the recommended tests for water potability and where can I find the standards on the limits?  Does anyone have an example of testing they do for water potability- we are looking at testing daily for chlorine levels in house and quarterly for micro and heavy metals, but I don't know which tests I should be requesting.

Hello Saramh,

 please visit the post-http://www.ifsqn.com...ood-processing/

Also attaching drinking water standard-

The following link should be useful.

George

http://ec.europa.eu/...slation_en.html

Hi Sarah,

I always refer to WHO guidelines http://www.who.int/w..._health/dwq/en/

Charles has already posted some relevant useful information on the forums here

Regards,

Tony

Does anyone has a reference to requirements for water used as an ingredient?

Specially for frequency and type of analyses.

Does anyone has a reference to requirements for water used as an ingredient?

Specially for frequency and type of analyses.

My guess is the generic requirement is (minimally) potable (ie drinking water quality) although i suppose a local regulatory requirement may be involved, eg perhaps zero added "chlorine" in yr locality. And possibly the specific application.

A supply of "guaranteed" metropolitan water probably simplifies the issue.

So generic analysis requirements would be as referenced in previous posts.

In fact there is an official EC menu (including a prodigious list of chemical items) of analyses / specifications / sampling methodology / frequency for physical, chemical, micro. parameters.

http://www.ifsqn.com...ing/#entry60589

In practice, IMEX, factories using the EC list for audit purposes often select a suitable, ad hoc, number of the most relevant-looking (eg safety-related) items from the menus for Physical / Chemical +  all the micro list.  But this may again depend on the local situation.

Rgds / Charles.C

You need to refer to your country of manufacture food law around what is defined as potable (generally acceptable for human consumption). This may not always be limited to just bacterial pathogens for example like E.Coli, Salmonella, Shigella, Vibrio Cholera, but can relate to other hazards including:

• Protozoa
• Viruses
• Parasites
• Cynobacteria (eg. algae)
• Heavy Metals
• Chemicals (including pesticides and Disinfection by-products)

When looking at what to test and the frequency, do a risk assessment based on your supply (raw base water supply and food premises pipework). Good place to start is as previously mentioned in other posts is "WHO Guidelines for Drinking water Quality".

Cheers

Amanda