I have been told by our consultant that to achieve SQF certification we need to filter our water at 5 microns when it goes into product (pie filling, sauces...) and 20 when it is for washing product contact surfaces. The water that we use is potable municipal water. I am afraid that filters might do more harm than good with biofilms and all. Since the code does not mention we have to filter I do not really see the point. As anybody experienced something like this?
SQF requirements are defined in clause 11.5.2 Monitoring Water Microbiology and Quality
'22.214.171.124 Water used for
ii. an ingredient or food processing aid;
shall comply with local, national or internationally recognized potable water microbiological and quality standards as required'.
Canadian Drinking Water Guidelines
The requirement for filtration will depend on the water quality, your system, any treatment you perform etc. and risk identified.
I don't know where the 5 micron and 20 micron came from? they are too large for micro filtration and small for foreign body removal.
I would want to filter going into product near point of use (for foreign body removal so maybe 1mm) so that is something you should assess the need for....
SQF Code clause 11.7.6 Detection of Foreign Objects:
'126.96.36.199 The responsibility, methods and frequency for monitoring, maintaining, calibrating and using screens, sieves, filters or other technologies to remove or detect foreign matter shall be documented and implemented'.
Edited by Tony-C, 18 December 2013 - 07:10 AM.