Grade - MIFSQN
Posted 29 August 2016 - 09:17 PM
Hi
I currently work in an abattoir and cutting plant. I was wondering if somebody can tell me the UK regs on limits in testing water.
We only use water in washing the bone dust when carcass splitting, washing the head (tongue etc) and washing and rinsing PPE.
I have been told we can set our own limits?
Thanks
Grade - FIFSQN
Posted 30 August 2016 - 12:29 AM
Hi
I currently work in an abattoir and cutting plant. I was wondering if somebody can tell me the UK regs on limits in testing water.
We only use water in washing the bone dust when carcass splitting, washing the head (tongue etc) and washing and rinsing PPE.
I have been told we can set our own limits?
Thanks
try
Kind Regards,
Charles.C
Grade - FIFSQN
Posted 30 August 2016 - 04:38 AM
Hi aps,
Some bits from the FSA which you might find useful:
https://www.food.gov...ne/water-supply
http://www.food.gov....ws-guidance.pdf
Potable water is defined in Regulation (EC) No 852/2004, Article 2 (1) (g) as water meeting the minimum requirements laid down in Council Directive 98/83/EC on the quality of water intended for human consumption:
A supply should be considered potable if:
i. It is a public water supply which complies with Directive (EC) No. 83/98/EC on the quality of water intended for human consumption at the point which it comes from the tap; or
ii.It is a private water supply which complies with Directive (EC) No. 83/98/EC on the quality of water intended for human consumption
Kind regards,
Tony
Practical Internal Auditor Training for Food Operations Now available via the recording of the Webinar on Friday 5th December 2025.
Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
IFSQN Implementation Packages, helping sites achieve food safety certification since 2009:
Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.
Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
Grade - MIFSQN
Posted 31 August 2016 - 07:15 PM
Hi APS
Water testing limits for meat processing including abattoirs and cutting plants are set out in Chapter 3 of the Meat Industry Guidelines (MIG)
You need to go to
https://www.food.gov...uidehygienemeat
where you can download all 20 chapters of MIG
With regard to water this will tell you what tests you need to do, how often, what constitutes a low level and high level fail and what corrective actions you need to take
It is an invaluable resource for meat plants
regards
Ian
Grade - MIFSQN
Posted 01 September 2016 - 08:11 PM
What about hot water limits as we test water points around the building?
0 members, 1 guests, 0 anonymous users
