What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

SQF interpretation of 11.5.2 Water Treatment

Started by , Oct 11 2018 05:00 PM
Reply to this Topic
2 Replies

Hello everyone, we are having a discussion about the SQF interpretation of 11.5.2 Water Treatment. Is this only for the treatment of water to make it potable or is this about the chlorine dioxide that we add to our water for processing? We run on well water and have it tested quarterly, any help would be great!

Share this Topic
Topics you might be interested in
Glove Dip Station filled with water and chlorine - is this normal? OPP Packaging leavening milky residue when in contact with water Reusable Water Bottles on plant floor Pallet treatment standards for a food facility Specifications for Micro Testing of Water used in Food Production
[Ad]

from the sqf guidance

 

"What does it mean?
In many facilities, chemical treatment of water is required to maintain the correct pH or chemical balance
for use in boilers, heaters or as an ingredient. Treatment must be controlled and carefully monitored
where the above are required. Any water used in the manufacturing or sanitation process must be
verified as potable."
 
I suggest you test for potability monthly, a lot can happen in 3 months.
1 Thank

Hi, Jalex.

 

 

tested quarterly for what? microbiological? total chemical including radiation?  If your site is near places where it may contaminate your deepwell (e.g. near agricultural place, near industrial place that generate heavy pollutants) then your frequency must be based on that risk. 

 

As for potability in terms of micro, have you validated your chlorine dioxide addition? It can be affected by pH and temperature to be effective. Sometimes at wrong pH instead of it as "kill step", it will provide you more hazardous chemical and negating it as effective biocide.

 

Thanks

1 Thank
Reply to this Topic

Similar Discussion Topics
Glove Dip Station filled with water and chlorine - is this normal? OPP Packaging leavening milky residue when in contact with water Reusable Water Bottles on plant floor Pallet treatment standards for a food facility Specifications for Micro Testing of Water used in Food Production Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5% Water hoses and nozzles - maintenance and cleaning schedule Customer complaints for excess water in onions SSAFE Risk Assessment Tool (Report Interpretation) Shipping of salted casings and water retention regulation
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN