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

Sign In Register

Water (as an ingredient) procedure

Started by , Feb 29 2020 01:09 PM
Reply to this Topic
1 Reply

Hi All,

 

Greetings.

We just had our stage 1 audit for ISO 22000:2018. The auditor recommended us to have a procedure on water source management and control. We are a bakery manufacturing site. Water is used as an ingredient in our process.

Appreciate if anyone would be able to share example of procedure.

 

Thank you very much.

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 Specifications for Micro Testing of Water used in Food Production Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
[Ad]

Hi All,

 

Greetings.

We just had our stage 1 audit for ISO 22000:2018. The auditor recommended us to have a procedure on water source management and control. We are a bakery manufacturing site. Water is used as an ingredient in our process.

Appreciate if anyone would be able to share example of procedure.

 

Thank you very much.

 

Hi WeeVa,

 

You omitted to mention the source of the water.

 

The typical requirement (= "Procedure" ?) is to have documented evidence that the water used is "potable". This is equivalent to having appropriate (current) data on file that the water used complies with yr Local Drinking Water standards. Most Countries publish the detailed requirements which I anticipate also applies to Malaysia..

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 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 Shipping of salted casings and water retention regulation Is Water testing required for SQF Storage and Distribution site? Water testing at new facility
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