Hi Ogunkunle,
Microbiological analysis of the water is required for water that is in contact with food or food contact surfaces as per clause 12.5.2.1, so if you don’t use the water with food products nor with food contact surfaces then it is not a requirement that is clearly documented.
Having said that, I assume that you will need potable water for cleaning and handwashing. My question would be how do you demonstrate that the water is clean/potable?
SQF Food Safety Code - Storage and Distribution, Edition 9 requirements are:
12.3.2 Handwashing
12.3.2.3 Handwash stations shall be constructed of stainless steel or similar non-corrosive material and at a minimum supplied with:
i. A potable water supply at an appropriate temperature;
12.5.1 Water Supply
12.5.1.1 Adequate supplies of water drawn from a known clean source shall be provided for use during holding, storage and cleaning of the premises and equipment.
If applicable, your water supplier should provide analysis of water on a periodic basis.
It is good practice to check that water is of potable quality at point of use. Sometimes this can be done by simple tests such as colour, turbidity, total solids, pH, Chlorine (if used) odour and taste. These tests could be backed up by micro sampling a few times a year.
Kind regards,
Tony
