Hi weaam,
To comply with minimum requirements you should be getting water analysis reports at least annually. These can be from your water supplier, if you have one. If have your own supply then you need to be arranging the analysis yourself. Sites normally also do routine water sampling for example TVC, Enteros, pH, turbidity, Chlorine (if chlorinated), taste etc. Site samples should include samples of water at point of use.
BRCGS Global Standard for Food Safety Issue 9 covers water testing in Clause 4.5.1:
All water (including ice and steam) used as a raw material in the manufacture of processed food, the preparation of product, hand-washing or equipment or plant cleaning shall be supplied in sufficient quantity, be potable at point of use, be fit for purpose and pose no risk of contamination according to applicable legislation.
Where water is stored and handled on site (e.g. in storage or holding tanks), these shall be managed to minimise food safety risks.
The microbiological and chemical quality of water shall be analysed as required by legislation or at least annually. The sampling points, scope of the test and frequency of analysis shall be based on risk, taking into account the source of the water, on-site storage and distribution facilities, previous sample history and usage.
BRCGS Guidance Clause 4.5.1:
The frequency of water analysis must be based on risk, including:
• legislative requirements for testing
• historical information
• the source of the water (e.g. mains supply or bore-hole)
• specific site concerns (e.g. duration of water storage or the use of lead pipes)
• treatments given to the water
• its usage.
The water is expected to comply with national legislation (e.g. EU directive 98/83/EC and its subsequent amendments) or, in the absence of this, with World Health Organization (WHO) standards for drinking water. The scope of testing completed by the site should be based on risk; for example:
• if the site has lead pipes, then tests should include the presence and concentration of lead
• if historical or published information indicates that the supply in the region has high levels of nitrate, then tests should incorporate this information.
Water quality tests must be completed at least annually and be based on a risk assessment. If the water is supplied by a water supply company, a chemical analysis from the water company will suffice for the chemical requirements, unless there are other risks identified in the delivery system (e.g. lead pipes). Alternatively, testing should be carried out at the site to ensure that the water is tested and approved at the point of use. Where water is extracted from bore-holes and/or sites have on-site treatment facilities, additional checks will be required to ensure that the water is not contaminated either at the bore-hole or during treatment and that the treatment remains effective. The water should be sampled at appropriate points of use and this should be documented in a sampling plan (see clause 4.5.2).
Kind regards,
Tony
