(BRCGS Ver 9) 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.
can someone share the document on the risk assessment determining the frequency of water testing? Please