Bakery Water Chiller Risk Assessment

Hi,

After my latest audit, the inspector found that my Water Chiller was not in my process hazard analysis. I'm working to add it in now, but I'm having trouble with what hazards it may present.

Does anybody have a water chiller?

What hazards are associated with your water chiller?

Do you clean or sanitize it according to a schedule?

How do you clean/sanitize it?

Any and all help would be appreciated. Thank you

what are you chilling specifically

I am chilling water which is used as an ingredient in my dough mixer.

Hello :) 

We been challenged on this last year during the BRC audit. 

You are using water from chiller directly as ingredient so you will need a risk assessment for water testing accordingly to BRC section 4.5 (4.5.1, 4.5.2), in HACCP you should consider micro, physical, chemical, radio etc hazards. Both micro & chemical can be cover by section 5.4. For physical, check filters/sieves in your chiller water tank and establish using risk assessment how often they should be checked/cleaned/serviced (BRC 4.10.2). I can`t see any radiological or allergens hazards. 

;)