Posted 04 October 2010 - 04:44 AM
I line with the Tesco COP, I am about to undertake a RA of our water systems including source, supply, etc. Can any of you guys give me a foot up on this one, has anyone done a water RA I could take a look at.
I am sure there are plenty of Tesco producers out there.
Kind regards
Mike
Each site will be different. Make a checklist from the requirements in the TESCO COP:
A risk assessment must be completed on water safety/quality. Assessment includes the consideration of Legionellla.
The composition of water delivered to the site must be known and the standard required for use in production (whether as water, ice or steam) as an ingredient, for cleaning or other uses must be defined.
The assessment scope must include source, storage, handling, treatment, impact on environment and waste management.
Water may be sourced from a Public (mains) supply or from a private source.
Water used in processing food, as an ingredient or for cleaning must be potable. Potability must meet local requirements at a minimum.
If non potable water is used on site it must be segregated and controlled e.g. for toilet flushing.
Potability testing must be completed by accredited laboratories covering microbiological, chemical and physical parameters.
Where water is from a Public supply, certificates of potability from the provider are acceptable. Although additional testing may be required based on risk assessment.
Where water is from a private source, the potability must be demonstrated on a continuing basis. Certificates of potability must be provided (minimum 6 monthly).
Ice manufactured on site must be tested for microbiological levels (minimum bi-annually).
Purchased ice must have an annual certificate of potability.
Potable water in high care / high risk areas must be tested for microbiological levels (minimum monthly).
All points on the ring main system should be included on a water testing schedule.
Where water treatments are in place they must be monitored to ensure they remain effective through monitoring of critical parameters.
A site using chlorination as a treatment has a system in place to monitor and record dosing levels, free and total chlorine and pH during use.
Automated controls and an alarm mechanism should be in place to notify management if levels fall outside set limits.
There must be a schematic plan of all water circuits within the site which is reviewed annually.
Potable and non-potable water lines must be identified throughout the site.
All pipes and fixtures must be designed from material suitable for the purpose and kept in good condition.
Dead ends on potable water lines must be eliminated.
Bulk water storage facilities must be constructed from approved materials, of a size that prevents stagnation and designed to exclude light and pest entry.
Tanks must be inspected and cleaned at frequencies determined by risk assessment.
There must be a backflow prevention device fitted to main water lines and on individual lines within production areas.
All steam used for product manufacture or in contact with product contact surfaces must be from “potable” sources. Documentation must be available that indicates all boiler components meet approved boiler additive standards.
Sewage disposal must not compromise food safety or employee health.
Waste water and sewer drains must not be vented inside the facility.
Regards,
Tony
