Water Quality Management Guidance (2nd ed)

Reference is also made to the prevention of potential chemical and physical hazards from water used in chilled food production. The main chapter on “Developing a Site Water Quality Management Policy” includes subsections on:

• Responsibility and Management
• Water Supply to site
• Water Treatment and Distribution
• Water Usage and Risk Assessment
• Monitoring Water Quality and
• Corrective action

There are specific appendices on topics including Cryptosporidium, Legionella, Water Authority Risk Assessment, DWI Acceptable limits, Water Sampling Procedure and aspects of Factory Water Risk Assessment plus definitions and an extensive bibliography.