New Water Quality Management Guidance issued

CFA Water Quality Management Guidance 3rd edition
CFA Water Quality Management Guidance 3rd ed

Water is widely used in the food industry, both directly as a raw material or ingredient and as a cleaning or processing aid. In all cases, water quality must be such that it is not a source of unacceptable contamination due to the presence of pathogenic or spoilage micro-organisms, chemical or foreign body contaminants.

To help chilled food manufacturers develop water quality management policies and carry out risk assessments including during boil water notices, CFA has updated and expanded its Water Quality Management Guidance.

The Guidance provides technical information regarding the efficacy of various water treatments against key microorganisms, sets out how to sample and assess water quality, how to carry out risk assessments and how to manage boil water notices.