Water requirements of HACCP
Water requirements of HACCP
Clause 5.5
1. In contact with food
Only potable water, should be used in food handling and processing, with the following exceptions:
• for steam production, fire control and other similar purposes not connected with food; and
• in certain food processes, e.g. chilling, and in food handling areas, provided this does not constitute a hazard to the safety and suitability of food (e.g. the use of clean sea water).
Water recirculated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of food results from its use. The treatment process should be effectively monitored.
Recirculated water which has received no further treatment and water recovered from processing of food by evaporation or drying may be used, provided its use does not constitute a risk to the safety and suitability of food.
2. As an ingredient
Potable water should be used wherever necessary to avoid food contamination.
3. Ice and steam
Ice should be made from water that complies with section 4.4.1. Ice and steam should be produced, handled and stored to protect them from contamination.
Steam used in direct contact with food or food contact surfaces should not constitute a threat to the safety and suitability of food.
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