Second Edition, March 2018

Since water treatments can be directly or indirectly part of the production process, this treatment should render the water microbiologically and toxicologically safe. Likewise, systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore vital that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way.

This Guideline is meant to provide guidance on hygienic and safety related issues concerning water management (sourcing, storage and distribution) and provides recommended practices for two water categories used in the food industry: product water, and utility water. Furthermore, it summarises appropriate practices for controlling Legionella in water systems.