Water is an essential resource in primary production and food manufacturing. There are limited supplies of both surface and ground water, and the demand for use in agriculture, by industry and for domestic use is leading to even greater control on the supply and availability of water. Re-using water is fast becoming a very desirable option.
New guidance (Guidelines on the reuse of potable water for food processing operations - Guideline 70) from Campden BRI will help the food and drink industry evaluate how and when they can reuse their water - potentially saving them money and contributing towards environmental sustainability.
John Holah, the document's editor, explains: "This guideline provides help on the assessment of microbiological, chemical and physical hazards that can enter potable water following its first use in a food processing operation.
The outcome of this risk assessment will determine the degree of reconditioning necessary for its use in a second food processing operation. Information is also given on applicable reconditioning treatments. In particular, this guidance will help food manufacturers provide evidence and documentation to support the safe reuse of water to their customers and the competent authority as required."
