Food and beverage manufacturers and processors in the U.S. operate on the premise that incoming municipal water is safe, and they will always receive notice of any anomaly in time to protect their processes and products in case of contamination.
EPA drinking water regulations are cited as the rationale to give municipal water users a safe-harbor-like exemption to bypass water in their written food safety plans and not to evaluate their water integrity risks in a formal, analytical, or scientific way that facilitates planning, prevention, and risk mitigation.
At the same time, final Food Safety Modernization Act, or FSMA, rules make the food and beverage manufacturers responsible for ensuring that the water they use does not contaminate their product. But how sure can they really be that their incoming water is safe enough to mitigate the need for additional water safety precautions?
Not Structured for Food Safety
The U.S. EPA rules that implement the Safe Drinking Water Act use a level of protection based on water consumption data for a household of four, the viability and virulence of the organisms of concern, and the effective dose considering stomach acid as an effective barrier and developed immunity based on repeated exposure to the same water source.| | | Next → | Single Page