Water and Water based Beverages
Hygiene Prescriptions for Collection of Drinking Water
In the case of extraction or collection of water intended for packaging from surface water or ground water or sea water sources or any other consistent source of water, it should be ensured that it is safe from pollution contamination, whether caused by natural occurrence or actions or actions of neglect or ill will.
The unit shall identify the parameters with its frequency to be tested in raw water for usage and for designing the process parameters.
In particular, this includes identifying any specific points in such activities where a high probability of contamination may exist and taking specific measures to minimize that probability.
The pipes, pumps or other possible devices coming into contact with water and used for its collection should be made of such material that they do not change the quality of water.
Protective Measures
All possible precautions should be taken within the protected perimeter (zone of protection) to avoid any pollution of, or external influence on, the quality of the ground or surface water.
Disposal of liquid, solid or gaseous waste that could pollute the ground or surface water should be controlled.
Disposal of pollutants such as microorganisms, fertilizers, hydrocarbons, detergents, pesticides, phenolic compounds, toxic metals, radioactive substances and other soluble organic and inorganic substances in the watershed should be avoided.
Drinking water sources should not be in the path of potential sources of underground contamination, such as sewers, septic tanks, industrial waste ponds, gas or chemical tanks, pipelines and solid waste disposal sites.
Protection of the Area of Origin
The immediate surroundings of the extraction or collection area should be protected by limiting access to authorized persons only.
Wellheads and spring outflows should be protected by a suitable structure to prevent entry by unauthorized individuals, pests and other sources of extraneous matter.
Where sampling points are necessary, they should be designed and operated to prevent any contamination of the water.
Methods and procedures for maintaining the extraction facilities should be hygienic. They should not be a potential hazard to humans or a source of contamination for the water.
Wells should be properly disinfected following construction and development of new wells nearby, after pump repair or replacement, or any well maintenance activity and whenever biological growth inhibits proper operation.
Water Extraction devices such as those used for bore holes should be constructed and maintained in a manner that avoids contamination of water and minimizes hazards to human health.
Transport of Drinking Water
Means of Transport, Piping and Reservoirs
Water collection chambers should be disinfected within a reasonable time before use
When storage and transport of the water intended for bottling from the point of origin to the processing plant is necessary, these operations must be conducted in a hygienic manner to prevent any contamination.
Where or when they are necessary, bulk containers and conveyances such as tanks, piping and tanker trucks should be designed and constructed so that they:
- Do not contaminate the water intended for bottling;
- Can be effectively cleaned and disinfected
- Provide effective protection from contamination, including dust and fumes; and
- Allow any situation that arises to be checked easily
Maintenance of Vehicles and Reservoirs
Means of transport of water intended for bottling should be kept in an appropriate state of cleanliness, repair and condition.
Containers and conveyances, particularly in bulk transport, should preferably be used only for transporting water intended for bottling.
When this cannot be achieved and should conveyances and bulk containers be used for water transportation, it must be cleaned and disinfected as necessary to prevent contamination.
Establishment for Processing of Drinking Water Design and Facilities
Location
Establishments should be located in areas which are free from objectionable odours, smoke, dust or other contaminants and are not subject to flooding.
When subsequent (after establishment of the unit) developments in the area result in any deterioration of the conditions, appropriate remedial measures shall be put in place to prevent contamination in the final product during its processing, filling, storage and dispatch.
Roadways and Areas Used by Wheeled Traffic
Such roadways and areas serving the establishment which are within its boundaries or in its immediate vicinity should have a hard paved surface suitable for wheeled traffic.
There should be adequate drainage and provision should be made for protection of the extraction area.
Building and Facilities
Buildings and facilities should be of sound construction and maintained in good repair.
One or more of the following should be installed on doors, hatches and other opening to the building to render opening pest proof:
- Doors, self-closing type,
- Air curtains or Strip curtains
- Strip curtains
Disposition of Holding Facilities
Rooms for recreation, for storing or packaging of water and areas for cleaning of containers to be reused should be apart from the bottling areas to prevent the end product from being contaminated.
Raw materials and packaging materials and any other materials which come into contact with drinking water should be stored apart from other materials.
Adequate working space should be provided to allow for satisfactory performance of all operations.
The design should be such as to permit easy and adequate cleaning and to facilitate proper supervision of hygiene for drinking water.
Where appropriate, the internal design and layout of establishments should protect against cross-contamination between and during operations.
Buildings and facilities should be designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the drinking water at the premises to the finished product, and should provide for appropriate conditions for the process and the product.
Drinking Water Handling, Storing and Bottling Areas
Floors
Where appropriate, should be of water-proof, non-absorbent, washable, non-slip and non-toxic materials, without crevices, and should be easy to clean and disinfect.
Where appropriate, floors should have sufficient slope for liquids to drain to trapped outlet.
Walls
Where appropriate, should be of water proof, non-absorbent, washable and non-toxic materials and should be light coloured.
Up to a height appropriate for the operation they should be smooth and without crevices, and should be easy to clean and disinfect.
Where appropriate, angles between walls, between walls and floors and between walls and ceilings should be sealed and smoothen to facilitate cleaning.
Ceilings
Should be so designed, constructed of hard material and finished as to prevent the accumulation of dirt and minimize, condensation, mould growth and flaking, and should be easy to clean.
If false ceiling is provided, material used shall satisfy all the above requirements.
Windows
Windows and other openings should be so constructed as to avoid accumulation of dirt and those which open should be fitted with screens.
Screens should be easily movable for cleaning and kept in good repair.
Doors
Should have smooth, non-absorbent surfaces and, where appropriate, be self-closing and close fitting type.
Stairs, lift cages and auxiliary structures
Platforms, ladders, chutes, should be so situated and constructed as not to cause contamination to drinking water. Chutes should be constructed with provision of inspection and cleaning hatches.
Piping
Piping for drinking water lines should be independent of non-potable water.
In drinking water handling areas all overhead structures and fittings should be installed in such a manner as to avoid contamination directly or indirectly of drinking water and raw materials by condensation and drip and should not hamper cleaning operations. They should be insulated where appropriate and be so designed and finished as to prevent the accumulation of dirt and to minimize condensation, mould growth and flaking. They should be easy to clean.
Living quarter, toilets and areas where animals are kept should be completely separated and should not open directly on to drinking water handling areas.
Where appropriate, establishments should be so designed that access can be controlled.
The use of material which cannot be adequately cleaned and disinfected, such as, wood, should be avoided unless its use would not be a source of contamination.
Canalization, Drainage Lines
Canalization and drainage and used water lines should be built and maintained in such a manner as not to present any risk whatsoever of polluting the underground water source.
All the drain outlets shall be properly trapped to prevent entry of insects/vermins into the unit through the drain pipes.
There should not be any water stagnation near the drain outlets and the drain outlets and traps shall be easily cleanable.
Hygienic Facilities
Effluent and Waste Disposal
Establishments should have an efficient effluent and waste disposal system which should at all times be maintained in good order and repair. All effluent lines (including sewer system) should be large enough to carry the full loads and should be so constructed as to avoid contamination of potable water supplies.
Changing Facilities and Toilets
Adequate, suitable and conveniently located changing facilities and toilets should be provided in all establishment.
Toilets should be so designed as to ensure hygienic removal of waste matter. These areas should be well lighted, ventilated and should not open directly on to drinking water handling areas.
Hand washing facilities with warm or hot water in cold climates and normal water otherwise, a suitable hand cleaning preparation.
Suitable hygienic means of drying hands, should be provided adjacent to toilets and in such a position that the employee shall have to use them when returning to the processing area.
Where hot/warm and normal water are available mixing taps should be provided. Taps shall preferably be of a non-hand operated type.
Where paper towels are used, a sufficient number of dispensers and receptacles should be provided near each washing facility.
Notices should be posted directing personnel to wash their hands after using the toilet.
Hand Washing Facilities in Processing Area
Adequate and conveniently located facilities for hand washing and drying should be provided wherever the process demands. Alternatively, a non-contaminating hand sanitization and disinfection system may also be used.
Where appropriate facilities for hand disinfection should also be provided (Where ever required, appropriate facilities for hand disinfection should also be provided).
There should be suitable hygienic means of drying hands. Where paper towels are used, a sufficient number of dispensers and receptacles should be provided adjacent to each washing facility.
The facilities should be furnished with properly trapped waste pipes leading to drains.
Ventilation
Adequate ventilation should be provided to prevent excessive heat, steam condensation and dust and to remove contaminated air.
The direction of the air flow should never be from a dirty area to a clean area.
Ventilation openings should be provided with a screen or other protecting enclosure of non-corrodible material.
Facilities for Storage of Waste and Inedible Material
Facilities should be provided for the storage of waste and inedible material prior to removal from the establishment.
These facilities should be designed to prevent access to waste or inedible material by pests and to avoid contamination of drinking water; equipment, buildings or roadways on the premises.
Equipment and Utensils
Materials
All equipment and utensils used in drinking water handling areas and which may contact the drinking water should be made of material which does not transmit toxic substances, odour or taste, is non-absorbent, is resistant to corrosion and is capable of withstanding repeated cleaning and disinfection.
Surfaces should be smooth and free from pits and crevices.
The use of wood and other materials which cannot be adequately cleaned and disinfected should be avoided except when their use would not be a source of contamination.
Hygienic Design, Construction and Installation
All equipment and utensils should be so designed and constructed as to prevent hazards and permit easy and thorough cleaning and disinfection.
Establishment
Maintenance
The buildings, equipment, utensils and all other physical facilities of the establishment, including drains, should be maintained in good repair and in an orderly condition.
Cleaning and Disinfection
To prevent contamination of drinking water, all equipment and utensils should be cleaned as frequently as necessary and disinfected, whenever circumstances demand.
Adequate precautions should be taken to prevent drinking water from being contaminated during cleaning or disinfection of rooms, equipment or utensils, by wash water and detergents or by disinfectants and their solutions.
Detergents and disinfectants should be suitable for the purpose intended.
Any residues of these agents on a surface which may come in contact with drinking water should be removed by thorough rinsing with water, before the area or equipment is again used for handling drinking water.
Either immediately after cessation of work for the day or at such other times as may be appropriate, floors, including drains, auxiliary structures and walls of water handling areas should be thoroughly cleaned.
Personnel Hygiene and Health Requirements
Hygiene Training
Managers of establishments should arrange for adequate and continuing training of all water handlers in hygienic handling of water and in personal hygiene so that they understand the precautions necessary to prevent contamination of drinking water.
Medical Examination
Persons who come into contact with drinking water in the course of their work should have a medical examination prior to employment. As far as possible, a system should be put into place to avoid direct contact of persons or handlers with drinking water.
There shall be special examination, if the official agency having jurisdiction acting on medical advice, considers that this is necessary, whether because of epidemiological considerations or the medical history of the prospective water handler.
Medical examination of water handlers should be periodically carried out as and when clinically or epidemiologically indicated.
The drinking water units shall maintain records for all medical examinations carried out.
Communicable Diseases
The management should take care to ensure that no person, whether known or suspected to be suffering from, or to be a carrier of disease likely to be transmitted is permitted to work in any drinking water handling area in any capacity.
Also, to be separated from water handling areas are those afflicted with infected wounds, skin infections, sores or diarrhoea.
All areas in which there is any likelihood of such a person directly or indirectly contaminating drinking water with pathogenic micro-organisms should not be associable to these people.
Any person so affected should immediately report to the management.
Injuries
Any person who has a cut or wound should not continue to handle drinking water or contact surfaces until the injury is completely protected.
The protection shall be with a waterproof covering which is firmly secured and which is conspicuous in colour.
Adequate first-aid facilities should be provided for this purpose.
Washing of Hands
Every person, while on duty in a drinking water handling area, should wash the hands frequently and thoroughly with a suitable hand cleaning preparation under running warm water.
Hands should always be washed before commencing work, immediately after using the toilet, after handling contaminated material and whenever else necessary.
After handling any material which might be capable of transmitting disease, hands should be washed and disinfected immediately.
Notices requiring hand-washing should be displayed.
There should be adequate supervision to ensure compliance with this requirement.
Personal Cleanliness
Every person engaged in a drinking water handling area should maintain a high degree of personal cleanliness while on duty.
They should, at all times while so engaged, wear suitable protective clothing including head covering and footwear.
These should be cleanable, unless designed to be disposed off and should be maintained in a clean condition consistent with the nature of the work in which the person is engaged.
Personnel should not wear any insecure jewellery when engaged in handling drinking water.
Personal Behaviour
Any behaviour which could result in contamination of drinking water, such as eating, use of tobacco, chewing (for example, gum sticks, betel nuts, etc) or unhygienic practices, such as, spitting, should be prohibited in drinking water handling areas.
Establishment: Hygienic Processing Requirements
Raw Material Requirements
Control measures must be taken at all steps of processing to ensure that food safety and suitability are not compromised by hazards or other contaminants during operations.
Should there be a perceptible lacking in meeting the requirements, necessary corrective measures are immediately to be taken.
No water intended for bottling should be accepted by an establishment if it is known to contain pathogens or excessive residues of pesticides or other toxic substances.
Treatment
A hazard analysis which takes into consideration pathogens and toxic substances should be undertaken in the overall context of the application of principles such as HACCP to the production of Packaged Drinking water.
This should provide the basis for determining the appropriate combination of control measures to reduce, eliminate or prevent, as necessary, hazards (microbiological, chemical and radiological) for the production of safe Packaged Drinking water.
When necessary, treatments to remove or reduce chemical substances may include chemical and particulate (mechanical) filtration such as achieved with surface filters (e.g., pleated membrane filters) or depth filters (e.g., sand or compressed fibre (cartridge) filters), activated carbon filtration, demineralization (deionization, water softening, reverse osmosis, nano-filtration), and aeration.
All treatments of water intended for bottling should be carried out under controlled conditions to avoid any type of contamination, deterioration, growth of pathogenic and spoilage micro-organisms, formation of toxic by-products and the presence of residues of water treatment chemicals in amounts that raise health concerns.
Packaging Material and Containers
All packaging materials should be stored in a clean and hygienic manner.
The packaging material should be sound and should provide appropriate protection from contamination.
Only packaging material required for immediate use should be kept in the packing or filling area.
Product containers should not have been used for any purpose that may lead to contamination of the product.
In case of new containers, if there is a possibility that they have been contaminated, should be cleaned and disinfected.
When chemicals are used for these purposes, the container should be rinsed. Containers should be well drained after rinsing.
Filling and Sealing of Containers
Packaging should be done under conditions that preclude the introduction of contaminants in the product.
The methods, equipment and material used for sealing should guarantee a tight and impervious sealing
The system should not damage the containers nor deteriorate the physical, chemical, microbiological and organoleptic qualities of drinking water.
Reused containers and where necessary other containers should be washed and disinfected in an appropriate system and positioned within the processing plant so as to minimize post- sanitizing contamination prior to filling and sealing.
Disposable containers and closures shall not be ready for use without prior rinsing/disinfecting in the filling area. The filling and capping of disposable containers shall be done in system where there is minimal usage of hands so as to avoid contamination during filling and capping.
Packaging of Containers
Bottling operations (i.e., cleaning, rinsing, filling and sealing of containers) should be conducted in a manner that protects against contamination.
Control measures may include the use of an enclosed area and a containment enclosed system separate from other operations of the processing plant to protect against contamination.
Dust, dirt, microorganisms in the air, and condensation should be controlled and monitored.
New containers should be inspected and, if necessary, cleaned and disinfected.
Closures are generally supplied in a ready to use state and should be tamper resistant and the end capping shall be leak proof; they are not reusable.
Lot / Batch Identification
Each container shall be permanently marked with code to identify the producing factory and the lot.
A lot is quantity of drinking water produced under identical conditions, all packages of which should bear a lot number that identifies the production during a particular time, interval and usually from a particular processing line or other processing unit.
The unit shall establish a traceability and recall plan.
Processing and Production Records
Permanent, legible and dated records of pertinent processing and production details should be kept concerning each lot.
These records should be retained for a period that exceeds the shelf life of the product or longer, if required.
Storage and Transport of the End-Product
The end-product should be stored and transported under such conditions as will preclude contamination with and/or proliferation of micro-organisms and protect against deterioration of the product or damage to the container.
During storage, periodic inspection of the end-product should take place to ensure that only drinking water which is fit for human consumption is dispatched and that the end-product specification are complied with.
Effective cleaning and, where necessary, disinfection should take place between loads in the transport vehicle and in frequency defined through Hazard analysis for storage areas.
Storage instructions for the end product shall be properly mentioned on the labels.
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