What do you need to know?
• Water can carry harmful bugs and chemicals which can make people sick. You must only use clean, uncontaminated water for food preparation.
• Water can be contaminated when being stored on-site and being distributed around food premises.
• You must have enough clean water available to clean your food preparation areas, equipment and utensils.
• You must have clean water available for staff to wash their hands.
• Water can be contaminated at the source of supply. It is important to follow your local council's advice.
What do you need to do?
• Provide the name of your registered supplier.
• Always use water which is safe for food preparation, cleaning and washing hands. If your water supplier advises the water is unsafe, you must:
◦ not use it, or
◦ boil it for at least 1 minute before use, or
◦ disinfect it with chlorine before use, or
◦ use another supply of water which you are sure is safe (e.g. bottled water).
• Always throw out any food which has been contaminated by unclean water.
• Only use water tanks, pipes and outlet taps of any water supplies on-site that are suitable for food processing, hand washing and cleaning.
What do you need to show?
• Show your verifier:
◦ a record of any maintenance you've done(see the 'Maintaining equipment and facilities card).
