flo Annexure - VII DRAFT STANDARDS FOR WATER AS AN INGREDIENT OF FOOD 1. Definition ‘The Potable Water used as an ingredient of food means the water (treated or untreated) supplied or sourced from any means by food business operator for use into food for its manufacture, preparation or ‘reatment, The food business operators shall ensure that water used as an ingredient of food meet prescribed minimum standards for protecting public health, 2, Requirements: ‘The water as defined above shall comply with the requirements given in Table 2.1, Table 2.2, Table 23, Table 24 and Table 2.5, All the water analysis parameters need to be analysed by the food business operator periodically as per the prescribed monitoring requirements for parameters to ensure water potability. The water analysis to be done from a recognized! public health laboratory while adopting prescribed sampling method. The method of analysis for different parameters mentioned in table 2.1 to 2.5 may be referred by the laboratories as per IS, AOAC, ISO, USEPA ete. Record of water analysis reports shall be maintained by the food business operator for monitoring and audit purpose. Table 2.1: Bacteriological quality of water SLNo. Name of Contaminant Maximum Contaminant Level (MCL) EEE ct acceptable 4 lL Coliform bacteria, MPN index Per 100 ml Less than I Hea Standard plate count, per ml Max 30 (Note 1) 3. | Proteolytic and lipolytic organisms, 3 (Nofe2) 7 combined count per ml, Max 4 | Salmonella typhi per250 ml ‘Absent S. Vibreio cholera per 250 ml “Absent Notel: Not applicable in case of cooling water and of hot water used in dairy industry. Note 2: Not applicable in case of cooling water, hot water and for water used for general purposes in dairy industry. Table 2.2: Physical and Chemical Parameters [si Name of Contaminant Maximum Contaminant Level (MCL) acceptable | Colour (Hazen units), Max _ 20 = Turbidity (units), Max 10 Odour None ar