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PRP 3: Water And Air Quality
Completion requirements
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Water Quality
When non-potable water is present in the rooms, e.g., for the production of steam or fire- control, this water may not come into contact with the food products or raw materials. This water has to be delivered through separate pipelines, which are completely separated from the pipelines for drinking water. Both pipelines need to be identified clearly.
The used water must be tested on its bacteriological quality at regular times: once a month for well water and twice a year for tap water. Concerning the chemical analyses, for tap water a certificate of analysis of the water company is sufficient; for well water, chemical analysis has to be carried out yearly.
Air Quality
The airflow within a food company may provide a pathway for microbes and contribute to their dissemination throughout the company. Filters often contain large numbers of microorganisms and must be inspected frequently and changed when necessary.
The development of condensation on ceilings should be avoided. Excessive heat or humidity has to be removed efficiently. When ventilators are used for this purpose, they should be easily disassembled and cleaned at regular times.