Description

This report provides guidance on safe water use when preparing fresh produce and fish. It is also a guide for water risk management. Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of potable or drinking water. However, this is often not a feasible solution and water of different quality could be fit for some purposes, provided it does not compromise the safety of the final product for the consumer. This paper suggests that numbers of E. coli present in water are not an appropriate measure of water safety. Instead, assessments of fitness-for-purpose and the microbiological criteria of water required to maintain product safety should be risk-based

Safety and quality of water used in food production and processing: meeting report

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Paperback / softback by Food and Agriculture Organization , World Health Organization

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This report provides guidance on safe water use when preparing fresh produce and fish. It is also a guide for... Read more

    Publisher: Food & Agriculture Organization of the United Nations (FAO)
    Publication Date: 30/09/2021
    ISBN13: 9789251318089, 978-9251318089
    ISBN10: 9251318085

    Number of Pages: 97

    Non Fiction , Earth Sciences, Geography & Environment , Education

    Description

    This report provides guidance on safe water use when preparing fresh produce and fish. It is also a guide for water risk management. Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of potable or drinking water. However, this is often not a feasible solution and water of different quality could be fit for some purposes, provided it does not compromise the safety of the final product for the consumer. This paper suggests that numbers of E. coli present in water are not an appropriate measure of water safety. Instead, assessments of fitness-for-purpose and the microbiological criteria of water required to maintain product safety should be risk-based

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