Food Premises & Equipment (Show all)

Water Supply - Is there an adequate supply of potable water?

Guidance		Standard 3.2.3 cl 4 of the Code provides that: a food premises must have an adequate supply of water if water is to be used for any of the activities conducted at the food premises; and a food business must use potable water for all activities that use water unless the food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business. An ‘adequate supply of water’ means potable water that is available at a volume, pressure and temperature that is adequate for the purposes for which the water is used. For example some dishwashers, glass washers and similar cleaning machines may need water at a specified temperature or pressure to operate effectively. ‘Potable water’ means water that is acceptable for human consumption.
Non-compliance	Minor	Hot/Cold water system provides low pressure that is ineffective for washing equipment, food or hands.
	Major	Water system does not supply sufficient capacity to undertake all duties within the business requiring water supply. E.g. hot water system is undersized and cannot fill multiple washing sinks with hot water.
	Critical	No supply of water is provided to the premises or required food preparation sink, wash up sink or designated hand washing basin. Water supply is contaminated, from an unapproved or non-potable source e.g. untreated rainwater used within the premises. Hot water is not provided at 77oC or above where hot water only is used to sanitise equipment and utensils.