Water Safety in Food Premises: Potable Supply, Tanks, Backflow and Hot Water

Food premises generally must have an adequate supply of potable (drinking-quality) water at a volume, pressure and temperature suited to how it is used. Under the Food Standards Code, water that touches food, ice, food-contact surfaces or hands must be potable, and there must be no cross-connection between potable and non-potable supplies. Confirm the specific requirements for your premises with your state or territory food regulator and local council. Key takeaways: Water used for food, ice, food-contact surfaces and handwashing generally must be potable (drinking quality); where a supply is in doubt, the accepted reference is the Australian Drinking Water Guidelines.. There must be no cross-connection between potable and non-potable supplies, and backflow prevention is usually required to stop contaminated water being drawn back into the drinking supply.. Businesses on rainwater tanks, bores or other non-reticulated sources typically need to test, treat and maintain their water to keep it potable, and keep records.. Hot water is essential for effective cleaning and sanitising; FSANZ guidance gives examples such as around 82 degrees Celsius for a dishwasher sanitising rinse and about 77 degrees Celsius for at least 30 seconds for manual hot-water sanitising.. Requirements vary by jurisdiction and premises type, so confirm details with your state or territory food regulator and local council.. What counts as "potable" water and where it is required In the Australia New Zealand Food Standards Code, potable water means water that is acceptable for human consumption. Where there is any doubt about a supply, the accepted reference point is the Australian Drinking Water Guidelines (NHMRC/NRMMC). Standard 3.2.3 generally requires food premises to have an adequate supply of potable water, meaning water available at a volume, pressure and temperature suitable for the purposes it is used for. Across most food premises, potable water is required wherever water can end up in or on food, or on things that contact food or hands. The Code does allow non-potable water for some limited purposes (for example refrigeration equipment, fire-fighting or certain cleaning tasks) where the business can demonstrate it will not adversely affect food safety, but only if it is completely separated from the potable supply. In practice, treat drinking-quality water as the default unless a specific use is clearly and safely separated. Water used as an ingredient or added to food (including drinks and stocks).. Ice and any water used to cool or glaze food.. Washing fruit, vegetables and other produce.. Cleaning and sanitising food-contact surfaces, utensils and equipment.. Handwashing at wash basins used by food handlers.. Steam that contacts food or food-contact surfaces.. Reticulated town water vs tanks, bores and other sources If your premises is connected to a reticulated (mains) town water supply, the water is generally treated and monitored to drinking-water quality by the water utility up to your meter, and the main risks arise inside your own plumbing. If you rely on rainwater tanks, bores, dams, rivers or carted water, you are responsible for making sure that water is potable at the point of use. Non-reticulated and untreated supplies commonly need testing and treatment (for example filtration and disinfection) before the water can be considered safe for food use. This is a business-specific risk that your food safety program, and often your council or regulator, will expect you to have assessed and documented. Mains water: focus on internal plumbing, backflow and cleanliness of outlets and fittings.. Rainwater tanks: keep gutters, first-flush devices, mesh screens and lids maintained; exclude birds, vermin and debris.. Bores and surface water: assess contamination risks and treat to potable standard before food use.. Carted water: use a reputable supplier of potable water and keep delivery records.. Water tanks: siting, maintenance and testing Where tanks supply a food business, they should be constructed of food-safe, corrosion-resistant materials, fitted with secure lids and vermin-proof screens, and sited away from obvious contamination sources such as chemical storage, effluent lines and heavy vehicle areas. Inlets, overflows and vents all need screening so pests and debris cannot get in. A sensible routine includes periodic inspection, cleaning and desludging of tanks, plus water testing appropriate to the source and risk. Microbiological testing (for example for E. coli as an indicator of faecal contamination) is a common check. Because sampling frequency and parameters depend on your source and jurisdiction, agree a testing regime with your local council or a suitably qualified water professional and keep the results. Use food-grade, opaque tanks with tight-fitting, lockable lids.. Screen all openings (inlet, overflow, vents) to exclude pests and light.. Inspect, clean and desludge on a documented schedule.. Test water to a program matched to your source; retain laboratory reports.. Treat as required (for example filtration plus UV or chlorination) and monitor the treatment.. Backflow prevention and cross-connection control Backflow is the unwanted reverse flow of water back into the drinking-water supply, which can pull contaminants into clean water when pressure drops. In food premises, high-risk points include hose connections, dishwashers and glasswashers, combi ovens and steamers, cleaning-chemical dosing systems, and any connection to non-potable water. The Food Standards Code requires that there be no cross-connections between potable and non-potable supplies. Beyond that, backflow prevention is governed largely by plumbing law and the relevant Australian Standards (such as AS/NZS 3500), and is enforced by state or territory plumbing regulators and water authorities. Devices generally must be installed by a licensed plumber and, for testable devices, tested regularly (commonly annually) by an ac