The FSMA Requirement (21 CFR ยง117.37(a)): The water supply must be safe and of adequate sanitary quality. This applies to any water that contacts food or food-contact surfaces, is used to make ice, or is used in boiler-feed.
Recommended Solution & Expert-Level Pitfall:
- The Solution: If using municipal water, maintain a copy of the city’s annual potability report. If using well water, you must have a written sampling plan and test the water (at the source and point-of-use) at least annually for microbial and chemical contaminants. All ice (purchased or manufactured on-site) must be handled as a food ingredient, using sanitary scoops and stored in clean containers.
- The Pitfall to Avoid: Ignoring internal plumbing. Even potable water can be contaminated inside your facility. Dead-legs in plumbing, improper backflow prevention, and cracked hoses create contamination risks. Hoses must be stored on sanitary racks, not on the floor, and hose nozzles should be sanitized regularly.