Using non-reticulated water in a food business
Food businesses must ensure the water they use for food related activities including:
- washing food or ingredients
- cooking
- adding to food and drinks
- making ice
- cleaning of food contact surfaces
- cleaning of food containers and utensils
- personal hygiene
is safe for human consumption (drinking quality/potable). This is especially important if the food business does not have access to town water (reticulated) supply.
Where businesses do not have access to a potable water source, they must be able to show that the water is safe to use. Non-potable water may only be used when it will not affect food safety i.e. the washing of non-food contact surfaces such as floors.
Non-reticulated water supplies
Non-reticulated water supply is any supply that is not piped to a business by a water utility or local Council. Sources may include:
- rainwater e.g. tank water
- ground water e.g. bore water
- surface water e.g. river or lake, and
- trucked water e.g. water carrier.
Water that is from a reticulated supply that has had an interruption to service because of a water treatment plant breakdown, fire, flooding or other emergency, should be treated as water that is not guaranteed to be drinking quality.
Non-reticulated water supply risks
Hazards of non-reticulated water will depend on the source. Most non-reticulated water sources may contain microbiological contamination including viruses, bacteria such as Campylobacter, E. coli and Salmonella and parasites such as Giardia or Cryptosporidium. These harmful microorganisms, known as pathogens, are not visible to the naked eye.
Chemical contaminants in water are less likely than microbiological contaminants but can be just as harmful if present in high enough numbers. The types of chemicals that may be found in the water will be different depending on where the water is sourced, surrounding industries and land use and storage conditions.
Water safety and suitability
If water is from a non-reticulated water supply, it is important to follow these basic guidelines:
- Ensure water is collected from the most suitable and safest source available.
- Determine what microbial or chemical contaminants are in the surrounding environments and what effect they may have on the water used in the food business. This may involve having a laboratory test the water to help determine what, if any, treatment is required.
- Treat water if necessary to make it safe. This could involve the removal of solids, chemicals and microorganisms.
- Ensure collection sources for rainwater such as roofs and gutters are kept free of matter such as leaves and bird droppings.
- Ensure a first flush system is used for all rainwater collection to ensure that the first water collected during a rain fall event is discarded reducing the number of contaminants entering the tank.
- Ensure tanks which are used to store water are cleaned out regularly to remove any build-up of sludge or debris. This reduces the potential risks of contamination of the water.
- Where water is supplied by a water carrier:
- it should be sourced from a potable water supply
- the carrier should have hoses which are in good operating condition and are able to be effectively cleaned and sanitised
- the tank should only be used for the purpose of carrying drinking water, the operator should be able to provide documentation showing this
- some local Councils require water carriers to participate in a testing regime to ensure the quality of the water they carry. If so, the operator will have records of this testing.
- Ensure all equipment that is used to collect and store the water is suitable and well maintained.
- Ensure all equipment used in the collection and storage of water is well positioned to minimise the risk of contamination.
- Ensure all water storage equipment is vermin proof.
- Monitor the water regularly to ensure that the conditions of the water have not changed, and any treatments being undertaken are appropriate to ensure its safety.
It is important to remember that some water sources such as bore water may have a very high mineral load. While this may not affect the safety of the water, it may affect the quality, flavour and hardness and have an undesirable effect on the equipment that is used in the food business.
It is recommended that water is tested by an accredited laboratory on a regular basis to ensure the water continues to be safe.
More information
To see the requirements for drinking water in Australia see the Australian Drinking Water Guidelines.
For further advice on the management of rainwater tanks, refer to the Commonwealth Department of Health document available from Guidance on the use of Rainwater tanks.
For advice specific to your business, speak to your local council.