Which analyses are needed for water used in the food industry?

According to Article R1321-1 of the French Public Health Code, « All water used in food businesses for the manufacture, processing, preservation or marketing of products or substances intended for human consumption, which may affect the wholesomeness of the final foodstuff, including food ice of water origin. » is considered as drinking water.

As such, it must comply with the limits and quality references defined for microbiological and chemical parameters in the amended decree of 11 January 2007.

If the company uses water that does not come from the public distribution network (private resource), the food business operator is responsible for the quality of the water from the source to the point of use.

The Decree of 11 January 2007 defines the sampling and analysis programmes for the sanitary control of water used in a food business that does not come from a public distribution network.

This text sets out two analysis programmes:

• A programme R, corresponding to so-called “Routine” analyses
• A programme C, corresponding to so-called “Complementary” analyses, which together with programme R make up the full analysis programme (R+C)

If quality limits are exceeded, the operator must implement corrective measures. If the exceedance poses a risk to human health, the prefect may impose restrictions on use.

Phytocontrol holds the national approval of the Ministry of Health for carrying out sampling and analyses for the sanitary control of water.

You will find details of our accreditations in our COFRAC technical annex No. 1-6066.

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