Water quality is important for all companies in the food industry. These companies must have an HACCP (Hazard Analysis and Critical Control Points) system, which helps them ensure food safety. A producer can either use an approved external plan or develop their own food safety plan. The Dutch Food and Consumer Product Safety Authority (NVWA) ensures that companies comply with hygiene regulations. One of the most important aspects of these regulations is guaranteeing water quality, as process water plays a crucial role in the production process.
What is HACCP?
According to the NVWA, HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic tool for risk analysis in food production, based on seven key principles described in a ‘Food Code’. These principles are as follows:
- Identify all potential hazards and determine which are real risks.
- Determine which measures are needed to control the hazard and establish Critical Control Points (CCPs). These are points in the process where the risk can be prevented, eliminated, or reduced to an acceptable level.
- Set critical limits for each CCP.
- Establish how CCPs will be monitored.
- Define corrective actions for deviations at each CCP.
- Apply verification. Verification is periodic checking to see whether the HACCP approach is effective, or whether the control of a CCP is sufficient. It shows whether the working method leads to adequate safety [1].
- Keep documentation and records. Documentation refers to laying down the system structure, while recording means documenting specific aspects of system implementation.
Water quality in process water
The water quality at any food producer must be up to standard since this water comes into contact with food or is used as an ingredient in food products. However, water quality test results can sometimes be surprising. Process water must be free from pathogenic microorganisms such as Escherichia coli, Salmonella spp., and Listeria monocytogenes. Regular microbiological monitoring of the water is essential to ensure safety [2]. The presence of microorganisms in process water can become a serious challenge, affecting the final product and ultimately the consumer. Contaminated products may lead to recalls, and strictly adhering to the rules within an HACCP system helps improve the quality of the end products.
The role in HACCP in the production process
The hygien code for transport, storage and distribution is an example of a guideline that can be used to set up an HACCP plan for hygiene within logistics organizations [3]. This code has been approved by the NVWA, and when a company applies it correctly, it complies with food safety legislation . It ensures that food and consumers are protected from microbiological hazards and contamination .
The role of HACCP in process water
In Europe, process water quality is regulated by EU Regulation 852/2004 on food hygiene. This regulation requires that water in contact with food must be "safe and suitable" for its intended use. National authorities, such as the NVWA, may impose additional requirements on water quality in specific sectors of the food industry [4]. Within the HACCP system, process water is seen as a potential risk, especially when it comes into contact with food or is used to clean and disinfect equipment. The microbiological quality of process water must be monitored at all times, and the risks and necessary controls must be carefully examined. These controls should be tailored to the water's purpose and the desired quality. Therefore, it is logical to use an HACCP plan.
Watter for your process water disinfection
To ensure that water meets drinking water standards, disinfection is often essential. With conventional methods, the effectiveness of the disinfectants may not always be optimal. These methods can also be costly and harmful to the environment. Our Watter system uses electrolysis to produce a sustainable disinfectant on-site (in situ). With hypochlorous acid (HOCl) as the active substance, our solution is not harmful to humans, animals, or the environment. The hygiene code for transport, storage and distribution states that when process water is disinfected, periodic checks must ensure that the dosage remains within certain limits [3]. Our product is continuously dosed into the water in very low concentrations. This continuous dosing eliminates the risk of recontamination, ensuring the best microbiological quality of your process water at all times. Since our technology is versatile, multiple products can be replaced, saving money, plastic waste, and transportation (reducing CO2 emissions).
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