Water is a vital medium used for many different purposes in the food industry. Systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore critical to ensure that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way.

This Guideline summarizes the best practice for three water categories used in the food industry: product water, domestic water and utility water. See also Doc. 24.