Food Safety Command Center 13 items
Water Testing & Potability Verification Checklist
Verify that water used in food processing, as an ingredient, and for cleaning is potable, tested, and protected from cross-connection.
21 CFR 117EPA SDWA40 CFR 141
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Water Source and Supply
- Is water that contacts food or food-contact surfaces from a supply of safe, sanitary quality (potable)? *
- Where a private well or non-municipal source is used, is it protected and tested per applicable regulation? *
- Is running water at a suitable temperature and pressure provided in all areas where required?
Microbiological and Chemical Testing
- Is water tested for total coliform and E. coli at a defined frequency? *
- Are results reviewed against potability criteria (e.g., absence of coliform per 100 mL)? *
- Is a corrective action procedure in place for out-of-specification water results? *
- Date of last water test
Non-Potable Water Control
- Is non-potable water (e.g., for fire control or refrigeration condensers) in separate lines that do not connect to or backflow into potable systems? *
- Are non-potable water lines clearly identified and marked? *
- Is reused or recirculated water (e.g., flume, cooling water) treated and monitored to maintain safety?
Plumbing and Backflow
- Is the plumbing designed to prevent backflow and cross-connection between potable and non-potable systems? *
- Are backflow prevention devices installed at hose bibs and equipment connections and tested per schedule? *
- Is there no backflow from, or cross-connection to, the sewage system? *
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