Water has the potential to carry bacteria that can cause food poisoning.
If contaminated water contacts fruit, it has the potential to contaminate fruit and could make consumers sick.
The risks associated with water need to be documented in your 'Food Safety Risk Assessment'.
If you are bringing water onto an orchard, it needs to be tested in accordance with your risk assessment.
Records of water testing need to be available on file and detail:
who is responsible for sampling;
the method of sample collection;
the laboratory used for testing; and
the location samples are kept.
ISO accredited laboratories must be used for any testing.
For more details, including all principles and criteria, please refer to the “Am I Ready?” checklist.