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The most important issue in food businesses is cleaning. There is a certain hygiene procedure applied in food establishments in order to protect both the health of employees and the health of consumers. Of course, the most important element of the cleaning procedure of these processes is domestic water.
Drinking water is used in enterprises not only for cleaning but also for food production processes. For this reason, tests and analyzes are carried out at regular intervals in the use water in food businesses.
Microbiological, chemical and appearance parameters have been determined within the scope of the "Regulation on Water Intended for Human Consumption", which includes provisions on drinking and utility water.
General analysis;
- In terms of Appearance Features; color, turbidity, odor, taste, conductivity
- In terms of chemical properties; pH, Nitrite, Ammonium, Aluminum, Iron
- In terms of microbiological burden; Clostridium perfringens, Escherichia coli, Coliform bacteria
Among these tests, especially microbiological tests are of great importance. If there is a contamination of microorganisms, the contamination of the water with the sewage and the cleanliness of the water installation should be questioned. It is imperative that all the tests mentioned above are carried out regularly.
