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An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control should be available whenever necessary to ensure the safety and suitability of food. Potable water is a water source that meets the analytical criteria of the most recent edition of World Health Organisation Guidelines for Drinking Water Quality, or water of a prescribed higher standard. Water used within food businesses must meet the potability standards of the countries in which the associated food products are processed and sold. Non-potable water for use in fire control, steam production, refrigeration and other similar purposes where it would not contaminate food should have a separate controlled system. Non-potable water systems should be identified and should not connect with, or allow contact into potable water systems. Chemical additives for such systems should also be of an approved food grade where applicable.

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