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Water is often taken for granted in most food preparation and processing operations. As well as being an ingredient in many foods, it may be used for growing, unloading, fluming, washing, brining, ice manufacture and in sanitation and hygiene programs.
Water safety can never be taken for granted.
Unsafe water - whether the result of direct contamination or improper treatment - may result in a contaminated food product. All foods are at risk but highest among them are ready-to-eat products.
The national standard is taken from the Guideline for Canadian Drinking Water Quality which can be found on the Internet at: http://www.hc-sc.gc.ca/ewh-semt/water-eau/drink-potab/guide/index-eng.php
The most significant risks to people's health from drinking water come from microscopic organisms
such as disease-causing bacteria, protozoa and viruses. The guidelines that relate to these microorganisms are stringent because
the associated health effects can be quite severe. They can also affect health over the long-term.
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