date:Nov 09, 2012
evaluate how and when they can reuse their water - potentially saving them money and contributing towards environmental sustainability.
John Holah, the document's editor, explains: This guideline provides help on the assessment of microbiological, chemical and physical hazards that can enter potable water following its first use in a food processing operation.
The outcome of this risk assessment will determine the degree of reconditioning necessary for its use in a second food processing ope