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Waters

First edition

ISSN0259-2916

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First edition

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The designations employed and the presentation of material in this information

product do not imply the expression of any opinion whatsoever on the part of th

Food and Agriculture Organization of the United Nations (FAO) or of the World

Organization (WHO) concerning the legal or development status of any country,

territory, city or area or of its authorities, or concerning the delimitation of its fro

boundaries. The mention of specific companies or products of manufacturers, w

or not these have been patented, does not imply that these have been endorsed

recommended by FAO or WHO in preference to others of a similar nature that amentioned.

ISBN 978-92-5-105836-7

All rights reserved. Reproduction and dissemination of material in this informatio

product for educational or other non-commercial purposes are authorized witho

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THE CODEX ALIMENTARIUS COMMISSION

The Codex Alimentarius Commission is an intergovernmental body

over 170 members, within the ramework o the Joint FAO/WHO

Standards Programme established by the Food and Agriculture Organizo the United Nations (FAO) and the World Health Organization (W

with the purpose o protecting the health o consumers and ensuring

practices in the ood trade. The Commission also promotes coordinatio

all ood standards work undertaken by international governmental and

governmental organizations.

The Codex Alimentarius (Latin, meaning Food Code) is the result o

Commissions work: a collection o internationally adopted ood standguidelines, codes o practice and other recommendations. The texts in

publication are part o the Codex Alimentarius.

WATERSFirst edition

Codex standards or waters and codes o hygienic practice are published i

compact ormat to allow their wide use and understanding by governm

regulatory authorities, ood industries and retailers, and consumers. Thi

edition includes texts adopted by the Codex Alimentarius Commission

2007.

Further inormation on these texts, or any other aspect o the C

Alimentarius Commission, may be obtained rom:

The Secretary

Codex Alimentarius Commission

Joint FAO/WHO Food Standards Programme

Viale delle Terme di Caracalla

00153 R I l

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WATERS

First edition

PREFACE

CODEX STANDARD FOR NATURAL MINERAL WATERS

CODEX STAN 108-1981

GENERAL STANDARD FOR BOTTLED/PACKAGED DRINKING WATERS

(OTHER THAN NATURAL MINERAL WATERS)

CODEX STAN 227-2001

CODE OF HYGIENIC PRACTICE FOR BOTTLED/PACKAGED DRINKING WATERS

(OTHER THAN NATURAL MINERAL WATERS)

CAC/RCP 48-2001

RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR THE

COLLECTING, PROCESSING AND MARKETING OF NATURAL MINERAL WATERS

CAC/RCP 33-1985

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CODEX STANDARD FOR NATURAL MINE

COD

1. SCOPE

This standard applies to all packaged natural mineral waters oe

does not apply to natural mineral waters sold or used or other

2. DESCRIPTION

2.1 Denition o natural mineral waterNatural mineral wateris a water clearly distinguishable rom or

because:

a) it is characterized by its content o certain mineral salts and

proportions and the presence o trace elements or o other

b) it is obtained directly rom natural or drilled sources rom u

bearing strata or which all possible precautions should be

protected perimeters to avoid any pollution o, or external

chemical and physical qualities o natural mineral water;c) o the constancy o its composition and the stability o its d

its temperature, due account being taken o the cycles o m

fuctuations;

d) it is collected under conditions which guarantee the origina

purity and chemical composition o essential components;

e) it is packaged close to the point o emergence o the sourc

hygienic precautions;

) it is not subjected to any treatment other than those permi

2.2 Supplementary denitions2.2.1 Naturally carbonated natural mineral water

A naturally carbonated natural mineral wateris a natural mine

ibl i d i h S i 3 1 1 d

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2.2.3 Decarbonated natural mineral water

A decarbonated natural mineral is a natural mineral water w

treatment in accordance with Section 3.1.1 and ater packag

dioxide content than that at emergence and does not visibly and

o carbon dioxide under normal conditions o temperature and

2.2.4 Natural mineral water ortied with carbon dioxide rom the

A natural mineral water ortifed with carbon dioxide rom th

mineral water which, ater possible treatment in accordance w

ater packaging, has more carbon dioxide content than that at em

2.2.5 Carbonated natural mineral water

A carbonated natural mineral water is a natural mineral water treatment in accordance with Section 3.1.1 and ater packag

eervescent by the addition o carbon dioxide rom another orig

2.3 AuthorizationNatural mineral water should be recognized as such by the respon

state, in which the natural mineral water has emerged.

3. COMPOSITION AND QUALITY FACTORS

3.1 Treatment and handling3.1.1 Treatments permitted include separation rom unstable co

compounds containing iron, manganese, sulphur or arsenic, by

ltration, i necessary, accelerated by previous aeration.

3.1.2 The treatments provided or in Sections 2.2.1, 2.2.2, 2.2.3, 2.2.4, 2

may only be carried out on condition that the mineral content

modied in its essential constituents, which give the water its pro

3.1.3 The transport o natural mineral waters in bulk containers or p

other process beore packaging is prohibited.

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CODEX STANDARD FOR NATURAL MINERAL WA

3.2.5 Cadmium 0.003 mg/l

3.2.6 Chromium 0.05 mg/l, calculated as total Cr

3.2.7 Copper 1 mg/l

3.2.8 Cyanide 0.07 mg/l

3.2.9 Fluoride See section 6.3.2

3.2.10 Lead 0.01 mg/l

3.2.11 Manganese 0.4 mg/l

3.2.12 Mercury 0.001 mg/l

3.2.13 Nickel 0.02 mg/l

3.2.14 Nitrate 50 mg/l, calculated as nitrate

3.2.15 Nitrite 0.1 mg/l as nitrite

3.2.16 Selenium 0.01 mg/l

The ollowing substances shall be below the limit o quantic

accordance with the methods prescribed in Section 7:

3.2.17 Surace active agents3

3.2.18 Pesticides and PCBs3

3.2.19 Mineral oil3

3 2 20 P l l i h d b 3

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WATERS

4.2 The source or the point o emergence shall be protected against

4.3 The installations intended or the production o natural mineral w

to exclude any possibility o contamination. For this purpose, and

a) the installations or collection, the pipes and the reservoirs smaterials suited to the water and in such a way as to prevent

oreign substances into the water;

b) the equipment and its use or production, especially installat

and packaging, shall meet hygienic requirements;

c) i, during production it is ound that the water is polluted, th

stop all operations until the cause o pollution is eliminated;

d) the observance o the above provisions shall be subject to pe

accordance with the requirements o the country o origin.

4.4 Microbiological requirementsDuring marketing, natural mineral water:

a) shall be o such a quality that it will not present a risk to the

consumer (absence o pathogenic microorganisms);

b) urthermore it shall be in conormity with the ollowing micr

specications:

First examination Deci

E. colior thermotolerant coliorms 1 250 ml must not be d

Total coliorm bacteria 1 250 ml

i > 1 or < 2 a second ex

Fecalstreptococci 1 250 ml

Pseudomonas aeruginosa 1 250 ml

i > 2 rejected

Sulphite-reducing anaerobes 1 50 ml

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CODEX STANDARD FOR NATURAL MINERAL WA

Second examination shall be done using the same volu

examination.

n: number o sample units rom a lot that must be examined t

sampling plan.

c: the maximum acceptable number, or the maximum allowab

units that may exceed the microbiological criterion m. Whe

exceeded, the lot is rejected.

m: the maximum number or level o relevant bacteria/g; value

either marginally acceptable or unacceptable.

M: a quantity that is used to separate marginally acceptable q

unacceptable quality oods. Values at or above M in any sam

relative to either health hazard, sanitary indicators, or spoi

5. PACKAGING

Natural mineral water shall be packed in hermetically sealed ret

or preventing the possible adulteration or contamination o w

6. LABELLING

In addition to the Codex General Standard or the Labelling (CODEX STAN 1-1985), the ollowing provisions shall apply:

6.1 The name o the product6.1.1 The name o the product shall be natural mineral water.

6.1.2 The ollowing designations shall be used in accordance with S

accompanied by suitable descriptive terms (e.g., still and sparkli

Naturally carbonated natural mineral water;

Non-carbonated natural mineral water;

Decarbonated natural mineral water;

Natural mineral water ortied with carbon dioxide rom th

Carbonated natural mineral water.

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6.3.2 I the product contains more than 1 mg/l o fuoride, the ollowing

the label as part o, or in close proximity to, the name o the produ

prominent position: contains uoride. In addition, the ollowin

included on the label: The product is not suitable or inants an

age o seven years where the product contains more than 1.5 m

6.3.3 I a natural mineral water has been submitted to a treatment in

section 3.1.1, the result o the treatment shall be declared on the

6.4 Labelling prohibitions6.4.1 No claims concerning medicinal (preventative, alleviative or cura

made in respect o the properties o the product covered by the

other benecial eects related to the health o the consumer shatrue and not misleading.

6.4.2 The name o the locality, hamlet or specied place may not o

name unless it reers to a natural mineral water collected at the

that trade name.

6.4.3 The use o any statement or o any pictorial device which may

the mind o the public or in any way mislead the public aboucomposition and properties o natural mineral waters put on sale

7. METHODS OF ANALYSIS AND SAMPLING

See relevant Codex texts on methods o analysis and sampling.

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GENERAL STANDARD F

PACKAGED DRINK

(Other than Natural Mi

COD

1. SCOPE

This Standard applies to waters or drinking purposes other

Waters, as dened in the Revised Codex Standard CODEX STAprepackaged/bottled1 and are suitable or human consumption.

2. DESCRIPTION

2.1 Packaged watersPackaged waters, other than natural mineral waters, ar

consumption and may contain minerals, naturally occurring o

may contain carbon dioxide, naturally occurring or intentionallcontain sugars, sweeteners, favourings or other oodstus.

2.1.1 Waters dened by origin

Waters defned by origin, whether they come rom the und

surace, dened under the present standard share the ollowing

a) they originate rom specic environmental resources witho

community water system;

b) precautions have been taken within the vulnerability perim

pollution o, or external infuence on, the chemical, microb

qualities o water at origin;

c) collecting conditions which guarantee the original microbio

essential elements o their chemical make-up at origin;

d) h i bi l i l d i l h

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WATERS

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Modications and handling o packaged waters3.1.1 Permitted physicochemical modications and antimicrobial tr

waters dened by origin

Waters dened by origin must not, prior to packaging, be mod

treatments other than those described in subsections below with t

modications or treatments and the processes2 used to achieve

the essential physicochemical characteristics nor compromise the c

and microbiological saety o these waters when packaged:

3.1.1.1 Selective treatments that modiy the original composition:

reduction and/or elimination o dissolved gases (and resultinpH); addition o carbon dioxide (and resulting change in pH) or re

the original carbon dioxide present at emergence;

reduction and/or elimination o unstable constituents such asulphur (as S0 or S--) compounds and carbonates in excess, un

conditions o temperature and pressure, o the calco-carbona

addition o air, oxygen or ozone on condition that the conceproducts resulting rom the ozone treatment is below the tounder section 3.2.1;

decrease and/or increase in temperature; reduction and/or separation o elements originally present in

concentrations or o maximum levels o radioactivity set acco

3.2.1.

3.1.1.2 Antimicrobial treatments or the waters dened by origin

Antimicrobial treatments may be used singly or in combinatio

conserve the original microbiological tness or human consum

and saety o waters dened by origin.

3.1.2 Physical and chemical modications and antimicrobial treatm

t

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GENERAL STANDARD FOR BOTTLED/PACKAGED DRINKING WATERS (Other

3.2 Chemical and radiological quality o packaged waters3.2.1 Health-related limits or chemical and radiological substanc

No packaged water shall contain substances or emit radioactivity

be injurious to health. To this eect, all packaged water shall co

related requirements o the most recent Guidelines or Dri

published by the World Health Organization.

3.2.2 Addition o minerals

Any addition o minerals to water beore packaging must com

outlined in the present standard and, where applicable, with

Codex General Standard or Food Additives (CODEX STAN 192-1

General Principles or the Addition o Essential Nutrients to Foo

4. HYGIENE

4.1 Code o practiceIt is recommended that all waters covered by the provision

collected, transported, stored, and i applicable treated, and pa

with the Recommended International Code o Practice Gene

Hygiene (CAC/RCP 1-1991) and in accordance with the Code o

Bottled/Packaged Drinking Waters (other than Natural Mineral2001).

4.2 Approval and inspection o the source or waters deneInitial approval or inspection o the source o waters dened by

upon appropriate scientic study adapted to the type o res

hydrology, etc.) and based on eld survey o the source and o t

shall demonstrate the saety o the source, the acilities and

The initial inspection o the source must be conrmed on a re

monitoring o the essential constituents, temperature, fow (

springs) and the chemical and radiological actors specied un

the microbiological standards established in conormity with the

Drinking Water Quality published by the World Health Organ

i i h ld b d il bl h i i

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However, in establishing such labelling requirements, considera

to ensuring that any product complying with this standard may be

that refects its classication within the standard and that consum

5.1.1 The name o the product shall be as ollows, depending on

accordance with Section 2.1.

5.1.1.1 Waters dened by origin

Any appropriate name (or names) in the case o waters that com

described under section 2.1.1 and that meet additional criteria

country including restricting the name o such water to certain

name. In the case o blends or mixtures o waters rom dierent en

each resource shall be labelled.Only waters dened by origin, in accordance with the prese

represented by names that reer to the origin or give an impress

The names used or chosen by the countries, in accordance with t

to represent prepared waters cannot apply to waters dened by

When applicable, the additional criteria established by the countr

o the chosen names cannot contravene the provisions o the pre

5.1.1.2 Prepared watersAny appropriate name (or names) to designate prepared wat

section 2.1.2 and that meet additional criteria established by ea

restricting the name o such water to certain names or only one n

5.1.2 Carbonation

5.1.2.1 The ollowing respective declarations should appear on the labe

the ollowing criteria:

In the case o ground waters dened by origin, naturally carbo

sparkling i, ater packaging, carbon dioxide spontaneously an

under normal conditions o temperature and pressure and the carb

rom the source at emergence and is present at the same level as w

i h ibl i i h

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GENERAL STANDARD FOR BOTTLED/PACKAGED DRINKING WATERS (Other

5.1.2.2 Words such as non carbonated or non sparkling or stil

packaging, there is no visible and spontaneous release o carbon

conditions o temperature and pressure when the packaged is o

5.2 Additional labelling requirements5.2.1 Chemical composition

The total dissolved solid content o packaged waters may be de

display panel. With regard to waters dened by origin, the chem

coners the characteristics to the product may also be declared o

5.2.2 Geographic location

Where required by the authorities having jurisdiction, the precis

o the specic environmental resource and/or the source o a wmust be declared in the manner prescribed in the applicable leg

5.2.3 Prepared water rom a water distribution system

When prepared water is supplied by a public or private tap wa

and subsequently packaged/bottled, but has not undergone

would modiy its original composition or to which carbon dio

been added, the wording From a public or private distribution

on the label along with the name o the product on the princip

5.2.4 Treatments

Where required by the authorities having jurisdiction, i a packa

been modied by a permitted treatment beore packaging, th

result o the treatment must be declared on the label in a ma

applicable legislation.

5.3 Labelling prohibitions5.3.1 No claims concerning medicinal (preventive, alleviative or cur

made in respect o the properties o the product covered by th

other benecial eects related to the health o the consumer sh

true and not misleading.

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CODE OF HYGIENIC PRACTICE F

PACKAGED DRINK


SECTION 1. SCOPE, USE AND DEFINITIONS

1.1 Scope

1.2 Use o the document

1.3 Denitions

SECTION 2. PRIMARY PRODUCTION

2.1 Environmental hygiene

2.1.1 Precautions in selecting a resource site

2.2 Hygienic production o water supplies

2.2.1 Protection o ground water supplies

2.2.1.1 Considerations or ground water supp

2.2.2 Protection o surace water supplies

2.2.2.1 Considerations or surace water supp2.3 Handling, storage and transport o water intended or

2.3.1 Hygienic extraction or collection o water

2.3.1.1 At point o origin

2.3.1.2 Protection o the area o origin

2.3.1.3 Maintenance o extraction or collectio

2.3.2 Storage and transport o water intended or bo

2.3.2.1 Requirements

2.3.2.2 Use and maintenance

SECTION 3. ESTABLISHMENT: DESIGN AND FACILITIES

3.1 Premises and rooms

3.2 Facilities

3 2 1 W l i d d b li

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SECTION 5. ESTABLISHMENT: MAINTENANCE AND SANITATION

SECTION 6. ESTABLISHMENT: PERSONAL HYGIENE

SECTION 7. TRANSPORTATION AND STORAGE OF BOTTLED WATER

SECTION 8. PRODUCT INFORMATION AND CONSUMER AWARENESS

SECTION 9. TRAINING

APPENDIX 1. MICROBIOLOGICAL AND OTHER SPECIFICATIONS

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CODE OF HYGIENIC PRACTICE F

PACKAGED DRINK


INTRODUCTION

International trade in bottled water has increased in recent year

diversity. Because o greater transport capacity, it is now possiblwater not just as ship, rail, and road cargo but also as airreight

mainly in crisis situations due to the higher cost. By all these

remedy or water shortages has become available when local wa

due to natural causes (such as droughts and earthquakes) or soc

sieges or sabotage) and bottled water, both natural mineral w

sorts, has been brought in to meet such emergencies.

Aside rom water shortages, real and perceived needs to imp

contributed to an escalating trade in bottled water. Increasingly that traditional suppliers o drinking water such as public and pr

not always be able to guarantee the microbiological, chemical

their product to the extent previously thought possible.

The contamination o water with viruses and parasitic protoz

to all consumers, particularly the immunocompromised. These p

to detect and bacterial indicators o their potential presence a

Thereore it may be helpul to consumers to supply inormat

measures the water has received. Protection o natural resourceas boiling, pasteurization, distillation, reverse osmosis ltration, a

submicron ltration are some o the control measures used to gu

or remove possible water contaminants such as oocysts o Cry

Cyclospora cayentanensis, and Toxoplasma gondii and cysts

i i h Gi di (l bli ) i t ti li d E t

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WATERS

o Hygienic Practice or the Collecting, Processing and Marketin

Waters (CAC/RCP 33-1985)). All bottled/packaged drinking water

mineral water are covered by this Code.

1.2 Use o the documentIt is emphasized that this document must be used in combination wi

International Code o Practice General Principles o Food H

1969), including the HACCP Annex, whose paragraph numbers a

it maintains, supplementing or specically applying them to bot

(other than natural mineral waters). This Code should also be used

the Principles or the Establishment o and Application o Microb

Foods (CAC/GL 21-1997).

1.3 DenitionsThese denitions are supplemental to the denitions in section 2.3

International Code o Practice General Principles o Food Hygie

The Food, and Food handling denitions apply only to this Code.

Bottled/packaged drinking water Water lled into hermetica

o various compositions, orms, and capacities that is sae an

consumption without necessary urther treatment. Bottleconsidered a ood. The terms drinking and potable are u

in relation to water.

Drinking water systems Public or private systems providing th

water sae and suitable or direct consumption.

Establishment Any suitable building(s), area(s) or surround

intended or bottling is collected, processed and bottled.

Food For the purposes o this Code, the term includes bottle

water.Food handling Any operation pertaining to collecting, processi

o bottles, storing, transporting, distributing and marketing

water.

Ground water Waters such as spring water, artesian water, and w

b i G d b l i d b

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CODE OF HYGIENIC PRACTICE FOR BOTTLED/PACKAGED DRINKING WATERS (Other

SECTION 2. PRIMARY PRODUCTION

These guidelines are supplemental to those set orth in Section II

International Code o Practice General Principles o Food

1969).

Prior to using a water resource or bottling purposes, its che

microbiological saety should be established over an appropria

variations.

2.1 Environmental hygiene2.1.1 Precautions in selecting a resource site

Hydrogeological data should determine the watershed and

surrounding the body o water rom which supplies are drawn oorigin in the ground) that can be sources o contamination. The

be protected as much as possible.

All possible precautions should be taken within the prote

o protection) to avoid any pollution o, or external infuence

ground or surace water. Disposal o liquid, solid or gaseous wa

the ground or surace water should be controlled. Disposal

microorganisms, ertilizers, hydrocarbons, detergents, pesticides

toxic metals, radioactive substances and other soluble organic anin the watershed should be avoided. Nor should drinking wat

path o potential sources o underground contamination, such a

industrial waste ponds, gas or chemical tanks, pipelines and soli

2.2 Hygienic production o water supplies2.2.1 Protection o ground water supplies

2.2.1.1 Considerations or ground water supplies

It is not easy to distinguish between protected and unprotected water supplies should be tested regularly or constancy o

microbial), chemical, physical and, where necessary, radiologic

requency o testing is determined by the hydrogeological eval

water collected, and the historical constancy pattern o a part

i i i d d d i b l d h ld

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2.3 Handling, storage and transport o water intended or bo2.3.1 Hygienic extraction or collection o water

2.3.1.1 At point o origin

The extraction or collection o water intended or bottling should

a manner as to prevent other than the intended water rom ent

or collection device. The extraction or collection o water in

should also be conducted in a hygienic manner to prevent any co

sampling points are necessary, they should be designed and ope

contamination o the water.

2.3.1.2 Protection o the area o origin

The immediate surroundings o the extraction or collection area

by limiting access to only authorized persons. Wellheads and spbe protected by a suitable structure to prevent entry by unau

pests, dust and other sources o contamination such as extraneo

foodwaters, and inltration water.

2.3.1.3 Maintenance o extraction or collection acilities

Methods and procedures or maintaining the extraction acilitie

They should not be a potential hazard to humans or a source o c

water. Wells should be properly disinected ollowing constructio new wells nearby, ater pump repair or replacement, or an

activity such as testing or and nding indicator organisms, path

plate counts in the water, and whenever biological growth inhib

Water collection chambers should be disinected within a rea

use. Extraction devices such as those used or bore holes should

maintained in a manner that avoids contamination o the water a

to human health.

2.3.2 Storage and transport o water intended or bottling

When storage and transport o the water intended or bottlin

origin to the processing plant is necessary, these operations mu

hygienic manner to prevent any contamination.

I ddi i 2 3 2 1 d 2 3 2 2 b l G id li h


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provide eective protection rom contamination, including allow any situation that arises to be checked easily.

2.3.2.2 Use and maintenance

Means o transport o water intended or bottling should be k

state o cleanliness, repair and condition. Containers and conve

bulk transport, should preerably be used only or transportin

bottling. When this cannot be achieved, conveyances and b

be used exclusively or ood transportation and must be cle

as necessary to prevent contamination. See also Code o Hyg

Transport o Bulk and Semi-Packed Food(CAC/RCP 47-2001).

SECTION 3. ESTABLISHMENT: DESIGN AND FACILITIES

These guidelines are supplemental to those set orth in Section 4

International Code o Practice General Principles o Food Hygie

3.1 Premises and roomsIn those areas o the processing establishment where containe

external environment (i.e., on the loading dock), especially prio

specic preventive measures should be incorporated into the acontamination o the containers used or bottled water.

3.2 Facilities3.2.1 Water supply not intended or bottling

This section pertains to water or cleaning and disinection purp

bottling.

Water intended or bottling should be carried in complete

water not intended or bottling. These lines should be idedierent colours. There must be no cross-connections. Water

disinection, should be potable (the standards o potability sh

those contained in the latest edition o the WHO Guideline

Quality) i there is a chance that it comes into direct or indire

h i i d d b li h i i b bl

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WATERS

4.1 Key aspects o hygiene control systemsWaters, rom drinking water systems, intended or bottling sh

drinking water standards (i.e., chemical, microbiological, p

established by the ocial authority having jurisdiction. For d

approved source, rms using waters rom drinking water system

water system testing results showing ull compliance with drink

established by the ocial authority having jurisdiction in a

Guidelines or Drinking Water Quality(WHO).

No waters intended or bottling should be accepted by an estab

to contain pathogens or excessive residues o pesticides or other

Water intended or bottling should be such (i.e. microbio

physically, and radiologically), that treatment i necessary (inclu

treatments such as combination o ltration, chemical disinectio

during processing results in nished bottled drinking water produ

suitable or consumption. Generally, the higher the quality o th

bottling, the less treatment is required to produce sae bottled drin

Surace waters should be tested or saety requently and treated

A hazard analysis which takes into consideration pathogens

should be undertaken in the overall context o the application

HACCP to the production o bottled water. This should provide the

the appropriate combination o control measures to reduce, elimnecessary, hazards (microbiological, chemical and radiological)

sae bottled water. Waters originating rom protected undergro

likely to require treatment than waters originating rom surace su

underground supplies.

When necessary, treatment o waters intended or bottling

or prevent growth o pathogens, may include the application o

(such as chlorination, ozonation, carbonation) and physical agen

as high heat, ultraviolet radiation, ltration). These treatments cacombination as multiple barriers. Treatments vary in their eectiv

organisms. Bottled waters produced with the use o an adequ

treatment technique will be less likely to contain pathogens o p

When necessary, treatments to remove or reduce chemical su

h i l d i l ( h i l) l i h hi


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(

4.2 PackagingThe requirements in the Recommended International Code

Principles o Food Hygiene (CAC/RCP 1-1969) cover these topics.

4.2.1 Washing and disinecting o containers

Reused containers and where necessary other containers sh

disinected in an appropriate system and positioned within th

as to minimize post-sanitizing contamination prior to lling a

containers may be ready or use without prior washing and dis

this is the case; i not, treat as careully as reusable containers.

4.2.2 Filling and sealing o containers

Bottling operations (i.e. lling and sealing o containers) shou

manner that protects against contamination. Control measures

enclosed area and a containment enclosed system separate ro

the processing plant to protect against contamination. Dust, d

the air, and condensation should be controlled and monitored.

4.2.3 Product containers and closures

Reusable containers should not have been used or any purp

contamination o the product and should be individually inspectcontainers should be inspected and, i necessary, cleaned and di

4.2.4 Use o closures

Closures are generally supplied in a ready to use state and shou

they are not reusable.

SECTION 5. ESTABLISHMENT: MAINTENANCE AND SANITATION

The requirements in the Recommended International Code

Principles o Food Hygiene (CAC/RCP 1-1969) cover these topics.

SECTION 6. ESTABLISHMENT: PERSONAL HYGIENE

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WATERS

SECTION 8. PRODUCT INFORMATION AND CONSUMER AWAREN

These requirements are covered in the Recommended Internatio

General Principles o Food Hygiene, (CAC/RCP 1-1969). See

Introduction o this document.

SECTION 9. TRAINING

The requirements made in the International Recommended Code

Principles o Food Hygiene (CAC/RCP 1-1969) cover this topic.

APPENDIX 1

MICROBIOLOGICAL AND OTHER SPECIFICATIONS

Section 5.2.3 Microbiological and Other Specications o

Recommended Code o Practice General Principles o Food H

1969) applies.

The provisions o the Principles or the Establishment and Applicati

Criteria or Foods (CAC/GL 21-1997) apply.

Microbiological and additional specications or bottled drinkin

natural mineral waters) are those o the World Health Organiz

Drinking Water Quality.

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RECOMMENDED INTERNATIONAL CODE

PRACTICE FOR THE COLLECTING, PRO

MARKETING OF NATURAL MINE

SECTION 1. FIELD OF APPLICATION

SECTION 2. DEFINITIONS

SECTION 3. PRESCRIPTIONS OF THE RESOURCES OF NATURAL MINERAL W

SECTION 4. ESTABLISHMENT FOR PROCESSING NATURAL MINERAL WATE

DESIGN AND FACILITIES

SECTION 5. ESTABLISHMENT: HYGIENE REQUIREMENTS

SECTION 6. PERSONNEL HYGIENE AND HEALTH REQUIREMENTS

SECTION 7. ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS

SECTION 8. END-PRODUCT SPECIFICATIONS

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WATERS

RECOMMENDED INTERNATIONAL CODE O

PRACTICE FOR THE COLLECTING, PROC

MARKETING OF NATURAL MINE

SECTION 1. SCOPE

This Code recommends appropriate general techniques or collec

water, its treatment, bottling, packaging, storage, transport, dist

direct consumption, so as to guarantee a sae, healthy and whole

SECTION 2. DEFINITIONS

2.1 For the purpose o this code the ollowing expressions have the m

2.1.1 Natural mineral waters all waters meeting the requirement

Natural Mineral Waters (CODEX STAN 108-1981).

2.1.2 Adequate sucient to accomplish the intended purpose o this

2.1.3 Cleaning the removal o soil, ood residues, dirt, grease or

matter.

2.1.4 Contamination the occurrence o any objectionable matter in t

2.1.5 Disinection the reduction, without adversely aecting the na

by means o hygienically satisactory chemical agents and/or phy

number o microorganisms to a level that will not lead to harm

natural mineral water.

RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR THE COLLECTING, P

OF NATURAL MINERA

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OF NATURAL MINERA

2.1.9 Packaging Material any containers such as cans, bottles, ca

wrapping and covering material such as oil, lm, metal paper a

2.1.10 Pests any animals capable o directly or indirectly contamin

water.

2.1.11 Containers any bottle, carton, can or other container to be lle

water, properly labelled and intended or sale.

2.1.12 Aquiers any solid permeable mass o rocks (layer) conta

water.

2.1.13 Spring any natural mineral water discharging genuinely rom

SECTION 3. PRESCRIPTIONS OF THE RESOURCES OF NATURAL

A. PROTECTION OF ALIMENTARY RESERVOIRS AND AQUIFE3.1 Authorization

Any spring, well or drilling intended or the collection o natura

be approved by the ocial authority having jurisdiction or this

3.2 Determination o the genesis o natural mineral waterAs ar as it is methodologically possible in each case, a precise ana

out on the origin o natural mineral waters, the period o their r

beore being collected and their chemical and physical qualities

3.3 Perimeter o protectionI possible areas wherein natural mineral water might be po

and physical qualities otherwise deteriorated should be determWhere indicated by hydrogeological conditions and considering

and physical, chemical and biochemical reactions, several per

dimensions may be provided or.

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Even where nature provides apparently sucient protection agai

potential hazards should be taken into consideration, such as m

engineering acilities etc.

B. HYGIENE PRESCRIPTIONS FOR THE COLLECTION OF NATUR

WATER3.5 Extraction

The withdrawal o natural mineral water (rom springs, gallerie

wells) must be perormed in conormity with the hydrogeologic

a manner as to prevent any other than the natural mineral wat

should there be pumping acilities, prevent any extraneous wat

reducing the supply. The natural mineral water thus collected o

protected in such a way that it will be sae rom pollution wheth

occurrence or actions or neglect or ill will.

3.6 MaterialsThe pipes, pumps or other possible devices coming into contact

water and used or its collection should be made o such material

the original qualities o natural mineral water will not be change

3.7 Protection o the extraction areaIn the immediate surroundings o springs and wells, precautionartaken to guarantee that no pollutant whatsoever can enter the

extraction area should be inaccessible to non-authorized people b

devices (e.g. enclosure). Any use not aiming at the collection o n

should be orbidden in this area.

3.8 The exploitation o natural mineral water

The condition o the extraction acilities, areas o extractionprotection as well as the quality o the natural mineral water sh

checked. To control the stability o the chemical and physical part

mineral water derived besides the natural variations automa

the typical characteristics o water should be carried out and no

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3.10 Equipment and reservoirsEquipment and reservoirs used or extraction o natural min

constructed and maintained in order to minimize all hazards to

avoid contamination.

3.11 Storage at the point o extractionThe quantity o natural mineral water stored at the point o

as low as possible. The storing should urthermore guarant

contamination or deterioration.

D. TRANSPORT OF NATURAL MINERAL WATER3.12 Means o transport, piping and reservoirs

Any vehicle, piping or reservoir used in the processing o natural

source to the bottling acilities, the latter included, should com

requirements and be made o inert material such as ceramic an

prevents any deterioration, be it by water, handling, servicing o

allow easy cleaning.

3.13 Maintenance o vehicles and reservoirsAny vehicle or reservoir should be properly cleaned and i nec

kept in good repair so as to not to present any danger o conmineral water and o deterioration o the essential qualities o

SECTION 4. ESTABLISHMENT FOR PROCESSING NATURAL MINEDESIGN AND FACILITIES

4.1 LocationEstablishments should be located in areas which are ree rom

smoke, dust or other contaminants and are not subject to food

4.2 Roadways and areas used by wheeled tracSuch roadways and areas serving the establishment which are w

in its immediate vicinity should have a hard paved surace suitab

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the end-product rom being contaminated. Raw and packagin

other additions which come into contact with natural mineral wa

apart rom other material.

4.3.3 Adequate working space should be provided to allow or satisa

all operations.

4.3.4 The design should be such as to permit easy and adequate clean

proper supervision o natural mineral water hygiene.

4.3.5 The buildings and acilities should be designed to provide sep

location or other eective means between those operations wh

contamination.

4.3.6 Buildings and acilities should be designed to acilitate hygienic

o a regulated fow in the process rom the arrival o the natu

the premises to the nished product, and should provide or app

conditions or the process and the product.

4.3.7 Natural mineral water handling, storing and bottling areas

Floors, where appropriate, should be o water-proo, non-anon-slip and non-toxic materials, without crevices, and should b

disinect. Where appropriate, foors should slope suciently o

trapped outlets.

Walls, where appropriate, should be o water-proo, non-abso

non-toxic materials and should be light coloured. Up to a heigh

operation they should be smooth and without crevices, and sho

and disinect. Where appropriate, angles between walls, betwe

and between walls and ceilings should be sealed and coved to aCeilings should be so designed, constructed and nished

accumulation o dirt and minimize condensation, mould devel

and should be easy to clean.

Windows and other openings should be so constructed as to

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mineral water and raw materials by condensation and drip, an

cleaning operations. They should be insulated where appropria

and nished as to prevent the accumulation o dirt and to m

mould development and faking. They should be easy to clean.

4.3.9 Living quarters, toilets and areas where animals are kept should brom and should not open directly on to natural mineral water h

4.3.10 Where appropriate, establishments should be so designed that ac

4.3.11 The use o material which cannot be adequately cleaned and disi

should be avoided unless its use would clearly not be a source o

4.3.12 Canalization, drainage lines

Canalization and drainage and used water lines as well as any

area within the protected perimeter should be built and mainta

as not to present any risk whatsoever o polluting aquiers and

4.3.13 Fuel storage area

Any storage area or tank or the storing o uels such as coal o

be designed, protected, controlled and maintained in such a maa risk o aquiers and springs being polluted during the storage

these uels.

4.4 Hygienic acilities4.4.1 Water supply

4.4.1.1 An ample supply opotable water in compliance with Section 5

o Practice General Principles o Food Hygiene (CAC/RCP 1-

pressure and o suitable temperature should be available with its storage, where necessary, and disstribution, and with adequ

contamination. The standards o potability should not be less th

the latest edition o Guidelines or Drinking-water Quality (W

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4.4.3 Changing acilities and toilets

Adequate, suitable and conveniently located changing acilities

provided in all establishments. Toilets should be so designed a

removal o waste matter. These areas should be well lit, ve

appropriate heated, and should not open directly on to na

handling areas. Hand washing acilities with warm or hot and chand-cleaning preparation, and with suitable hygienic means o

be provided adjacent to toilets and in such a position that the

them when returning to the processing area. Where hot and cold

mixing taps should be provided. Where paper towels are used,

o dispensers and receptacles should be provided near to each w

should be taken that these receptacles or used paper towels ar

Taps o a non-hand operable type are desirable. Notices should

personnel to wash their hands ater using the toilet.

4.4.4 Hand washing acilities in natural mineral water processing a

Adequate and conveniently located acilities or hand washing

be provided wherever the process demands. Where appropriat

disinection should also be provided. Warm or hot and cold water

cleaning preparation should be provided. Where hot and cold wate

taps should be provided. There should be suitable hygienic meWhere paper towels are used, a sucient number o dispensers a

be provided adjacent to each washing acility. Taps o a non-ha

desirable. The acilities should be urnished with properly trapped

to drains.

4.4.5 Disinection acilities

Where appropriate, adequate acilities or cleaning and disin

implements and equipment should be provided. These acilities so corrosion resistant materials, capable o being easily cleaned,

with suitable means o supplying hot and cold water in sucient

4.4.6 Lighting

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4.4.7 Ventilation

Adequate ventilation should be provided to prevent excessive hea

and dust and to remove contaminated air. The direction o the

be rom a dirty area to a clean area. Ventilation openings shou

screen or other protecting enclosure o non-corrodible mater

easily removable or cleaning.

4.4.8 Facilities or storage o waste and inedible material

Facilities should be provided or the storage o waste and ined

removal rom the establishment. These acilities should be desig

to waste or inedible material by pests and to avoid contaminat

water, potable water, equipment, buildings or roadways on the

4.5 Equipment and utensils4.5.1 Materials

All equipment and utensils used in natural mineral water han

may contact the natural mineral water should be made o ma

transmit toxic substances, odour or taste, is non-absorbent, is

and is capable o withstanding repeated cleaning and disinecti

smooth and ree rom pits and crevices. The use o wood and

cannot be adequately cleaned and disinected should be avoiduse would clearly not be a source o contamination. The use o

such a way that contact corrosion can occur should be avoided.

4.5.2 Hygienic design, construction and installation

4.5.2.1 All equipment and utensils should be so designed and cons

hygienic hazards and permit easy and thorough cleaning and d

SECTION 5. ESTABLISHMENT: HYGIENE REQUIREMENTS

5.1 MaintenanceThe buildings, equipment, utensils and all other physical acilitie

including drains, should be maintained in good repair and in an

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5.2.3 Adequate precautions should be taken to prevent natural mine

contaminated during cleaning or disinection o rooms, equipmen

and detergents or by disinectants and their solutions. Deterge

should be suitable or the purpose intended and should be acce

agency having jurisdiction. Any residues o these agents on a sur

in contact with natural mineral water should be removed by thwater in compliance with Section 5.5.1 o the Recommended In

Hygienic Practice General Principles o Food Hygiene (CAC/RC

area or equipment is again used or handling natural mineral wa

5.2.4 Either immediately ater cessation o work or the day or at such o

appropriate, foors, including drains, auxiliary structures and wa

water handling areas should be thoroughly cleaned.

5.2.5 Changing acilities and toilets should be kept clean at all times.

5.2.6 Roadways and yards in the immediate vicinity o and serving th

kept clean.

5.3 Hygiene control programme

A permanent cleaning and disinection schedule should be establishment to ensure that all areas are appropriately cleaned a

equipment and material are designated or special attention. A s

should preerably be a permanent member o the sta o the esta

duties should be independent o production, should be appoint

or the cleanliness o the establishment. He should have a thor

o the signicance o contamination and the hazards involved. A

should be well-trained in cleaning techniques.

5.4 Storage and disposal o wasteWaste material should be handled in such a manner as to avo

natural mineral water or potable water. Care should be taken

waste by pests. Waste should be removed rom the natural min

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5.6 Pest control5.6.1 There should be an eective and continuous programme or

Establishments and surrounding areas should be regularly exa

inestation.

5.6.2 Should pests gain entrance to the establishment, eradicationinstituted. Control measures involving treatment with chemical

agents should only be undertaken by or under direct supervis

have a thorough understanding o the potential hazards to hea

use o these agents, including those hazards which may arise

in the natural mineral water, such measures should only be car

with the recommendations o the ocial agency having jurisdic

5.6.3 Pesticides should only be used i other precautionary meas

eectively. Beore pesticides are applied, care should be taken

mineral water, equipment and utensils rom contaminatio

contaminated equipment and utensils should be thoroughl

residues prior to being used again.

5.7 Storage o hazardous substances5.7.1 Pesticides or other substances which may represent a hazard

suitably labelled with a warning about their toxicity and use. Th

locked rooms or cabinets used only or that purpose and dispen

by authorized and properly trained personnel or by persons u

o trained personnel. Extreme care should be taken to avoid c

mineral water.

5.7.2 Except when necessary or hygienic or processing purposes, no

contaminate natural mineral water should be used or stored in handling areas.

5.8 Personal eects and clothingPersonal eects and clothing should not be deposited in n

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jurisdiction, acting on medical advice, considers that this is necess

o epidemiological considerations or the medical history o the

mineral water handler. Medical examination o natural mineral w

be carried out at other times when clinically or epidemiologically

6.3 Communicable diseasesThe management should take care to ensure that no person, while

to be suering rom, or to be a carrier o a disease likely to be

ood or while aficted with inected wounds, skin inections, sor

is permitted to work in any natural mineral water handling are

which there is any likelihood o such a person directly or indi

natural mineral water with pathogenic micro-organisms. Any

should immediately report to the management that he is ill.

6.4 InjuriesAny person who has a cut or wound should not continue to ha

water or natural mineral water contact suraces until the injury is

by a waterproo covering which is rmly secured, and which is co

Adequate rst-aid acilities should be provided or this purpose.

6.5 Washing o handsEvery person, while on duty in a natural mineral water handlin

his hands requently and thoroughly with a suitable hand c

under running warm water in compliance with Section 5.5.1 o

International Code o Hygienic Practice General Principles o Foo

1-1969). Hands should always be washed beore commencing wo

using the toilet, ater handling contaminated material and whe

Ater handling any material which might be capable o transm

should be washed and disinected immediately. Notices requshould be displayed. There should be adequate supervision to en

this requirement.

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practices such as spitting, should be prohibited in natural m

areas.

6.8 VisitorsPrecautions should be taken to prevent visitors to natural minera

rom contaminating the product. These may include the use oVisitors should observe the provisions recommended in paragr

6.7 o this Code.

6.9 SupervisionResponsibility or ensuring compliance by all personnel with

Sections 6.16.8 inclusive should be specically allocated to c

personnel.

SECTION 7. ESTABLISHMENT: HYGIENIC PROCESSING REQUIRE

7.1 Raw material requirementsTo guarantee a good and stable quality o natural mineral water

be monitored regularly, e.g.

7.1.1 Spring discharge, temperature o the natural mineral water;

7.1.2 Appearance o the natural mineral water;

7.1.3 Odour and taste o the natural mineral water;

7.1.4 The conductance o natural mineral water or any other adequa

7.1.5 The microbiological fora.

7.2 Should there be a perceptible lack in meeting the standards, thmeasures are immediately to be taken.

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7.3.4 Treatment and necessary controls should be such as to protect ag

or development o a public health hazard and against deteriorat

o good commercial practice.

7.3.5 All contaminated equipment which has been in contact with r

be thoroughly cleaned and disinected prior to being used in coproducts.

7.4 Packaging material and containers7.4.1 All packaging material should be stored in a clean and sanitary

should be appropriate or the product to be packed and or the ex

storage and should not transmit to the product objectionable substa

acceptable to the ocial agency having jurisdiction. The packagin

sound and should provide appropriate protection rom contamina

material required or immediate use should be kept in the packing

7.4.2 Product containers should not have been used or any purpo

contamination o the product. Used containers, also new con

possibility that they have been contaminated, should be cleaned a

chemicals are used or these purposes, the container should be

under 5.2.3. Containers should be well drained ater rinsing. Used

unused containers should be inspected immediately beore lling

7.5 Filling and sealing o containers7.5.1 Packaging should be done under conditions that preclude

contaminants into the product.

7.5.2 The methods, equipment and material used or sealing shoul

and impervious sealing and not damage the containers nor detebacteriological and organoleptic qualities o natural mineral wat

7.6 Packaging o containersThe packaging o containers should protect the latter rom contam

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that exceeds the shel lie o the product. Records should also

distribution by lot.

7.9 Storage and transport o the end-productThe end-product should be stored and transported under su

preclude contamination with and/or prolieration o micro-oagainst deterioration o the product or damage to the conta

periodic inspection o the end-product should take place to en

mineral water which is t or human consumption is despatched

specications should be complied with when they exist.

7.10 Sampling and laboratory control procedureThe ollowing are intended as guidelines or testing the wate

critical control points:

Natural mineral water should contain no parasites and shoul

criteria:

n c m M

1. Coliorms 5 250 ml 1 0 1*

2. Faecal streptococci 5 250 ml 1 0 1*

3. Spore-orming sulte-reducing anaerobes

5 250 ml 1 0 1*

4. Pseudomonas aeruginosa 5 250 ml 0 0

5. Aerobic microbial count: The maximum permissible total aerobic counts per 37C depend on the unique characteristics o the source and should be xedjurisdiction.

* In cases o positive results (M 1) additional samples should be examined tpositive results.

SECTION 8. END-PRODUCT SPECIFICATIONS

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First examination Decision

Coliorms* 1 250 ml i absent accepted

Group D Streptococci 1 250 mli 1 or 2

i > 2

second examinati

rejected

P. aeruginosa 1 250 ml

i absent accepted

i 1 rejected

Second examination (4 x 250 ml) c 2 m M

Coliorms* 1 0 2

Group D Streptococci 1 0 2

P. aeruginosa 0 0 0

1 The second examination shall include detection o coliorms, Group D Streptococci, and P2 Results rom the rst and second examination.3 Methods to be elaborated.* Shall not be E. coli.

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For further information on the activities of the Codex Alimentarius Commissio

Sales and Marketing Group

Food and Agriculture Organization of the United Nations


00153 Rome, Italy

Secretariat of the Codex Alimentarius Commission

Joint FAO/WHO Food Standards Programme


00153 Rome, Italy

Telephone: +39 06 57051

Fax: +39 06 57053152/57054593

Telex: 625852 or 625853

E-mail: [email protected]

Web site: www.codexalimentarius.net

Codex publications may be obtained through the worldwide sales agents of F

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Waters

TC/M/A1386E/1/12.07/6000

ISBN 978-92-5-105836-7 ISSN0259-2916

JOIN

TFAO/WHOFOODSTANDARDS

PROGRAMME

CODEXALIMENTARIUSCOMMISSION

9 7 8 9 2 5 1 0 5 8 3 6 7

Codex standards for waters and codes of hygienic

practice are published in this compact format to allow

their wide use and understanding by governments,

regulatory authorities, food industries and retailers,

and consumers. This first edition includes texts

adopted by the Codex Alimentarius Commission

up to 2007.

The Codex Alimentarius Commission is an intergovernmental

body with over 170 members, within the framework of the

Joint FAO/WHO Food Standards Programme established by the

Food and Agriculture Organization (FAO) of the UnitedNations and the World Health Organization (WHO). The main

result of the Commissions work is the Codex Alimentarius, a

collection of internationally adopted food standards,

guidelines, codes of practice and other recommendations, with

the objective of protecting the health of consumers and

ensuring fair practices in the food trade.

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