THE ROLE OF WATER IN FOOD SAFETY.

The role of water in food safety cannot be overemphasized. Water is of value in all sectors of food processing, handling, storage and consumption. The uses of water in the food industry are as follows; 1) Washing the raw foods and vegetables that we intend to process. 2) Cooking the food/vegetables. 3) Washing pans, pots, cutting board, knives and other cooking utensils. 4) Cleaning working surfaces, table tops and floors. 5) Washing hands before touching the raw products, and in between processing. 6) Water is also frozen to make ice chips that are use in making some drinks, ice teas and fruit cocktails. 7) Water is of value also in the dairy industry and ice cream factories e.t.c. The source of water must be defined and ascertained to ensure that contaminated water is not used for processing. Water used in the food industry can be classified into portable and non portable sources basically because of the uses. Potable water is also called drinking water, which is fit for consumption by humans and other animals. Water may be naturally potable, or it may need to be treated in order to be safe. The safety of water is assessed with tests which look for potentially harmful contaminants. Non-potable water sources include rainwater, reclaimed/recycled water. While non-potable water is not appropriate for human consumption, it can be of use in other applications, such as doing laundry, toilet and urinal flushing and cooling tower make up water. THE CODEX ALIMENTARIUS REQUIRE, that adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control should be available whenever necessary so as to ensure safety and suitability of food. Portable water should be used for food processing and should be identified to prevent food contamination. Non portable water should be used for other activities in the food industry and at no time must there be a mix up of water source. Contaminated water used in food processing cause illness in consumers. Water contamination is a major source of gastrointestinal issues, which can be fatal. Pathogenic micro organism in contaminated water will contaminate food. The importance of personal hygiene cannot be overemphasized when handling food. The major key is to always wash hands and utensil. DO NOT STOP WASHING HANDS; EMBRACE FOOD SAFETY.