ACC Processing Plant Process Water/Ice Requirements

ACC certification processing plant for production water and ice food safety requirements, the requirements are as follows:

5.9.1 Water used by the factory shall be inspected for microbial and chemical contamination by an independent laboratory at least every six months.

5.9.2 Water used in food production areas must be potable and comply with standards for microbiological and chemical contaminants and meet the standards of the United States Food and Drug Administration (USFDA) and/or the European Union (US).

5.9.3 The factory must prevent water contamination through backflow caused by water supply check valves and appropriate storage.

5.9.4 During product production, a routine program of water testing shall be conducted to detect residual chlorine and the presence of coliform bacteria or other contaminants.

5.9.5 The clean water provided by the factory must be at a temperature of 25 degrees Celsius or above.

5.9.6 All ice used in the factory, including ice purchased from outside, must be tested for microbial and chemical contaminants by an independent laboratory, and the inspection records must be filed.

5.9.7 Ice must be stored in clean, well-maintained areas and handled to avoid contamination.

5.9.8 Routine ice quality checks shall be conducted to detect residual chlorine and the presence of coliform bacteria or other contaminants.

5.9.9 Ice used for cooling and storing raw food must not be mixed with ice used to preserve processed and packaged products.