Minimum standards to be observed by food processing enterprises

(1) A food processing enterprise shall ensure that water used in its processing operations– (a) as an ingredient or processing aid in contact with any food product; or (b) for rinsing or cleaning utensils and equipment; or (c) for cleaning, sanitation or disinfection purposes; or (d) for rinsing or cleaning the floors or walls of its processing plant; or (e) for handwashing by its staff involved in food- handling operations; or (f) as drinking water, when tested using the testing standards specified in subregulation (2), do not contain the bacteria and other matter specified in subregulation (3). (2) The testing standards referred to in subregulation (1) are– (a) testing using standards recommended by the American Public Health Association; (b) testing using standards recommended by the American Water Works Association; (c) testing using standards recommended by the Water Environment Federation; (d) testing using standards recommended by the United States Environment Protection Agency. 214 (3) The bacteria and other matter referred to in subregulation (1) are– (a) coliform bacteria; (b) faecal coliform bacteria; (c) more than 100 total aerobic bacteria per millilitre, 27C for 72 hours; (d) more than 20 total aerobic bacteria per millilitre, 37C for 24 hours; (e) salmonella and shigella; (f) faecal streptococci; (g) vibro cholerae and v. parahaemolyticus; (h) less than 0.5 parts per million or more than 5 parts per million of free chlorine.