Maintains Equipment and Plumbing Systems Hard water or high mineral content can cause scale buildup in dishwashers, coffee machines, and ice makers. Testing allows businesses to install proper filtration or treatment systems, extending equipment lifespan. Ensures Safe Ice Production Ice used in drinks or food storage must be made from clean, potable water. Testing prevents ice contamination, which can lead to foodborne illnesses. Improves Customer Confidence Guests expect clean and safe water for drinking, cooking, and washing. A commitment to water safety enhances the reputation of the food service establishment. Detects Chemical Contaminants Water may contain harmful chemicals like lead, pesticides, or nitrates, which can be dangerous if ingested. Testing ensures water meets safety standards for chemical contaminants. How Often Should Water Be Tested? Municipal Water Supply: At least annually, as it is already regulated but can still experience issues.
If Issues Arise: Test immediately if there are signs of contamination (bad taste, odor, discoloration). By regularly testing water quality, foodservice operations can prevent health risks, comply with regulations, and maintain high food and service standards. AGENCIES THAT CAN ASSIST WITH WATER TESTING Well Water: More frequently (quarterly or biannually), as it is not regulated and is more prone to contamination. ENVIRONMENTAL PROTECTION AGENCY (EPA) U.S. FOOD & DRUG ADMINISTRATION (FDA) CENTER FOR DISEASE CONTROL & PREVENTION (CDC)
HOSPITALITY NEWS MAR | Page 09
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