European Hygienic Engineering

Analysis and periodic monitoring are primary to achieve quality standards. However, a more total quality approach is required [39]. Periodic control and review of water treatment and transport facilities, evaluation and protection of the water source, and the evaluation of the quality and performance of the laboratory analyses are also essential to achieve better quality. Implementation of the hazard analysis critical control points (HACCP) approach to water supplies and use, specifically in the food industry, has been recommended [41,42]. The hazards encountered in water treatment in food factories must be identified and controlled. Possible hazards encountered have recently been presented as a report of the European Hygienic Engineering and Design Group [43]. 

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