This podcast episode discusses the changes in Spanish Royal Decree 3/2023 regarding potable water control in the food industry. The speaker, Marife Montes Luna, aims to clarify the decree's requirements and help food industry professionals understand how to comply with the new legislation.
Here are the answers to your four questions, developed solely from the provided podcast transcript:
The podcast defines three categories of water usage:
Water for consumption: This includes water used in food manufacturing, processing, preservation, and marketing, as well as cleaning surfaces, utensils, and materials that come into contact with food. Regulations for this type of water are stringent, requiring adherence to the Royal Decree's specifications regarding quality and testing frequency.
Process water: This water is used for purposes such as refrigeration, steam generation, and closed-circuit systems. Crucially, it never directly contacts food. Regulations are less stringent than for consumption water.
Cleaning water: This is used to clean surfaces, objects, and materials that may come into contact with food. While also categorized under "consumption water" broadly, it is highlighted separately because it must not pose a contamination risk. The regulatory requirements are still significant to prevent food contamination.
A food industry is classified as a "water manager" when it obtains water from its own source (e.g., well, surface water). This designation brings additional responsibilities:
The podcast describes several types of water analyses, with frequencies varying based on factors such as water source, usage, and treatment:
Routine control: Generally weekly, unless a higher-level control has been recently performed. This checks organoleptic characteristics (color, odor, taste) and disinfection levels.
Control analysis: More in-depth than routine, analyzing organoleptic and microbiological properties. Frequency depends on the results from tables in Annex C of the Royal Decree, taking into account consumption levels, storage, and treatment methods.
Complete analysis: The most comprehensive analysis, covering numerous parameters. Frequency is determined by Annex C of the Royal Decree, dependent on the water's source and usage.
Operational control: Monitors treatment efficacy and is only necessary if the water is being treated on-site. Frequency depends on consumption levels and treatment performed.
Tap control: Analyzes water quality at points of use (taps) to ensure final water quality. Frequency is dependent on multiple factors as outlined in the podcast.
To comply with Royal Decree 3/2023, a food industry's water control program (often part of a broader prerequisite program or HACCP plan) should include:
Marife Montes concludes by summarizing that understanding and applying Royal Decree 3/2023 to the food industry requires careful consideration of several factors. She emphasizes the complexity of the decree and the need to consider water source, usage, treatment methods, and the resulting analysis frequencies and parameters. She encourages listeners to use the provided notes to aid in implementing these requirements and to become members of her podcast for continued support and updates. She expresses hope that the explanation provided will clarify the process and urges listeners to share the podcast and leave reviews.
