Chapter: Operations and Documentation
Section: F.B.1 Water
Sub-Section: N/A

Elements

The regulatory requirements contained in this guideline will be met when:

F.B.1 (01) A fish processing plant has a potable water system to supply the fish processing operation with potable hot and cold running water that is protected from contamination and available at all times the plant is in operation. (Risk Ranking: High)

F.B.1 (02) Potable water is used by the fish processing operation at the fish processing plant at all times. (Risk Ranking: Critical)

F.B.1 (03) Any non-potable water supplied to the fish processing operation is from a system where the piping is not connected to the piping of the potable water system and is identified by permanent, distinct and easily recognized markings; no outlet from the non-potable water system is located where it can discharge into a sink or lavatory, a fixture into which an outlet from the potable water system discharges, or a fixture that is used for a purpose related to the processing, packaging, labelling, storing or handling of fish products, ingredients, labelling materials or packaging materials. (Risk Ranking: High)

F.B.1 (04) Non-potable water is only used or reused at a fish processing plant if the water is exclusively for extinguishing a fire or used for purposes unrelated to fish processing and in a manner that will not contaminate a fish product, ingredient, labelling material or packaging material. (Risk Ranking: High)

F.B.1 (05) The operator of a fish processing operation has written approval from a director to re-use any water, and the operator complies with the conditions attached to the approval. (Risk Ranking: Medium)

F.B.1 (06) All water used by a fish processing operation is in adequate quantity and pressure, and at an appropriate temperature for the activity for which the water is used. (Risk Ranking: Medium)

F.B.1 (07) All water used by a fish processing operation is handled, stored and distributed in a manner that minimizes the risk of contamination of the water. (Risk Ranking: Medium)

F.B.1 (08) All ice used by a fish processing operation is made with potable water, is not contaminated, is handled and stored in a manner that minimizes the risk of contamination of the ice, and is adequate in quantity for the activity for which it is used. (Risk Ranking: High)

F.B.1 (09) All steam used by a fish processing operation is generated from potable water, is not contaminated, is handled in a manner that minimizes the risk of contamination of the steam, and is adequate in pressure for the purpose for which it is used. (Risk Ranking: Medium)

F.B.1 (10) All water to be used as potable water by a fish processing operation that is not from a drinking water system providing disinfection pursuant to Ontario Regulation 170/03 or Ontario Regulation 319/08 is disinfected using water disinfection equipment that is designed and constructed to be capable of achieving, at all times, potable water. (Risk Ranking: Medium)

F.B.1 (11) Any water disinfection or water treatment equipment used by a fish processing operation is operated and maintained in accordance with the manufacturer’s instructions. (Risk Ranking: Medium)

Rationale

Water has many uses in fish processing plants, such as product rinsing/washing, chilling, ice manufacturing, as an ingredient, cleaning, sanitizing and hand washing. Operators must ensure that the fish processing operation has a system to supply potable hot and cold running water at all times when the plant is in operation, and that it is protected against contamination.

Potable water

The operator must ensure that all water that has direct or indirect contact with fish products is potable. Potable water must meet the minimum requirements for drinking water quality as prescribed in O. Reg. 169/03 (Ontario Drinking Water Quality Standards) made under the Safe Drinking Water Act, 2002.

Water storage and distribution systems used by the operation in the fish processing plant must prevent contamination of the water. Operators should routinely monitor their water by testing the water from different outlets.

Non-potable water

Non-potable water may only be used in a fish processing plant for extinguishing a fire or for purposes unrelated to fish processing and in a manner that will not contaminate fish products, ingredients, labelling materials or packaging materials (for example, watering plants outside).

The non-potable water system must be clearly identified in a distinct and easily recognizable manner and must be designed so that there is no possible cross-connection with the potable water system. For example, the operator may implement a colour coding system or signs.

Outlets from the non-potable water system must not discharge into any potable water system or fixture, any sink or lavatory, or any fixture used for a purpose related to the processing, packaging, labelling, storing or handling of fish products, ingredients, packaging materials or labelling materials. Non-potable water must not be discharged in a manner where it could contaminate the potable water system.

Any fish product, ingredient, packaging material, labelling material or food contact surface that comes into contact with non-potable water (for example, in the event of a boil water advisory) must be assessed and appropriate corrective actions taken.

Back-flow prevention

All hoses, taps, or other potential sources of contamination should be designed to prevent backflow or back siphonage. For example, hoses and other plumbing connections should be equipped with vacuum breakers to prevent back-siphonage in submerged water lines.

Water sources

Water used by an operation in a fish processing plant can come from municipal or non-municipal sources.

Water from a regulated drinking water system is disinfected at the source. As such, this water does not require additional disinfection by the fish processing operation; however, the water distribution system(s) within the fish processing plant can become a source of contamination. The potability of this water should be tested periodically by the operator from a variety of fixtures used for purposes related to processing fish products.

Water from a non-regulated source (for example, private well water or surface water) requires treatment with a disinfection method that provides continuous disinfection while the water system is in operation, to ensure it is potable for use by the operation.

Methods for continuous disinfection include:

  • addition of chlorine
  • ultraviolet light treatment
  • ozonation

Water disinfection and water treatment equipment must be operated and maintained in accordance with the manufacturer’s instructions and must be designed and constructed to be capable of achieving potable water at all times. Ideally, systems should be monitored and results recorded to ensure that the disinfection/treatment is applied consistently to produce potable water.

Disinfection systems may provide a means of continuous monitoring through digital technology.

When using any disinfection method (such as chlorination), refer to the “Procedure for Disinfection of Drinking Water in Ontario”.

It is the operator's responsibility to confirm that their disinfection system is functioning effectively (for example: Free Available Chlorine (FAC) records or ensuring the UV light is on and functioning properly).

Water disinfection and water treatment systems equipment must be part of the maintenance program. See the “Maintenance” FPG for more information. If disinfection equipment is not functioning properly, the operator must take immediate action to correct the issue prior to resuming fish processing operations. Operators are strongly advised to seek expert advice on the set up, operation and maintenance of their water disinfection system.

Re-use of water

Water must not be re-used unless the director has provided written approval for the re-use of water in fish processing plants. The operator must demonstrate to the director that the re-use of water will not contaminate fish products, ingredients, labelling materials or packaging materials, and the operator must follow any and all conditions that the director attaches.

Volume, temperature, pressure

An adequate supply of potable water, ice, and steam must be available for all operational and cleanup purposes. Water temperature can impact activities such as cleaning and sanitizing, and hand washing. Water must be available at temperatures suitable for the sanitation chemicals being used. Water pressure must be suitable for the intended purpose.

Ice

Ice that is made by the fish processing operation must be made from potable water, using clean equipment.

Ice purchased from a commercial source must be certified to ensure that it is manufactured from potable water. The operator should ensure that purchased ice is supplied by a reputable manufacturer and should obtain a certificate of its potability or test the potability of the ice received.

Steam

Steam used by the fish processing operation must be generated from potable water if it may impact food safety, for example, if it is used for preparing product or is used during sanitation activities. Boiler treatment chemicals should be suitable for the intended use, used according to the manufacturer’s instruction, and not present a risk of contamination.

Regulatory references

Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 27(1)(2), 28, 29, 30(1), 31, 34

    1. A fish processing plant must have a potable water system to supply the fish processing operation with potable hot and cold running water that is protected from contamination and available at all times the plant is in operation.
    2. Subject to section 28, the potable water from the system referred to in subsection (1) must be used at the plant at all times.
    1. In addition to a potable water system, a fish processing operation may also be supplied with water from a non-potable water system if,
      1. the piping of the non-potable water system is not connected to the piping of the potable water system and is identified by permanent, distinct and easily recognized markings;
      2. no outlet from the non-potable water system is located where it can discharge into,
        1. a sink or lavatory,
        2. a fixture into which an outlet from the potable water system discharges, or
        3. a fixture that is used for a purpose related to the processing, packaging, labelling, storing or handling of fish products, ingredients, labelling materials or packaging materials; and
      3. the water from the non-potable system is used or reused in accordance with subsection (2).
    2. Non-potable water may only be used or reused at a fish processing plant if the water is,
      1. used or reused exclusively for extinguishing a fire;
      2. used for purposes unrelated to fish processing and in a manner that will not contaminate a fish product, ingredient, labelling material or packaging material; or
      3. reused in compliance with an approval issued under section 34.
    1. All water used by a fish processing operation must be,
      1. adequate in quantity and pressure for the activity for which the water is used;
      2. handled, stored and distributed in a manner that minimizes the risk of contamination of the water; and
      3. at a temperature appropriate for the activity for which the water is used.
    2. All ice used by a fish processing operation must be,
      1. made with potable water;
      2. not contaminated;
      3. handled and stored in a manner that minimizes the risk of contamination of the ice; and
      4. adequate in quantity for the activity for which it is used.
    3. All steam used by a fish processing operation must be,
      1. generated from potable water;
      2. not contaminated;
      3. handled in a manner that minimizes risk of contamination of the steam; and
      4. adequate in pressure for the purpose for which it is used.
    1. All water to be used as potable water by a fish processing operation and that is not from one of the following sources must be disinfected using water disinfection equipment that is designed and constructed to be capable of achieving, at all times, primary disinfection in accordance with the Procedure for Disinfection of Drinking Water in Ontario:
      1. A drinking water system that is already providing disinfection pursuant to Ontario Regulation 170/03 (Drinking Water Systems) made under the Safe Drinking Water Act, 2002.
      2. A drinking water system that is already providing disinfection pursuant to Ontario Regulation 319/08 (Small Drinking Water Systems) made under the Health Protection and Promotion Act.
  5. Any water disinfection or water treatment equipment used by a fish processing operation must be operated and maintained in accordance with the manufacturer’s instructions.
    1. The operator of a fish processing operation shall ensure that no water is reused by the operation unless a director is satisfied that the reuse of water will not contaminate fish products, ingredients, labelling materials or packaging materials and has approved the reuse in writing.
    2. The director may attach conditions to an approval given under subsection (1) if the conditions relate to minimizing the risk of contamination of fish products, ingredients, labelling materials or packaging materials from the reuse of water and the operator shall comply with the conditions.
    3. If the director provides written approval to reuse water, the reused water may be non-potable if the director is satisfied that using non-potable water will not contaminate fish products, ingredients, labelling materials or packaging materials and indicates in the approval that the reused water may be non-potable.
    4. The director may revoke an approval to reuse water if the director is no longer satisfied that the reuse will not contaminate fish products, ingredients, labelling materials or packaging materials.