Safe, reliable water supply for beverage production

NO BOTTLER – no matter how well-funded – can take a beverage from concept to consumption without a safe water supply. Water that is free of contaminants (bacteria, high levels of mineral deposits, etc.) is the most critical building block of a high-quality beverage and there are several factors necessary to securing and maintaining a safe and reliable source of water for a bottling plant.

The right chemistry

The first important factor is a solid grasp of water chemistry. The bottler must have a clear understanding of incoming water chemistry based upon the minerals and bacteria commonly found in the water source identified for use. Once it has been determined that the source in question contains no harmful contaminants, the bottler must install the right water purification system for the product that is being manufactured.

Continuous monitoring of the water supply is needed to ensure that the water chemistry remains consistent. Even small increases in pH levels can have an impact on the taste and quality of the final beverage product. Weekly microbiological testing is also important to prevent contamination, which can result in lost revenue due to product recalls, as well as potential irreparable damage to the brand. Water samples should be analysed on a quarterly basis and a complete water analysis should be conducted for target markets and cross-checked with national standards on an annual basis.

Extensive training

To perform this testing and analysis, workers must be trained on treated water properties and chemistry. They should also be educated on the water standards of the production facility location as well as the water standards of the markets where the products will be sold, as these standards may vary. Bottlers must have comprehensive plans for identifying and resolving issues of contamination – if one were to occur – and make sure that workers are well-versed in emergency protocol measures to efficiently and effectively adjust their purification process as needed so as to minimise disruptions to the production cycle. Quality control measures may include hourly water chemistry checks, daily flushes and weekly microbiological testing to get the water supply back on track.

Water sampling practices will vary depending on the type of treatment system in use. For example, a reverse-osmosis (RO) system can accommodate testing every six hours. Conventional water treatment systems should be checked every hour. Careful monitoring of pressure, rates and chemistry should be applied to any system regardless of type. Best quality control practices should be taught and re-taught to workers in the event that updates are made to protocol. For good measure, bottlers should also keep an up-to-date reference manual or other literature detailing these practices so that employees may easily assess the information to address any urgent questions that arise.

Conserve water

Beyond securing and maintaining a safe water supply, bottlers must also take measures to conserve the water used throughout their operations – whether it is being used in production of the beverage or for cleaning purposes. Consumers around the world are increasingly holding brands accountable for their environmental impact and showing a preference for those that make strides towards greater sustainability.

To conserve water, bottlers should minimise rejected water waste within the parameters of their treatment systems. If water is continuously rejected, workers must invAir Jordan