Water plays a critically important role within the food and beverage industry as clean water ensures that the products we consume are healthy (and taste good!). On the opposite hand, when contaminated water is employed within the food and beverage manufacturing process, products can’t be sold to the general public, and every one the cash invested to supply the associated batches is wasted. Within the event that a contaminated item finishes up slipping out into the market, consumers can get sick—resulting in bad press, lawsuits, unhappy customers, and decreased profitability. During a worst-case scenario, such an occasion may even force a business to shut its doors permanently.
Before we explore exactly what food and beverage manufacturers can do to make sure the water they use is freed from contaminants, let’s take a glance at the driving forces behind the water quality standards within the food and beverage industry.
Who sets the water quality standards within the food and beverage industry?
Food and Drug Administration (FDA) and therefore the Environmental Protection Agency (EPA) set guidelines and standards that food and beverage manufacturers must suits to avoid penalties. While the FDA regulates drinking water and water utilized in food processing, the EPA is liable for overseeing water.
The FDA’s guidelines for water require that manufacturers ensure bottles are processed, stored, and transported in sanitary conditions; water is freed from bacteria and other contaminants; quality-control processes are wont to make sure the biological and chemical safety of water; and both source water and therefore the final product are tested for contaminants.
Similarly, the EPA features a slate of guidelines that public water systems are expected to follow. Within the past, testing water and maintaining water quality standards were often laborious, expensive, time-consuming endeavors. However, because of the evolution of technology, there are now several tools on the market that make compliance easy and affordable.
What tools are needed to live and maintain water quality?
Ensuring compliance with these guidelines requires a comprehensive approach that has testing several different water characteristics. For instance, let’s imagine a beverage manufacturer makes several sorts of drinks, including tea-based beverages and carbonated drinks.
Coffee And Tea drinks usually have a pH level between 6-7.5, and carbonated drinks usually measure between 2-4 pH. To make sure that these beverages suits FDA regulations, beverage manufacturers got to monitor pH levels of both sorts of drinks in real time to make sure pH levels are hovering within the correct range. This task can easily be accomplished with a contemporary pH meter.
There are several meters that food and beverage manufacturers can use to make sure their products are freed from contaminants, including:
Inline meters, which test pH, ORP, dissolved oxygen, TDS, turbidity and temperature levels, are often installed directly on the manufacturing line and wont to remotely monitor water quality during a continuous manner. Data is automatically relayed back to a central system to make sure that managers have access to up-to-date information in the least times. These tools are often utilized in conjunction with pumps that automatically adjust pH levels. They will even be connected to alarms that notify managers of any potential problems.
Portable testers and meters—which test pH, ORP, dissolved oxygen, TDS, turbidity and temperature levels—provide functionality almost like inline meters, except portables aren’t attached to the containers utilized in manufacturing. Customers can use these instruments to require spot readings across their facilities. They will pair portable testers with sharp glass electrodes to urge accurate readings on meat, cheese, and other dense foods, too.
Benchtop meters are utilized in laboratory settings to check pH, mV, and temperature levels. These instruments give extremely precise readings. In most cases, benchtop meters are used with glass electrodes because they’re easy to wash and may be wont to get readings in both liquids and semisolid substances.
With the appropriate instruments in place, food and beverage manufacturers can rest comfortably, knowing that their products are freed from contaminants—and, by extension, their customers are delighted.
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