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Natural Mineral Waters: How to prepare for the Recognition Process Dr. Andrew F. Flanagan Executive Analytical Chemist Western Regional Public Analyst’s.

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Presentation on theme: "Natural Mineral Waters: How to prepare for the Recognition Process Dr. Andrew F. Flanagan Executive Analytical Chemist Western Regional Public Analyst’s."— Presentation transcript:

1 Natural Mineral Waters: How to prepare for the Recognition Process Dr. Andrew F. Flanagan Executive Analytical Chemist Western Regional Public Analyst’s Laboratory University Hospital – Galway.

2 Natural Mineral Water –Natural Mineral Water (2009/54/EC [recast of 80/777/EC & amendments] + 2003/40/EC + 115/2010) ‘Natural mineral water’ means microbiologically wholesome water, within the meaning of Article 5 (micro rules), originating in an underground water table or deposit and emerging from a spring tapped at one or more natural or bore exits. Natural mineral water can be clearly distinguished from ordinary drinking water: (a) by its nature, which is characterised by its mineral content, trace elements or other constituents & where appropriate, by certain effects; (b) by its original purity, both characteristics having been preserved intact because of the underground origin of such water, which has been protected from all risk of pollution.

3 The composition, temperature and other essential characteristics of natural mineral water must remain stable within the limits of natural fluctuation; in particular, they must not be affected by possible variations in the rate of flow. Leads to a requirement to conduct: – Geological and hydrological surveys (protection zones) – Physical, chemical and physico-chemical surveys (chemical fingerprint!) – need for permitted treatments? – Microbiological analyses at source (“microbiologically wholesome”) – Clinical and pharmacological analyses – water may have “properties favourable to health” but not required (BADISCHE ERFRISCHUNGS-GETRÄNKE v LAND BADEN-WÜRTTEMBERG) i.e. Characterise site & water (UK FSA requires 2 yrs of acceptable characterisation data before granting recognition)

4 Once characterised & ok => Source Management!!! Protect your water Secure Site –Accidental & malicious –Pests Optimum Design (what businesses etc are around?) –Buildings –Bore hole Appropriate Services –Water (potable v. non-potable = SEPARATE!!!) –Containers Equipment, Cleaning, Personnel & Transport –Storage of materials that could effect the water –Health & Hygiene –External Materials = water packages (0.5 l, 1l etc…)

5 Processes (5 year certification cycle) HACCP Record Keeping Analysis (accredited laboratory – ISO 17025) Type (physical, chemical, microbiological) & Frequency (continuous, daily … annual) -based on production volumes? Consistent monitoring for changes in the locality (liaise with local government/landowners etc) Agricultural Industrial/commercial Residential Other (dumps, incinerators)

6 Certification (5 year cycle) Certified by: “responsible authority in the country of extraction” Meet provisions of Annex I Definition of Natural Mineral Water & criteria for the application of the definition Regular checks on Annex II (2) requirements Water exploited (i.e. extracted & packaged) to i)prevent contamination ii)preserve (characterised) unique water properties If the above requirements are no longer met = suspend certification (annex II (3) required FBO to suspend all exploitation & bottling) Voluntarily = protect brand image/name/reputation (EU Art. 19 of Reg 178 requires FBO to act if know of failure of food safety requirements)

7 Documents: Directive 2009/54/EC Directive 2003/40/EC Regulation (EU) 115/2010 Directive 98/83/EC Guides: Ireland: I.S. 432:2010 Ireland: Parameters of water quality EPA

8 Thank You!


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