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Water Hygiene Inspection

Our Expert Engineers and Authorities;
Water Hygiene Inspection and Controls

Water Hygiene Inspection

Essential elements for living things are air and water as well as nutrients. Water is one of the most essential substances for living organisms to continue their life activities. People can live for five weeks without drinking food, but can only live up to 10 days without drinking water. Nearly 70 percent of the human organism consists of water.

Water hygiene means clean water. However, water hygiene is not only concerned with the qualities of drinking water. It also deals with the qualities of the water used. Water hygiene is also related to the prevention of water contamination and disinfection of water. The amount of water that people use for drinking and using needs is at least around 150 liters per person per day. People get 50 percent of their water requirements from drinks, 35 percent from food, and the rest from the burning of foods in the body. Roughly a day of 2-3 liters of water is required.

Inadequacy and contamination of the water brings some problems together. According to statistics in developing countries, almost 80 of diseases are related to water. The water that evaporates from the earth and mixes with the air is the cleanest in the air as steam. However, as this water descends to the earth as rainfall, it is polluted by dust, gases, smoke, radioactive fallout and microorganisms in the air. After landing on the earth, microbes, animal and plant organic residues, chemical chemicals used in agriculture, sewage and nuclear waste continues to be polluted.

Rapid advances in industry on the one hand, overpopulation on the one hand, increase the need for clean water use and water pollution is becoming the biggest problem. Unplanned and unconscious urbanization as a result of wastewater mixed with natural waters without treatment, this problem is exacerbated.

Water Hygiene Examination How?

The subject of water hygiene is based on the characteristics of water and discusses many factors such as turbidity, color, smell, flavor, permeability, pH, hardness, chemical properties.

The aim of the Food Hygiene Regulation issued by the Ministry of Food, Agriculture and Livestock in 2011 is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to the consumers.

In this context, the regulation also sets out the principles regarding water supply. Accordingly, the water to be used in food establishments should be ready and ready-to-use potable water at any time to prevent contamination of food. Non-potable water should be used for fire control, steam generation, cooling and similar purposes, which must be kept separate in operation and not connected to the potable water system. If recycled water is used, it should not pose a risk of contamination. If this type of water is used in food, it should be determined that it is of the same quality as potable water. These principles are intended to ensure that the potable water used in foods is hygienic.

Many testing and inspection organizations carry out hygiene and sanitation inspections in an unbiased manner in accordance with national and international standards. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of accreditation.

Drinking and potable water samples taken from the enterprises are subjected to the necessary analyzes and their compliance with the relevant legal regulations is checked. These studies are based on the principles of Food Hygiene Regulation and TS 2003 Hygiene and Sanitation in Food Production Facilities - published in 13027.

our organization TÜRCERT Technical Control and Certification also operating on the basis of the authority it receives from national and international accreditation bodies. It provides water hygiene inspection services to enterprises with a competent manager and employee staff and a strong infrastructure.



Water Hygiene Inspection