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Read our Q&A and find out everything you ever wanted to know about bottled water!
Safety and quality
Safety
Safety comes first !
Bottled waters must meet the highest safety standards.
Bottled water is carefully protected at source, in the bottling process and in the bottle itself according to HACCP principles (Hazard Analysis Critical Control Points). HACCP is a food safety system which identifies steps critical to consumer safety, imposes controls and highlights corrective action where necessary.
Before official approval is given to start bottling water a rigorous set of rules laid down by national authorities have to be met in order to ensure that practices are hygienic. Following approval, every bottler has to continue to prove on a regular basis that his water is safe to drink.
In addition, there is regular testing of all water destined for bottling to ensure that it is microbiologically safe. Bottled water sources must also be carefully protected to ensure that they do not get contaminated.
Contamination Free
There are two guarantees that bottled water sources are free from contaminants such as pesticides, pathogenic bacteria or toxic metals. The first is that they are carefully checked and inspected before they may be used as sources in the first place.
Sources which contain any such contaminants may not be used. The second guarantee is the protection that sources must have once they have been approved for use. Every source must be protected from contamination and water bottlers must ensure that the purity of the water is maintained.
Frequency of Testing
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All bottled water production must comply with food safety regulations and is also guided by industry good practice and guidelines. The water is rigorously monitored at the spring and in all production steps, according to control plans derived from a compulsory HACCP approach (Hazard Analysis and Control of Critical Points).
Product is not released for sale until retention samples demonstrate each batch is safe.
Because of the food specificity of bottled water, the frequency of controls during the production is high, resulting in a quite significant number of individual samples, which is in average significantly higher than what is taken for any other sourceof water supplied to drink.