Regulating Water Re-use in Food Production and Processing to ensure Acceptable Risk to Consumers

Regulating Water Re-use
in Food Production and
Processing to ensure
Acceptable Risk to
Consumers
Dima Faour-Klingbeil, Ph.D.
Principal Consultant | DFK for Safe Food Environment
IAFP 2021 Annual Meeting - July 18-21, 2021

WATER SCARCITY, A
GLOBAL CRISIS

55%
Global water
demand
2000-2050
Population growth and
urbanisation
Consumption
patterns
Climate change
Source: OECD Environmental Outlook to 2050: The Consequences of Inaction
Water pollution,
exploitation of
water resources..

GLOBAL FACTS
Food production
60%
increase in food
production will be
needed
by 2050 to keep up
with
growing population.
Manufacturing
400%
increase in water
demand
by manufacturing
sector
by 2050
(from 2000 baseline).
Electricity
15%
of freshwater
withdrawals
globally are for the
production of
electricity.
(source: UN, IWA)

WATER REUSE IN THE CIRCULAR ECONOMY
Source: World bank

1980 1st Drinking Water
Directive
(80/778/EC)
Sets out the quality of water
intended for human
consumption
1991 Urban Wastewater Treatment
Council Directive
91/271/EC)
Aims at protecting the environment
from the adverse effects of urban
wastewater discharges. It requires that
treated waste water be reused
whenever appropriate..
1998 Revision of the Drinking Water
Directive
(98/83/EC)
It lays down the quality requirements for
water intended for human consumption. It
Adds requirement to the Directive
(80/778/EC) regarding the materials
and substances used in the distribution of
drinking water..
2000 Council Directive (The Water
Framework Directive)
2000/60/EC)
Sets out rules to stop deterioration in the
status of EU water bodies and achieve
"good status" for Europe's rivers, lakes and
groundwater by 2015.
2018 REFIT revision of the DWD
& proposal for a Regulation on
minimum quality requirements for
reused water
2020 Regulation (EU) 2020/741
of the European parliament and
of the council of 25 May 2020 on
minimum requirements for water
reuse

WATER USE & REUSE IN FOOD PRODUCTION
• Intended use
• Quality of water
generated
• Technology
Water reuse (also commonly known as water recycling or water
reclamation) reclaims water from a variety of sources then treats
and reuses it for beneficial purposes such as agriculture and
irrigation, potable water supplies, groundwater replenishment,
industrial processes, and environmental restoration (EPA)

QUALITY OF WATER: WHAT IS IN THE SOURCE?
Contaminants
• Microbiological (bacteria, viruses, protozoa, and helminths)
• Chemicals (ECs/pharmaceuticals, heavy metals, Dioxins, etc.)
• Physical (metal microparticles, metals, glass, etc.)

QUALITY OF WATER: WHAT IS IN THE SOURCE?
• High BOD concentrations
• High levels of suspended / dissolved solids
• Minerals

Voulvoulis et al. (2018). Current Opinion in Environmental Science & Health, 2:32–45

S. R. Petterson & N. J. Ashbolt (2016). QMRA and water safety management
RISK-BASED APPROACH

Dutch Drinking Water
Act in 2001
health based target of
less than one
infection per 10,000
per year
Australian guidelines 22
for water recycling
The use of DALYs, performance
targets and reference pathogens is
based on the approach
described in the World Health
Organization (WHO) Guidelines for
Drinking-Water Quality
(WHO 2006a).
WHO (2016). Quantitative Microbial Risk Assessment: Application for Water Safety Management
Cunliffe, D. and Petterson, S. (2019)

WATER SAFETY PLAN
Source: Y.Y. Omar et al.(2017) from WHO (2004).

WATER REUSE IN FOOD PROCESSING
• Water used in food processing must be of a quality that is safe
and suitable for human consumption (Regulation (EC) 853/200
4, 21CFR Part 117)
• Only potable water, should be used in food handling and proces
sing,..(FAO recommended international code of practice: ge
neral principles of food hygiene)

Draft Guidelines for the Hygienic Reuse of Processing Water in Food
Plants: reuse water for incorporation into a food product shall meet at
least the microbiological and, chemical specifications for potable water.
Regulation (EC) 852/2004 on the hygiene of foodstuffs: “recycled wat
er used in processing or as an ingredient (does not) present a risk of con
tamination. It is to be of the same standard as potable water, unless the
competent authority is satisfied that the quality of the water cannot affe
ct the wholesomeness of the product in its finished form.”
Recirculated water which has received no further treatment and water
recovered from processing of food by evaporation or drying may be
used, provided its use does not constitute a risk to the safety and suita
bility of food - FAO recommended international code of practice: general pr
inciples of food hygiene

Hazard Analysis Critical Control Point (HACCP)
evidence and documentation to demonstrate the safe
reuse of water.
Treatment
method
Contamination
levels/types
Water quality
legal
requirements
The subsequent
food
manufacturing
operations.
temperature
and turbidity.
FACTORS DETERMINING WATER TREATMENT FOR REUSE
ü Conduct a hazard analysis
ü Determine critical control points (CCPs)
ü Establish critical limits
ü Establish monitoring procedures
ü Establish corrective actions
ü Establish verification procedures
ü Establish record-keeping and documentation
procedures
Knochel et al. 2002

• Health risks concerns
• Limited data availability
• Poor access to urban sanitation
• Information on the pipeline system
• Equipment/human resource availability
• Significant costs
• Divergence in standards
• Regulatory framework supports water reuse
CHALLENGES FOR SCALING UP
WSP AND WATER REUSE

Dima Faour-Klingbeil, Ph.D.
Director/PrincipalConsultant | DFK for Safe Food Environment
DFK for Safe Food Environment Auditing| Consultancy| Training Ottweilerstr. 14 A, 30559 Hanover, Germany
www.dfkfoodsafety.com

- Significant costs
- Divergence in standards
- Regulatory framework supports water reuse

Specialist advice from industry experts and/or water treatment companies should be so
ught for all stages of the process of designing a water reuse and/or recycling system fo
r a food processing plant.

Regulating Water Re-use in Food Production and Processing to ensure Acceptable Risk to Consumers

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