What is the recommended (required?) frequency of drinking water testing?

[Ka Pilo]

....I would suggest that you make a proper risk assessment based on the source, method of storage etc.

I think this is the answer.

 

[Al Dyer]

KaPio

As to your original question:::

If it is required that water be tested to ISO standards, we have already lost the battle...................

 

[JaneB]

If it is required that water be tested to ISO standards, we have already lost the battle...................

How so? And what battle has been lost?

 

[Stijloor]

KaPio

As to your original question:::

If it is required that water be tested to ISO standards, we have already lost the battle...................

Al,

The OP resides in the Philippines.

Stijloor.

 

[somashekar]

I think this is the answer.

Required = Statutory requirement. If it is annual please follow this scientifically.
Recommended = Statutory + Business requirement based on the risk assessment. Consider all ongoing changes that effects the drinking water system which effects drinking water quality., and your strengths in prevention of contamination.

 

[Hershal]

First place to look for frequency requirements is in the regulatory world, ISO comes only after that.

In the US for example, there is more than one group involved. The FDA has their fingers in it, and EPA also has their fingers in it. Each has a different focus. Both must be understood to get a complete picture.

FDA page that details some of their focus: http://www.fda.gov/Food/ScienceRese...acteriologicalAnalyticalManualBAM/default.htm

I don't have the link for the EPA Water Sense program, but that one requires labs to be accredited by ILAC Signatory bodies that are also recognized by EPA for Water Sense.

 

[v9991]

I think this is the answer.

Any risk assessment should be supported by data; and in this case of water systems, its specific to the system design and its dependence/variation (on source water...pre-treated supply or ground water etc.,); and based on data generated(trend of water system in viz., seasons etc.,);

 

[harry]

HACCP - hazard analysis and critical control point is one of the risk analysis tool that people in the food industry use. Done properly and by people with the right competency, it should address the points brought up in the previous posts. Depending on use and how 'critical' it is, secondary treatment may be required.

Over here, supplies from tap water is generally accepted as good because of past good records and the general practice is to test it at least once a year. However, food safety is not about meeting minimum requirements but best practices - carry out additional test if you have reason to require it (such as during periods of drought and flood or reports of spillage nearby the water source).