Food · Food Safety · Basic
Test daily for chlorine and pH. Submit microbiological samples per your food safety plan schedule. Record results immediately. Investigate and document any out-of-specification result.
A periodic water quality monitoring log for food production facilities recording the test results of process water used in product manufacture, cleaning, and as an ingredient. Tracks free chlorine residual, pH, turbidity, total dissolved solids, microbiological testing (coliforms, total plate count), and any corrective actions taken when results fall outside specification.
Water is an ingredient in most food products and is used for cleaning every food-contact surface. Contaminated water introduces pathogens, chemicals, or off-flavours directly into the product or onto clean equipment. Regular water quality monitoring is required by HACCP, FSMA, BRC, and SQF standards — this log provides the documented evidence.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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