Improvement of the technological process of carbonated spring water by implementing the quality and food safety management standards

Abstract

Bottled spring water must be health providing, clean, without microorganisms, parasites or substances. The design, manufacturing and management of processes, related to spring water bottling involves controlling the safety issues that may arise in the production processes. These aspects are not sufficient to prevent hazards and they must be related to the implementation of a quality and food safety systems. The aim of the paper is to improve the technological process of carbonated spring water in Monopolis S.A Company, by implementing the quality and food safety management standards. The methodology is based on the implementation requirements of the HACCP principles, included in ISO 22000 standard. On the other hand, the results of the work highlight the safety parameters of ”Roua Apusenilor” carbonated spring water: physico – chemical, purity and microbiological. A HACCP generic model was developed for this company. In this case study, the hazard analysis and risk assessment was implemented with the identification of the critical control points, which includes filtration and impregnation of carbon dioxide. At the same time, the loss of carbon dioxide content in PET bottles of 2 and 2.5 litres during the shelf life period was observed and a statistical analysis of the resulting experimental data was performed. There is a significant decrease of carbon dioxide content in the two packaging volumes of about 3.2 and 4.6 g/l at the end of the best before period.