DEAS 153: 2022  
ICS 13.060.20  
 
© EAC 2022                                                                                                                               Fouth  Edition 
2022   
 DRAFT EAST AFRICAN STANDARD  
Packaged drinking water  — Specification  
EAST AFRICAN COMMUNITY  DEAS 153: 2022  
ii © EAC  2022  – All rights reserved  
 Copyright notice  
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© East African Community  2022  — All rights reserved  
East African Community   
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Tanzania  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 153: 2022  
© EAC 2022  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  4 
4 Types of packaged drinking water  ................................ ................................ ................................ ...... 5 
5 Requirements  ................................ ................................ ................................ ................................ .........  5 
5.1 General requirements  ................................ ................................ ................................ ...........................  5 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  6 
6 Contamina nts ................................ ................................ ................................ ................................ .........  7 
6.1 Inorganic contaminants  ................................ ................................ ................................ ........................  7 
6.2 Organic contaminants ................................ ................................ ................................ ...........................  7 
6.3 Radioactive materials ................................ ................................ ................................ ............................  8 
6.4 Microbiological contaminants  ................................ ................................ ................................ ..............  9 
7 Packaging  ................................ ................................ ................................ ................................ ...............  9 
8 Labelling  ................................ ................................ ................................ ................................ ...............  10 
8.2 General  ................................ ................................ ................................ ................................ .................  10 
8.2 Additional labelling requirements  ................................ ................................ ................................ ..... 10 
8.2.1  Fluoride  ................................ ................................ ................................ ................................ ................  10 
8.2.2  Geographic location  ................................ ................................ ................................ ............................  10 
8.2.3 Water from water distribution system  ................................ ................................ ...............................  10 
8.3 Labelling prohibitions  ................................ ................................ ................................ .........................  10 
9  Parameters for minimum monitoring  ................................ ................................ ................................  10 
10 Sampling  plan for packaged drinking water  ................................ ................................ .....................  11 
Annex  A (normative)  Recommended hygienic practices  ................................ ................................ ............  12 
A.1 General  ................................ ................................ ................................ ................................ .................  12 
A.2 Prescriptions of the general practices of packaged drinking waters  ................................ ............  12 
A.2.1  Protection of alimentary reservoirs and aquifers  ................................ ................................ ............  12 
A.2.2  Hygiene prescriptions for collection of drinking water  ................................ ................................ ... 13 
A.2.3  Maintenance of extraction facilities  ................................ ................................ ................................ ... 13 
A.2.4  Transport of packaged drinking water within an establishment and from the source  ................  13 
A.3 Establishment for processing packaged drinking water — Design and fac ilities  ........................  14 
A.3.1  Location  ................................ ................................ ................................ ................................ ................  14 
A.3.2  Roadways and areas used by wheeled traffic  ................................ ................................ ..................  14 
A.3.3  Building and facilities  ................................ ................................ ................................ .........................  14 
A.3.4  Hygienic facilities  ................................ ................................ ................................ ................................  16 
A.3.5  Equipment and utensils  ................................ ................................ ................................ ......................  17 
A.4 : Hygienic requirements for the establishment  ................................ ................................ ................  18 
A.4.1  Maintenance  ................................ ................................ ................................ ................................ .........  18 
A.4.2  Cleaning and disinfection  ................................ ................................ ................................ ...................  18 
A.4.3  Hygiene control programme  ................................ ................................ ................................ ..............  18 
A.4.4  Storage and disposal of waste  ................................ ................................ ................................ ...........  18 
A.4.5  Exclusion of animals  ................................ ................................ ................................ ...........................  18 
A.4.6  Pest control  ................................ ................................ ................................ ................................ ..........  19 
A.4.7  Storage of hazardous substances  ................................ ................................ ................................ ..... 19 
A.4.8  Personal effects and clothing  ................................ ................................ ................................ ............  19 
A.5 Personnel hygiene and health requirements  ................................ ................................ ...................  19 
A.5.1  Hygiene training  ................................ ................................ ................................ ................................ .. 19 DEAS 153: 2022  
iv © EAC  2022  – All rights reserved  
 A.5.2  Medical examination  ................................ ................................ ................................ ...........................  19 
A.5.3  Communicable diseases  ................................ ................................ ................................ ....................  19 
A.5.4  Injuries  ................................ ................................ ................................ ................................ .................  20 
A.5.5  Washing of hands  ................................ ................................ ................................ ...............................  20 
A.5.6  Personal cleanliness  ................................ ................................ ................................ ..........................  20 
A.5.7  Personal behavior  ................................ ................................ ................................ ...............................  20 
A.5.8  Visitors  ................................ ................................ ................................ ................................ .................  20 
A.5.9  Supervision  ................................ ................................ ................................ ................................ .........  20 
A.6 Hygienic processing requirements for the establishment  ................................ .............................  20 
A.6.1  Raw material  ................................ ................................ ................................ ................................ ........  20 
A.6.2  Treatment  ................................ ................................ ................................ ................................ .............  21 
A.6.3  Packaging material and containers  ................................ ................................ ................................ .. 21 
A.6.4  Filling and sealing of containers  ................................ ................................ ................................ ....... 21 
A.6.5  Packaging of containers  ................................ ................................ ................................ ....................  21 
A.6.6  Lot identification  ................................ ................................ ................................ ................................ . 21 
A.6.7  Processing and production records  ................................ ................................ ................................ . 22 
A.6.8  Storage and transport of the end product  ................................ ................................ .......................  22 
Annex  B (normative)  Sampling plan for packa ged drinking waters  ................................ ..........................  23 
B.1 Requirements of sampling  ................................ ................................ ................................ .................  23 
B.1.1  General  ................................ ................................ ................................ ................................ .................  23 
B.1.2  Scale of sampling  ................................ ................................ ................................ ...............................  23 
B.1.3  Preparation of test samples  ................................ ................................ ................................ ...............  24 
B.1.4  Criteria for conformity  ................................ ................................ ................................ ........................  24 
Annex  C (informative)  Water safety plans  ................................ ................................ ................................ ... 25 
Annex  D (informative)  Surveillance  ................................ ................................ ................................ ..............  26 
D.1 General surveillance  ................................ ................................ ................................ ...........................  26 
Bibliography  ................................ ................................ ................................ ................................ .....................  27 
 
 DEAS 153: 2022  
© EAC 2022  – All rights reserved  v 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from th e public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and p rocedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC 081, Drinking water . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shal l not be held responsible for identifying any or all such patent rights.  
This fourth  edition cancels and replaces the third edition ( EAS 153: 2018 ), which has been technically rev ised.  
 DEAS 153: 2022  
vi © EAC  2022  – All rights reserved  
  
 EAST AFRICAN STANDARD  DEAS 153: 2022  
 
© EAC 2022  – All rights reserved  1 
 Packaged drinking water  — Specification  
1 Scope   
This Draft East A frican Standard specifies requirements , sampling  and test method s for packaged drinking 
water for direct human consumption.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitut es 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
ASTM D 3871 -84, Standard test methods  for Purgeable organic co mpounds in water using headspace 
sampling  
ASTM D 5907 -13, Standard test methods for filterable matter (total dissolved solids) and non -filterable matter 
(total suspended solids) in water  
EAS 13, Packaged mineral water — Specification  
EAS 38, Labelling of p repackaged foods — Specification  
EAS 803 , Nutrition labelling — Requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 6059, Water quality — Determination of the sum of calcium and magnesium — EDTA titrimetric meth od 
ISO 6222, Water quality — Enumeration of culturable microorganisms — Colony count by inoculation in 
nutrient agar culture media  
ISO 6332, Water quality ━ Determination of iron -spectrometric method using 1, 10 -phenanthroline  
ISO 6333, Water quality ━ Determination of  manganese — Formaldoxime spectrometric method  
ISO 6 340, Water quality ━ Detection and enumeration of Salmonella  
ISO 6461 -1, Water quality ━ Detection and enumeration of the spores of sulphite reducing anaerobes 
(clostridia) ━ Part 1: Method b y enrichment in a liquid medium  
ISO 6461 -2, Water quality ━ Detection and enumeration of the spores of sulphite reducing anaerobes 
(clostridia) ━ Part 2: Method by membrane filtration  
ISO 6703, Water quality ━ Determination of cyanide   
2 © EAC  2022  – All rights reserved  
 ISO 6888 -1, Microbiol ogy of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -
Parker agar medium  
ISO 7027, Water quality — Determination of turb idity  
ISO 7393, Water quality — Determination of free chlorine and total chlorine   
ISO 7887, Water quality — Examination and determination of colour   
ISO 7888, Water quality — Determination of electrical conductivity  
ISO 10523, Water quality ━ Determination of pH  
ISO 11423, Water quality — Determination of benzene and some derivatives  
ISO 12020, Water quality ━ Determination of aluminium ━ Atomic absorption spectrometric methods  
ISO 28540 , Water  quality -- Determination of 16 polycyclic  aromat ic hydrocarbons (PAH) in water -- Method 
using gas chromatography  with mass spectrometric detection (GC -MS) 
ISO 14402, Water quality -- Determination of phenol index by flow analysis (FIA and CFA)  
ISO 15089, Water quality -- Guidelines for selective immunoa ssays for the determination of plant treatment 
and pesticide agents  
ISO 16265, Water quality -- Determination of the methylene blue active substances (MBAS) index -- Method 
using continuous flow analysis (CFA)  
ISO 16266, Water quality ━ Detection and enumeration of pseudomonas aeruginosa ━ Method by 
membrane filtration  
ISO 22743, Water quality -- Determination of sulfates -- Method by continuous flow analysis (CFA)  
ISO 9308  (all parts), Water quality ---- Detection and enumeration of Es cherichia coli and coliform bacteria  
ISO 6059, Water quality — Determination of the sum of calcium and magnesium — EDTA titrimetric method  
ISO 6461, Water quality ━ Detection and enumeration of the spores of sulphite reducing anaerobes 
(clostridia)  
ISO 7 027, Water quality — Determination of turbidity   
ISO 7393, Water quality -- Determination of free chlorine and total chlorine  
ISO 7887, Water quality — Examination and determination of colour  
ISO 7888, Water quality — Determination of electrical conductivi ty 
ISO 7899 -2, Water quality —  Detection and enumeration of intestinal enterococci — Part 2: Membrane 
filtration method  
ISO 7980, Water quality —  Determination of calcium and magnesium —  Atomic absorption spectrometric 
method  
ISO 8165, Water quality —  Determination of selected monovalent phenols   
© EAC 2022  – All rights reserved  3 
 ISO 8245, Water quality —  Guidelines for the determination of total organic carbon (TOC) and dissolved 
organic carbon (DOC)  
ISO 8288, Water quality —  Determination of cobalt, nickel, copper, zinc, cadmium and lead -- Flame atomic 
absorption spectrometric methods  
ISO 9297, Water quality ━ Determination of chloride ━ Silver nitrate titration with chromate indicator (Mohr’s   
method)  
ISO 9308 -1, Water quality —  Detection and enumeration of Escherichia coli and coliform bacteria — Part 1: 
Membrane filtration method for waters with low bacte rial background flora  
ISO 9308 -2, Water quality —  Detection and enumeration of Escherichia coli and coliform bacteria — Part 2: 
Most probable number method  
ISO 9696, Water quality —  Measurement of gross alpha activity in non -saline water -- Thick source method  
ISO 9697, Water quality —  Measurement of gross beta activity in non -saline water -- Thick source method  
ISO 9964  (all parts) , Water quality ━ Determination of sodium and potassium  
ISO 10301 , Water quality — Determination of highly volatile halogenated hydrocarbons — Gas-
chromatographic methods  
ISO 10304 -1, Water quality — Determination of dissolved anions by liquid chromatography of ions — Part 1: 
Determination of bromide, chloride, fluoride, nitrate, nitrite, phosphate and sulphate  
ISO 10359 , Water quality — Determination of fluoride  
ISO 10523 , Water quality — Determination of pH  
ISO 11423 , Water quality — Determination of benzene and some derivatives  
ISO 11732 , Water quality — Determination of ammonium nitrogen — Method by flow analysis (CFA and FIA) 
and spectrometric detection  
ISO 11969 , Water quality — Determination of arsenic — Atomic absorption spectrometric method (hydride 
technique)  
ISO 12020, Water quality — Determination of aluminium — Atomic absorption spectrometric methods  
ISO 12846, Water quality — Determination of mercury — Method using atomic absorption spectrometry (AAS) 
with and without enrichment  
ISO 14402, Water quality — Determination of phenol index by flow analysis (FIA and CFA)  
ISO 15089, Water quality — Guidelines for selective immunoassays for the determination of plant treatment 
and pesticide agents  
ISO 16265, Water quality — Determination of the methylene blue a ctive substances (MBAS) index — Method 
using continuous flow analysis (CFA)  
ISO 16266, Water quality — Detection and enumeration of pseudomonas aeruginosa — Method by 
membrane filtration  
ISO 21567, Microbiology of food and animal feeding stuffs — Horizon tal method for the detection of Shigella 
spp  
ISO 24153, Random sampling and randomization procedures   
4 © EAC  2022  – All rights reserved  
 ISO 28540, Water quality — Determination of 16 polycyclic aromatic hydrocarbons (PAH) in water — Method 
using gas chromatography with mass spectrometric detection (GC -MS) 
 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: av ailable at http://www.iso.org/obp  
3.1 
packaged drinking water  
water that has been suitably treated for human consumption filled and sealed in containers. It may contain 
minerals naturally occurring or intentionally ad ded; it may contain carbon dioxide naturally occurring or 
intentionally added but does not contain sugars, sweeteners, flavourings or other food stuffs  
3.1.1  
drinking/purified water  
potable water intended for human consumption  
3.1.2 
carbonated drinking wat er /sparkling drinking water  
drinking  water which, after possible treatment and after packaging, has been made effervescent by the 
addition of car bon dioxide from another origin  
3.1.3  
alkaline drinking water  
water meant for human consumption that has unde rgone treatment with alkalized filters or other permitted 
treatments to achieve a pH range of 8.6 to 10  
3.2 
spring water  
water derived from an underground formation from which water flows naturally to the surface of the  earth  
through a natural orifice  
3.3 
enriched water  
water with added minerals   
 
3.4 
artesian well water  
water from a well tapping a confined aquifer in which the water level stands at some height above the aquifer 
and flow to the surface of the earth naturally.  
3.5 
well water  
water from a hol e bored, drilled, or otherwise constructed in the ground which taps the water of an  aquifer . 
3.6 
potable water  
water that is safe and  suitable for human consumption   
© EAC 2022  – All rights reserved  5 
 3.7 
treated water  
water that has undergone through processes such as flocculation, coagulat ion, sedimentation, filtration and 
disinfection  
3.8 
water quality  
the chemical, physical and biological characteristics of water in respect to suitability for human consumption  
3.9 
safe water  
water that is free of physical, chemical and/or biological subs tances  in concentrations which could cause 
illnes s or injury to consumers  
3.10 
surveillance  
an independent continuous, specific measurement, observation and reporting for the purpose of water quality 
manage ment and operational activities  
3.11 
disinfection  
reduction by means of chemical agents and/or physical methods, of the number of micro -organism to a level 
that does not compromise public health  
4 Types of packaged drinking water  
Packaged drinking water  are classified as follow:  
a) drinking/purified water  
b) carbonated drinking water/sparkling drinking water  
c) alkaline drinking water  
Note  These categories of water is regardless of the source.  
5 Requirements  
5.1 General requirements  
5.1.1  Packaged drinking water  shall not have objectionable taste or odour to the consumers and shall be 
free from any foreign matter.  
5.1.2 The location, construction, operation and supervision of water supply source, its reservoirs and its 
distribution system shall be subject of approval by the relevant authority  
5.1.3 Packaged drink ing water may optionally contain safe and permitted antimicrobial agents during 
processing.  
5.1.4  Essential minerals may be optionally added to enrich the drinking water. If added, they shall be 
declared in the label. Packaged drinking water that has been  enriched with essential minerals shall be named 
as” Enriched water”.  
5.1.5 Artesian water may be collected with the assistance of external force to enhance the natural 
underground pressure as long as such measures do not alter the physical properties, com position, and quality 
of water.   
6 © EAC  2022  – All rights reserved  
 5.1.6 Spring water shall be collected only at the spring or through a borehole tapping the underground formation 
feeding the spring. There should be a natural force causing the water to flow to the surface through a natural orifice. 
The location of the spring shall be identifiable.  Spring water shall have all the physical properties, before treatment, 
and be of the same composition and quality, as the water that flows naturally to the surface of the earth.  
5.1.7 Packaged dri nking water shall be handled under hygienic conditions in accordance with EAS 39 and 
Annex A.  
5.2 Specific requirements  
Packaged drinking water shall comply with the physico -chemical requirements given in Table 1  when tested in 
accordance with the test met hods prescribed therein.  
Table 1 — Physico -chemical  requirements  of packaged drinking water  
Sl. No.  Parameters  Requirements   Test method  
(i)  Colour , TCU, max. 15 ISO 7887  
(ii)  Turbidity , NTU, max. 1  ISO 7027  
(iii)  pHa 6.5 – 8.5 ISO 10523  
(iv)  Total suspended matter , mg/l, max.  Not detectable  ASTM D 5907 -13 
(v)  Total dissolved solids , mg/l, max.  1000  ASTM D 5907 -13 
(vi)  Total organic matter , mg/l, max.  0.003  ISO 8245  
(vii)  Total hardness, as CaCO 3, mg/l, 
max.  300 ISO 6059  
(viii)  Aluminium (Al) , mg/l, max.  0.2 ISO 12020  
(ix)  Chloride ( Cl) , mg/l, max . 250 ISO 9297  
(x)  Iron ( Fe), mg/l, max.  0.3 ISO 6332  
(xi)  Sodium  ( Na), mg/l, max . 200 ISO 9964 -1 
(xii)  Sulphate (SO 4), mg/l, max.  400 ISO 22743  
(xiii)  Zinc (Zn) , mg/l, max.  5 ISO 8288  
(xiv)  Magnesium (Mg) , mg/l, max.  100 ISO 7980  
(xv)  Calcium (Ca) , mg/l, max.  150 ISO 7980  
(xvi)  Free residual chlorine (Cl 2), mg/l, 
max.  Not detectable  ISO 7393  
(xvii)   Potassium (K), mg/l, max.  50 ISO 9964  
a For carbonated drinking water, the pH range shall be 4 -5.9 and f or alkaline drinking water, pH range shall be 
8.6 – 10. 
 
  
© EAC 2022  – All rights reserved  7 
 6 Contami nants  
6.1 Inorganic contaminants  
Packaged drinking water shall comply with  the limits of inorganic contaminants  given in Table 2 when tested in 
accordance with the test methods prescribed therein . 
Table  2 — Limits for inorganic contaminants  in packaged dri nking water  
Sl. No.  Contaminant  Maximum l imits, mg/L  Test method  
i) Arsenic (As)  0.01 ISO 11969  
ii) Cadmium (Cd)  0.003  ISO 5961  
iii) Lead (Pb)  0.01 ISO 8288  
iv) Copper (Cu)  2.000  ISO 8288  
v) Mercury (total Hg 2)  0.001  ISO 12846  
vi) Manganese ( Mn)  0.1 ISO 6333  
vii) Selenium (Se) 0.01 ISO 9965  
viii) Ammonia (NH 3) 0.5 ISO 11732  
ix) Chromium ( Cr)  0.05 ISO 9174  
x) Nickel (Ni)  0.02 ISO 8288  
xi) Cyanide  (CN)  0.01 ISO6703  
xii) Barium (Ba)  0.7 ISO 11885  
xiii) Nitrate ( NO 3) 45 ISO 7890  
xiv) Boron  (B) 0.5 ISO 9390  
xv) Fluoride  ( F) 1.5 a ISO 10359  
xvi) Bromate (BrO 3) 0.01 ISO 15061  
xvii) Nitrite  (NO 2) 0.5 ISO 6777  
xviii) Phosphates (PO 43-) 2.2 ISO 15681  
xix) Uranium  0.03 ASTM D 6239 -9 
a If the product contains more than 1.0 mg/L fluoride, the f ollowing term shall appear on the label as 
part of, or in close proximity to the name of the product on in any otherwise prominent position , ‘’Water 
contains fluoride’’.  
 
6.2 Organic contaminants  
Packaged drinking water shall comply with the limits of org anic contaminants given in T able 3 when tested in 
accordance with the test methods prescribed therein.  
Table 3 — Limits for organic contaminants  in packaged drinking water  
Sl. No.  Contaminant  Maximum 
limits, µg/L  Test method  
i) Aromatics   
Benzene  10  
ISO 11423  Toluene  700  
8 © EAC  2022  – All rights reserved  
 Xylene  500  
Polynuclear aromatic hydrocarbon  0.7 ISO 28540  
ii) Chlorinated alkanes and alkenes   
Carbon tetrachloride  2 ISO 10301  
  1,2-Dichloroethane  30 
 1,1-Dichloroethylene  0.3 
 1,1-Dichloroethene  30 
 Tetrachloroet hene  40 
iii) Phenolic substances   
 Phenols  2 ISO 8165  
 2,4,6 -Trichlorophenol  200 ISO 14402  
iv) Trihalomethanes   
 Chloroform  30 ASTM D 3871 -
84 
v) Pesticides  
 Aldrin/Dieldrin  0.03 ISO 15089  
 Chlordane (total)  0.3 
 2,4- Dichlorophenoxyacetic acid  30 
 DDT (total)  1 
 Heptachlor and Heptachlor Epoxide  0.03 
 Hexachlorobenzene  1 
 Lindane BHC  2 
 Methoxychlor  20 
vi) Surfactants (reacting with methylene 
Blue)  200 ISO 16265  
viii) Organic matter  3 ISO 8245 - 
 
6.3 Radioactive materials  
Packaged dr inking water shall comply with the limits for radioactive materials given  in Table 4 when tested in 
accordance with the test methods prescribed therein.  
Table 4 — Limits for radioactive materials in packaged drinking water  
Sl. No.  Radioactive 
material  Maximum 
limits, Bq/L . Method of test  
i) Gross alpha activity  0.5 ISO 9696  
ii) Gross beta activity  1 ISO 9697   
© EAC 2022  – All rights reserved  9 
  
6.4 Microbiological contaminant s 
Packaged drinking water shall comply with  the microbiological limits given in Table 5 when tested in 
accordance  with the test methods prescribed therein.  
Table 5 — Microbiological limits for packaged drinking water  
Sl. No.  Type of micro -organism  Limits  Method of test  
i) Total viable counts at 22 ºC 
in mL, max. a) 100 ISO 6222  
Total viable counts at 37 ºC, 
in mL, max. a) 50 
ii) Total Coliforms in 100 mL  Not detectable  ISO 9308 -1 
ISO 9308 -2 
iii) E. Coli  in 100 mL  Not detectable  ISO 9308 -1 
ISO 9308 -2 
iv) Staphylococcus aureus in 
100 mL  Not detectable  ISO 6888 -1 
v) Sulphite reducing anaerobes 
in100 mL  Not detec table  ISO 6461 -2 
vi) Pseudomonas aeruginos a 
fluorescence in 100 mL  Not detectable  ISO 16266  
vii) Entero coccus faecalis  in 
100mL  Not detectable  ISO 7899 -2 
viii) Shigella  in 100 mL  Not detectable  ISO 21567  
ix) Salmonella  in 100 mL  Not detectable  ISO 1925 0 
x) Cryptosporidium  Not detectable  ISO 15553  
xi) Giardia  Not detectable  
xii) Legionella spp.  Not detectable  ISO 11731  
a) This parameter is for monitoring the system at source /processing facility . Determination 
of total viable counts start within 6 h of collection. If this is not practical, the sample is 
preserved at 4 ºC for not more than 6 h and analysed within 12 h from the time of 
collection. 
7 Packaging  
7.1 Packaged drinking water shall be packaged in s ealed retail containers suitable for preven ting the 
possible adulteration or contamination of water and shall be in accordance with environmental regulations of 
Partner States  
7.2 The package shall be made from food grade material and strong enough to withstand normal handling 
and transportation .  
10 © EAC  2022  – All rights reserved  
 8 Labelling  
8.2 General  
In addition to the requirements of EAS 38 and EAS 803 , the following specific labelling requirements shall 
apply and shall be legibly and indelibly marked : 
a) name of the product as prescribed in clause 4;  
b) composition  of the product wit h at least the following : Na+, K+ Ca2+, Mg2+, Fe2+, Cl-, SO 42-, F-, NO 3-; 
c) pH and TDS ;  
d) net content in metric units.  
8.2 Additional labelling requirements  
8.2.1  Fluoride  
Packaged water containing added fluoride shall be labeled "Fluoridated water". Any wate r that is called 
fluoridated wate r shall contain not less than 0. 8 mg/ L fluoride ion. The product  should not contain more than 
1.5 mg/ L of fluoride.  
8.2.2 Geographic location  
The geographic location may be indicated on the label for artesian, spring or wel l water.  
8.2.3 Water from water distribution system  
When drinking water is supplied by a public or private tap water distribution system, the wording "From a 
public or private distribution system" shall appear along with the name of the product on the fron t of the main 
label.  
8.3 Labelling prohibitions  
8.3.1 No claims concerning medicinal (preventive, alleviative or curative) or other beneficial effects relating 
to the health of the consumer shall be made in respect of the properties of the product covered by the 
standard.  
8.3.2 The way in which labels on the packaged water are presented shall not cause confusion with other 
categories of water, particularly mineral water s, as defined in the EAS 13.  
8.3.3 The use of any statement or of any pictorial device, which may create confusion in the mind of the 
public or in any way mislead the public about the nature, origin, composition and properties of packaged 
drinking water put on sale, is prohibited.  
9  Parameters for minimum monitoring  
9.1 It is recognized that , in many instances, the cost of performing a full analysis against Table 1, Table 2, 
Table 3, Table 4 and Table 5  can be prohibitive.  
9.2 Analysis of the parameters in Table 6 may be deemed acceptable for the purpose of indicating on going 
levels of opera tional efficiency in a water treatment plant. However, a relevant authority may require additional 
tests.   
© EAC 2022  – All rights reserved  11 
 Table 6 — Parameters required for minimum monitoring  
 
Sl. No.  Parameter  Test method  
i.  Taste  Organoleptic test  
 ii.  Odour  
iii.  Colour  
Table 1  iv.  Turbidity;  
v.  pH 
vi.  Aluminium  
vii.  Iron (total)  
viii.  Free Residual chlorine  
ix.  Total dissolved solids/ conductivity  Table 1/ISO 7888  
x.  Fluoride as F - 
Table 2  xi.  Nitrate  
xii.  Nitrite  
xiii.  Ammonia  
xiv.  Total coliform s or E. coli;  Table 5  xv.  Total Viable Counts  
 
9.3 If abnormal re sults are encountered in any of these analyses, sampling frequency shall be increased 
and/or additional analyses carried out.  
9.4 A consumer complaints register for the aesthetic qualities of the water should be maintained . 
10 Sampling plan for packaged dr inking water  
Sampling plan shall be done in accordance with Annex B.  
 
  
12 © EAC  2022  – All rights reserved  
 Annex  A 
(normative)  
 
Recommended hygienic practi ces 
A.1 General  
This annex prescribes appropriate general techniques for collecting packaged drinking water , its treatment, 
bottling, pac kaging, storage, transport, distribution and sale for direct consumption, so as to guarantee a safe, 
healthy and wholesome product.  
A.2 Prescriptions of the general practices  of packaged drinking  water s 
A.2.1  Protection of alimentary reservoirs and aquifer s 
A.2.1.1 Authorization  
Drinking  water shall be recognized and approved as such by the relevant Authority having jurisdiction in the 
place of collection.  
A.2.1.2 Determination of the genesis of packaged drinking water  
As far as it is methodologically possi ble in each case, a precise analysis should be carried out on the origin of 
packaged drinking waters, the period of their residence in the ground before being collected and their 
chemical and physical qualities.  
A.2.1.3 Perimeter of protection  
If possible areas wherein packaged drinking  water s might be polluted or its chemical and physical qualities 
otherwise deteriorated should be determined by a relevant authority. Where indicated by hydrogeological 
conditions and considering the risks of pollution and ph ysical, chemical and biochemical reactions, several 
perimeters with separate dimensions may be provided.  
A.3.1.4  Protective measures  
All possible precautions should be taken within the protected perimeters to avoid any pollution, of or external 
influence o n, the chemical and physical qualities of packaged drinking water  
It is recommended that regulations be established for the disposal of liquid, solid or gaseous waste, the use of 
substances that might deteriorate packaged drinking water  (e.g. by agricultur e) as well as for any possibility of 
accidental deterioration of packaged drinking  water s by natural occurrences such as a change in t he 
hydrogeological conditions. Particular consideration should be given to the following potential pollutants: 
bacteria, v iruses, fertilizers, hydrocarbons, detergents, pesticides, phenolic compounds, toxic metals, 
radioactive substances and other soluble organic or inorganic substances. Even where nature provides 
apparently sufficient protection against surface pollution, po tential hazards should be taken into consideration, 
such as mining, hydraulic and engineering facilities etc.   
© EAC 2022  – All rights reserved  13 
 A.2.2 Hygiene prescriptions for collection of drinking water  
A.2.2.1 Extraction  
The extraction of drinking water  (from springs, galleries, genuine  or drilled wells) shall be performed in 
conformity with the hydrogeological conditions in such a manner as to prevent any other than the drinking 
water  from entering or, should there be pumping facilities, prevent any extraneous water from entering by 
reducing the supply. The drinking water thus collected or pumped should be protected in such a way that it will 
be safe from pollution whether caused by natural occurrence or actions or neglect or ill will.  
A.2.2.2 Materials  
The pipes, pumps or other possible  devices coming into contact with drinking water and used for its collection 
should be made of such material as to guarantee that are original qualities of drinking water  will not be 
changed.  
A.2.2.3 Protection of the extraction area  
In the immediate surro undings of springs and wells, precautionary measures should be taken to guarantee 
that no pollutant whatsoever could enter the extraction area. The extraction area should be inaccessible to 
non-authorized people by providing adequate devices (e.g. enclosur e).  Any use not aiming at the collection of 
drinking water should be forbidden in this area.  
A.2.2.4 The exploitation of drinking  water  
The condition of the extraction facilities, areas of extraction and perimeter protection as well as the quality of 
the drinking water should periodically be checked. To control the stability of the chemical and physical 
particulars of the drinking water  derived, besides the natural variations, automatic measurements of the typical 
characteristics of water should be carried  out and notified (e.g. electrical conductance, temperature, and 
content of carbon dioxide) or frequent partial analysis should be done.  
A.2.3 Maintenance of extraction facilities  
A.2.3.1 Technical aspects  
Methods and procedures for maintaining the extract ion facilities should be hygienic and not be a potential 
hazard to human health or a source of contamination to drinking water . From the hygiene standpoint, servicing 
of the extraction installations should meet the same standards as those required for the bottling or treatment.  
A.2.3.2 Equipment and reservoirs  
Equipment and reservoirs used for extraction of packaged drinking water should be constructed and 
maintained in order to minimize all hazards to human health and to avoid contamination.  
A.2.3.3 Storag e at the point of extraction  
The quantity of drinking water stored at the point of extraction should be as low as possible. The storing 
should furthermore guarantee protection against contamination or deterioration . 
A.2.4 Transport of packaged drinking wat er within an establishment  and from the source  
Packaging at the source is  preferred .   
14 © EAC  2022  – All rights reserved  
 A.2.4.1 Means of transport, piping and reservoirs  
Any vehicle, piping or reservoir used in the processing of drinking water from its source to the bottling 
facilities, t he latter included, should comply with the necessary requirements and be made of inert material 
such as ceramic and stainless steel which prevents any deterioration, be it by water, handling, servicing or 
disinfection; it should allow easy cleaning.  
A.2.4.2 Maintenance of vehicles and reservoirs  
Any vehicle or reservoir should be properly cleaned and disinfected and kept in good repair so as not to 
present any danger of contamination to packaged drinking water and of deterioration of the essential qualities  
of drinking water . 
A.3 Establishment for processing packaged drinking water — Design and facilities  
A.3.1 Location  
Establishments should be located in areas, which are free from objectionable odours, smoke, dust or other 
contaminants and are not subject t o flooding . 
A.3.2 Roadways and areas used by wheeled traffic  
Such roadways and areas serving the establishment, which are within its boundaries or in its immediate 
vicinity, should have a hard paved surface suitable for wheeled traffic. There should be ade quate drainage 
and provision should be made for protection of the extraction area where appropriate and to allow for 
cleaning. Adequate road signals may be provided to call the attention of road users to the existence of mineral 
water s extraction area.  
A.3.3 Building and facilities  
A.3.3.1 Type of construction  
Buildings and facilitie s should be of sound constru ction and maintained in good repair.  
A.3.3.2 Disposition of holding facilities  
Rooms for recreation, for storing or packaging of raw material and are as for the cleaning of containers to be 
reused should be apart from the bottling areas to prevent the end product from being contaminated. Raw and 
packaging materials and any other additions, which come into contact with drinking water s, should be stored 
apart from other material.  
A.3.3.3 Working space  
Adequate working space should be provided to allow for satisfactory performance of all operations.  
A.3.3.4 Design  
A.3.3.4.1  The design should be such as to permit easy and adequate cleaning and to facilitate proper 
supervision of drinking water hygiene.  
A.3.3.4.2  The buildings and facilities should be designed to provide separation by partition, location or other 
effective means between those operations, which may cause cross -contamination.  
A.3.3.4.3  Buildings  and facilities should be designed to facilitate hygienic operations by means of a 
regulated flow in the process from the arrival of the packaged drinking water at the premises to the finished 
product, and should provide for appropriate temperature conditi ons for the process and the product.   
© EAC 2022  – All rights reserved  15 
 A.3.3.5 Drinking water handling, storing and bottling areas  
A.3.3.5.1 Floors  
Where appropriate, should be of waterproof, non -absorbent, washable, non -slip and non -toxic materials, 
without crevices, and should be easy to  clean and disinfect. Where appropriate, floors should slope sufficiently 
for liquids to drain to trapped outlets.  
A.3.3.5.2 Walls  
Where appropriate, should be of waterproof, non -absorbent, washable and non -toxic materials and should be 
light coloured. Up to a height appropriate for the operation they should be smooth and without crevices, and 
should be easy to clean and disinfect. Where appropriate, angles between walls, between walls and floors, 
and between walls and ceilings should be sealed and smoothen ed to facilitate cleaning . 
A.3.3.5.3 Ceilings  
Should be so designed, constructed and finished as to prevent the accumulation of dirt and minimize 
condensation, mould development and flaking, and should be easy to clean.  
A.3.3.5.4 Windows  
Windows and other openings should be so constructed as to avoid accumulation of dirt and those which open 
should be fitted with screens. Screens should be easily movable for cleaning and kept in good repair. Internal 
windowsills, if present, should be sloped to prevent use as shelves.  
A.3.3.5.5 Doors  
Should have smooth, non -absorbent surfaces and, where appropriate, be self -closing and close fitting.  
A.3.3.5.6 Stairs, lift cages and auxiliary structures  
Such as platforms, ladders, chutes; should be so situated and constructe d as not to cause contamination to 
food. Chutes should be constructed with inspection and cleaning hatches . 
A.3.3.5.7 Piping  
Piping for packaged drinking water lines should be independent of potable and non -potable water.  
A.3.3.6 Overhead structures and fi ttings  
In drinking water handling areas all overhead structures and fittings should be installed in such a manner as to 
avoid contamination directly or indirectly of packaged drinking water and raw materials by condensation and 
drip, and should not hamper cleaning operations. They should be insulated where appropriate and be so 
designed and finished as to prevent the accumulation of dirt and to minimize condensation, mould 
development and flaking. They should be easy to clean.  
A.3.3.7 Other structures  
Living quarters, toilets and areas where animals are kept should be completely separated from and should not 
open directly to packaged drinking water s handling areas.  
A.3.3.8 Accessibility  
Where appropriate, establishments should be so designed that access can be controlled.  
A.3.3.9 Selection of construction materials   
16 © EAC  2022  – All rights reserved  
 The use of material, which cannot be adequately cleaned and disinfected, such as wood, should be avoided 
unless its use would not be a source of contamination.  
A.3.3.10 Canalization, drainage lines  
Canalization and drainage and used water lines as well as any possible waste storage area within the 
protected perimeter should be built and maintained in such a manner as not to present any risk whatsoever of 
polluting aquifers and springs.  
A.3.3.11 Fuel storage area  
Any storage area or tank for the storing of fuels such as coal or hydrocarbons should be designed, protected, 
controlled and maintained in such a manner as not to present a risk of aquifers and springs being polluted 
during the storage and ma nipulation of these fuels.  
A.3.4 Hygienic facilities  
A.3.4.1 Water supply  
A.3.4.1.1  Ample supply of drinking water under adequate pressure and suitable temperature should be 
available with adequate facilities for its storage, where necessary, and distribut ion with adequate protection 
against contamination.  
A.3.4.1.2  Drinking water , for steam production or for refrigeration or any other use should be carried in 
separate lines with no cross connection between them and without any chance of back siphonage. It would be 
desirable that these lines be identified by different colours. Steam used in direct contact with mineral water s 
and drinking water contact surfaces should contain no substances, which may be hazardous to health or may 
contaminate the water . 
A.3.4.2 Effluent and waste disposal  
Establishments should have an efficient effluent and waste disposal system, which should at all time s be 
maintained in good order and repair. All effluent lines (including sewer systems) should be large enough to 
carry full lo ads and should be so constructed as to avoid contamination of packaged drinking water supplies.  
A.3.4.3 Changing facilities and toilets  
A.3.4.3.1  Adequate, suitable and conveniently located changing facilities and toilets should be provided in 
all establis hments.  
A.3.4.3.2  Toilets should be so designed as to ensure hygienic removal of waste matter. These areas 
should be well lighted, ventilated and where appropriate heated, and should not open directly to packaged 
drinking water s handling areas.  
A.3.4.3.3  Hand washing facilities with warm or hot and cold water, a suitable hand -cleaning preparation, 
and with suitable hygienic means of drying hands, should be provided adjacent to toilets and in such a 
position that the employee will have to use them when ret urning to the processing area.  Where hot and cold 
water are available mixing taps should be provided.   
A.3.4.3.4  Where paper towels are used, a sufficient number of dispensers and receptacles should be 
provided near each washing facility. Care should be taken that these receptacles for used paper towels are 
regularly emptied.  
A.3.4.3.5  Taps of a non -hand operatable type are desirable. Notices should be posted directing personnel 
to wash their hands after using the toilet.   
© EAC 2022  – All rights reserved  17 
 A.3.4.4 Hand washing facilities in drinking  water processing areas  
Adequate and conveniently located facilities for hand washing and drying should be provided wherever the 
process demands. Where appropriate, facilities for hand disinfection should also be provided. Warm or hot 
and cold w ater should be available and taps for mixing the two should be provided. There should be suitable 
hygienic means of drying hands. Where paper towels are used, a sufficient number of dispensers and 
receptacles should be provided adjacent to each washing fac ility. Taps of a non -hand operatable type are 
desirable. The facilities should be furnished with properly trapped waste pipes leading to drains.  
A.3.4.5 Disinfection facilities  
Where appropriate, adequate facilities or cleaning and disinfection of working implements and  equipment 
should be provided. These facilities should be constructed of corrosion resistant materials, capable of being 
easily cleaned, and should be fitted with suitable means of supplying hot and cold water in sufficient 
quantities.  
A.3.4.6 Lighting  
Adequate natural or artificial lighting should be provided throughout the establishment. Where appropriate, the 
lighting should not alter colours and the intensity should not be less than : 
a) 540 lux (50 foot candles) at all inspection points ; 
b) 220 lux (20 foot candles) in work rooms ; and  
c) 110 lux (10 foot candles) in other areas.  
Light bulbs and fixtures suspended over drinking  water in any stage of production should be of a safer type 
and protected to prevent contamination of  drinking water in case  of breakage.  
A.3.4.7 Ventilation  
Adequate ventilation should be provided to prevent excessive heat, steam condensation and dust and to 
remove contaminated air. The direction of the airflow should never be from a dirty area to a clean area. 
Ventilation ope nings should be provided with a screen or other protecting enclosure of non -corrodible 
material. Screens should be easily removable for cleaning.  
A.3.4.8 Facilities for storage of waste and inedible material  
Facilities should be provided for the storage of  waste and inedible material prior to removal from the 
establishment. These facilities should be designed to prevent access to waste or inedible material by pests 
and to avoid contamination of packaged drinking water , equipment, buildings or roadways on th e premises . 
A.3.5 Equipment and utensils  
A.3.5.1 Materials  
All equipment and utensils used in packaged drinking water handling areas and which may contact the 
packaged drinking water should be made of material which does not transmit toxic substances, odou r or taste, 
is non -absorbent, is resistant to corrosion and is capable of withstanding repeated cleaning and disinfection. 
Surfaces should be smooth and free from pits and crevices. The use of wood and other materials, which 
cannot be adequately cleaned an d disinfected, should be avoided except when their use would be a source of 
contamination. The use of different materials is exercised in such a way that contact corrosion that can occur 
should be avoided.   
18 © EAC  2022  – All rights reserved  
 A.3.5.2 Hygienic design, construction and installa tion 
All equipment and utensils should be so designed and constructed as to prevent hazards and permit easy and 
thorough cleaning and disinfection.  
A.4 : Hygien ic requirement s for the  establishment  
A.4.1 Maintenance  
The buildings, equipment, utensils and a ll other physical facilities of the establishment, including drains, 
should be maintained in good repai r and in an orderly condition. As far as practicable, rooms should be kept 
protected from steam, vapour and surplus water.  
A.4.2 Cleaning and disinfectio n 
A.4.2.1 Cleaning and disinfection should meet the requirements of this standard.  
A.4.2.2 To prevent contamination of packaged drinking water , all equipment and utensils should be 
cleaned as frequently as necessary and disinfected, whenever circumstances demand.  
A.4.2.3 Adequate precautions should be taken to prevent drinking water from being contaminated during 
cleaning or disinfection of rooms, equipment or utensils, by water and detergents or by disinfectants and their 
solutions. Detergents and disinfec tants should be suitable for the purpose intended and should be acceptable 
to the official agency having jurisdiction. Any residues of these agents on a surface, which may come in 
contact with drinking water , should be removed by thorough rinsing with wate r, before the y are or equipment 
is again used for handling drinking water . 
A.4.2.4 Either immediately after cessation of work for the day or at such other times as may be 
appropriate, floors, including drains, auxiliary structures and walls of drinking wat er handling areas should be 
thoroughly cleaned.  
A.4.2.5 Changing facilities and toilets should be kept clean at all times.  
A.4.2.6 Roadways and yards in the immediate vicinity of and serving the premises should be kept clean.  
A.4.3 Hygiene control programm e 
A permanent cleaning and disinfection schedule should be drawn up for each establishment to ensure that all 
areas are appropriately cleaned and that critical areas, equipment and material are designated for special 
attention. An individual, who should pr eferably be a permanent member of the staff of the establishment and 
whose duties should be independent of production, should be appointed to be responsible for the cleanliness 
of the establishment. He should have a thorough understanding of the significan ce of contamination and the 
hazards involved. All cleaning personnel should be well trained in cleaning techniques.  
A.4.4 Storage and disposal of waste  
Waste material should be handled in such a manner as to avoid contamination of drinking water . Care shou ld 
be taken to prevent access to waste by pests. Waste should be removed from drinking water  handling and 
other working areas as often as necessary and at least daily. Immediately after disposal of the waste, 
receptacles used for storage and any equipment,  which has come into contact with the waste, should be 
cleaned and disinfected. The waste storage area should also be cleaned and disinfected.  
A.4.5 Exclusion of animals  
Animals that are uncontrolled or that could be a hazard to health should be excluded f rom establishments.  Formatted:  English  (United  States) 
© EAC 2022  – All rights reserved  19 
 A.4.6 Pest control  
A.4.6.1 There should be an effective and continuous programme for the control of pests. Establishments 
and surrounding areas should be regularly examined for evidence of infestation.  
A.4.6.2 Should pests gain entrance  to the establishment, eradication measures should be instituted. 
Control measures involving treatment with chemical, physical or biological agents should only be undertaken 
by or under direct supervision of personnel who have a thorough understanding of t he potential hazards to 
health resulting from the use of these agents, including those hazards which may arise from residues retained 
in the drinking water , such measures should only be carried out in accordance with the recommendations of 
the official age ncy having jurisdiction.  
A.4.6.3 Pesticides should only be used if other precautionary measures cannot be used effectively. 
Before pesticides are applied, care should be taken to safeguard drinking water equipment and utensils from 
contamination. After app lication, contaminated equipment and utensils should be thoroughly cleaned to 
remove residues prior to being used again.  
A.4.7 Storage of hazardous substances  
A.4.7.1 Pesticides or other substances, which may present a hazard to health, should be suitably labeled 
with a warning about their toxicity and use. They should be stored in locked rooms or cabinets used only for 
that purpose and dispersed and handled only by authorized and properly trained personnel or by persons 
under strict supervision of trained personnel. Extreme care should be taken to avoid contamination of drinking 
water . 
A.4.7.2 Except when necessary for hygienic or processing purposes, no substance which could 
contaminate drinking water should be used or stored in drinking water handling are as. 
A.4.8 Personal effects and clothing  
Personal effects and clothing should not be deposited in drinking water handling areas.  
A.5 Personnel hygiene and health requirements  
A.5.1 Hygiene training  
Managers of establishments should arrange for adequate and continuing straining of all drinking water in 
hygienic handling of drinking water and in personal hygiene so that they understand the precautions 
necessary to prevent contamination of drinking water . 
A.5.2 Medical examination  
Persons who come into contact with drinking water in the course of their work should have a scheduled 
medical examination if the official agency having jurisdiction, acting on medical advice, considers that this is 
necessary, whether because of epidemiological considerations or the med ical history of the prospective 
drinking water handler. Medical examination of drinking water handlers should be carried out at other times 
when clinically or epidemiologically indicated.  
A.5.3 Communicable diseases  
The management should take care to ensur e that no person, while known or suspected to be suffering from, 
or to be a carrier of a disease likely to be transmitted through food or while afflicted with infected wounds, skin 
infections, sores or with diarrhea, is permitted to work in any drinking wa ter handling area in any capacity in 
which there is any likelihood of such a person directly or indirectly contaminating drinking water with 
pathogenic micro -organisms. Any person so affected should immediately report to the management.   
20 © EAC  2022  – All rights reserved  
 A.5.4 Injuries  
Any persons who has a cut or wound should not continue to handle drinking water  contact surfaces until the 
injury is completely protected by a waterproof covering which is firmly secured, and which is conspicuous in 
colour. Adequate first -aid facilities should  be provided for this purpose.  
A.5.5 Washing of hands  
Every person, while on duty in a drinking water  handling area, should wash his hands frequently and 
thoroughly with a suitable hand cleaning preparation under running water. Hands should always be washe d 
before commencing work, immediately after using the toilet, after handling contaminated material and 
whenever else necessary. After handling any material, which might be capable of transmitting disease, hands 
should be washed and disinfected immediately.  Notices requiring hand washing should be displayed. There 
should be adequate supervision to ensure compliance with this requirement . 
A.5.6  Personal cleanliness  
Every person engaged in drinking water handling area should maintain a high degree of personal cleanliness 
while on duty, and should at all times while so engaged, wear suitable protective clothing including head 
covering and footwear, all of which should be cleanable, unless designed to be disposed of and should be 
maintained in a clean condition c onsistent with the nature of the work in which the person is engaged. Aprons 
and similar items should not be washed on the floor. When drinking water is manipulated by hand, any 
jewellery that cannot be adequately disinfected should be removed from the han ds. Personnel should not 
wear any insecure jewellery when engaged in handling of drinking water.  
A.5.7 Personal behavior  
Any behavior, which could result in contamination of drinking water , such as eating, use of tobacco, chewing 
(e.g. gum, sticks, betel n uts, etc) or unhygienic practices such as spitting, should be prohibited in drinking 
water handling areas.  
A.5.8 Visitors  
Precautions should be taken to prevent visitors to drinking  water handling areas from contaminating the 
product. These may include the  use of protective clothing. Visitors should observe the provisions 
recommended i n A.5.8, A.6.3, A.6.4 and A.6.7.  
A.5.9 Supervision  
Responsible for ensuring compliance by all personnel with all requirements of A.6.1 to A.6.8  inclusive should 
be specificall y allocated to competent supervisory personnel.  
A.6 Hygienic processing requirements  for the establishment  
A.6.1 Raw material  
To guarantee a good and stable quality of drinking water , the following criteria should be monitored regularly : 
a) spring discharge, temperature , 
b) appearance ,  
c) odour and taste , 
d) conductance ,   
© EAC 2022  – All rights reserved  21 
 e) microbiological flora , or 
f) any other adequate parameter.  
In case of non -compliance to the standard, necessary corrective measures should  immediately to be taken.  
A.6.2 Treatment  
The treatment may incl ude decantation, filtration, airing and where necessary , decarbonation.  
A.6.2.1 Processing should be supervised by technically competent personnel.  
A.6.2.2 All steps in the production process, including packaging, should be performed without 
unnecessary de lay and under conditions which will prevent the possibility of contamination, deterioration, or 
the development of pathogenic and spoilage micro -organisms.  
A.6.2.3 Rough treatment of containers should be avoided to prevent the possibility of contamination of the 
processed product.  
A.6.2.4 Treatment are necessary controls should be such as to protect against contamination or 
development of a public health hazard and against deterioration within the limits of good commercial practice.  
A.6.3 Packaging material  and containers  
A.6.3.1 All packaging material should be stored in a clean and hygienic manner. The material should be 
appropriate for the product to be packed and for the expected conditions of storage and should not transmit to 
the product objectionable substances beyond the limits acceptable to the official agency having jurisdiction. 
The packaging material should be sound and should provide appropriate protection from contamination. Only 
packaging material required for immediate use should be kept in th e packing or filling area.  
A.6.3.2 Product containers should not have been used for any purpose that may lead to contamination of 
the product. In case of new containers if there is a possibility that they have been contaminated, shou ld be 
cleaned and disin fected. When chemicals are used for these purposes, the container should be rinsed as 
prescribed under A.5.2.3.  Containers should be well drained after rinsing. Used and, when necessary, unused 
containers should be inspected immediately before filling.  
A.6.4 Filling and sealing of containers  
A.6.4.1 Packaging should be done under conditions that preclude the introduction of contaminants into 
the product.  
A.6.4.2 The methods, equipment and material used for sealing should guarantee a tight and impervious 
sealing and should not damage the containers nor deteriorate the chemical bacteriological and organoleptic 
qualities of packaged drinking water.  
A.6.5 Packaging of containers  
The packaging of containers should protect the latter from contamination and damage and allow appropriate 
handling and storing.  
A.6.6 Lot identification  
Each container shall be permanently marked in code or in clear to identify the producing factory and the lot. A 
lot is quantity of drinking water produced under identical conditions, all  packages of which should bear a lot 
number that identifies the production during a particular time, interval, and usually from a particular "line" or 
other critical processing unit.   
22 © EAC  2022  – All rights reserved  
 A.6.7 Processing and production records  
Permanent, legible and dated reco rds of pertinent processing and production details should be kept 
concerning each lot. These records should be retained for a period that exceeds the shelf life of the product. 
Records should also be kept of the initial distribution by lot.  
A.6.8 Storage a nd transport of the end product  
The end -product should be stored and transported under such conditions as will preclude contamination with 
and/or proliferation of micro -organisms and protect against deterioration of the product or damage to the 
container. During storage, periodic inspection of the end product should take place to ensure that only drinking 
water, which is fit for human consumption, is dispatched and that end -product specifications should be 
complied with.  
  
© EAC 2022  – All rights reserved  23 
 Annex  B 
(normative)  
 
Sampling plan for packaged drinking waters  
B.1 Requirements of sampling  
B.1.1  General  
In drawing, preparing, storing and handling samples, the following precautions and directions shall be 
observed ; 
a) Sample shall be d rawn in original sealed bottle/container and kept in protected place not exposed to 
damp air, dust or soot;  and 
b) Each bottle/container in original shall be sealed and marke d with full details of sampling.  
B.1.2  Scale of sampling  
B.1.2.1  The quantity of p ackaged drinking  water s of the same type belonging to the same batch of 
manufacture and packed in a day, shall constitute a lot.  
B.1.2.2  For ascertaining the conformity of the material to the requirements of the specification, samples 
shall be tested from each lot separately.  
B.1.2.3  The number of containers  to be selected from a lot shall depend on the size of the lot and shall be 
according to Table B.1.  
Table B.1 — Scale of sampling  
Number of containers in the lot (L)  Sample size  
L ≤ 5 000 3 
5 000 < L ≤ 10  000 5 
10 000< L ≤ 15 000 7 
L> 15  000 9 
 
The containers shall be chosen at random from the lot. In order to ensure the randomness of selection, 
procedure given in ISO 24153  shall be followed.  
B.1.2.4  Initially the number of cart ons equal to the number of containers  to be taken from the lot 
(according to column 2 of Table B.1)  shall be chosen at random. These cartons thus selected shall be opened 
and the containers  in these cartons examined visually for the condition of packing, e xternal appearance and 
the fill. The lot shall be considered satisfactory for inspection of other characteristics given in the specification, 
if all the containers  in the cartons opened are found satisfactory for these characteristics.  
B.1.2.5  In case of a ny defective container  is found according to B.1.2.4,  twice the number of cartons shall 
be opened and the container examined for these characteristics. If no defective container  is found, the lot shall 
be considered satisfactory of inspection of other char acteristics given in the specification.   
24 © EAC  2022  – All rights reserved  
 B.1.3  Preparation of test samples  
B.1.3.1  From each of the cartons opened according to B.1.2.4, three containers  shall be taken from its 
different layers so as to obtain three times the required number of containers  in the sample (see Table B.1).  
B.1.3.2  In case the number of cartons to be opened is according to B.1.2.4, the number of cartons equal 
to the number of containers  in the sample shall be taken at random from these cartons and then the required 
number of containers  picked up according to B.1.3.1.  
B.1.3.3  The sample bottles selected as in B.1.3.1 or B.1.3.2 shall be divided at random into three equal 
sets and labeled with all the particulars of sampling. One of these sets of sampled containers  shall be for the  
purchaser, another for vendor and the third for referee.  
B.1.3.4  Referee sample  
Referee sample shall consist of a set of sample containers  marked for this purpose and shall bear the deals of 
the purchaser and the supplier. These shall be kept at a place a greeable to the purchaser and the supplier so 
as to be used in case of a dispute between the two.  
B.1.4  Criteria for conformity  
The lot shall be declared as conforming to the requirements of th is standard if all the parameters are satisfied.   
© EAC 2022  – All rights reserved  25 
 Annex  C 
(infor mative)  
 
Water safety plans  
C.1 Packaged drinking  water s operators shall develop, implement and maintain a water safety plan taking 
into consideration the potential risks to the safety of the water from the  supply  catchment area up to the 
consumer.  
C.2 A water safety plan shall consist of three key components:   
a) system assessment to determine whether the packaged drinking water s supply chain (up to the point of 
consumption) as a whole, can deliver water of  a quality that meets health -based targets;  
b) identifying control measures in a drinking water system that will collectively control identified risks and 
ensure that the health -based targets are met; and  
c) management plans describing actions to be take n during normal operation or incident conditions, 
documenting the system assessment (including upgrade and improvement), monitoring, communication 
plans and supporting programmes.  
C.3 A water safety plan shall include measures to protect the source of dri nking water from risks of 
pollution.  
a) measures to ensure all installations intended for the production of drinking water exclude any possibility of 
contamination. For this purpose and in particular:  
i)  the installation for collection, the pipes and the  reservoirs shall be made from materials suited to the 
water and in such a way as to prevent the introduction of foreign substances in water; and 
ii) the equipment and its use for production shall meet hygienic requirements;  
b) measures to ensure an appro priate treatment such as pre -treatment processes, coagulation, flocculation, 
sedimentation, filtration and disinfection are undertaken to assure the safety of water for the consumers; 
and 
c) appropriate operational monitoring system including monitoring pa rameters that can be measured and for 
which limits have been set to define the operational effectiveness of the activity; frequency of monitoring and 
procedures for corrective action that can be implemented in response to deviati on from limits. If, during 
production it is found that the water is polluted, the producer shall stop all operations until the cause of 
pollution is eliminated; and a verification plan to ensure that individual components of a packaged drinking -
water s system, and system as a whole is operating safely.   
26 © EAC  2022  – All rights reserved  
 Annex  D 
(informative)  
 
Surveillance  
D.1 General surveillance  
Packaged drinking water producers sh all ensure, at all times, the quality and safety of the wate r that they 
produce. Public health surveillance (that is, surveillance of health status and trends) contributes to verifying 
drinking -water safety.  
Adequate infrastructure, proper monitoring and effective planning and management; and a system of 
independe nt surveillance are basic and essential requirements to ensure the safety of packaged drinking  
water s.  
Surveillance shall cover the total supply network from the source of untreated water to the consumer delivery 
points.  
A sampling programme that takes i nto consideration appropriate international recommendations shall be 
established and implemented. The sampling shall be regular and its frequency shall mainly depend on the 
following factors:  
a) quality of water harnessed including effects on the water fro m climatic, human and industrial activities;  
b) type of treatment for drinking worthiness;  
c) volume of water processed;  
d) risks of contamination;  
e) background of public water supply network;  
f) population served; and  
g) capabilities of the analyti cal facility (both in terms of capacity and in terms of analytical performance) . Formatted:  English  (United  States)
Formatted:  English  (United  States) 
© EAC 2022  – All rights reserved  27 
 Bibliography  
[1] EAS 153, Packaged drinking water — Specification , third edition 2018.  
 [2] Guidelines for drinking water quality , Fourth edition 2017, WHO.  
[3] Codex Stan 108  Adopted 1981, Amended 2011, Standard for natural mineral waters  
[4] CAC/RCP 48 -2001, Code of hygienic practice for bottled/packaged drinking waters (other than natural 
mineral waters)  
 DEAS 153: 2022    
 
© EAC 2022  – All rights reserved