DRAFT FOR PUBLIC REVIEW DRAFT UGANDA STANDARD  
  DUS DEAS 13 
Second Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 13: 2017 
© UNBS 201 7 
  
Mineral water — Speci fication 
 DRAFT FOR PUBLIC REVIEWDUS DEAS 13: 2017 
ii                © UNBS  2017 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2017 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250 /1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DRAFT FOR PUBLIC REVIEWDUS DEAS 13:2017 
© UNBS  2017 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 13: 2017, Mineral water  — Specification , is identical with and
has been reproduced from a  Draft East African  Standard , DEAS 1 3: 2017, Mineral water -- Specification, and  
is being proposed for adoption  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2 , Food and agriculture.  
Subcommittee SC 16, Water and alcoholic beverages.  
This second edition cancels and replaces the first edition (US EAS 13: 2014), which has been technically 
revised.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 13: 2017  
ICS 13.060.20  
© EAC 2017                                                                                                                          Third  Edition  2017   
 
Draft EAST AFRICAN STANDARD  
Mineral water  — Specification  
EAST AFRICAN COMMUNITY  DEAS 13: 2017  
ii © EAC 2017  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitte d without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2014  — All rights reserved  
East African Community  
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted.  DEAS 13: 2017  
© EAC 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  3 
4 Requirements for natural mineral water  ................................ ................................ .........................  665 
5 Hygiene  ................................ ................................ ................................ ................................ ...............  998 
6 Packaging  ................................ ................................ ................................ ................................ ....... 10109 
7 Labelling  ................................ ................................ ................................ ................................ .........  10109 
8 Sampling requirements ..........................  Error! Bookmark not defined. Error! Bookmark not defined. 10 
9 Parameters required for minimum monitoring  ................................ ................................ .................  11 
10 Sampling plan for packed water  ................................ ................................ ................................  141411 
Annex  A (normative)  Recommended hygienic practices  ................................ ................................ .... 151513 
Annex  B (normative)  Sampling plan for natural mineral water  ................................ ..........................  262624 
Annex  C (normative)  Water safety plans  ................................ ................................ ..............................  282826 
Annex  D (normative)  Surveillance  ................................ ................................ ................................ .........  292927 
Bibliogra phy ................................ ................................ ................................ ................................ ..............  303028 
 
 DEAS 13: 2017  
iv © EAC 2017  – All rights reserved  
 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 thro ugh 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. 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 procedures 
of the Community.  
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 .  
EAS 13:2017  was prepared by Technical Comm ittee EASC/TC 081, Environment, H ealth a nd Safety . 
This third edition cancels an d replaces the second  edition (EAS  13: 2014), which has been technically revised.  
 DRAFT EAST AFRICAN STANDARD  DEAS 13: 2017  
 
© EAC 2017  – All rights reserved  1 
 Mineral water — Specification  
1 Scope  and f ield of application  
This Draft East African S tandard specifies requirements for Mineral water offered for human consumption  
 
This Standard applies to natural mineral water, mineral water, natural spring water, spring water and 
carbonated  mineral water . 
2 Normative references  
The following referenced docu ments are indispensable for the application 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 5907, Standard test methods  for filterable matter (total dissolved solids) and non -filterable matter 
(total suspended solids) in water  
EAS 38, Labelling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 9308 -1 
ISO 10304 , Water quality — Determination of dissolved anions by liquid chromatography of ions  
ISO 10359 , Water quality — Determination of fluoride  
ISO 10523, Water quality — Determination of pH  
ISO 10530 , Water quality — Determination of dissolved sulfide — Photometric method using methylene blue  
ISO 10566 , Water quality — Determination of aluminium — Spectrometric method using pyrocatechol violet  
ISO 11423 , Water quality — Determination of benzene and some derivatives  
ISO 11732, Water quality -- Determinat ion of ammonium nitrogen — Method by flow analysis (CFA and FIA) 
and spectrometric detection  
ISO 11885 , Water quality — Determination of selected elements by inductively coupled plasma optical 
emission spectrometry (ICP -OES)  
ISO 11969, Water quality — Dete rmination of arsenic — Atomic absorption spectrometric method (hydride 
technique)  
ISO 12020, Water quality — Determination of aluminium — Atomic absorption spectrometric method  
ISO 12846, Water quality -- Determination of mercury -- Method using atomic abs orption spectrometry (AAS) 
with and without enrichment   
2 © EAC 2017  – All rights reserved  
 ISO 13877, Soil quality — Determination of polynuclear aromatic hydrocarbons — Method using high -
performance liquid chromatography  
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 active substances (MBAS) index — Method 
using continuous flow analysis (CFA)  
ISO 16266, Water quality -- Detection and enumeration of P seudomonas aeruginosa ━ Method by 
membrane filtration  
ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella 
spp 
ISO 24153, Random sampling and randomization procedures  
ISO 28540 , Water quality — Determination of 16 polycycli c aromatic hydrocarbons (PAH) in water — Method 
using gas chromatography with mass spectrometric detection (GC -MS) 
ISO 5961, Water quality — Determination of cadmium by atomic absorption spectrometry  
ISO 6059, Water quality -- Determination of the sum of c alcium and magnesium -— EDTA titrimetric method  
ISO 6222, Water quality ― Enumeration of culturable microorganisms ━ Colony count by inoculation in 
nutrient agar culture media  
ISO 6332, Water quality -- Determination of the chemical oxygen demand  
ISO 6333, Water quality -- Determination of manganese — Formaldoxime spectrometri c method  
ISO 6461 -1, Water quality ― Detection and enumeration of the spores of sulphite reducing anaerobes 
(clostridia) — Part 1: Method by enrichment in a liquid medium  
ISO 6461 -2, Water quality ― Detection ad enumeration of the spores of sulphite -reduci ng anaerobes 
(clostridia) — Part 2: Method by membrane filtration  
ISO 6703 , Water quality — Determination of cyanide  
ISO 6777, Water quality -- Determination of nitrite — Molecular absorption spectrometric method  
ISO 6785, Milk and milk products — Detecti on of Salmonella spp.  
ISO 6888 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulass -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
ISO 7 027, Water quality — Determination of turbidity  
ISO 7393 , Water quality — Determination of free chlorine and total chlorine  
ISO 7875 , Water quality — Determination of surfactants  
ISO 7887, Water quality — Determination of colour  
ISO 7888, Water quality — Determination of electrical conductivity  
ISO 7890, Water quality -- Determination of nitrate — Part 3: Spectrometric method using sulfosalicylic acid   
© EAC 2017  – All rights reserved  3 
 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 monova lent phenols  
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 s pectrometric methods  
ISO 9174, Water quality -- Determination of chromium -- Atomic absorption spectrometric methods  
ISO 9297, Water quality -- Determination of chloride — Silver nitrate titration with chromate indicator (Mohr’s 
method)  
ISO 9308 -1, Water q uality -- Detection and enumeration of Escherichia coli and coliform bacteria Part 1: 
Membrane filtration method  
ISO 9696, Water quality -- Measurement of gross alpha activity in non -saline water -- Thick source method  
ISO 9697, Water quality -- Measuremen t of gross beta activity in non -saline water — Thick source method  
ISO 9964 -1, Water quality — Determination of sodium and potassium — Part 1: Determination of sodium by 
atomic absorption spectrometry  
ISO 9965, Water quality — Determination of selenium — Atomic absorption spectrometric method (hydride 
technique)  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply . 
3.1 
natural mineral water  
water  clearly  distinguishable  f rom  ordinary  drinking  water  because:  
a) it is characterized by its content of certain mineral salts and their relative proportions and the presence of 
trace elements or of other constituents;  
b) it is obtained directly from natural or drilled sources from underground water bearing  strata for which all 
possible precautions should be taken within the protected perimeters to avoid any pollution of, or external 
influence on, the chemical and physical qualities of natural mineral water;  
c) of the constancy of its composition and the st ability of its discharge and its temperature, due account 
being taken of the cycles of minor natural fluctuations;  
d)  it is collected under conditions which guarantee the original microbiological purity and chemical 
composition of essential components;  
e) it is packaged close to the point of emergence of the source with particular hygienic precautions;  
f) it is not subjected to any treatment other than those permitted by this standard   
4 © EAC 2017  – All rights reserved  
 3.2 
mineral water  
water as defined in 3.1 that may include permitted treatment such as ozonation, UV sterilization, decantation 
filtration  and permitted selective removal of flouride  
 
3.3 
Spring water  
any natural mineral water discharging genuinely from the ground  
3.4 
packaged natural mineral water  
water from a natural sour ce that has been filled and, sealed into containers at the source or close to the 
source, and intended for human consumption  
3.5 
Mineral waters  
Refers to natural mineral water, mineral water, spring water, natural carbonated mineral water, artificial 
carbo nated mineral water ,  
3.5 
Naturally carbonated natural mineral water /mineral water   
natural  mineral  water  which,  after  possible  treatment  in  accordance  with  Section  5.1  and  re -
incorporation  of  gas  from  the  same source and after packaging taking into consideration usual technical 
tolerance, has the same content of carbon dioxide spontaneously and visibly given off under normal 
conditions of temperature and pressure.  
 
3.6 
Non-carbonated natural mineral water /mineral water  
natural  mineral  water  which,  by  nature  and  after  possi ble  treatment  in  accordance with 5.1 and  after  
packaging  taking  into  consideration usual technical tolerance, does not contain free carbon dioxide in 
excess of the amount necessary to keep the hydrogen c arbonate salts present in the water dissolved.  
 
3.7 
Decarbonated natural mineral water /mineral water  
natural mineral water which, after possible treatment in accordance with 5.1 and after packaging, has less 
carbon dioxide content than that at  emergence  and  does  not  visibly  and  spontaneously  give  off  carbon  
dioxide  under  normal  conditions of temperature and pressure.  
 
3.8 
Natural mineral water fortified with carbon dioxide from the source /mineral water  
natural mineral water  which,  after  possible  treatment  in  accordance  with 5.1 and  after  packaging,  has 
more carbon dioxide content than that at emergence.  
 
3.9 
Carbonated natural mineral water /mineral water  
is  a  natural  mineral  water  which,  after  possible  treatment in accord ance with 5.1 and after packaging, has 
been made effervescent by the addition of carbon dioxide from another origin.  
  
© EAC 2017  – All rights reserved  5 
  
3.10 
contamination  
the occurrence of any objectionable matter in the product  
3.11 
establishment  
any building(s) or areas in which natura l mineral water is handled and collected, together with the  
surroundings under the control of  the same management  
3.12 
handling of natural mineral water  
any manipulation with regard to collecting, treating, bottling, packaging, storing, transporting, dist ributing and  
selling natural mineral water  
3.13 
food hygiene  
all measures necessary to ensure the safety, soundness and wholesomeness  of natural mineral water at all  
stages from its exploitation and process ing until its final consumption  
3.14 
packaging ma terial  
any containers such as cans, bottles, cartons, boxes, cases or wrapping and covering material such as foil,  
film, metal paper and wax paper.  
3.15 
pests  
any animals capable of, directly or indirectly, cont aminating natural mineral water  
3.16 
aquifer s  
any solid permeable mass of rocks (layer) c ontaining natural mineral water  
  
6 © EAC 2017  – All rights reserved  
 4 Treatment and handling  
4.1 Treatment and handling  for natural mineral water  
4.1.1 Treatments permitted include separation from unstable constituents, such as compounds contai ning 
iron, manganese, sulphur or arsenic, by decantation , filtration and permitted selective removal of fluoride , if 
necessary, accelerated by previous aeration. Ozonation  may be permitted and when done , it shall be declared 
on the label.  
4.1.2 The treatme nts provided for in 3.5, 3.6, 3.7,3.8, 3.9 and 4.1.1 above may only be carried out on 
condition that the mineral content of the water is not modified in its essential constituents, which give the water 
its properties .  
4.1.3 Transport ation  of natural miner al waters in bulk containers for packaging or for any other process 
before packaging is prohibited .  
4.2 Treatment and handling  for mineral water  
4.2.1 Permitted treatment of mineral water include ozonation, UV sterilization, decantation filtration and 
permitted selective removal of fluoride. These treatments may only be carried out on condition  that the  mineral 
content of the water is not modified in its essential constituents, which give the water its properties.  
 
5 Requirements for mineral water s 
5.1 General requirements  
5.1.1 Authorization  
5.1.1.1  Authorization of the source  
Natural mineral water, mineral water, spring water, shall be recognized as such by the responsible authority of 
the state, in which the mineral water s emerge . 
5.1.1.2  Authorization of distance  
The distance from the source to the establishment shall be determined by the relevant national authority . 
5.1.1.3  The water safety plan shall be established and implemented  as per Annex C.  
5.2 Specific requirements  
5.2.1 Physical requirements  
Packaged mineral water s shall not have objectionable taste or odour to the consumers and shall be free from 
any foreign matter . 
5.2.2 Chemical requirements  
4.2.2.1  Packaged mineral water s shall comply with the chemical  requirements as stipulated in Table 1 .  
© EAC 2017  – All rights reserved  7 
 Table 1 — General physico -chemical  requirements  of mineral water s 
 
Sl. No.  Substance  Limit  Test methods  
i.  Colour,  max. 15 true colour units  ISO 7887  
ii.  Turbidity, m ax. 1 NTU.  ISO 7027  
iii.  pHa) 6.0 - 8.5. ISO 10523  
iv.  Aluminium as A l3+, max . 0.2 mg/l ISO 1056 6 
v.  Calcium as Ca2+, max.  250 mg/l  ISO 5961  
vi.  Chloride as Cl-, max.  250 mg/l  ISO 9297  
vii.  Fluoride as F-, max . 4 mg/l (See Note 1 and 2)  ISO 10359  
viii.  Iron as Fe2+, max . 0.3 mg/l  ISO 6332  
ix.  Magnesium as Mg2+, max.  100 mg/l  ISO 7980  
x.  Nitrate as NO 3- max.  50 mg/l ISO 7890  
xi.  Potassium as K+, max.  50 mg/l  ISO 9964  
xii.  Sodium as Na+, max . 200 mg/l  ISO 9964  
xiii.  Sulphate as SO 42-max. 400 mg/l (See Note 3)  ISO 10304  
xiv.  Sulphide as H 2S max . 0.05 mg/l  ISO 10530  
xv.  Total dissolved solids , max.   1000 mg/l  ASTM D 5907 -13 
xvi.  Total  Suspended solids  Not detactable  ASTM D 5907 -13 
a) For artificial carbonated mineral water, the pH range shall be 4- 5.9. 
NOTE 1  Packaged mineral water s containing between 1.5 mg/l and 4 mg/l fluoride shall have a label ling declaration 
mineral water s contains Fluoride included . 
NOTE  2 If the product contains more than 1.5 mg/l ‘’the product not suitable for infants and children under the age of 
seven years’’ shall be declared on the label.  
NOTE 3  Packaged mineral water s containing between 200 mg/l and 400  mg/l sulphate shall have a labelling declaration 
` mineral water s contains Sulphate' included.  
 
4.2.2.2  Limits of contaminants  
Packaged mineral water s shall not contain inorganic contaminants in excess of limits indicated in Table 2.  
Table 2 —limits for inorganic elements of health  in mineral water s 
SL. No.  Substance  Limit, mg/L, 
max.  Methods of test  
(i) Ammonia as NH 3, 0.5  ISO 11732  
(ii) Arsenic as As,  0.01  ISO 11969  
(iii) Barium as Ba++, 0.7  ISO 11885  
(iv) Borate as B , 5  ISO11885  
(v) Cadmium Cd , 0.003   ISO 5961  
(vi) Chromium total  Cr,  0.005  ISO 9174  
(vii) Copper as Cu++, 1  ISO 8288  
(viii) Cyanide as CN-, 0.07  ISO6703  
(ix) Free Chlorine as Cl 2, Nil ISO 7393   
8 © EAC 2017  – All rights reserved  
 (x) Iodine as I-, 1.0  ASTM D 3869 -15 
(xi) Lead as Pb,  0.01  ISO 8288  
(xii) Manganese as Mn++, 0.4  ISO 6333  
(xiii) Mercury as Hg,  0.001 ISO 12846  
(xiv) Nitrite as NO 2-, 0.1  ISO 6777  
(xv) Selenium as Se,  0.01  ISO 9965  
(xvi) Silver as Ag+, 0.5  ASTM D 3866 -12 
(xvii) Zinc as Zn++, 5  ISO 8288  
(xviii)  Antimony as Sb,  0.005  ISO 11885  
(xix) Nickel as Ni,  0.02  ISO 8288  
(xx) Bromate as BrO 3- a) 0.01  ISO 15061  
(xxi) uranium  0.03 ASTM D 6239 -9 
a)  incase of ozonation, bromate shall be tested and confirmed to be within the limits.  
 
 
4.2.2.3  Packaged mineral water s shall compl y with the requirements for organic contaminants indicated 
in Table 3.   
© EAC 2017  – All rights reserved  9 
 Table 3 — Requirements for limits of organic contaminantsin packaged mineral water s 
Sl. No  Substance  Limit  Methods of test  
(i) Benzene, max.  0.005 mg/l  ISO 11423  
(ii) Chlorinated hyd rocarbons, max.  0.005 mg/l  ISO 10301  
(iii) Dioxin  Absent  -ISO 18073  
(v) Organic matter  3 mg/l (as O 2) -ISO 8245  
(vi) Pesticides and PCBs  Absent  ISO 15089  
(vii) Phenols  Absent  ISO 8165  
(viii) Polycyclic aromatic hydrocarbons max.  0.2 µg/l  ISO 28540  
(ix) polynuclear aromatic hydrocarbons  Absent  ISO 13877  
(x) Surfactants (reacting with methylene blue), max.  0.2 mg/l  ISO 16265  
(xi) Total trihalomethanes, max.  0.1 mg/l  -ASTM D 3871 -85 
(xii) Anionic surfactant (reacting with methylene blue)  Absent  ISO 78 75 
 
4.2.2.4  Packaged mineral water s shall comply with the requirements of radioactive matter indicated in 
Table 4 below:  
Table 4 — Requirements of radioactive matter in mineral water s 
Sl. No.  Radioactive 
material  Limits in  
Bq/L  Method of test  
i) Gross alpha activity  0.5 ISO 9696  
ii) Gross beta activity  1 ISO 9697  
 
4.2.2.5  Packaged mineral water s shall not have any sediment or suspended matter during its shelf life.  
4.2.2.6  Packaged mineral water s shall not contain any organic or inorganic substances at a level 
injurious to health.  
5 Hygiene  
5.1 Packaged mineral water s shall be collected, processed, packaged, and marketed under hygienic 
conditions described in Annex A.  
5.2 The source of mineral water s shall be protected from risks of pollution.  
5.3 Packaged mineral water s shall comply with the microbiological requirements given in Table 5.  
 
 
Table 5 — Microbiological requirements for packaged natural mineral 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   
10 © EAC 2017  – All rights reserved  
 Total viable counts at 37 ºC, 
in mL, max. a) 50 
ii) Total Coliforms in 100 mL  Absent   
ISO 9308 -1 
iii) E. Coli  in 100 mL  Absent  ISO 9308 -1 
iv) Staphylococcus aureus in 
100 mL  Absent  ISO 6888 -1 
v) Sulphite reducing anaerobes 
in100 mL  Absent  ISO 6461 -2 
vi) Pseudomonas aeruginos a 
fluorescence in 100 mL  Absent  ISO 16266  
vii) Streptococcus faecalis  in 
100mL  Absent  ISO 7899 -2 
viii) Shigella  in 100 mL  Absent  ISO 21567  
ix) Salmonella  in 100 mL  Absent  ISO 6785  
x) cryptosporidium  Absen t ISO 15553  
xi) Giardia  Absen t 
a) This parameter is for monitoring the system at source /processing facility . Total time 
before analysis should not be more than 6 h at 4 ºC. Determination of total viable counts 
shall start within 12 h after collecti on of the packaged drinking water sample. 
 
6 Packaging  
6.1 The product shall be pack aged in sealed  retail containers suitable for preventing the possible 
adulteration or contamination of water and shall be in accordance with environmental regulations of P artner 
States . 
6.2 The package shall be made from food grade material and strong enough to withstand normal handling 
and transportation  
6.3 Natural mineral water should not be packaged in opaque containers  
7 Labelling  
In addition to the requirements of EA S 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked . 
7.1 The name of the product  
7.1.1  The name of the product shall be  as provided  in the definition clauses .;  
7.1.2  The label shall provide the followi ng composition: Na+, K+ Ca++, Mg++, Fe++, Cl -, SO 42, F-, NO 3 and 
bearing the pH and TDS  
 
  
  
© EAC 2017  – All rights reserved  11 
 7.2 Net contents  
7.2.1  The volume and fill of the product shall comply with the Weights and measures regulations’ of 
Partner States or equivalent legislation.  
7.2.2  The net contents shall be declared by volume in the metric system (S.I units),.  
7.3 Additional labelling requirements  
7.3.2  If packaged natural mineral water has been subjected  to a ozonation treatment, the treatment shall be 
declared on the label.  
7.4 Labeling prohibitions  
7.4.1  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.  
7.4.2  The n ame of the locality, hamlet or specified place may not form part of the trade name unless it 
refers to a mineral water s collected at the place designated by that trade name.  
7.4.3  The use of any statement or of any pictorial device, which may create confus ion in the mind of the 
public or in any way mislead the public about the nature, origin, composition and properties of mineral water s 
put on sale, is prohibited.  
  
 
8 Parameters required for minimum monitoring It is recognized that, in many instances, the c ost of 
performing a full analysis against Table 1, Table 2, Table 3, Table 4, Table 5, Table 6  and Table 7 can be  
prohibitive.  
Analysis of the parameters in Table 7 may be deemed acceptable for the purpose of indicating on going levels 
of operational effic iency in a water treatment plant. However, a relevant authority may require additional tests.  
 
 
 
 
 
 
 
 
 
 
  
12 © EAC 2017  – All rights reserved  
  
 
 
 
 
 
 
 
 
 
 
  
© EAC 2017  – All rights reserved  13 
 Table 6 — Parameters required for minimum monitoring  
Sl. No.  property  Test method  
a)  Conductivity  or 
dissolved solids  Table 1  
 
b)  Colour  
c)  Turbidity;  
d)  Taste  
e)  Odour  
f)  pH value  
g)  Fluoride as F - 
h)  Nitrate  
i)  Aluminium  
j)  Iron(total)  
k)  Nitrite  Table 2  
l)  Ammonia  
m)  Residual chlorine  
n)  Faecal coliform bacteria 
or E. coli;  Table 5  
o)  Shigella spp  
p)  Salmonella spp  
 
 
  
14 © EAC 2017  – All rights reserved  
  
If abnormal results are encountered in any of these analyses, sampling frequency shall be increased and/or 
additional analyses carried out.  
NOTE  A consumer complaints register for the aesthetic qualities of the water should be maintained.  
9 Sampling plan for pack aged mineral water s 
Sampling plan shall be done in accordance with Annex B.  
9  
© EAC 2017  – All rights reserved  15 
 Annex  A 
(normative)  
 
Recommended hygienic practices  
A.1 Field of application  
This annex  prescribes appropriate general techniques for collecting mineral water s, its treatment, bottling, 
pack aging, storage, transport, distribution and sale for direct consumption, so as to guarantee a safe, healthy 
and wholesome product.  
A.2 The definitions, terms and expressions used are the same as those given in Clause 3.  
A.3 Prescriptions of the resources o f mineral water s 
A.3.1  Protection of alimentary reservoirs and aquifers  
A.3.1.1  Authorization  
Mineral water s shall be recognized and approved as such by the relevant Authority having jurisdiction in the 
place of collection.  
A.3.1.2  Determination of the gen esis of mineral water s 
As far as it is methodologically possible in each case, a precise analysis should be carried out on the origin of 
mineral waters, the period of their residence in the ground before being collected and their chemical and 
physical qual ities. 
A.3.1.3  Perimeter of protection  
If possible areas wherein mineral 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 physical, 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 on, the chemical and physical qualities of mineral water s 
It is recommended that regulations be established for the disposal of liquid, solid or gaseous waste, the use of 
substances that might deteriorate mineral wat ers (e.g. by agriculture) as well as for any possibility of 
accidental deterioration of mineral 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, viruses, 
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, potential hazards should be taken into consideration, such as mining, 
hydraulic and engineering facilities etc.   
16 © EAC 2017  – All rights reserved  
 A.3.2  Hygiene prescriptions for collection of mineral water s 
A.3.2.1  Extraction  
The withdrawal of mineral water s (from springs, galle ries, genuine or drilled wells) shall be performed in 
conformity with the hydrogeological conditions in such a manner as to prevent any other than the mineral 
water s from entering or, should there be pumping facilities, prevent any extraneous water from en tering by 
reducing the supply. The mineral water s 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.3.2.2  Materials  
The pipes, pumps or o ther possible devices coming into contact with mineral water s and used for its collection 
should be made of such material as to guarantee that are original qualities of mineral water s will not be 
changed.  
A.3.2.3  Protection of the extraction area  
In the im mediate surroundings 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. enclosure).  Any use not aiming at the collection of 
mineral water s should be forbidden in this area.  
A.3.2.4  The exploitation of natural mineral water  
The condition of the extraction facilities, areas of extraction and perimeter protection as well as  the quality of 
the  mineral water s should periodically be checked. To control the stability of the chemical and physical 
particulars of the mineral water s derived, besides the natural variations, automatic measurements of the 
typical characteristics of wa ter should be carried out and notified (e.g. electrical conductance, temperature, 
and content of carbon dioxide) or frequent partial analysis should be done.  
A.3.3  Maintenance of extraction facilities  
A.3.3.1  Technical aspects  
Methods and procedures for ma intaining the extraction facilities should be hygienic and not be a potential 
hazard to human health or a source of contamination to mineral water s. From the hygiene standpoint, 
servicing of the extraction installations should meet the same standards as th ose required for the bottling or 
treatment.  
A.3.3.2  Equipment and reservoirs  
Equipment and reservoirs used for extraction of mineral water s should be constructed and maintained in order 
to minimize all hazards to human health and to avoid contamination.  
A.3.3.3  Storage at the point of extraction  
The quantity of mineral water s stored at the point of extraction should be as low as possible. The storing 
should furthermore guarantee protection against contamination or deterioration . 
A.3.4  Transport of mineral w aters within an establishment  and from the source  
Packaging at the source is  preferred .   
© EAC 2017  – All rights reserved  17 
 A.3.4.1  Means of transport, piping and reservoirs  
Any vehicle, piping or reservoir used in the processing of mineral water s from its source to the bottling 
facilities , the 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.3.4.2 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 mineral water s and of deterioration of the essential qualities of mi neral 
water s. 
A.4 Establishment for processing mineral waters — Design and facilities  
A.4.1  Location  
Establishments should be located in areas, which are free from objectionable odours, smoke, dust or other 
contaminants and are not subject to flooding . 
A.4.2 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 adequate 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.4.3  Building and  facilities  
A.4.3.1  Type of construction  
Buildings and facilitie s should be of sound constru ction and maintained in good repair.  
A.4.3.2  Disposition of holding facilities  
Rooms for recreation, for storing or packaging of raw material and areas for the clea ning 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 mineral water s, should be stored 
apart from other material.  
A.4.3.3  Adequate working space should be provided to allow for satisfactory performance of all 
operations.  
A.4.3.4  The design should be such as to permit easy and adequate cleaning and to facilitate proper 
supervision of mineral water s hygiene.  
A.4.3.5  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.4.3.6  Buildings and facilities should be designed to facilitate hy gienic operations by means of a 
regulated flow in the process from the arrival of the mineral water s at the premises to the finished product, and 
should provide for appropriate temperature conditions for the process and the product.   
18 © EAC 2017  – All rights reserved  
 A.4.3.7  mineral water s handling, storing and bottling areas  
A.4.3.7.1  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.4.3.7.2  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 smo oth 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 smoothened to facilitate cleaning . 
A.4.3.7.3  Ceilings  
Should be so d esigned, constructed and finished as to prevent the accumulation of dirt and minimize 
condensation, mould development and flaking, and should be easy to clean.  
A.4.3.7.4  Windows  
Windows and other openings should be so constructed as to avoid accumulation o f 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.4.3.7.5  Doors  
Should have smooth, non -absorben t surfaces and, where appropriate, be self -closing and close fitting.  
A.4.3.7.6  Stairs, lift cages and auxiliary structures  
Such as platforms, ladders, chutes; should be so situated and constructed as not to cause contamination to 
food. Chutes should be co nstructed with inspection and cleaning hatches . 
A.4.3.7.7  Piping  
Piping for mineral  water s lines should be independent of potable and non -potable water.  
A.4.3.8  In mineral water s handling areas all overhead structures and fittings should be installed in su ch a 
manner as to avoid contamination directly or indirectly of mineral water s 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 t he accumulation of dirt and to minimize condensation, mould 
development and flaking. They should be easy to clean.  
A.4.3.9  Living quarters, toilets and areas where animals are kept should be completely separated from 
and should not open directly to mineral  water s handling areas.  
A.4.3.10  Where appropriate, establishments should be so designed that access can be controlled.  
A.4.3.11  The use of material, which cannot be adequately cleaned and disinfected, such as wood, should 
be avoided unless its use would n ot be a source of contamination.  
A.4.3.12  Canalization, drainage lines   
© EAC 2017  – All rights reserved  19 
 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 presen t any risk whatsoever of 
polluting aquifers and springs.  
A.4.3.13  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 manipulation of these fuels.  
A.4.4  Hygienic facilities  
A.4.4.1  Water supply  
A.4.4.1.1  Ample supply of potable water under adequate pressure and suitable temperature should be 
available wit h adequate facilities for its storage, where necessary, and distribution with adequate protection 
against contamination.  
A.4.4.1.2  mineral water s, potable water, non -potable 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 mineral water s contact surfac es should contain no substances, which 
may be hazardous to health or may contaminate the food.  
A.4.4.2  Effluent and waste disposal  
Establishments should have an efficient effluent and waste disposal system, which should at all time s be 
maintained in good o rder and repair. All effluent lines (including sewer systems) should be large enough to 
carry full loads and should be so constructed as to avoid contamination of potable water supplies.  
A.4.4.3  Changing facilities and toilets  
Adequate, suitable and conven iently located changing facilities and toilets should be provided in all 
establishments. 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 no t open directly to mineral 
water s handling areas. 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 returning to the processing area.  Where hot 
and cold water are available mixing taps should be provided.  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. Taps of a non -hand operatable type are 
desirable. Notices should be posted directing personnel to wash their hands after using the toilet.  
A.4.4 .4 Hand washing facilities in natural mineral 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 b e provided. Warm or hot 
and cold water 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 pro vided adjacent to each washing facility. Taps of a non -hand operatable type are 
desirable. The facilities should be furnished with properly trapped waste pipes leading to drains.  
A.4.4.5  Disinfection facilities  
Where appropriate, adequate facilities or cle aning and disinfection of working implements and  equipment 
should be provided. These facilities should be constructed of corrosion resistant materials, capable of being  
20 © EAC 2017  – All rights reserved  
 easily cleaned, and should be fitted with suitable means of supplying hot and cold wate r in sufficient 
quantities.  
A.4.4.6  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 candl es) 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 mineral water s in any stage of production should be of a safer type 
and protected to prevent contam ination of mineral water s in case of breakage.  
A.4.4.7  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 openings should be provided with a screen or other protecting enclosure of non -corrodible 
material. Screens should be easily removable for cleaning.  
A.4.4.8  Facilities for storage of waste and inedible material  
Facilities shou ld 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 mineral water s, potable water,  equipment, buildings or roadways on the 
premises . 
A.4.5  Equipment and utensils  
A.4.5.1  Materials  
All equipment and utensils used in natural mineral water handling areas and which may contact the natural 
mineral water should be made of material which does not transmit toxic substances, odour 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, wh ich 
cannot be adequately cleaned and 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.  
A.4.5.2  Hygieni c design, construction and installation  
All equipment and utensils should be so designed and constructed as to prevent hazards and permit easy and 
thorough cleaning and disinfection.  
A.5 Establishment: Hygiene requirements  
A.5.1  Maintenance  
The buildings, equipment, utensils and all 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.   
© EAC 2017  – All rights reserved  21 
 A.5.2  Cleaning and disinfection  
A.5.2.1  Cleaning and disinfection should meet the requirements of this standard.  
A.5.2.2  To prevent contamination of natural mineral water, all equipment and utensils should be cleaned 
as frequently as necessary and disinfected, whenever circumstances demand.  
A.5.2.3  Adequate precautions should be taken to prevent natural mineral water from being contaminated 
during cleaning or disinfection of rooms, equipment or utensils, by water and detergents or by disinfectants 
and their solu tions. Detergents and disinfectants 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 natural mineral water, should be removed by thorough rinsing with water, before the y are 
or equipment is again used for handling natural mineral water.  
A.5.2.4  Either immediately after cessation of work for the day or at such other times as may be 
appropriate, floors, including drains, au xiliary structures and walls of natural mineral water handling areas 
should be thoroughly cleaned.  
A.5.2.5  Changing facilities and toilets should be kept clean at all times.  
A.5.2.6  Roadways and yards in the immediate vicinity of and serving the premises s hould be kept clean.  
A.5.3  Hygiene control programme  
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 preferably 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 sho uld have a thorough understanding of the significance of contamination and the 
hazards involved. All cleaning personnel should be well trained in cleaning techniques.  
A.5.4  Storage and disposal of waste  
Waste material should be handled in such a manner as to avoid contamination of natural mineral water or 
potable water. Care should be taken to prevent access to waste by pests. Waste should be removed from the 
natural mineral water handling and other working areas as often as necessary and at least daily. Im mediately 
after disposal of the waste, receptables 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.5.5  Exclusion of animals  
Animals that are uncontrolled or that could be a hazard to health should be excluded from establishments.  
A.5.6  Pest control  
A.5.6.1  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.5.6.2  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 underta ken 
by or under direct supervision of personnel who have a thorough understanding of the potential hazards to 
health resulting from the use of these agents, including those hazards which may arise from residues retained 
in the natural mineral water, such m easures should only be carried out in accordance with the 
recommendations of the official agency having jurisdiction.  
A.5.6.3  Pesticides should only be used if other precautionary measures cannot be used effectively. 
Before pesticides are applied, care sho uld be taken to safeguard natural mineral water equipment and utensils  
22 © EAC 2017  – All rights reserved  
 from contamination. After application, contaminated equipment and utensils should be thoroughly cleaned to 
remove residues prior to being used again.  
A.5.7  Storage of hazardous substanc es 
A.5.7.1  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 natural 
mineral water.  
A.5.7.2  Except when necessary for hygienic or processing purposes, no substance which could 
contaminate natural mineral water should be used or stored in natural mineral water handling areas.  
A.5.8  Personal effects and clothing  
Personal effects and clothing should not be deposited in natural mineral water handling areas.  
A.6 Personnel hygiene and health requirements  
A.6.1  Hygiene training  
Managers of establishments should arrange for adequate and continuing straining of all natural mineral 
handlers in hygienic handling of natural mineral water and in personal hygiene so th at they understand the 
precautions necessary to prevent contamination of natural mineral water.  
A.6.2  Medical examination  
Persons who come into contact with natural mineral water in the course of their work should have a scheduled 
medical examination if th e official agency having jurisdiction, acting on medical advice, considers that this is 
necessary, whether because of epidemiological considerations or the medical history of the prospective 
natural mineral water handler. Medical examination of natural min eral water handlers should be carried out at 
other times when clinically or epidemiologically indicated.  
A.6.3  Communicable diseases  
The management should take care to ensure 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 diarrhoea, is permitted to work in any natural mineral water handling area in any 
capacity in which there is any likelihood of such a person directly or indirectly contaminating natural mineral 
water with pathogenic micro -organisms. Any person so affected should immediately report to the 
management.  
A.6.4  Injuries  
Any persons who has a cut or wound should not continue to handle natural  mineral water or natural miner 
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.6.5  Washing of hands  
Every person, while on duty in a natural mineral water handling area, should wash his hands frequently and 
thoroughly with a suitable hand cleaning preparation under running water. Hands should always be washed 
before commencing work, immed iately after using the toilet, after handling contaminated material and 
whenever else necessary. After handling any material, which might be capable of transmitting disease, hands  
© EAC 2017  – All rights reserved  23 
 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.6.6  Personal cleanliness  
Every person engaged in a natural mineral water handling area should maintain a high degree of personal 
cleanliness while on d uty, 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 consistent with the nat ure of the work in which the person is engaged. 
Aprons and similar items should not be washed on the floor. When natural mineral water is manipulated by 
hand, any jewe llery that cannot be adequately disinfected should be removed from the hands. Personnel 
should not wear any insecure jewellery when engaged in handling of natural mineral water.  
A.6.7  Personal behavior  
Any behavior, which could result in contamination of natural mineral water, such as eating, use of tobacco, 
chewing (e.g. gum, sticks, betel nu ts, etc) or unhygienic practices such as spitting, should be prohibited in 
natural mineral water handling areas.  
A.6.8  Visitors  
Precautions should be taken to prevent visitors to natural mineral water handling areas from contaminating the 
product. These ma y include the use of protective clothing. Visitors should observe the provisions 
recommended in paragraph A.5.8, A.6.3, A.6.4 and A.6.7.  
A.6.9  Supervision  
Responsible for ensuring compliance by all personnel with all requirements of A.6.1 to A.6.8  inclusiv e should 
be specifically allocated to competent supervisory personnel.  
A.7 Establishment -hygienic processing requirements  
A.7.1  Raw material requirements  
To guarantee a good and stable quality of natural mineral water, certain criteria should be monitored regularly, 
namely,  
A.7.1.1  Spring discharge, temperature of the natural mineral water.  
A.7.1.2  Appearance of the natural mineral water.  
A.7.1.3  Odour and taste of the natural mineral water.  
A.7.1.4  The conductance of natural mineral water or any other adeq uate parameter.  
A.7.1.5  The microbiological flora.  
A.7.2  Should there be a perceptible lack in meeting the standards; the necessary corrective measures are 
immediately to be taken.  
A.7.3  Treatment  
The treatment may include decantation, filtration, airing a nd where necessary application of off takes of 
carbon dioxide.  
A.7.3.1  Processing should be supervised by technically competent personnel.   
24 © EAC 2017  – All rights reserved  
 A.7.3.2  All steps in the production process, including packaging, should be performed without 
unnecessary delay and u nder conditions which will prevent the possibility of contamination, deterioration, or 
the development of pathogenic and spoilage micro -organisms.  
A.7.3.3  Rough treatment of containers should be avoided to prevent the possibility of contamination of the 
processed product.  
A.7.3.4  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.7.4  Packaging material and cont ainers  
A.7.4.1  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 substance s 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 the packing  or filling area.  
A.7.4.2  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 disinfected. 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.7.5  Fillin g and sealing of containers  
A.7.5.1  Packaging should be done under conditions that preclude the introduction of contaminants into 
the product.  
A.7.5.2  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 natural mineral water.  
A.7.6  Packaging of containers  
The packaging of containers should protect the latter from contamination and damage and allow a ppropriate 
handling and storing.  
A.7.7  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 natural mineral water produced under identical conditions, all pac kages 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.  
A.7.8  Processing and production records  
Permanent, legible and dated records 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.7.9  Storage and t ransport 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. Duri ng storage, periodic inspection of the end product should take place to ensure that only natural  
© EAC 2017  – All rights reserved  25 
 mineral water, which is fit for human consumption, is dispatched and that end -product specifications should be 
complied with.  
  
26 © EAC 2017  – All rights reserved  
 Annex  B 
(normative)  
 
Sampling plan for mineral water s 
B.1 General requirements of sampling  
B.1.1  In drawing, preparing, storing and handling samples, the following precautions and directions shall be 
observed ; 
a) Sample shall be drawn 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  Lot 
The quantity of pack aged mineral 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 (2)  
L ≤ 5000  3 
5000 < L ≤ 10 000 5 
10000 < L ≤ 15000  7 
L> 15000  9 
 
B.1.2.3.1  The containers  shall be chosen at random from the lot. In order to ensure the randomness of 
selection, procedure given in ISO 24153 ;" Random sampling and randomization procedures  shall be followed.  
B.1.2.4  Initially the number of cartons equal to the number of containers  to be taken from the lot 
(according to col umn 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, external 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 character istics.  
B.1.2.5  In case of any 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 characteristics given in the specification.   
© EAC 2017  – All rights reserved  27 
 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 re quired number of containers  in the sample (see col. 2 of 
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 carto ns 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 supp lier. These shall be kept at a place agreeable 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 the relevant specification if all the parameters 
are satisfied.   
28 © EAC 2017  – All rights reserved  
 Annex  C 
(informative ) 
 
Water safety plans  
Note;  water safety plan shall be revised to be aligned to WHO guidelines for water safety. (to be 
checked during public review ). Action TC Secretary.  
C.1 Packaged mineral 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 to the 
consumer.  
C.2 A water saf ety plan shall consist of three key components:   
a) system assessment to determine whether the mineral 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 mineral  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 taken during normal operation or incident conditions , 
documenting the sy stem 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 drinking water from risks of 
pollution.  
a) measures to ensure all insta llations 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 appropriate treatment such as pre -treatment processes, coagulation, flocc ulation, 
sedimentation, filtration and disinfection are undertaken to assure the safety of water for the consumers; 
and 
c) appropriate operational monitoring system including monitoring parameters 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 deviation from limits. If, 
during production it is found that the water is polluted, the producer shal l stop all operations until the 
cause of pollution is eliminated; and a verification plan to ensure that individual components of a mineral -
water s system, and system as a whole is operating safely.   
© EAC 2017  – All rights reserved  29 
 Annex  D 
(normative)  
 
Surveillance  
D.1 General surveillance  requirements  
Mineral water s producers shall ensure, at all times, the quality and safety of the water that they produce. 
Public health surveillance (that is, surveillance of health status and trends) cont ributes to verifying drinking -
water safety.  
Adequate infrastructure, proper monitoring and effective planning and management; and a system of 
independent surveillance are basic and essential requirements to ensure the safety of mineral water s.  
Surveillan ce shall cover the total supply network from the source of untreated water to the consumer delivery 
points.  
A sampling programme that takes into consideration appropriate international recommendations shall be 
established and implemented. The sampling sha ll be regular and its frequency shall mainly depend on the 
following factors:  
a) quality of water harnessed including effects on the water from climatic, human and industrial activities;  
b) type of treatment for drinking worthiness;  
c) volume of water pr ocessed;  
d) risks of contamination;  
e) background of public water supply network;  
f) population served; and  
g) capabilities of the analytical facility (both in terms of capacity and in terms of analytical performance) . 
  
30 © EAC 2017  – All rights reserved  
 Bibliography  
[1] Guidelines for drinking water quality, fourth edition 2011, WHO.  
[2] Codex S tan 108 Adopted 1981 , Amended  2011, Codex standard for natural mineral waters.  
 DEAS 13: 2017    
 
© EAC 2017  – All rights reserved