DRAFT FOR PUBLIC COMMENTDRAFT SAINT LUCIA CODE OF PRACTICE 
 
 
 
DCP 4 
 
 
CODE OF HYGIENIC PRACTICE — PACKAGED WATER (CR CP 1: 
2010, MOD) 
 
 
Edition 2.0 
 
(STAGE 4 0 – Enquiry Stage, JUNE 2017) 
 
 
 
 
 
 
 
Copyright © SLBS 
Saint Lucia Bureau of Standards, (2017) 
No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of 
Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or 
comments. 
 
 
 
 
 
 
 
 
 
 
 
SAINT LUCIA BUREAU OF STANDARDS 
P. O. BOX CP 5412 
BISEE INDUSTRIAL ESTATE 
CASTRIES 
SAINT LUCIA 
 
TEL: 758 – 453-0049  
FAX: 758 – 452-3561 
E-MAIL: slbs@candw.lc  
Website:  www.slbs.org.lc    DRAFT FOR PUBLIC COMMENTDCP 4 
ii   © SLBS 2017 GENERAL STATEMENT 
 
The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 
1990) and started operations on 01 April 1991. A broad-based 15-member Standards Council 
directs the affairs of the Bureau. 
 
The Standards Act gives the Bureau the responsibility to develop and promote standards and 
codes of practice for products and services for the protection of the health and safety of 
consumers and the environment as well as for industrial development in order to promote the 
enhancement of the economy of Saint Lucia. The Bureau develops standards through 
consultations with relevant interest groups. In accordance with the provisions of the 
Standards Act, public comment is invited on all draft standards before they are declared as 
Saint Lucia National Standards. 
 
The Bureau also administers the Metrology Act No. 17 of 2000. This legislation gives the 
Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate 
the metrication of Saint Lucia. 
 
The Bureau operates a Product Certification Scheme applicable to all products for which 
national standards exist. If a product satisfies all the requirements for certification, a licence 
to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The 
presence of the mark on a product indicates that the product conforms to all the requirements 
of a specific national standard and assures consistent quality (of the product) to the consumer.   
 
The Bureau is a member body of the International Organisation for Standardisation (ISO), an 
affiliate member of the International Electrochemical Commission (IEC) and a member of the 
CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan 
American Standards Commission (COPANT). The Bureau is the local agent for several 
foreign standards bodies such as the British Standards Institution (BSI) and the ASTM 
International (formerly known as the American Society for Testing and Materials). The 
Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters 
pertaining to the Technical Barriers to Trade (TBT) Agreement.  The Bureau also serves as 
the National CODEX Alimentarius enquiry point with responsibility for coordinating national 
positions on CODEX matters.    
 
In accordance with good practice for the adoption and application of standards, Saint Lucia 
National Standards are subject to review every five years. Suggestions for improvements are 
always welcomed at any time after publication of the standard. DRAFT FOR PUBLIC COMMENTDCP 4 
© SLBS 2017  iii CODE OF HYGIENIC PRACTICE — PACKAGED WATER (CRCP 1: 
2010, MOD) 
 
 
AMENDMENTS ISSUED SINCE LAST PUBLICATION 
 
 
Amendment 
No. Date of 
Issue  Type of Amendment  Text(s) Affected  
 
   
 
  
 
   
 
  
 
   
 
  
 DRAFT FOR PUBLIC COMMENTDCP 4 
iv   © SLBS 2017 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET 
 DRAFT FOR PUBLIC COMMENTDCP 4 
© SLBS 2017  v  DRAFT SAINT LUCIA CODE OF PRACTICE 
 
DCP 4 
 
CODE OF HYGIENIC PRACTICE — PACKAGED WATER (CRCP 1: 
2010, MOD) 
 
TECHNICAL COMMITTEE FOR NATIONAL CODEX AND FOOD 
SAFETY 
 
The following persons comprised the Technical Committee,  which responsible for 
overseeing the formulation of this standard: 
 
Chairman      Representing 
 
Auria King-Cenac Ministry of Agriculture, Fisheries, 
Physical Planning, Natural Resources & 
Cooperatives 
 
Vice Chairman 
 
Cheddi St. Juste General Interest 
 
Members 
 
Cardee Alexis  Baron Foods Limited 
Diodata Preville Alfred Sir Arthur Lewis Community College 
Ermine Herman Caribbean Public Health Agency 
Ernie Pierre Ministry of Health & Wellness 
Euthalia Philgence General Interest 
Loraine Francois National Consumers' Association  
Louvette Louisy Caribbean Agriculture Business 
Association 
Paula James Saint Lucia Manufacturers’ A ssociation 
Xanthe Dubuison Saint Lucia Bureau of Standards 
Hubert Reynolds     Saint Lucia Bureau of Standards 
Jilian King      Saint Lucia Bureau of Standards 
Tzarmallah Haynes (Technical Secretary)  Saint Lucia Bureau of Standards 
Kensha Neptune (Recording Secretary)  Saint Lucia Bureau of Standard  
  DRAFT FOR PUBLIC COMMENTDCP 4 
vi   © SLBS 2017 DRAFT SAINT LUCIA CODE OF PRACTICE 
 
DCP 4 
 
CODE OF HYGIENIC PRACTICE — PACKAGED WATER (CRCP 1: 
2010, MOD) 
 
SUBCOMMITTEE FOR POTABLE WATER 
 
The following persons comprised the Subc ommittee which was responsible for the 
formulation of this standard: 
 
Chairperson      Representing 
 
Cheddi St Juste     General Interest 
 
Vice Chairperson 
Kevin Ross      Natrapure Water Company Limited 
 
Members 
Adrian Medard Water and Sewage Company Limited 
Cardee Alexis      Baron Foods Limited 
Fernella Joseph     Blue Waters Saint Lucia (BWSL) 
Job Collymore      Forest Springs Limited 
Junior Mathurin  Water Resource Management 
Martin Martin Bamboo Springs Limited 
Nickla Louisy Caribbean Public Health Agency 
(CARPHA) 
Tessa Innocent-Bernard Du Boulay's Bottling Company Limited 
Jilian King (Technical Secretary) Saint Lucia Bureau of Standards 
Kensha Neptune (Recording Secretary) Saint Lucia Bureau of Standards 
  DRAFT FOR PUBLIC COMMENTDCP 4 
© SLBS 2017  vii Contents           Page 
Foreword ................................................................ ....................................................................  1 
1 Scope  ................................ ................................ ................................ ................................ .. 1 
2 Normative references  ................................ ................................ ................................ .........  1 
3 Terms a nd definitions  ................................ ................................ ................................ ........  2 
4 Prescriptions of the resources of mineral and spring water  ................................ ...............  3 
5 Establishment for processing packaged water de sign and facilities  ................................ .. 6 
6 Establishment: hygiene requirement  ................................ ................................ ................  11 
7 Personnel hygiene and health requirements  ................................ ................................ ..... 13 
8 Establishment: hygiene processing requirements  ................................ ............................  15 
Annex A (informative)  Technical deviations to CRCP 1 ................................ ....................... 18  
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
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viii   © SLBS 2017  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THIS PAGE WAS LEFT BLANK INTENTIONALLY  
 
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  1 Foreword 
 
This national standard is a revision of SLCP 4: 2006 Code of hygienic practice for the 
collecting, processing and marketing of packaged water . This revised version of the standard 
is a modified adoption of CRCP  1: 2010 Code of practice for packaged water . This second 
edition of SLCP 4 was adopted by the Standards Council on …… .. 
 
This new edition of the code is more streamlined to production and collection processes and 
contains requirements as stipulated by the CODEX Alimentarius.  This code has been 
updated to reflect advancements in collection and packaging processes in industry as well as 
focus on safety and hygiene issues that exist in packaging this delicate product. 
 
Throughout Saint Lucia, water from springs or other natural sources is packaged and sold . 
There are many underground reservoirs which have not been exposed to any pollution and 
can be exploited to satisfy a growing demand for natural pure water or water containing 
certain minerals. Purified waters from other sources are also entering the trade and it is now 
desirable to set guidelines for the production and promotion of such products. 
 
In preparation of this Code of Practice,  assistance was derived from the following: 
 
a) Codex Alimentarius Commission, CAC/RCP 33 -1995, Vol. 11 -1995, Code of 
Hygienic Practice for  the Collecting, Processing and Marketing of Natural Mineral 
Waters;  
 
b) Codex Alimentarius Commission, CAC/RCP 48: 2001, Code of Hygiene Practice for 
packaged/packaged drinking waters (other than Natural Mineral Waters); 
 
c) Code of Federal Regulations, Part 129, Title 21, Vol. 2, Parts 100-1691, Processing 
and Bottling of Packaged drinking Water. 
 
Annex A is informative and lists the modifications made to the CARICOM Regional Code of 
Practice.   
 
 
1 Scope 
 
This national standard establishes guidelines for general techniques for collecting, processing, 
packaging, storing, transporting, distributing and offering for sale bottled or 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 
context constitutes 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. 
 
 DRAFT FOR PUBLIC COMMENTDCP 4 
2  © SLBS 2017 SLCP 1 -1 Code of Practice for General Principles of Food Hygiene Part 1: Food Production 
and Processing 
 
World Health Organization, Guidelines for Drinking Water Quality 
 
3 Terms and definitions 
 
For the purposes of this document, the following terms and definitions shall apply. 
 
3.1 adequate  
sufficient to accomplish the intended purpose of this code 
 
3.2 aquifer  
an underground layer of water-bearing rock 
 
3.3 cleaning 
removal of soil, food residues, dirt, grease or other objectionable matter 
 
3.4 container  
any bottle, carton, can or other container to be filled with purified, spring or mineral water, 
properly labelled and intended for sale 
 
3.5 contamination  
occurrence of any objectionable matter in the product 
 
3.6 disinfection  
reduction of the number of microorganisms, by means of hygienically, satisfactory chemical 
agents and/or physical methods, to a level that will not lead to contamination of packaged 
water 
 
3.7 establishment  
any building or area in which purified, spring or mineral water is handled after collection 
inclusive of the surroundings under the control of the same management 
 
3.8 food hygiene  
all measures necessary to ensure the safety, soundness and wholesomeness of packaged water 
at all stages from its exploitation and processing until its final consumption 
 
3.9 handling of purified, spring or mineral water  
any manipulation with regard to collecting, treating, bottling, packaging, sorting, transport, 
distribution and sale of purified, spring or mineral water 
 
3.10 natural mineral water  
water clearly distinguishable from ordinary 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; 
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  3 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 stability 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 its essential components; 
 
e) it is packaged close to the source with particular hygienic precautions; and 
 
f) it is not subjected to any treatment other than those permitted by SLNS 29 P ackaged 
water – Specification. 
 
3.11 packaged drinking water  
water filled into hermetically sealed containers of various compositions, forms and capacities 
and suitable for direct consumption without any further treatment 
 
3.12 packaging material  
any container such as a can, bottle, carton, box, case or wrapping and covering material such 
as foil, film, metal, paper and wax-paper 
 
3.13 perimeter  
area surrounding the body of water from which supplies are drawn or the water’s point of 
origin in the ground 
 
3.14 pest 
any animal capable of directly or indirectly contaminating water intended for consumption 
 
3.15 spring  
any natural mineral water discharging genuinely from the ground 
 
 
4 Prescriptions of the resources of mineral and spring water 
 
4.1 Protection of alimentary reservoirs and aquifer s 
 
4.1.1 Authorization  
 
4.1.1.1 Mineral water, spring water or water to be purified, shall be extracted only from 
sources approved by the competent national authority. Details of the source required for 
recognition include: 
 
a) a hydrological description; 
 
b) the physical an d chemical characteristics of the water; 
 
c) microbiological analyses; 
 DRAFT FOR PUBLIC COMMENTDCP 4 
4  © SLBS 2017 d) levels of toxic substances; and 
 
e) stability of source. 
 
4.1.1.2 Water from the source shall be sampled and analyzed by a competent authority for a 
minimum of six months before approval can be granted for extraction.  
 
4.1.1.3 Samples of water at the source shall be taken and analyzed by the plant as often as 
necessary, but at a minimum frequency of once each year for chemical contaminants, once 
every four years for radiological contaminants, and at least once each week for 
microbiological contaminants.  
 
4.1.2 Perimeter of protection 
 
Hydro-geological data shall determine the watershed and the perimeter that can be sources of 
contamination. These critical areas shall be protected as much as possible. 
 
4.1.3 Protective measures 
 
4.1.3.1 All possible precautions shall be taken within the protected perimeters to avoid any 
pollution of, or external influence on, the chemical and physical qualities of mineral water 
and spring water.  
 
4.1.3.2 It is recommended that regulations be established f or: 
 
a) the disposal of liquid, solid or gaseous waste; 
 
b) the use of substances that might deteriorate mineral water and spring water such as 
agriculture; and 
 
c) any possibility of accidental deterioration of spring or mineral water by natural 
occurrences such  as a change in the hydro-geological conditions. 
 
4.1.3.3 Particular consideration shall be given to the following potential pollutants: 
 
a) bacteria; 
 
b) viruses; 
 
c) fertilizers; 
 
d) hydrocarbons ; 
 
e) detergents; 
 
f) pesticides; 
 
g) phenolic compounds; 
 
h) toxic metals; DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  5  
i) radioactive substances; and 
 
j) other soluble organic or inorganic substances. 
 
4.1.3.4 Even where nature provides apparently sufficient protection against surface 
pollution, potential hazards shall  be taken into consideration, such as mining, hydraulic and 
engineering  facilities.  
 
4.2 Hygiene prescriptions for the collection of spring and mineral water  
 
4.2.1 Extraction  
 
The withdrawal of water from springs and other natural sources, shall be performed in 
conformity with the hydro-geological conditions in such a manner as to prevent any water, 
other than the spring or mineral water from entering or, should there be pumping facilities, 
prevent any extraneous water from entering by reducing the supply. The water collected or 
pumped shall be protected in such a way that it will be safe from pollution. 
 
4.2.2 Materials 
 
The pipes, pumps or other possible devices coming into contact with spring or mineral water 
and used for its collection shall be made of such material as to guarantee that the original 
characteristics of water will not be changed. 
  
4.2.3 Protection of the extraction area 
 
In the immediate surroundings of springs and wells, precautionary measures shall be taken to 
guarantee that no pollutant can enter the extraction area. The extraction area shall be 
inaccessible to non-authorized people by providing adequate devices such as enclosures. Any 
activity not aiming at the collection of spring or mineral water shall be forbidden in this area. 
 
4.2.4 The exploitation of spring and mineral water 
 
The condition of the extraction facilities, areas of extraction and perimeters of protection as 
well as the quality of the water shall periodically be checked. To control the stability of the 
chemical and physical particulars of the water derived, besides the natural variations, 
automatic measurements of the typical characteristics of water shall be carried out and 
notified or frequent partial analyses shall be done. 
 
EXAMPLE Electrical conductance, temperature and content of carbon dioxide. 
 
4.3 Maintenance of extraction facilities 
 
4.3.1 Technical aspects 
 
Methods and procedures for maintaining the extraction facilities shall be hygienic and not be 
a potential health hazard to humans or a source of contamination to the spring or mineral 
water. From the hygiene standpoint, servicing of the extraction installations shall meet the 
same standards as those required for the bottling or treatment. DRAFT FOR PUBLIC COMMENTDCP 4 
6  © SLBS 2017 4.3.2 Equipment and reservoirs  
 
Equipment and reservoirs used for extraction of mineral water shall be constructed and 
maintained in order to minimize all hazards to human health and to avoid contamination . 
 
4.3.3 Storage at the point of extraction 
 
The quantity of water stored at the point of extraction shall be minimal. The storage of water 
shall furthermore guarantee protection against contamination or deterioration. 
 
4.4 Transport of packaged water 
 
4.4.1 Means of transport, piping and reservoirs 
 
Any vehicle, piping or reservoir used in the processing of packaged water from its source to 
the bottling facilities shall: 
 
a) comply with the requirements established by the competent national authority; 
 
b) be made of inert material such as ceramic and stainless steel which prevents any 
deterioration, be it by water, handling, servicing or disinfection; and 
 
c) allow for easy cleaning. 
 
4.4.2 Maintenance of vehicles and reservoirs 
 
Any vehicle or reservoir shall be properly cleaned, disinfected and kept in good repair so as 
not to cause any danger of contamination to mineral or spring water and deterioration of the 
essential characteristics of the water . 
 
 
5 Establishment for processing packaged water design and facilities  
 
5.1 Location  
 
Establishments should be located in areas which are free from objectionable odours, smoke, 
dust or other contaminants and are not subject to flooding. 
 
5.2 Roadways and areas used by wheeled traffic  
 
5.2.1 Roadways and areas serving the establishment 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 in accordance with 4.2.3 where appropriate and to allow 
for cleaning. Adequate road signals shall be provided to call the attention of road users to the 
existence of a mineral water extraction area. 
 
5.2.2 Although good roadway connections for distribution of the product and facilitating 
services are advisable, heavy traffic in built -up areas near to the plant is no t recommended.  
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  7 5.3 Buildings and facilities  
 
5.3.1 Type of construction 
 
Buildings and facilities shall be of sound construction in accordance with the provisions of 
5.3.3 and maintained in good repair. 
 
5.3.2 Disposition of holding facilities  
 
5.3.2.1 Rooms for recreation, for storing or packaging of raw material and areas for the 
cleaning of containers to be re -used shall 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 conta ct with the packaged water shall be stored apart from other material.  
 
5.3.2.2 Adequate work space shall be provided to allow for satisfactory performance of all 
operations.  
 
5.3.2.3 The design shall be such as to permit easy and adequate cleaning and to facilitate 
proper  supervision of packaged water hygiene.  
 
5.3.2.4 The buildings and facilities shall be designed to provide separation by partition, 
location or other effective means between those operations which shall cause cross -
contamination.  
 
5.3.2.5 Buildings and facilities shall be designed to facilitate hygienic operations by means 
of a regulated flow in the process from the arrival of the water at the premises to the finished 
product, and shall provide for appropriate temperature conditions for the process and the 
product. 
 
5.3.2.6 The room used for bottling water shall be separated from other areas of the plant by 
self-closing doors, and have tight ceilings and floors to prevent contamination of the product. 
Conduits for utilities and openings for conveyors should be no larger than necessary. Floors 
shall be of non-skid impervious material, graded to drains, and wall surfaces shall be smooth 
and impervious to water.  
 
5.3.3 Packaged water handling, storing and bottling areas 
 
5.3.3.1 General 
 
Facilities shall be of a certain construction that may not pose a risk of contamination to the 
product.  
 
5.3.3.2 Floors 
 
Floors shall be: 
 
a) finished with water -proof, non -absorbent, washable, non -slip and non -toxic materials;  
 
b) without crevices;  
 DRAFT FOR PUBLIC COMMENTDCP 4 
8  © SLBS 2017 c) easy to clean and disinfected; and  
 
d) sloped sufficiently for liquids to drain to t rapped outlets.  
 
5.3.3.3 Walls  
 
5.3.3.3.1 Walls shall be: 
 
a) made of water-proof, non-absorbent, washable and non-toxic materials; 
 
b) lightly coloured; 
 
c) smooth and without crevices up to a height appropriate for the operation; and 
 
d) easy to clean and disinfected. 
 
5.3.3.3.2 Angles between walls, between walls and floors, and between walls and ceilings 
should  be sealed and coved to facilitate cleaning.  
 
5.3.3.4 Ceilings 
 
Ceilings shall be so designed, constructed and finished as to prevent the accumulation of dirt 
and minimize condensation, mould development and flaking, and shall be easy to clean. 
  
5.3.3.5 Windows 
 
Windows and other openings shall be so constructed as to avoid accumulation of dirt and 
should be fitted with screens. Screens should be easily movable for cleaning and kept in good 
repair. Internal window sills, if present, should be sloped to prevent their use as shelves.  
 
5.3.3.6 Doors  
 
Doors shall have smooth, non-absorbent surfaces, be self-closing and close fitting. 
 
5.3.3.7 Stairs, lift cages and auxiliary structures 
 
Stairs, lift cages and auxiliary structures such as platforms, ladders, chutes, shall be so 
situated and constructed as not to cause contamination of the food. Chutes shall be 
constructed with inspection and cleaning hatches. 
 
5.3.3.8 Piping 
 
5.3.3.8.1 Piping for packaged water lines shall  be separate from piping for potable and 
nonpotable waters . 
 
5.3.3.8.2 In packaged water handling areas, all overhead structures and fittings shall : 
 
a) be installed in such a manner as to avoid contamination directly or indirectly of the 
packaged water and raw materials by condensation and drip; 
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  9 b) not hamper cleaning operations; 
 
c) be insulated where appropriate; 
 
d) be so designed and finished as to prevent the accumulation of dirt and to minimize 
condensation, mould development and flaking; and 
 
e) be easy to clean. 
 
5.3.3.8.3 Establishments shall be so designed that access can be controlled. 
 
5.3.3.8.4 The use of material which cannot be adequately cleaned and disinfected, such as 
wood,  shall  be avoided unless its use would not be a source of contamination.  
 
5.3.4 Canalization, drainage lines 
 
Canalization, drainage and used water lines, as well as any possible waste storage area within 
the protected perimeter shall be built and maintained in such a manner as not to present any 
risk of polluting aquifers and springs. 
 
5.3.5 Fuel storage area 
 
Any area or tank used for the storage of fuels such as coal or hydrocarbons shall 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. 
 
5.4 Hygienic facilities 
 
5.4.1 Water supply 
 
5.4.1.1 An ample supply of potable water under adequate pressure and of suitable 
temperature shall be available with adequate facilities for its storage, where necessary, and 
distribution, and with adequate protection against contamination. Potable water shall conform 
to the requirements of the latest edition of World Health Organization (WHO) Guidelines for 
Drinking Water Quality or similar standards prescribed by the competent authority.  
 
5.4.1.2 Packaged water, other potable water and non potable water for s team production 
or for  refrigeration or any other use shall  be carried in completely separate lines with no cross 
connection  between them and without back siphonage. These lines shall  be identified by 
different colours. Steam used in direct contact with pa ckaged water and contact surfaces shall 
not contain substances which may be hazardous to health or cause contamination.  
 
5.4.2 Effluent and waste disposal 
 
Establishments shall have an efficient, effluent and waste disposal system which shall at all 
times  be maintained in good order and repair. All effluent lines such as sewer systems shall 
be large enough to carry peak loads and should be so constructed as to avoid contamination 
of potable water supplies and the environment. 
 DRAFT FOR PUBLIC COMMENTDCP 4 
10  © SLBS 2017 5.4.3 Changing facilities and toilets 
 
5.4.3.1 Adequate, suitable and  conveniently located changing facilities and toilets shall be 
provided in all establishments. Toilets shall be so designed as to ensure hygienic removal of 
waste matter. These areas shall be well lit, ventilated and where appropriate heated, and shall 
not open directly into packaged water handling areas. 
 
NOTE Changing facilities and toilets should be provided for male and female. 
 
5.4.3.2 Hand washing facilities shall  be located adjacent to toilets. Notices shall  be posted  
directing personnel t o wash their hands after using the toilet. These facilities shall  be 
provided with  hot and cold water, a suitable hand -cleaning preparation and a suitable 
hygienic means of drying  hands. Taps of a hands -free type are recommended.  
 
5.4.3.3 Where paper towels are used, a sufficient number of dispensers and receptacles 
shall be provided near to each washing facility. Care shall be taken that these receptacles for 
used paper towels are regularly emptied. 
 
5.4.4 Hand washing facilities in packaged water processing areas 
 
These facilities shall meet the requirements outlined in 5.4.3.2 and 5.4.3.3. In addition they 
shall meet the following requirements: 
 
a) adequate and conveniently located facilities for hand washing and drying shall be 
provided wherever the process demands; 
 
b) facilities for hand disinfection shall be provided; and 
 
c) the facilities shall be furnished with properly trapped waste pipes leading to drains. 
 
5.4.5 Disinfection facilities 
 
Where appropriate,  adequate facilities for cleaning and disinfection of working implement s 
and equipment shall be provided. These facilities shall be constructed from corrosion 
resistant materials, capable of being easily cleaned, and should be fitted with suitable means 
of supplying hot and cold water in sufficient quantities. 
 
5.4.6 Lighting 
 
5.4.6.1 Adeq uate natural or artificial lighting shall be provided throughout the 
establishment. Where appropriate, the lighting shall 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. 
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  11 5.4.6.2 Light bulbs and fixtures suspended over packaged water in any stage of 
production shall be of a safety type and protected to prevent contamination of packaged water 
in case of breakage.  
 
5.4.6.3 Ventilation  
 
Adequate ventilation shall be provided to prevent excessive heat, steam condensation and 
dust and to remove contaminated air. The direction of the airflow shall never be from a dirty 
area to a clean area. Ventilation openings shall be provided with a screen or other protecting 
enclosure of noncorrosive material. Screens shall be easily removable for cleaning. 
 
5.4.6.4 Facilities for storage of waste and inedible material 
 
Facilities shall be provided for the storage of waste and inedible material prior to removal 
from the establishment. These facilities shall be designed to prevent access to waste or 
inedible material by pests and to avoid contamination of packaged water, other potable water, 
equipment, buildings or roadways on the premises. 
 
5.5 Equipment and utensils 
 
5.5.1 Materials  
 
All equipment and utensils used in packaged water handling areas and which shall come in 
contact with the water shall be made of material which does not transmit toxic substances, 
odour or taste, is non-absorbent, resistant to corrosion and capable of withstanding repeated 
cleaning and disinfection. Surfaces shall be smooth and free from pits and crevices. The use 
of wood and other materials which cannot be adequately cleaned and disinfected shall be 
avoided except when their use would not be a source of contamination. The materials shall be 
used in such a way that contact corrosion is avoided. 
 
5.5.2 Hygienic design, construction and installation 
 
All equipment and utensils shall be so designed and constructed as to prevent contamination 
and permit easy and thorough cleaning and disinfection. 
 
 
6 Establishment: hygiene requirement  
 
6.1 Maintenance  
 
The buildings, equipment, utensils and all other physical facilities of the establishment, 
including drains, shall be maintained in good repair and in an orderly condition. As far as 
practicable, rooms shall be kept from steam, vapour and surplus water. 
 
6.2 Cleaning and disinfection 
 
6.2.1 Cleaning and disinfection should meet the requirements of this Code of Practice and 
the latest edition of SLCP 1 Code of  Practice for General Principles of Food Hygiene Part 1: 
Food Production and Processing.  
 DRAFT FOR PUBLIC COMMENTDCP 4 
12  © SLBS 2017 6.2.2 To prevent contamination of packaged water, all equipment and utensils shall be 
cleaned and disinfected on a regular basis.  
 
6.2.3 Adequate precautions shall  be taken to pr event packaged water from being 
contaminated by the use of water, detergents or disinfectants and their solutions during 
cleaning or disinfection of rooms, equipment or utensils. Detergents and disinfectants shall  be 
suitable for the purpose intended and shall be approved by the competent national authority. 
Any residues of these agents on a surface which may come in contact with packaged water 
shall  be removed by thorough rinsing with water in compliance with SLCP 1 Code of 
Practice for General Principles of Food Hygiene Part 1:  Food Production and Processing.  
 
6.2.4 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 packaged water 
handling areas shall be thoroughly cleaned. 
 
6.2.5 Changing facilities and toilets shall be kept clean at all times. 
 
6.2.6 Roadways and yards in the immediate vicinity of and serving the premises shall be 
kept clean.  
 
6.3 Hygiene control programme 
 
A permanent cleaning and disinfection schedule shall be developed for each establishment to 
ensure that all areas are appropriately cleaned and that critical areas, equipment and material 
are designated for special attention. A single 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. 
This individual shall have a thorough understanding of the significance of contamination and 
the hazards involved. All other cleaning personnel shall be well-trained in cleaning 
techniques. 
 
6.4 Storage and disposal of waste  
 
Waste material shall be handled in such a manner as to avoid contamination of packaged 
water or other potable water. Care shall be taken to prevent access to waste by pests. Waste 
shall be removed from the packaged 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 shall be cleaned and 
disinfected. The waste storage area shall also be cleaned and disinfected. 
 
6.5 Exclusion of animals  
 
All animals shall be excluded from establishments.  
 
6.6 Pest control  
 
6.6.1 There shall  be an effective and continu ous programme for the control of pests.  
Establishments and surrounding areas shall  be regularly examined for evidence of infestation.  
 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  13 6.6.2 Should pests gain entrance to the establishment, eradication measures shall be 
instituted. Control measures involving treatment with chemical, physical or biological agents 
shall only be undertaken 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 packaged water. Such 
measures shall only be carried out in accordance with the recommendations of the national 
competent authority. 
 
6.7 Storage of hazardous substances 
 
6.7.1 Pesticides or other substances which may represent a hazard to health shall be suitably 
labelled with a warning about their toxicity and use. They shall be stored in locked rooms or 
cabinets used only for that purpose and dispensed and handled only by authorized and 
properly trained personnel or by persons under strict supervision of trained personnel in 
accordance with the material safety data sheet. Extreme care shall be taken to avoid 
contaminating packaged water. 
 
6.7.2 Except when necessary for hygienic or processing purposes, no substance which 
could contaminate packaged water shall be used or stored in the packaged water handling 
area or in packaging materials. 
 
6.8 Personal effects and clothing 
 
Personal effects and clothing shall not be stored  in packaged water handling areas. 
 
 
7 Personnel hygiene and health requirements 
 
7.1 Hygiene training 
 
The management of establishments shall arrange for adequate and continuous training of all 
packaged water handlers in the hygienic handling of water, and in personal hygiene so that 
they understand the precautions necessary to prevent contamination of packaged water. 
 
7.2 Medical examination  
 
Persons who come into contact with the packaged water in the course of their work shall have 
a medical examination prior to employment. Medical examination of packaged water 
handlers sha ll be carried out at other times when clinically or epidemiologically indicated. If 
the product is untreated, consideration shall be given to screening employees for Salmonella, 
Shigella and Campylobacter. Stool samples for this shall be provided prior to appointment, 
biannually, after visits abroad, and after any sickness and or diarrhoea. 
 
7.3 Communicable diseases 
 
The management shall 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 packaged water handling area in any capacity in which there is any likelihood of such DRAFT FOR PUBLIC COMMENTDCP 4 
14  © SLBS 2017 a person directly or indirectly contaminating the water with pathogenic micro-organisms. 
Any person so affected should immediately report the illness to management. 
 
7.4 Injuries  
 
Any person who has a cut or wound shall not continue to handle packaged water or packaged 
water contact surfaces unless the injury is completely protected by a waterproof covering 
which is firmly secured, and which is conspicuous in colour. Adequate first-aid facilities shall 
be provided for this purpose. 
 
7.5 Washing of hands 
 
7.5.1 Every person, while on duty in a packaged water handling area, shall wash his or her 
hands frequently and thoroughly with a suitable hand-cleaning preparation under running 
warm water. Upon completion of washing hands an appropriate hand sanitizer shall be used. 
 
7.5.2 Hands shall always be washed 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 shall be washed and 
disinfected immediately. 
 
7.5.3 Notices requiring hand-washing shall be displayed. There shall be adequate 
supervision to ensure compliance with this requirement. 
 
7.6 Personal cleanliness  
 
7.6.1 Every person engaged in a packaged water handling area shall maintain a high degree 
of personal cleanliness while on duty, and shall at all times while so engaged, wear suitable 
protective clothing including head covering and footwear. Protective clothing shall be 
cleanable unless designed to be disposed of and should be maintained in a clean condition 
consistent with the nature of the work in which the person is engaged. Aprons and similar 
items shall not be washed in the production area. No jewellery, wrist watches or cuff links 
shall be worn. 
 
7.6.2 Fingernails shall be kept clean and short and nail varnish shall not be worn. Long hair 
shall be neatly contained with no grips outside the hair covering and beards shall be covered 
in open bottle areas. Excessive use of perfume or aftershave shall not be permitted. 
 
7.6.3 Protective clothing shall be restricted for on-site use only. Pockets shall be restricted 
to below the waist, and shall only accommodate items required for work. Cleaning of 
protective clothing shall facilitate a high standard of cleanliness and shall be handled by the 
establishment. 
 
7.7 Personal behaviour  
 
Any behaviour which could result in contamination of packaged water, such as eating, use of 
tobacco, chewing or unhygienic practices such as spitting, shall be prohibited in packaged 
water handling areas. 
  DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  15 7.8 Visitors 
 
All visitors to packaged water handling areas shall be made aware of the precautionary 
provisions outlined in 6.8, 7.3, 7.4 and 7.7 and shall follow all instructions that would prevent 
contamination of packaged water. 
 
7.9 Supervision 
 
Responsibility for ensuring compliance by all personnel with all requirements of 7.1 to 7.8 
shall be specifically allocated to competent supervisory personnel. 
 
 
8 Establishment: hygiene processing requirements 
 
8.1 Raw material requirements 
 
8.1.1 To guarantee a good and stable quality of packaged water, the following criteria shall 
be monitored regularly: 
 
a) spring discharge;  
 
b) temperature of the packaged water; 
 
c) appearance of the packaged water; 
 
d) odour and taste of the packaged water; 
 
e) the conductance of packaged water or any other adequate parameter; and 
 
f) the microbiological flora.  
 
8.1.2 Should there be a perceptible lack in meeting the standards, the necessary corrective  
measures are to be taken immediately.  
 
8.2 Treatment  
 
8.2.1 Processing shall  be supervised by technically competent personnel.  
 
8.2.2 All steps in the production process, including pac kaging, shall  be performed without 
unnecessary delay and under conditions which will prevent the possibility of contamination, 
deterioration, or the development of pathogenic and spoilage micro -organisms.  
 
8.2.3 Rough treatment of containers shall be avoided to prevent the possibility of 
contamination of the processed product. 
 
8.2.4 Treatment and necessary controls shall be such as to protect against contamination or 
development of a public health hazard and against deterioration within the limits of good 
commercial practice. 
 DRAFT FOR PUBLIC COMMENTDCP 4 
16  © SLBS 2017 8.2.5 All equipment which has been in contact with raw materials shall be thoroughly cleaned 
and disinfected prior to being used in contact with the end-products. 
 
8.3 Packaging material and containers 
 
8.3.1 All packaging material shall be stored in a clean and sanitary manner. The material shall 
be appropriate for the product to be packed and for the expected conditions of storage and shall 
not transmit to the product objectionable substances beyond the limits acceptable to the 
national competent authority. The packaging material shall be sound and shall provide 
appropriate protection from contamination. Only packaging material required for immediate 
use shall be kept in the packing or filling area.  
 
8.3.2 Product containers shall not have been used for any purpose that may lead to 
contamination of the product. Used and new containers, if there is a possibility that they have 
been contaminated, shall be cleaned and disinfected. When chemicals are used for these 
purposes, the container shall be rinsed as prescribed under 6.2.3. Containers shall be well 
drained after rinsing. Used and, when necessary, unused containers shall be inspected 
immediately before filling.  
 
8.4 Filling and sealing of containers 
 
8.4.1 Packaging shall  be done under conditions that preclude the introduction of contaminants  
into the product.  
 
8.4.2 The methods, equipment and material used for sealing shall guarantee a tight and 
impervious sealing and should neither damage the containers nor deteriorate the chemical, 
bacteriological and organoleptic quality of the packaged water.  
 
8.5 Packaging of containers 
 
The packaging of containers shall protect the latter from contamination and damage and 
allow appropriate handling and storage. 
 
8.6 Lot identification 
 
Each container shall be permanently marked, coded or un-coded, to identify the producing 
factory and the lot. 
 
8.7 Processing, production records and retention samples 
 
Permanent, legible and dated records of pertinent production details shall be kept concerning 
each lot. These records shall be retained for a period that exceeds the shelf life of the product. 
Records shall also be kept of the initial distribution by lot. Retention samples shall be kept for 
a period not exceeding the product shelf life. 
 
8.8 Storage and transport of the end-product 
 
The end-product shall 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 DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  17 packaged water shall take place to ensure that only packaged water which is fit for human 
consumption is dispatched and that the product specifications are met. 
 
  DRAFT FOR PUBLIC COMMENTDCP 4 
18  © SLBS 2017 Annex A 
(informative) 
 
Technical deviations to CRCP 1  
 
In this standard certain modifications were made due to the hygiene practices for package 
water. This additional information has been added directly to clauses to which they refer. 
Below is a complete list of the modification together with their justifications :  
 
Clause  Modification  Justification  
3.2 Insert new de finition  
an underground layer of 
water -bearing rock  To have a better 
understanding of the word . 
5.3.3  Include paragraph 'Facilities 
shall be of a certain 
construction that may not 
pose a risk of contamination 
to the product .' Necessary to include c lause 
to introduce the requirement 
for building.  
5.3.3.2. 1 Add Bullet  'easy to clean and 
disinfected .' 
 It is important to ensure that 
the walls are cleaned and 
disinfected.  
6.7.1  
Line 4  Insert after 'personnel ' 
'in accordance with the 
material safety data shee t.' To prevent cross 
contamination during 
storage and handling.  
6.7.2  
Line 3  Insert after 'area '  
'or in packaging materials .' To prevent contaminated 
packaging material from 
entering the product line.  
6.8 Omit 'deposited'  
Replace with 'stored'  Word is n ot appropriate in 
sentence.  
8.7 Include 'Retention Samples' in 
heading  
Include new paragraph  
'Retention samples shall be 
kept for a period not 
exceeding the product shelf 
life.' It is important to have 
traceability in the event of 
product quality issues.  
 
 
  DRAFT FOR PUBLIC COMMENTDCP 4 
 
© SLBS 2017  19 Bibliography 
 
Saint Lucia National Standard, SLNS 29 Packaged water – Specification . 
 
 
 
 
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