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Why must water used in meat processing be potable?
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meat processing
A butcher cutting beef.
In meat processing, all water used during the production process must be potable to ensure it is reasonably free of contamination.1
Maintaining high sanitation standards is a fundamental ethical and safety requirement in food production. Because water comes into direct contact with food products, equipment, and processing facilities, using non-potable water would introduce significant risks of microbial contamination, potentially compromising public health. Mandatory inspections are conducted at processing facilities to ensure that all surfaces, personnel, and resources—including the water supply—meet these strict safety criteria.1