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Guide - Regulations

UK hygiene laws

  • Venues serving food are already food business operators so Regulation (EC) 852/2004 (retained in UK law) and the Food Safety and Hygiene (England) Regulations 2013 (or the equivalent Scotland/Wales/NI versions) already apply to anything they do with water served to guests.
  • That means HACCP-based procedures covering the filtration and bottling step, food-grade equipment and containers, cleaning and sanitising schedules for the bottling line, staff hygiene training, and traceability. This applies regardless of whether the water is sold or given away free in-room.

HACCP (Hazard Analysis and Critical Control Points)

1. Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.

2. The HACCP principles referred to in paragraph 1 consist of the following:

(a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels;

(b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels;

(c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards;

(d) establishing and implementing effective monitoring procedures at critical control points;

(e) establishing corrective actions when monitoring indicates that a critical control point is not under control;

(f) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and

(g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f).

Sale of bottled water

  • Part 4 of the The Natural Mineral Water, Spring Water and Bottled Drinking Water (England) Regulations 2007 applies where bottled water is sold and water must comply with Schedule 2.
  • Bottles prepacked for direct sale must say “water” or “drinking water”, never “natural mineral water” or “spring water” unless your water source is designated as such, and include the measure of water (e.g. 750ml).
  • Contact your local authority about registration prior to sale and ensure water quality testing with UKAS-accredited partners is part of your HACCP procedures.

NSF/ANSI standards for filtration

  • NSF/ANSI standards are official rules created by NSF (National Sanitation Foundation) and approved by ANSI (the American National Standards Institute).
  • Standard 42 (Aesthetic Effects) Focus:
    • Non-health-related impurities that affect how water looks, smells, or tastes.
    • Common Targets: Chlorine, chloramines, weird tastes and odors, and specific particulates.
    • Core Testing: material safety, structural strength, and aesthetic reduction claims.
  • Standard 53 (Health Effects) Focus:
    • Specific, regulated contaminants that pose direct risks to human health.
    • Common Targets: Lead, asbestos, mercury, cysts (like Cryptosporidium), and VOCs (volatile organic compounds, which are carbon-based chemicals that turn into gas and evaporate easily at room temperature).
    • Core Testing: Rigorous challenge testing to ensure the filter actively lowers dangerous chemical and biological levels below strict safety limits.
  • Learn more about EcoPure Waters’ filtration here.
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