Q: Water is something that we can take for granted. We all know it as H2O. Does water have the same composition from city to city and state to state?
LL: Operators should request a water quality test to understand better the quality of the water they are using in their restaurant or facility. Instead of relying on someone to sell them a filter that supposedly resolves issues, request a filter certified to NSF standards. Doing so can provide greater assurance that the filter removes contaminants and produces higher-quality water.
Q: What role does water play in helping operators maintain food quality?
KP: Water is often involved in food production, and using filtered water that removes contaminants of concern will help increase the quality of the water. For restaurant and hospitality franchises and outlets, using filtered water for food and beverages can help to maintain consistency in taste across multiple locations.
Q: What role does water filtration play in food safety?
LL: Water filtration is crucial in ensuring food safety. Although water quality can vary depending on the community you live and operate in, all water is subject to potential contamination due to natural and external threats. You’ve likely heard about the water crisis in Flint, Mich., where drinking water was contaminated with lead and possibly Legionella bacteria. Effective water filtration can filter out contaminants that could otherwise cause major food safety and public health issues. In the food industry, water is used for everything from washing dishes and cleaning equipment to being used as an ingredient or a preparation element in food and beverages. Using water filtration from the get-go can help you reduce potential risks of water use.
Q: How can water impact equipment performance?
LL: Water can significantly impact equipment performance and longevity. Water hardness, turbidity and scale can lead to buildup on items such as electric elements or equipment surfaces, eventually wreaking havoc on a business. Although not perfect, water quality through filtration can dramatically reduce maintenance costs and potentially keep energy costs down by ensuring that the equipment is operating at its most efficient level for as long as possible.
Q: There are lots of water filtration options available that run the pricing gamut. How do you go about making sure you find the right one for a given application?
KP: As a starting point, NSF recommends checking your local water quality report to find out what exactly is in the local water that you may want to filter out. From there, narrow your search to filtration products that can remove those things.
Q: How should foodservice operators and designers apply NSF’s water filtration standards when specifying a product?
LL: For an operator, NSF certification provides assurance that the product has undergone rigorous testing and evaluation to verify that it meets standard requirements for its claims for contaminant reduction and, in turn, taste. It’s also important for designers to understand that sometimes, a specific filter system component may be certified, but not the entire filtration system. Therefore, it’s essential to look for fully certified systems.
