Managing Self Supply Water

This is one of the setting up topics in the template Food Control Plan.
It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff.
It should be self-evident that having safe water is essential for any food service business. Not only do you need safe water for drinking, but it also has to be safe for cooking, cleaning and hand washing.
One of the essentials to ensure that the water supply is safe is to have water treatment in place such as filtration, chlorination, ultra-violet (UV) disinfection or some other effective water treatment system.
The water must be tested in an accredited laboratory to verify that it meets set minimum criteria.
Of course things can go wrong (pipes break, contamination at source), so always have a "plan B' by having an alternate option(s) such as boiling the water before use for at least 1 minute or having bottled water readily available.