Food Facilities with Private Water Wells

Retail food facilities not served by a public water system have a responsibility to assure a safe water supply. The California Uniform Retail Food Facility Law (CURFFL), Section 114095, requires the water supplied to food facilities at all times be potable, and "from a water system approved by the health officer or the state department." A recent amendment to CURFFL, namely the addition of Sections 113843 and 113844, now defines potable water as "water that complies with the standards for transient noncommunity water systems."

The State Department of Health Services, Office of Drinking Water approves, permits and monitors transient noncommunity water systems, but only those water systems serving 25 or more people per day at least 60 days a year. Consequently, those systems not falling under state jurisdiction have not been subject to any formal ongoing bacteriological or chemical monitoring requirements.

In order to assure safe potable water, it is now required that facilities not served by a public water system meet the monitoring and quality standards established under law for a transient noncommunity water system. Compliance includes:

• Chemical Analysis on file in this office,
• Quarterly bacteriological sampling and reporting,
• Corrective action in the event of bacteriological failure.

Any water supplied at a facility must be potable and not jeopardize the health of any users. It is also a good business practice to have a complete, up-to-date monitoring record on file in this office.

Iin order to off set the cost of this program, a yearly fee will be added to the cost of your annual Food Industry Permit.

For a complete list of requirements, please see Water System Program, Transient Noncommunity Water System Requirements.

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