You must have an adequate supply of potable (drinking quality) water, which is to be used whenever necessary to ensure that food is not contaminated.
Where non-potable water (i.e. not of drinking quality) is used in your business, for example for fire control, steam production, refrigeration and other similar purposes, it must circulate in a separate, identified system. It must not connect with, or be able to get into, the systems for potable (drinking quality) water.
If recycled water is used in processing or as an ingredient, it must not present a risk of contamination. It must be of the same standard as potable (drinking quality) water, unless you can satisfy your local authority that the quality of the water cannot affect how safe the food is to eat in its finished form.
Ice that is touched by food, or may contaminate food (including drinks), must be made from potable (drinking quality) water. Ice must be made, handled and stored in ways that protect it from contamination.
Steam that is used directly in contact with food must not contain any substance that presents a hazard to health or is likely to contaminate the food.
If you heat food in hermetically sealed containers (containers that are specially sealed to be airtight), you must make sure that the water you use to cool the containers after heat treatment is not a source of contamination for the food.