Preventive Controls Qualified Individual (PCQI) Food Safety Modernization Act (FSMA) Exam 3 Practice

Water safety in processing is about preventing contamination by using a safe source and ensuring the water is treated to remove hazards. In a sanitary facility, the water that comes into contact with the product or is used to make ice must come from a safe source and be properly treated so it meets safety standards. Ice, like any contact agent, can carry pathogens if the water used to make it is not safe, so it must be produced from a safe source or from water that has been adequately treated. That’s why the statement about having a safe water source and applying appropriate treatment, including for ice, is the correct one. Producing ice from any water source ignores potential contamination. Treating water only after issues are detected relies on detection rather than prevention, which isn’t aligned with preventive controls. And saying potable water is optional ignores the requirement that water used in processing must be safe, which may mean potable water or water that has been treated to be safe.