Which type of water should be used for food preparation?

• A. Category 1
• B. Category 2
• C. Category 3
• D. Boiled water

Answer: (A)

For food preparation, water must be safe to drink and free from pathogens and harmful substances. Water that meets drinking-water standards—potable water—is approved for cooking, washing produce, and sanitizing surfaces, so it minimizes the risk of transmitting illness or contaminants to food. In contrast, water that isn’t potable carries the potential for microbial or chemical hazards when it contacts food, and even boiling can’t reliably remove chemical contaminants. Boiled water can be used when the supply is known to be safe, but it’s not a substitute for starting with potable water. Because of that, the best choice is water that is potable and safe for drinking.