Water Filtration Plant/Water Treatment Plant-Project Report

What is bottled water? What are the different types of bottled water? How do I know my water is safe? How is bottled water different from tap water? What is Cryptosporidium? Is it in my bottled water? Do imported waters have to meet the same regulations? Is bottled water regulated differently from tap water? How long can I store bottled water? Why has there been such an increase in the consumption of bottled water? Can drinking water cause illness? What are the government regulations on bottled water? Could bottled water be manufactured from tap water? Are there any new standards for bottled water being put forth? Who checks bottled water? How often? What kind of license is needed to start bottling? Can buyers be confident they are getting safe and suitable water when they buy a bottle at a grocery store? Do soft drink bottlers use municipal water supplies? Could distilled water have bacteria in it? What types of bottled water do you recommend? Should bottled water be used to clean contact lenses? What is safe storage and use of bottled water? Could I store and use bottled water in case of emergency? What should I look for when buying bottled water? What can I do to ensure safe use of bottled water? How do I maintain the cleanliness of a water cooler? How does water get to the water tower? How does water get clean for us? Which has more natural minerals? Is it safer to drink bottled water? Which should I drink for healthy mineral content? What is the difference between bottled water and tap water? How much does it cost to make my products? What is my break-even point? What are my profit goals? How will I market my products(s)? What price range do my competitors charge? What is the customer demand for my product or service? How many buyers are there and where do they live? Augmentation of these plants would increase supply of drinking water to the people in the city. “The plants with a capacity of 57.55 million gallons daily capacity (MGD) and likely to cost Rs.17.46 crores,” said an official handout. “The revamping of these water treatment plants involves the replacement of worn out pumping and electrical equipments, placement of DG sets and construction of clarifloculators.” The main objective of water treatment, officials said is to prevent pathogenic organisms, particulate and dissolved matter and other contaminants that pose a health threat and adversely affect water aesthetics from reaching the consumers. “This ambitious programme of revamping major water treatment plants in Srinagar city would enhance the water treatment capacity, make treatment of aquatic environment friendly, reduce operation and maintenance cost of these treatment plants, provide much needed stand by arrangements for electricity to ensure that water is treated in case of power failures. “ Above all to regulate supply of water in a better manner and ensure sustained supply of clean and safe drinking water to the people of Srinagar city.” What is bottled water? Bottled water is a great beverage choice for hydration and refreshment because of its consistent safety, quality, good taste and convenience. The FDA fully regulates bottled water as a packaged food product and requires bottled water to adhere to FDA's extensive food safety, labeling and inspection requirements. Bottled water is also subject to state regulations and, at the industry level, members of the International Bottled Water Association (IBWA) are required to follow the IBWA Model Code. Water is classified as "bottled water" or "drinking water" when it meets all applicable federal and state standards, is sealed in a sanitary container and is sold for human consumption. By law, FDA standards for bottled water must be at least as stringent and protective of public health as standards set by the U.S. Environmental Protection Agency (EPA) for public water systems. Some beverages containing certain ingredients or additives may cause that product to be classified as a soft drink, dietary supplement or some other categorization. Soda water, seltzer water and tonic water are not considered bottled waters. They are regulated differently, may contain sugar and calories and are classified as soft drinks. What are the different types of bottled water? FDA has established a bottled water Standard of Identity to define the several different types of bottled water based on specific characteristics of the product. Bottled water products meeting the Standard of Identity may be labeled as bottled water or drinking water, or one or more of the following terms: Spring Water - Bottled water derived from an underground formation from which water flows naturally to the surface of the earth. Spring water must be collected only at the spring or through a borehole tapping the underground formation feeding the spring. Spring water collected with the use of an external force must be from the same underground stratum as the spring and must have all the physical properties before treatment, and be of the same composition and quality as the water that flows naturally to the surface of the earth. Purified Water - Water that has been produced by distillation, deionization, reverse osmosis or other suitable processes while meeting the definition of purified water in the United States Pharmacopoeia may be labeled as purified bottled water. Other suitable product names for bottled water treated by one of the above processes may include "distilled water" if it is produced by distillation, deionized water" if it is produced by deionization or "reverse osmosis water" if the process used is reverse osmosis. Alternatively, "___ drinking water" can be used with the blank being filled in with one of the terms defined in this paragraph (e.g., "purified drinking water" or "distilled drinking water"). Mineral Water - Bottled water containing not less than 250 parts per million total dissolved solids may be labeled as mineral water. Mineral water is distinguished from other types of bottled water by its constant level and relative proportions of mineral and trace elements at the point of emergence from the source. No minerals can be added to this product. Sparkling Bottled Water - Water that after treatment, and possible replacement with carbon dioxide, contains the same amount of carbon dioxide that it had as it emerged from the source. Sparkling bottled waters may be labeled as "sparkling drinking water," "sparkling mineral water," "sparkling spring water," etc. Artesian Water/Artesian Well Water - Bottled water from a well that taps a confined aquifer (a water-bearing underground layer of rock or sand) in which the water level stands at some height above the top of the aquifer. Well Water - Bottled water from a hole bored, drilled or otherwise constructed in the ground, which taps the water aquifer. How do I know my water is safe? Consumers can trust that bottled water is safe for many reasons. First, bottled water is strictly regulated at the federal level by FDA and at the state level by state agencies. By law, FDA standards for bottled water must be at least as stringent and protective of public health as standards set by EPA for public water systems. This helps ensure that bottled water sold in the United States meets stringent standards for safety, quality and labeling. In addition, members of IBWA must meet strict industry standards required by the IBWA Model Code, which in several cases are stricter than FDA, state or EPA's public drinking water standards. To help ensure that bottled water is as safe and of the highest quality possible, all IBWA members use one or more of the following practices: source protection and monitoring, reverse osmosis, distillation, filtration, ozonation and ultraviolet light. How is bottled water different from tap water? Bottled water is produced and distributed as a packaged food product and made specifically for drinking. As a packaged food product, bottled water must adhere to FDA Good Manufacturing Practices (GMPs) required of all FDA-regulated food products as well as specific GMPs unique to bottled water production and packaging. GMPs require that each container of bottled water is produced in a sanitary environment and packaged in sanitary, safety sealed containers that are approved by FDA for food contact. Bottled water is also subject to FDA food recall, misbranding and food adulteration provisions, which help ensure that consumers receive safe, high quality bottled water and protects consumers from substandard products. In addition, members of the IBWA abide by the IBWA Model Code, which includes a voluntary system called HACCP (Hazard Analysis and Critical Control Points). This system was developed byFDA and the U.S. Department of Agriculture (USDA) and adopted by IBWA as a science-based approach to helping ensure safety in every step of the bottled water process. Taste is another reason consumers choose bottled water. Chlorine is most often used to disinfect tap water and can leave an aftertaste. Some bottlers use ozonation, a form of supercharged oxygen and/or ultraviolet light as the final disinfecting agent, neither of which leaves an aftertaste. Bottled water provides consumers with consistent safety, high quality, good taste and convenient portability.To help ensure that bottled water is safe and of the highest quality possible, all IBWA members use one or more of the following steps found in a multi-barrier approach: source protection and monitoring, reverse osmosis, distillation, filtration, ozonation and disinfection. What is Cryptosporidium? Is it in my bottled water? Cryptosporidium is a waterborne parasite that lives in animals and can be passed into surface water through their waste. Cryptosporidia from animal waste have been found in rivers, streams, lakes, reservoirs and many other types of surface water. FDA's definition of bottled water from ground water sources [21 CFR §165.110(a)(2)(ii)] states that "ground water must not be under direct influence of surface water," and therefore is not expected to contain Cryptosporidium. According to FDA bottled water GMPs, bottled water companies are required to use approved sources. There are two types of sources from which bottled water can be drawn: The first consists of natural sources (e.g., springs and artesian wells). By law, these sources must be protected from surface intrusion and other environmental influences. This requirement helps ensure that surface water contaminants such as Cryptosporidium and Giardia are not present. The second source of bottled water consists approved potable municipal supplies. Bottled water companies that use these sources typically reprocess this water using methods such as distillation, reverse osmosis, ozonation, deionization and filtration. This ensures that the finished product is very different-in composition and taste-from the original source water. All IBWA member companies that us municipal supplies are required by the IBWA Model Code to employ as a safeguard at least one of three processing methods recommended by the Centers for Disease Control and Prevention for effective removal of microbial (surface water) contaminants, including Cryptosporidium. These processing methods are reverse osmosis, filtration and distillation. Ozonation and ultraviolet light may also be effective treatments for Cryptosporidium inactivation. Is bottled water regulated? Most certainly. The bottled water industry is regulated on three levels: federal, state and, for members of IBWA, at the industry level. FDA regulations, coupled with state and industry standards, offer consumers assurance that the bottled water they purchase is stringently regulated and tested, and is of the highest quality. IBWA has been a long-standing proponent of sensible regulations for bottled water that help to further ensure safety and protect consumers. IBWA is active at all levels of local, state and federal government, assisting in the development of such regulations, where they help enhance public safety and product quality. More on Bottled Water Regulations Do imported waters have to meet the same regulations? Yes. Any imported bottled water brand sold in the United States must meet all of the same federal and state regulations that apply to domestically produced bottled water brands. Is bottled water regulated differently from tap water? Yes. Bottled water is regulated as a packaged food product by FDA and must meet all applicable food packaging regulations. EPA regulates tap water as a utility. How long can I store bottled water? FDA has not established a shelf life for bottled water. IBWA advises consumers to store bottled water at room temperature (or cooler), out of direct sunlight and away from solvents and chemicals such as gasoline, paint thinners and dry cleaning chemicals. Bottled water can be used indefinitely if stored properly. What is bottled water? Why has there been such an increase in the consumption of bottled water? Can drinking water cause illness? What are the government regulations on bottled water? Could bottled water be manufactured from tap water? Are there any new standards for bottled water being put forth? Who checks bottled water? How often? What kind of license is needed to start bottling? Can buyers be confident they are getting safe and suitable water when they buy a bottle at a grocery store? Do soft drink bottlers use municipal water supplies? Could distilled water have bacteria in it? What types of bottled water do you recommend? Should bottled water be used to clean contact lenses? What is safe storage and use of bottled water? Could I store and use bottled water in case of emergency? What should I look for when buying bottled water? What can I do to ensure safe use of bottled water? How do I maintain the cleanliness of a water cooler? Storage of Bottled Water in Hot Cars and Other Vehicles Where do I obtain more information? What is bottled water? Bottled water is water sold to consumers in sealed containers. It can be represented as "spring" or "mineral" water. It might also bewater from various sources that may have been treated to make it fit for human consumption and put in sealed containers for sale. Why has there been such an increase in the consumption of bottled water? This is a matter of personal taste and preference for bottled water over municipal tap water. Survey results have also shown that consumers are concerned about the quality (chemical pollutants) of drinking water in Canada. Some people think that bottled water is safer than municipal tap water, but there is no evidence to support this. Can drinking water cause illness? Untreated or inadequately treated water from wells and other sources can contain sufficient numbers of disease-causing organisms such as bacteria, parasites and viruses to cause illness. Health Canada is coordinating the development of the "Guidelines for Canadian Drinking Water Quality" and Canadians can be assured that Canada has high quality drinking water. These guidelines are intended to apply to all drinking water supplies, public and private. Bottled water can also contain these contaminants. However, illness caused by bottled water is very rare in Canada because it is treated, disinfected and monitored to ensure the absence of harmful organisms. To the best of our knowledge, no waterborne disease outbreaks have been associated with the consumption of bottled water in Canada. Published reports have shown that in countries where manufacturing practices are not as strict as in Canada, improperly manufacturedbottled water has led to outbreaks of cholera and typhoid, and to "Traveller's Disease". What are the government regulations on bottled water? In Canada, pre-packaged water (bottled water) is considered to be a food and is regulated under Division 12 of the Food and Drug Regulations. Bottled water is defined as follows: Bottled water labelled mineral or spring water is a potable water (fit for human consumption) that comes from an underground source. It cannot come from a public water supply. Mineral water is spring water with a larger amount of dissolved mineral salts, usually above 500 milligrams per litre of total dissolved solids. (The content may vary depending on specific regulations in different countries. For example, in the United States, mineral water contains more than 250 milligrams per litre of total dissolved solids.) Mineral and spring waters must not have their composition modified through the use of chemicals, but carbon dioxide and ozone can be added during the bottling process to protect the freshness. Bottled water not represented as mineral or spring water, is water from any source (municipal water, well water, etc) that can be treated to make it fit for human consumption or to modify its composition. Treatments include carbonation, ozonation, ultraviolet irradiation, and filtration to remove harmful bacteria. These bottled waters can be distilled or passed through different deionization processes to remove their minerals, or they are simply municipal tap waters bottled for sale. The label on these water containers must show how they have been treated, for example "carbonated", "demineralized", "distilled", etc. See Table 1. All bottled water offered for sale must be safe for people to consume. Mineral or spring water must not contain any coliform bacteria or harmful substances at the source. Other bottled waters may undergo a variety of treatments and should meet the regulatory requirements for coliform and aerobic bacteria. Pre-packaged ice also has to comply with the regulations. Because they are foods, pre-packaged (bottled)water and ice also have to comply with all of the provisions of the Canadian Food and Drugs Act. For example, no person shall sell an article of food that was manufactured, prepared, preserved, packaged, stored, or has been subject to any unsanitary conditions from the manufacturing stage through to retail. Could bottled water be manufactured from tap water? Yes, except for water represented as spring water or mineral water which must be from a potable underground source and not from a community water supply. It is possible that some bottled water, such as demineralized water or distilled water, is simply tap water that has undergone a process to lower the mineral content and to remove chemicals such as chlorine. See Table 2. Are there any new standards for bottled water being put forth? Health Canada is looking into new and stricter regulations and guidelines to prevent bacterial and chemical contamination. For example, the Department is considering introducing additional sampling plans and microbial limits for bottled water at the source and at various stages in the bottling process. The Department is contemplating more stringent regulations to limit levels of specific chemical contaminants for all bottled waters, including spring and mineral waters. In collaboration with the Canadian Food Inspection Agency, we are reviewing product standards and labelling requirements to ensure that the regulations provide an appropriate level of consumer protection and take into consideration international and technological developments. Who checks bottled water? How often? Bottled water is classified as a food and therefore it is subject to the same surveillance that would apply to any food commodity marketed in Canada. The Canadian Food Inspection Agency (CFIA) regularly inspects domestic bottled water manufacturers, and samples and analyses both domestic and foreign products to ensure that bottled water sold in Canada meets the requirements of Division 12 of the Food and Drug Regulations and is safe for human consumption. If the agency finds that a manufacturer is not meeting Canadian standards, inspectors will take appropriate actions to correct the situation, including following up with the manufacturer or the importer. The monitoring programs have, for the most part, focussed on the bacteriological quality of products available in the marketplace. The results from these monitoring activities show that most products tested complied with Canadian regulations. Some provincial and municipal agencies also conduct surveillance of bottled waters. In addition, manufacturers that are members of bottled water associations must follow additional specific requirements to ensure the quality of their products. What kind of license is needed to start bottling? The Canadian Food and Drugs Act and Regulations don't require a license to sell bottled water. However, as soon as the product is offered for sale, it would be subject to inspection by the CFIA. If you have any questions about licensing requirements, please contact your provincial or municipal government. Can buyers be confident they are getting safe and suitable water when they buy a bottle at a grocery store? Bottled water sold in Canada has generally been found to be of good microbiological and chemical quality and is not considered to pose any health hazard. Consumers should be aware that bottled water is as safe to consume as tap water from a microbiological quality and chemical safety standpoint. Do soft drink bottlers use municipal water supplies? Some do and some do not. However, no matter where they get their water, soft drink bottling companies generally subject it to additional treatments. Further questions on specific soft drink products should be addressed to bottling companies. Could distilled water have bacteria in it? Yes. While the distillation process removes most of the bacteria, distillation alone cannot guarantee that bacteria will be absent in the final product. For example, unless the reservoir and/or bottle are sterilized before being filled, microorganisms can be introduced during the filling if appropriate care is not taken. Also, once the filled container is opened, the water is exposed to microorganisms. What types of bottled water do you recommend? Susceptible populations, i.e., those whose immune systems have been weakened by disease, surgery or therapy, are particularly susceptible to bacterial diseases. For these individuals (and any others concerned about consuming bacteria), scientists recommend that they consume bottled water that has been ozonated, carbonated or disinfected in some manner.All these treatments disinfect the bottled water to eliminate harmful bacteria. Consumers are advised to read labels carefully or write to the bottled water manufacturer for detailed information on the process used. Susceptible populations and others concerned about other microbiological contamination (viruses and protozoa) should contact their physician for advice on the types of water to consume and how they should treat their drinking water. Information on protozoa and immune compromised people is located at http://www.hc-sc.gc.ca/ewh-semt/water-eau/index_e.html. Should bottled water be used to clean contact lenses? No. Use only those products designated for use with contact lenses. These products are sterilized and are safe for this use. If in doubt about the suitability of a product, check with your pharmacist. What is safe storage and use of bottled water? To maintain the purity of bottled water, Health Canada recommends that you refrigerate the smaller bottled water once it is opened, and preferably once you buy it. The 18 L bottled water carboys should be dispensed through a refrigerated water cooler that is kept clean to avoid contamination (see Q.19) Check the bottling date and best-before-date on the bottle to determine how fresh the product is. Like many other food products, bottled water normally contains low numbers of harmless bacteria. However, if stored for prolonged periods at room temperatures, these bacteria can multiply rapidly. A 1988 Health Canada study of bottled water kept at room temperature for 30 days showed a substantial increase in the bacterial count. Could I store and use bottled water in case of emergency? Yes. You can store large quantities of bottled water in a basement or cold storage area in case of problems with municipal supplies, in case of a natural disaster such as an earthquake or tornado, or in case of war or nuclear fall-out. The water should be disinfected in well-sealed containers, kept in cool, dark storage areas and changed every year. Bottled water manufacturers indicate that their product has a two-year shelf-life. What should I look for when buying bottled water? It is recommended that you take the following precautions: Don't buy bottles that have a broken seal. Examine the outside and inside of the bottle before you buy it. Do not buy any bottles with materials floating in it. Report any tampering or extraneous material to the store manager and health officials. Do not be fooled by impressive labels. Examine the bottle and label for date of manufacturing or manufacturing code, best-before-date, chemical analysis (declaration of minerals), treatment (ex. ozonized, ozonated etc.), company contact number, location and type of source water. Do not refill old bottles. It is preferable to buy newly manufactured bottled water. Buy products that have no-spill caps, ensuring that water is not spilled and air does not enter the bottled water when replacing the bottle in the cooler. What can I do to ensure safe use of bottled water? Do not share bottles, ie., do not have more than one person drink directly from a bottle. Pour the water into clean cups or glasses if more than one person is using the bottle. While travelling, avoid bottled water unless it is carbonated or disinfected. Buy only sealed products. Wipe off the bottle or can top before drinking or pouring from them. If you can't refrigerate bottled water, store it in a cool, clean environment away from heat and sunlight. Although manufacturers give bottled water a best-before-date or shelf-life of two years, Health Canada suggests you replace it after a year. Clean water coolers regularly. Use water dispensers with coolers that keep the water refrigerated. Some units have heaters as well. If you are buying water marketed for a baby or an infant, check the label to see if the water is sterile. It is best to consult your physician or use according to infant formula preparation instructions. If you are a member of any susceptible population, buy disinfected bottled water. If particularly concerned, boil it before use. Use water coolers that filter the air that enters the bottle as the water level lowers. If you are concerned about chemical and bacterial content, contact the manufacturer. The manufacturer should be able to provide you with analytical print-outs. Most can be contacted via the phone numbers on the labels, by mail or even over the Internet. Keep the bottle clean, and preferably refrigerated as the water and inside cap and liner can support bacteria. Clean the outside of the bottle cap and neck before and after each use, wiping with either hot soapy water or the chlorine solution listed in Answer 19. How do I maintain the cleanliness of a water cooler? Cleaning your water cooler:(1) Unplug cord from electrical outlet of cooler. Remove empty bottle. Drain water from stainless steel reservoir(s) through faucet(s). Prepare a disinfecting solution by adding one tablespoon (15 mL) household bleach to one Imperial gallon (4.5 L) of water solution. (This solution should not contain less than 100 ppm available chlorine.) or Some companies suggest using one part vinegar to three parts water solution to clean the reservoir of scale before cleaning with bleach. Check your manual. Note: Other disinfecting solutions may be suitable. Please check with your water cooler supplier. Wash reservoir thoroughly with bleach solution and let stand for not less than two minutes (to be effective) and not more than five minutes (to prevent corrosion). Drain bleach solution from reservoir through faucet(s). Rinse reservoir thoroughly with clean tap water, draining water through faucets, to remove traces of the bleach solution. Note: Clean your bottled water cooler with every bottle change. Drip Tray (located under faucets): Lift off drip tray. Remove the screen and wash both tray and screen in mild detergent. Rinse well in clean tap water and replace on cooler. Replacing Bottle: Wash hands with soap and warm water before handling. If you choose to use clean protective gloves (ex. latex), discard or disinfect after each use and prior to reuse. Note : Protective gloves should never replace proper hand washing and hygiene. Wipe the top and neck of the new bottle with a paper towel dipped in household bleach solution (1 tablespoon (15 mL) of bleach, 1 gallon (4.5 L) of water). Rubbing alcohol may also be used, but must be completely evaporated before placing the bottle in the cooler Remove cap from new bottle. Place new bottle on cooler. 1. 1Adapted from instructions provided by Ken Orom, Calgary Board of Education, and Ken Reynolds, Calgary Health Services. Storage of Bottled Water in Hot Cars and Other Vehicles Health Canada is aware of reports appearing on the Internet expressing concerns about the potential degradation of plastic water bottles which have been left in cars exposed to summer heat. The focus of such concern has been the alleged release of cancer-causing chemicals from the plastic bottles into the water. However, there is no scientific evidence to support such a concern. Studies conducted on water bottles, even under severe temperature abuse conditions, have failed to generate the production of chemicals at levels that could pose a health risk to the consumer of the water in question. Health Canada will not hesitate to take appropriate measures to protect the consumer should evidence of such contamination be demonstrated. Concern has also been expressed about the growth of contaminated microorganisms in the bottled water stored in hot vehicles. Most bottled water manufactured and sold in Canada is disinfected by the addition of ozone (or by other means) so that contaminating bacteria (E. coli) and other pathogens are eliminated from the product. Despite this fact, these products are disinfected but not sterile, so some bacteria (usually innocuous) are present. In addition, manufacturers filter the source water to remove the presence of parasites (Giardia and Cryptosporidium) from the final product. It is very unlikely that these microorganisms would be present in a commercial product. It is more likely that bottled water will become contaminated by the consumer through contact of the opening of the bottle with the mouth and possibly hands. It is important that consumers always practice good hygiene: especially after washroom breaks. It is also important that consumers do not share bottled water that has come in contact with a person’s mouth. However, if the product was somehow contaminated, the heat produced in a closed vehicle from direct or indirect sunlight may be sufficient to destroy some pathogenic bacteria and parasties present in unprotected bottled water. Furthermore, parasites, such as Giardia and Cryptosporidium, do not multiply outside the human body or other hosts. It is unlikely that there would be chemical hazards or biological risks resulting from storage of bottled water in hot vehicles, however Health Canada generally does not recommend this practice. It is better for all beverages and food products to be stored out of direct sunlight and in a cold environment, especially those that have been handled or opened. Therefore, it is recommended that either coolers or insulated lunch boxes with ice packs be used for these products. Any beverage or food that has been subjected to long periods of time in a hot car should be discarded. Where do I obtain more information? The following is a list of possible contacts: MICROBIOLOGICAL QUALITY OF BOTTLED WATER Mr. Donald Warburton Evaluation Division Bureau of Microbial Hazards 4th Floor West Sir Frederick Banting Research Center P.L. 2204A1 OTTAWA, Ontario K1A 0L2 Tel: (613) 957-1746 FAX: (613) 952-6400 E-mail: don_warburton@hc-sc.gc.ca CHEMICAL QUALITY OF BOTTLED WATER Mr. John W. Salminen A/Chief, Chemical Health Hazard Assessment Division 1st Floor East Sir Frederick Banting Research Center P.L. 2201B1 OTTAWA, Ontario K1A 0L2 Tel: (613) 957-1700 FAX: (613) 990-1543 E-mail: john_salminen@hc-sc.gc.ca LABELLING, COMPLIANCE ACTIVITY AND INSPECTION The Canadian Food Inspection Agency (CFIA) (613) 228-6682 OTHER SOURCES OF INFORMATION ON BOTTLED WATER Provincial and municipal authorities can provide information on monitoring programs initiated by their respective health agencies. Bottled water producers both here and abroad should be able to provide on request a chemical and bacterial analysis of their product. Consumers should also check labels to see if the manufacturer is a member of a provincial or international bottled water association, and thus must comply with additional industry standards. For matters concerning the bottled water industry, contact Ms. Elisabeth Griswold Executive Director Canadian Bottled Water Association 70 East Beaver Creek Road Suite 203-1 Richmond Hill, Ontario L4B 3B2 Tel: (905) 886-6928 FAX: (905) 886-9531 Alberta Packaged Water and Ice Association #11- 11 Hunchak Way St. Albert, Alberta T8N 6P2 Tel: (887) 232-2624 Fax: (780) 418-1567 E-mail: apwia@connect.ab.ca For matters concerning bottled water in Quebec, contact Monsieur Michel Lavallee Gouvernement du QuĂ©bec MAPAQ 5199, rue Sherbrooke Est, bureau 4701 Montreal, QuĂ©bec H1T 3X3 TĂ©l: (514) 873-8878, poste 307 FAX: (514) 873-7382 FOR MATTERS RELATED TO PACKAGED ICE Mr. Serge Beaudet President Canadian Association of Ice Industries 2655 Reading Street Montreal, Quebec H3K 1P6 Tel: (514) 935-7413 Fax: (514) 935-8998 Mr. Martin Dorfman Alberta Packaged Water and Ice Association 12136 - 121 A Street Edmonton, Alberta T5L 0A4 Tel: (780) 451-4380 Fax: (780) 452-6929 E-mail: dorfman@powersurfr.com TAP WATER (DRINKING WATER), DRINKING WATER TREATMENT DEVICES Water Quality Program Safe Environments Healthy Environments & Consumer Safety Branch 123 Slater Street, 5th Floor A.L. 3505A Ottawa, Ontario K1A 0K9 Tel: (613) 952-6750 FAX: (613) 952-2574 E-mail: water_eau@hc-sc.gc.ca Website: www.hc-sc.gc.ca/waterquality MUNICIPAL DRINKING WATER Mr. T. Duncan Ellison Executive Director Canadian Water and Wastewater Association 2nd Floor, Unit 20 5330 Canotek Road (Gloucester) Ottawa, ON K1J 9C3 Tel./tĂ©l: (613) 747-0524 Fax/tĂ©lĂ©copieur: (613) 747-0523 E-mail/courriel: admin@cwwa.ca Storage of Bottled Water in Hot Cars and Other Vehicles Health Canada is aware of reports appearing on the Internet expressing concerns about the potential degradation of plastic water bottles which have been left in cars exposed to summer heat. The focus of such concern has been the alleged release of cancer-causing chemicals from the plastic bottles into the water. However, there is no scientific evidence to support such a concern. Studies conducted on water bottles, even under severe temperature abuse conditions, have failed to generate the production of chemicals at levels that could pose a health risk to the consumer of the water in question. Health Canada will not hesitate to take appropriate measures to protect the consumer should evidence of such contamination be demonstrated. Concern has also been expressed about the growth of contaminated microorganisms in the bottled water stored in hot vehicles. Most bottled water manufactured and sold in Canada is disinfected by the addition of ozone (or by other means) so that contaminating bacteria (E. coli) and other pathogens are eliminated from the product. Despite this fact, these products are disinfected but not sterile, so some bacteria (usually innocuous) are present. In addition, manufacturers filter the source water to remove the presence of parasites (Giardia and Cryptosporidium) from the final product. It is very unlikely that these microorganisms would be present in a commercial product. It is more likely that bottled water will become contaminated by the consumer through contact of the opening of the bottle with the mouth and possibly hands. It is important that consumers always practice good hygiene: especially after washroom breaks. It is also important that consumers do not share bottled water that has come in contact with a person’s mouth. However, if the product was somehow contaminated, the heat produced in a closed vehicle from direct or indirect sunlight may be sufficient to destroy some pathogenic bacteria and parasties present in unprotected bottled water. Furthermore, parasites, such as Giardia and Cryptosporidium, do not multiply outside the human body or other hosts. It is unlikely that there would be chemical hazards or biological risks resulting from storage of bottled water in hot vehicles, however Health Canada generally does not recommend this practice. It is better for all beverages and food products to be stored out of direct sunlight and in a cold environment, especially those that have been handled or opened. Therefore, it is recommended that either coolers or insulated lunch boxes with ice packs be used for these products. Any beverage or food that has been subjected to long periods of time in a hot car should be discarded. TABLE 1. Different types of bottled water Spring and Mineral Water Spring water Bottled potable water derived from an approved underground source [bore holes or springs that originate from a geological and physically protected underground water source and not from a public community water supply] that contains less than 500 mg/L total dissolved solids. Spring water may be treated to remove unwanted chemical and microbiological components but may not be labelled as "natural" (see below). Natural spring water Same as "spring water", and in Europe must meet the collection requirements of "natural mineral water" (as below) without any treatment to remove bacteriological components. Mineral water Bottled potable water obtained from an approved underground source [bore holes or springs that originate from a geological and physically protected underground water source and not from a public community water supply] that contains 500 mg/L or more of total dissolved solids. In Europe, mineral water may be treated to remove unwanted chemical and microbiological components but may not be labelled as "natural" (see below). Natural mineral water Natural mineral water is mineral water (as defined above), but must meet the following conditions: it is collected under conditions which guarantee the original bacteriological purity; it is bottled close to the point of emergence of the source with particular hygienic precautions; it is not subjected to any treatments (other than removal of unstable constituents by decantation and/or filtration with the aid of aeration) that modify its essential mineral constituents; and cannot be shipped in bulk. A naturally carbonated natural mineral water is a natural mineral water which, after acceptable treatment, replacement of gas and packaging, has the same content of gas from the source. A non-carbonated natural mineral water is a natural mineral water which, after acceptable treatment and packaging, does not contain free carbon dioxide in excess of the amount necessary to keep the hydrogen carbonate salts present in the water dissolved. A decarbonated natural mineral water is a natural mineral water which, after acceptable treatment and packaging, does not have the same carbon dioxide content at emergence. A carbonated natural mineral water is a natural mineral water, after acceptable treatment and packaging, has been made effervescent by the addition of carbon dioxide from another origin. Other Bottled Water Artesian water Bottled water from a well tapping a confined aquifer in which the water flows freely at the ground surface without pumping. It has been proposed that the collection of the water can be enhanced with the assistance of external pressure so long as such measures do not alter the physical properties, composition, and quality of the water. Bottled water Water that is placed in a sealed container or package and is offered for sale for human consumption or other consumer uses Carbonated or sparkling water Bottled water containing carbon dioxide Distilled water Bottled water that has been produced by a process of distillation and has an electrical conductivity of not more than 10 µS/cm and total dissolved solids of less that 10 mg/L Drinking water Bottled water obtained from an approved source that has undergone special treatment or that has undergone minimum treatment consisting of filtration (activated carbon and (or) particulate) and ozonation or equivalent disinfection process Deionized water Bottled water that has been produced through a deionization process to reduce the total dissolved solids concentration to less than 10 mg/L Fluoridated water Bottled water containing added fluoride in such an amount that the total concentration of added and naturally occurring fluoride does not exceed 1 mg/L Glacial water Bottled water from a source that is direct from a glacier. Glacial water shall meet the requirements of natural water Natural water Bottled water (such as spring, mineral, artesian or well water) obtained from an approved source that is from an underground formation and not derived from a municipal or public water supply system. This water has undergone no treatment other than physical filtration, iron removal, and that has not had any significant change occur in the total concentration of the major ions in comparison with the concentrations occurring in the approved source water Purified water Bottled water produced by distillation, deionization, reverse osmosis, or other suitable process that contains not more than 10 mg/L of total dissolved solids. Water that meets this definition and is vaporized, then condensed, may be labelled distilled water Well water Bottled water from a hole bored, drilled, or otherwise constructed in the ground, which taps the water of an aquifer. Well water shall meet the requirements of natural water Table 2. A General Review of Bottled Water Treatment Systems1 Step Process Examples Purpose 1 Source Water Collection Artesian Well N/A2 Tap Water N/A2 Glacial melt N/A2 Springs, etc. N/A2 2 Aeration Removes volatile organics, methane, hydrogen sulphide 3 Filtration Activated Carbon Filter Removes solids, odours, organics Sand Filter Removes course solids Manganese Filter Removes sulphur, iron and solids 4 Demineralization or Purification Water softeners Removes total dissolved solids, coarse solids and minerals Deionizer Removes dissolved minerals Distiller Removes dissolved minerals, kills all known pathogens Reverse Osmosis Filtration Removes 90% of the dissolved minerals and coarse solids Cation, anion or mixed bed filters Removes Minerals 5 Mineral adjustment Mineral mix added Improves taste, mineral composition, chemical (eg. fluoride) composition 6 Purification Ozonation (0.4-0.6 ppm) Kills bacteria and parasites Ultra Violet irradiation3 Kills bacteria and viruses Filtration (1-5 µm)4 Removes bacteria and parasites Carbonation Lowers pH and kills bacteria 7 Final Product Container filling N/A Capping N/A Coding N/A Distribution N/A 1 The processing steps listed above are generally used for bottled waters (Table 1). 2 N/A - not applicable. 3 >16,000 microwatt seconds/cm2 at 254 nanometres. 4 For removal of the oocysts of some parasites the filter must be "Absolute" pore size of 1µm or smaller. This filtration may also be called "ultra-filtration" or "micro-filtration". How does water get to the water tower? We use energy to pump the water into the water tower. We put the water up high so that gravity will help move the water from the tower to your faucet at home when you want to use the water. How does water make waves? Waves are created when wind moves across the surface of water. The size, speed and direction of the wave when it reaches the shore is determined by the speed of the wind, the amount of time the wind is blowing in the same direction, and distance over which the wind blows in a constant direction. This is the type of wave I think you were thinking of. Tsunami's are waves created by earthquakes. Boats can make waves too. You can make ripple waves in a puddle or lake by throwing a rock into the water. Tides are not the same as waves but can effect waves. Tides are created by the gravitational pull of the moon and sun. Are there more kinds of water than salty and chlorine? This is a very tricky question. Some people would divide all water into fresh water and salt water. Water with chlorine added has been treated for human drinking and has only a very small amount of chlorine in it. Some other names for different types of water include: Ground Water (water in the ground), surface water (water on the surface..rivers...lakes), atmospheric water (water in the atmosphere..clouds), water trapped in the ice caps and glaciers, and water in living things (like you and me). So I guess the answer to this question is, yes, there are MANY ways to divide water into types. You could make up your own water types and compare them with types made up with others in your class. How does water get clean for us? Water can be cleaned in two ways, mechanically/chemically (by humans) or naturally. Your drinking water, the water you take baths in, and the water you wash your clothing in is cleaned in a water treatment plant. Some water is very clean when it gets to the treatment plant because it has been cleaned naturally. If the water is not already clean it will have to go through a number of steps. First, any large objects in the water are taken out in a step called screening. The water is sent through a pipe with a screen (like a sand sifter you might take to the beach to separate large rocks from sand) at the end. This removes twigs, rocks and trash. The second step is flocculation and clarification. In this step chemicals are added to the water. These chemicals separate the water from bacteria, metals, and other particles too small to be removed in the first step. The next step is filteration. In this step the water is passed through fine sand which catches what is left of the chemicals from step two. The last step is chlorination when chlorine is added to protect against any remaining harmful germs. The treatment center will also take samples of the water in all the stages to make sure the water is getting cleaned properly so that we may drink it. Water is cleaned naturally when it moves from the ground/lakes/ocean/plants into the air and becomes clouds. You can see this if you add a teaspoon of hotcoco mix to a little water in a cup and leave the cup overnight (it may take a couple days). The water will disappear (evaporate) but the hotcoco mix will be left behind. Water is also filtered naturally when it travels through the ground (this is like when the treatment plant filters the water through sand) and when it passes through some types of ecosystems, especially wetlands. How did water first come to earth? Water was part of the earth when it first formed. Most scientists agree that almost all the water on earth was a part of the earth when it first formed. However, a very small amount of the water on earth today probably came from comets. Comets are like large dirty snowballs traveling through space. If a very large comet comes into the earth's atmosphere, some of the water may get to earth. Scientists don't always agree on many things and some scientists don't agree about comets bringing water to earth. Some scientists today would say that most of the earth's water came from comets and some would say that none of the earth's water comes from comets. There are scientists whose job is to study this topic to get information to tell who is right. For now the answer most people would agree with is that most of the earth's water was on the earth when it was formed but a very small amount was brought here by comets. What is the difference between bottled water and tap water? Which has more natural minerals? Is it safer to drink bottled water? Which should I drink for healthy mineral content? I'm really glad you sent this question! Most people are very surprised to learn that the definition of bottled water is just that. Water put in a bottle. This means that the water you buy in a bottle is water from a tap, just someone else's tap. This water does not have to be treated any more than water from your tap does. This does not mean that bottled water is "bad" or that you shouldn't buy it. But you should be aware of what you are buying. Read the label or call the customer service number on the bottled water you drink to find out the source and amount of treatment received by that bottler. If the bottled water you are buying tastes better than what comes from your tap, then it may be worth it to you. Also, if you are unsure of the safety of the water that comes out of your tap (especially if you have a private well), then you may want water from someone else's tap. Not all bottled waters are created equal. If a company states that it gives specific treatments and tests to its water then it must do so. If the company simply states that it tests the water, it would probably be a good idea to call the customer service number and ask which tests, how often, and what treatment the water receives. Drinking water should not be considered a source of minerals. Counting water as a source of minerals is like counting ice cream as a source of calcium. So I wouldn't be worried about missing out on minerals when drinking bottled water. We don't want to discourage people from drinking bottled water, but we also don't want people to believe they are paying for one thing and getting another. How much does it cost to make my products? What is my break-even point? What are my profit goals? How will I market my products(s)? What price range do my competitors charge? What is the customer demand for my product or service? How many buyers are there and where do they live? Requirements for construction, design and maintenance of plant. 1. The structures and buildings of a plant must be suitable in size, construction and design to ensure adequate maintenance and sanitary operations for the treatment and bottling of water. 2. The floors, walls and ceilings of a plant must be: (a) In good repair; (b) Smooth; (c) Light in color; (d) Nonabsorbent; and (e) Easily cleanable. 3. The working space of a plant must be adequate to prevent contamination of water and surfaces which come in contact with water. 4. All surfaces in the plant which do not come into contact with water must be kept free of accumulated dust, dirt and other debris. 5. The lighting in the rooms of a plant where equipment is cleaned and water is processed must be: (a) At least equal to 50 foot-candles; and (b) Equipped with safety bulbs or shields. 6. The lighting in locker rooms, toilet rooms and handwashing areas of a plant must be at least equal to 20 foot-candles. 7. The grounds of a plant must be maintained in a neat and sanitary condition with adequate drainage and dust control. Quality of water used for bottling; inspections; sampling. All water used for bottling must be: 1. Obtained from a source which has been developed in a safe and sanitary manner; 2. Inspected regularly, in accordance with the regulations of the State Board of Health on the supply of potable water; and 3. Sampled, analyzed and found to comply with the standards set forth in NAC 445A.550 to 445A.554, inclusive. Labeling requirements. 1. Each operator shall submit his proposed label for each type of bottled water he sells or distributes in this state to the appropriate health authority for its approval before the label is used. 2. The label must contain: (a) The name and location of the bottling company; (b) The number of the permit issued to the operator or distributor by the health authority; (c) The source of the water, if not processed; (d) For demineralized or distilled water, the method of purification used; (e) The date the water was bottled, expressed in code or otherwise; and (f) If the water has been treated, a statement of the substances added. If it is not possible to include the statement on the label of a returnable bottle, the statement must be included on the back of the receipt which is given to the customer. 3. If the water is mineral water: (a) It must be plainly labeled as such; and (b) In addition to the requirements of subsection 2, the label must list the results of the chemical analysis of the water which: (1) Has been filed with the appropriate health authority; and (2) Shows the type and amount of any mineral present in the water which is in excess of the state requirements for potable water, including a listing for sodium if the water contains more than 200 milligrams per liter. 4. Bottled water containing a substance in an amount which is considered injurious to health is deemed to be adulterated whether or not the bottled water bears a statement on its label of the substandard quality. Treatment and sampling of water before bottling; inspection of equipment. 1. The treatment of water before bottling, whether the treatment is by distillation, filtration, exposure to ultraviolet light, reverse osmosis, carbonation, ozonization, addition of minerals or any other process, must be performed in and by equipment and with substances which will not adulterate the bottled product. Minimum requirements for sanitization. 1. The operator shall sanitize all equipment, containers and other surfaces which come into contact with processed water. 2. The operator shall maintain a record of the intensity of the sanitizing agent used and the length of time during which the agent was in contact with the surface being sanitized. 3. The minimum requirements regarding the intensity of the sanitizing agent used and the time the agent must be in contact with the surfaces which are required to be sanitized are: (a) If the sanitization is by steam or hot water in an enclosed system, exposure to 170°F for 15 minutes or 200°F for 5 minutes. (b) If the sanitization is by immersion or circulation in a chemical solution, the solution must be equivalent in bactericidal action to a 2-minute exposure of 50 milligrams per liter of available chlorine at 57°F. (c) If the sanitization is by chemicals which are applied as a spray or fog, the chemicals must be equivalent in bactericidal action to a 2-minute exposure of 100 milligrams per liter of available chlorine at 57°F. (d) If the sanitization is by immersion in a solution of 0.1 mg/l ozone water in an enclosed system, exposure for 5 minutes. 4. When a container is sanitized with a substance other than one listed in 21 C.F.R. § 178.1010, as that provision existed on April 1, 1993, the substance must be removed from the surface of the container in the final rinse before the container is filled with the treated water. The rinse must consist of water which is free of pathogenic bacteria or sanitized by one of the methods listed in subsection 3. Separation of bottling rooms from other operations. The bottling room must be separated from other operations and storage areas by tight walls, ceilings and self-closing doors, unless the bottles are washed and filled within a machine that provides a filtered and positive flow of air which prohibits exposure of the bottles to air outside the machine. The opening in the room for any conveyor must not exceed the size which is required to permit passage of the containers. Prevention of contamination of the water. If the treatment of the water is conducted in other than a sealed system which is under pressure, the operator shall provide adequate protection to preclude contamination of the water and the system. NAC 445A.566 Ventilation. The operator shall provide ventilation which is adequate in the processing rooms, bottling rooms and in the areas in which the containers are washed and sanitized to prevent condensation and contamination of the bottled water. Washing and sanitizing operations. The operator shall wash and sanitize the containers in an enclosed room. The washing and sanitizing operation must be positioned within the room so as to minimize any possible contamination of the containers after they have been sanitized and before they enter the bottling room. Open containers which have been sanitized must be protected from contamination. NAC 445A.568 Separation of certain rooms from those used for domestic purposes. The rooms in which processed water is handled or stored and the rooms in which containers, utensils or equipment are washed or stored must not open directly into any room which is used for domestic purposes. Sources of water used in plants. 1. Each plant's supply of: (a) Water which is to be processed; and (b) Water which is used to operate the plant, must be from an approved source which is: (1) Properly located, protected and operated; (2) Easily accessible; (3) Of an adequate amount; and (4) Of a safe and sanitary quality which conforms with the applicable laws and regulations of the health authority. 2. The operator shall have the source of the water used in his plant analyzed pursuant to NAC 445A.555, unless the source is a public water system. If the water is from a source other than a public water system, the operator shall analyze it for microbiological contaminants at least once each week. These analyses must be performed by a laboratory certified by the board pursuant to this chapter and are in addition to any performed by the health authority. 3. The operator shall maintain at the plant a record of the approval of the operator's analyses by the health authority. (Equipment Components - Requirements) Suitability of equipment and utensils; construction of surfaces contacting processed water; standards for equipment; requirements for storage tanks. 1. All equipment and utensils used in the plant must be suitable for their intended use. 2. All surfaces which come in contact with the processed water must be: (a) Constructed of nontoxic and nonabsorbent material so that they can be adequately cleaned and sanitized; and (b) Kept free of accumulated dust, dirt and other debris. 3. All equipment which is installed, must comply with the applicable standards of the Sanitation. 4. All storage tanks must be kept closed to prevent contamination. A vent on a storage tank must be filtered with a filter that is easily cleanable or replaceable. Quality of pressurized air used during processing or which contacts water. Pressurized air which is directed at processed water or at a surface which comes into contact with the water must be free of oil, dust, rust, excessive moisture and extraneous materials. The air must not affect the bacteriological quality of the water and must not adversely affect the flavor, color or odor of the water. (Employee Areas) Lockers and lunchrooms; storage of personal items. 1. If an operator provides lockers or lunchrooms for his employees, these facilities must be separate from the processing and storage areas and must be equipped with self-closing doors. The operator must maintain the lunchrooms and rooms which contain the lockers in a clean and sanitary condition and provide containers for refuse in the rooms. The operator must not store packaging or wrapping material or other processing supplies in those rooms. 2. The operator shall ensure that clothing or other personal items are stored in areas other than those areas where water is processed, treated or bottled or equipment or utensils are washed. (Waste disposal approved / Plumbing Systems / Backflow) Sewage disposal. The operator shall dispose of the plant's sewage through: 1. Public sewerage; or 2. A system of sewage disposal which is constructed and operated in conformance with applicable laws, ordinances and regulations and is approved by the health authority. Piping and draining. 1. The piping for the water which is used in the operation of the plant must not be directly connected with any supply of nonpotable water. The piping for any nonpotable water must be adequately and durably identified as such by, for example, the use of distinctive yellow paint. The piping which carries nonpotable water must not be connected to equipment in the bottling and processing areas or have an outlet in those areas. 2. The piping which carries potable water must be installed in such a manner as to preclude the possibility of back siphonage. 3. A pipe for the disposal of sewage must not be installed over: (a) The areas in which the water is processed or stored; and (b) The areas in which the equipment and containers are cleaned, unless there is a nonpermeable ceiling which separates the pipe and those areas. 4. There may be no direct connection between the sewerage and any drains originating from equipment in which portable equipment or utensils are placed. 5. Drain lines from equipment must not be permitted to discharge wastewater in a manner that will flood or flow across a floor of the plant. Toilet rooms. 1. Toilets must be conveniently located within the same building as the plant and must be accessible to employees at all times. The toilet rooms must be completely enclosed and must have tight-fitting, self-closing doors. The doors must not: (a) Be left open except during cleaning or maintenance; or (b) Open directly into a processing and bottling area or an area where equipment is washed. 2. The operator shall install an exhaust fan which is vented to the outside of the plant in each toilet room he constructs. 3. The operator shall keep the toilet room and its fixtures clean, in good repair and free of objectionable odors. 4. The operator shall provide a supply of toilet tissue at each toilet at all times. 5. The operator shall provide easily cleanable receptacles for waste materials. Such a receptacle in a toilet room for women must be covered. The receptacles must be emptied at least once a day and more frequently when necessary to prevent the excessive accumulation of waste material. Lavatories. 1. The operator shall provide a lavatory which is located within or immediately adjacent to all toilet rooms. In each plant which is constructed or extensively altered a lavatory must also be located within the processing area. The lavatories must be adequate in size and number and located so as to permit convenient and expeditious use by all employees. 2. Every lavatory must be provided with hot and cold or warm running water. Where hot and cold running water is provided, there must also be a mixing valve or combination faucet in any lavatory constructed after October 14, 1982. A sign which reminds employees to wash their hands must be posted near each lavatory. 3. The operator shall provide an adequate supply of hand soap or detergent for each lavatory. The operator shall provide an adequate supply of sanitary towels or an approved hand-drying device, which must be located near the lavatory. The use of common towels is prohibited. Where disposable towels are provided, waste receptacles must be located nearby. 4. The operator shall keep each lavatory, soap dispenser, hand-drying device and other components of the hand-washing facility clean and in good repair. (Waste Disposal / Vermin Control) Storage, disposal of garbage. 1. The operator shall store all garbage and rubbish so that it is inaccessible to vermin. The storage facilities must be adequate. The operator shall keep them clean and shall not permit them to constitute a nuisance. 2. The storage rooms or enclosures must be constructed of easily cleanable materials. The floors and the walls, at least to the level reached by splash or spray, must be made of relatively nonabsorbent materials. Any containers for garbage which are kept outside the storage facility must be stored on a concrete slab or on a rack which is, for a single bank of containers, at least 12 inches above the ground and, for a multiple bank of containers, 18 inches above the ground. 3. The operator shall dispose of the plant's garbage and rubbish daily, or at such other intervals as may be approved by the health authority. He shall do so in such a manner as to prevent a nuisance. Vermin. The operator shall use effective measures to minimize the presence of vermin on the premises. The operator shall keep the premises in a condition which prevents the entrance, harborage and feeding of vermin. The operator may use pesticides and rodenticides only as approved by the health authority. Flying insects. 1. The operator shall protect all openings in the plant to the outer air against the entrance of flying insects. He shall use self-closing doors, closed windows, screening, controlled air currents or other effective means. 2. Any screening used must be not less than 16-mesh or its equivalent. Screen doors to the outer air must be self-closing. Screens for windows, doors, skylights, transoms and any other openings to the outer air must fit tightly and be free of breaks.