الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Water is a daily touchstone in the life of every citizen, sustaining health, economic development and ecosystems.In food production safety, water has a significant and fundamental role. It is an essential resource for the large-scale food industry. Water is often taken for granted in most food preparation and processing operations. Water is used very often, except as an ingredient, in food production at different levels. Water quality is often underestimated and has an impact on foodstuffs and various food industry operations. Underestimation frequently leads to water mismanagement, equipment operation, and maintenance concerns, revenue loss, food safety, and product quality issues. Agriculture is the most considerable water consumption and requires and over 100 times that of personal demands. The notion of water footprint is utilized to evaluate the significance of relative water value. A wise, well-chosen crop with equivalent nutritional values has a water footprint of any animal products. For example, meat production requires 6 to 20 times higher water than cereals, vegetables, or fruits. Water is necessary for food manufacturing, an integral component in food processing processes for cleansing and sanitization. Water has a significant function in storing and preserving food. The water activities of food greatly influence water life and food safety. In any food manufacturing operation, water quality is a key factor. Quality depends on the source of water and the actual use of food. At each stage of the process, water pollution occurs in a variety of ways. Physical, chemical, and biological factors offer significant health risks during food production. Water pollution by a variety of bacteria poses significant food safety concerns and health risks to humans and animals. Pathogenic microorganisms produce the majority of the diseases that are spread by contaminated freshwater. Water should be devoid of unwanted taste, scent, color, and contaminants, including pathogenic organisms that may endanger customers’ health and seriously impact product quality when used in food products as an ingredient. The water quality must comply with the safety requirement for drinking water. Different water treatment techniques and procedures should be employed for purifying water following the standards on improving the food safety of governmental bodies.