Use this table to see how often you should carry out testing during the 2-year sampling period to get recognition. The local authority must notify you and Defra as soon as your recognition is granted. You can do this as long as your spring is located there. From an area of outstanding natural beauty springs this truly exceptional and natural, mineral water. You must put the composition on the label, showing the mineral and chemical contents of the water. Area 3: Any areas south of Aberystwyth, Birmingham, Peterborough and Norwich. 2.The concentrations or values of the parameters listed in Tables... PART 2 Prescribed concentrations or values, PART 1 Natural mineral waters extracted from the ground in England. This guide is for people or businesses who want to: You can only describe a product as natural mineral water if: You must get official recognition for your natural mineral water before you can market and sell it. 4. On a monthly basis, check for chemicals that are naturally present in the water, and not as a result of contamination or human intervention. Why? All content is available under the Open Government Licence v3.0, except where otherwise stated, National restrictions in England until 2 December, Department for Environment, Food & Rural Affairs, How to get recognition for a natural mineral water from a spring in England, Evidence you need to gather for recognition, After you’ve submitted your application for recognition, How to ask for your recognition to be withdrawn, physical, chemical and physio-chemical surveys, Recognised natural mineral waters in the UK, Bottled drinking water: how to produce and label, Bottled drinking water: rules for local authorities, Natural mineral water: rules for local authorities, Coronavirus (COVID-19): guidance and support, Transparency and freedom of information releases, 0.01 micrograms per litre for individual substances, 1.0 micrograms per litre for individual substances, 1 micrograms per litre for individual substances, 0.1 micrograms per litre for the total of all individual pesticides and their metabolites, Rate of flow and water temperature at source, Dry residues at 180°C and 260°C (this indicates the total mineral content), Electrical conductivity (the water’s capacity to transfer electricity), Anions, cations and non-ionised compounds, Absence of specific bacteria, such as E coli in certain testing conditions, ‘naturally carbonated natural mineral water’. 5. Exploitation of natural mineral water springs, Treatments and additions for natural mineral water, Marking, labelling and advertising of natural mineral water, Bottling of spring water and exploitation of spring water springs, Marking, labelling and advertising of spring water, Marking, labelling and advertising of bottled drinking water, Arrangements for samples taken for analysis, Secondary analysis by the Government Chemist. Test the water at source every 6 months to prove that your water is free of parasites. Bottled shortly after the natural filtration process, its pristine quality is a quiet appreciation of nature’s untouched simplicity. Mineral salt content, calculated as a fixed residue, not greater than 500 mg/l, Mineral salt content, calculated as a fixed residue, not greater than 50 mg/l, Mineral salt content, calculated as a fixed residue, greater than 1500 mg/l, Bicarbonate content greater than 600 mg/l, Bivalent iron content greater than 1 mg/l, Free carbon dioxide content greater than 250 mg/l, use a spring in England to produce natural mineral water, Wales or Northern Ireland, you should read, it comes from an underground water source that’s tapped at a natural or drilled exit, it’s free of parasites and bacteria that cause disease, the source has been protected from pollution, have kept its ‘original purity’ - this means its properties have stayed the same from source to bottling, and have not been contaminated, must be stable (remain consistent) over a period of time when tested, When you’ve produced all the evidence to show that your water meets the conditions for recognition, send your application to your, in what format you should provide the evidence, the exact site of the catchment (the area that captures the water) with an indication of its altitude on a map with a scale of not more than 1:1000, the boundaries of the area surrounding the spring, a detailed geological report on the origin and nature of the land, the stratigraphy of the hydrogeological layer (a study of the different layers of rock to understand the geological history), permitted sites (active and closed), for example, a chemical plant, details of any measures to protect the spring against pollution, dry residues at 180°C and 260°C to show the total mineral content in the water, electrical conductivity or resistivity (the water’s capacity to transfer electricity) - these should show the temperature of water when tested, relationship between the nature of the land and the nature and type of minerals in the water, radio-actinological properties at source (a study of the effect of light on chemicals), relative isotope levels of the constituent elements of water, oxygen (0-01816) and hydrogen (protium, deuterium, tritium) if needed, 100 per millilitre when tested at 20 to 22°C in 72 hours on agar-agar or agar-gelatine mixture, 20 per millilitre when tested at 37°C in 24 hours on agar-agar, any equipment you use to collect the water, such as pumps, preserves the properties of the water and avoids all risk of contamination, the source or borehole is protected against pollution, pipes and reservoirs are made to food-grade standards, suitable for water, and are built to prevent any chemical, physio-chemical or microbiological change to the water, bottle in containers with caps or lids, to avoid tampering or contamination, use containers that are made to food-grade standards to avoid adverse effects on the microbiological and chemical characteristics of the water, accidentally disinfect the water, as a side effect of the treatment, add biostatic elements, such as benzyl alcohol, which inhibit the growth of micro-organisms, which alter the total viable colony count, reduce the levels of iron, manganese and sulphur in the water, prevent unsightly sediments forming in the bottles during storage, before you start, you’ve met the conditions for, the treatment does not have an accidental disinfectant effect, the treatment does not alter the composition of the water in terms of its minerals, chemicals and microbes (other than iron, sulphur and manganese), it does not leave residues in the water that could pose a risk to public health, write to the local authority in the area where the water is extracted, allow them to examine your proposed method of treatment, place of treatment and take samples for analysis, provide any information the local authority asks for, you get permission from the local authority at least 3 months before you start this treatment, you allow the local authority to examine your proposed method of treatment, place of treatment, and take samples for analysis, you provide any information the local authority asks for, the treatment is justified due to the composition of the water at source, you’ve taken any measures needed to make the treatment safe and effective, confirm the decision the local authority took is correct, tell the local authority to grant or restore authorisation, spring - if the spring doesn’t have a name, you must give it one, place where the spring is exploited, for example, you could name the town or village, place it’s exploited, then you must put the name of the spring elsewhere on the label, name of the spring, then you must put the place where it’s exploited elsewhere on the label, ‘may facilitate the hepato-biliary functions’, prove a substantial number of clinical observations demonstrate the same results, decide whether your water meets the conditions to be recognised as a natural mineral water, confirm the local authority’s decision was correct, tell the local authority to grant or restore recognition, continue to assess your spring protection and other risks, for example risks posed by operations going on in your catchment area, tell the local authority and Defra if there’s any change which causes a risk to human health, continually testing the water to show it does not exceed chemical and microbiological limits - the law does not set out how often, so you should agree this with the local authority, designing and implementing Hazard Analysis Critical Control Point (HACCP) based procedures for the safety of the water - talk with the local authority about how to do this, there’s any other incident that could affect assurance that the water still complies with the rules, you’re aware of any significant changes to the composition of the water, you make any change to the trade description of the water, is derecognised, with the aim of granting recognition again after a further period of assessment.